Patisserie · Austrian

Apfelstrudel

Name: Apfelstrudel
Prep time: 35 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 250 g Wheat flour; 125 ml Lukewarm water; 2 łyżka Rapeseed oil; 1 szczypta Salt; 1 łyżeczka Apple cider vinegar; 1000 g Tart apples (e.g. Granny Smith); 1 szt Lemon (juice); 80 g Sugar; 1 łyżeczka Cinnamon; 80 g Raisins; 3 łyżka Rum; 60 g Breadcrumbs; 40 g Butter (for breadcrumbs); 60 g Butter (for brushing); 2 łyżka Powdered sugar

Time

35'

+ 1h 15' chilling

Diff.

medium

Kcal

340

/ serving

Servings

Gather 15 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 09

Knead the dough

250 g

125 ml

2 łyżka

1 szczypta

1 łyżeczka

Put wheat flour (250 g) in a bowl, add salt (1 szczypta), rapeseed oil (2 łyżka), apple cider vinegar (1 łyżeczka) and lukewarm water (125 ml). Stir with a spoon, then knead by hand on the counter for 10 minutes. The dough must be smooth, soft and elastic — when you pull a piece, it should stretch, not tear.

Tip

The vinegar weakens gluten while letting it stretch evenly — that's what makes the dough thin like paper.

Step 02 of 09

Rest the dough

Shape into a ball, brush with a little oil, cover with a warm bowl and rest 60 minutes at room temperature. The gluten needs to relax or the dough will shrink back when stretched.

Step 03 of 09

Soak the raisins

80 g

3 łyżka

Pour rum (3 łyżka) over raisins (80 g) and leave them. They'll absorb the alcohol and plump up.

Step 04 of 09

Prepare the apples

1000 g

1 szt

80 g

1 łyżeczka

Peel tart apples (e.g. granny smith) (1000 g), core them, slice thinly (3-4 mm). Sprinkle with lemon (juice) (1 szt) juice, add sugar (80 g) and cinnamon (1 łyżeczka), mix. Lemon juice keeps them from browning.

Step 05 of 09

Toast the breadcrumbs

60 g

40 g

Melt butter (for breadcrumbs) (40 g) in a pan, add breadcrumbs (60 g) and toast on medium heat, stirring, until golden — about 3 minutes. Cool down. The breadcrumbs soak up apple juice and stop the pastry from going soggy.

Step 06 of 09

Stretch the dough

Cover a large table with a cotton cloth and dust with flour. Roll the dough into a roughly 40x30 cm rectangle, then stretch with your hands from the centre outwards — keep the backs of your hands under the dough (not fingertips, which puncture it). Stretch until it's thin enough to see the cloth pattern through it. Target size: around 70x50 cm. Trim the thick edges.

Tip

If you tear a hole — it doesn't matter, the strudel will be rolled anyway. Don't panic.

Step 07 of 09

Fill and roll

60 g

1000 g

80 g

Melt butter (for brushing) (60 g) and brush the entire dough. Scatter the toasted breadcrumbs (60 g) in a 20 cm wide strip along the short edge, leaving 5 cm from the edge. On top of the breadcrumbs place tart apples (e.g. granny smith) (1000 g) (without excess juice) and the drained raisins (80 g). Fold the short edge over the filling, tuck the sides in, then lift the cloth to roll the strudel like a Swiss roll.

Tip

The sides MUST be tucked in before rolling — otherwise juice leaks onto the tray and burns.

Step 08 of 09

Bake the strudel

60 g

Transfer the strudel to a lined baking tray (seam side down). Brush with the remaining butter (for brushing) (60 g). Bake at 190°C°C for 40 minutes, until deep golden on top. Halfway through, brush with butter again — this gives the crisp, shiny crust.

Warning

If the top browns too fast, cover with foil. The inside still needs to bake through.

Step 09 of 09

Rest and serve

2 łyżka

Leave the strudel on the tray for 15 minutes — the hot filling settles and won't spill when sliced. Dust with powdered sugar (2 łyżka) just before serving. Best warm, with a scoop of vanilla ice cream or whipped cream.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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