Authentic Viennese apple strudel

Vienna is known for wiener schnitzel and delicious pastries. In the book Recipes from Vienna, alongside the classics you’ll also find recipes from trendy Viennese restaurants. One of the true classics is, of course, this apple strudel.

Method

For the dough, mix the wheat flour with the sunflower oil, salt and 70 ml warm water, then knead on a floured work surface until smooth. Fold the dough in half each time and then knead again. Shape the dough into a ball, brush it with sunflower oil, wrap it in cling film and leave to rest for 1 hour at room temperature.

For the filling, peel the apples and remove the cores. Cut the flesh into thin slices. Mix the rum and lemon juice and leave the apple slices to marinate in it. Mix the butter with the breadcrumbs. Remove the apples from the marinade and mix them with the butter mixture, sugar, vanilla seeds and cinnamon.

Preheat the oven to 180 °C. Place a cotton or linen cloth (at least 80 × 80 cm) on the work surface and dust with flour. Roll out the strudel dough very thinly (approx. 4 mm) on the cloth. Stretch it once more on all sides, so that the sheet of dough is approximately 70 × 70 cm. Spread the filling over the front half of the dough, fold the sides over the filling and then roll up the apple strudel using the cloth.

Grease a baking tray with butter and place the apple strudel on it. Bake in the centre of the oven for approx. 30 minutes until golden brown. Dust with icing sugar before serving and serve garnished with strawberries and mint leaves.

Title: Recipes from Vienna
Author: Antonia Kögl
Publisher: Good Cook
Price: €24,95

Image: Arnold Pöschl