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Apple Strudel - Apfelstrudel

Strudel dough: Work 250 - 300 gram of fine flour with 50 ml oil, a pinch of salt and app. 125 ml of lukewarm water to a soft dough until it rolls of the hands. Form dough into a ball, brush with oil and leave it at least 2 hours under a warmed bowl. Works good if you wrap it with clear foil. (Prepare the filling in this time). Maybe you change the bowl after one hour with a new warmed up (1)

Take a cloth (eg. clean bed sheet) dusted with flour and roll out the dough (2). Then pull the pastry out by hand evenly in all directions. Work very carefull. As soon you think you could read a newspaper (3) under the streched doug, stop pulling. If you like to try as the picture shows wrap the newspaper in plastic (Take the page with the jokes, you'll have fun too).

You did a great job. Cut away the thick edge

Filling: 1 kg of sour apples (this is not a joke), 100 gram of butter, 50 - 100 grams of raisins, 250 grams of sugar, 100 grams of plain bread crumbs (don't take spiced bread crumbs!), groud cinnamon if you like. Peel and core the apples, cut into thin slices. Dot the dough with melted butter, scatter bread crumbs and sugar over the doug, spread sliced apples over appr. 2/3 of the pastry and scatter raisins on teh top.

(4) Roll the Strudel together with help of the cloth so that the bare 1/3 is rolled in last. Put the ends inside (5) otherwise the filling will fall out. Finish rolling (without the newspaper)

Place the Strudel on a baking tray, brush well with melted butter and bake the Strudel in the oven (165 - 175 Celsius) for 30 - 45 minutes until the Strudel is golden brown. That was easy!

The Strudel now needs a break for 10 to 15 minutes to cool down al little bit. In this time clean up the mess you made. Cut down a portion from your nice looking Strudel, put icing sugar on it and .... enjoy!

Variation: Blueberry Strudel: Instead of apples take fresh or frozen blueberries. Use a little bit more breadcrumbs. Use raisins and cinnamon only if you really want. Do you?

There is a lot more you can fill into a Strudel. Grapes, pears, peaches, apricots, pumpkin with apples, plums, cherries .... and, and, and .... try it out!

© by Steirerhut Restaurant and/or Wilfried Eska