Viennese Apple Strudel

Viennese Apple Strudel

A popular Austrian dessert that is the perfect balance of sweet and crunch.
cooking time imageCooking time - 40 mins
serves imageServes - 8
difficulty imageDifficulty - easy peasy

Ingredients

  • Strudel dough
  • 40g unsalted butter 
  • 80g fine bread crumbs 
  • 65g granulated sugar 
  • ½ tsp ground cinnamon
  • 900g sweet-tart apples, such as MacIntosh
  • 50g raisins soften with water
  • 1 tbsp lemon juice
  • 2 tbsp melted butter for brushing the dough (divided)
  • confectioner’s sugar for dusting

 

Method

  • In your Whatever Pan, melt the 40g of butter. Once melted, add in the bread crumbs and stir until it resembles damp sand. Then transfer to a medium-sized bowl. 
  • In another bowl, make some cinnamon sugar by mixing the sugar and cinnamon. Combine the cinnamon sugar with the breadcrumbs mixture. 
  • Peel and cut your apples thinly. 
  • In a large bowl, mix the apples, raisins, and lemon juice. 
  • Dust your surface with flour and roll out your strudel dough into a rectangle till paper-thin and slightly translucent. Flour the surface and the dough every now and then while rolling. 
  • Lightly flour a tablecloth and place the dough on it. This will prevent sticking and help with the folding of the dough. 
  • Butter half of the dough with the melted butter and spread the cinnamon sugar mixture on the other half. Be sure to leave 1 inch around the edge. Top the cinnamon sugar mixture with your apples. 
  • Tuck in the sides and roll up your dough. Roll it onto some parchment paper and place it in your Whatever Pan. Spread the remaining melted butter on the roll. 
  • Bake in an oven preheated to 190 C for 30-45 minutes until golden brown. 
  • Let the apple strudel cool slightly then dust with some icing sugar. Cut yourself a slice and it's ready to be eaten. 

 

Ingredients

  • Strudel dough
  • 40g unsalted butter 
  • 80g fine bread crumbs 
  • 65g granulated sugar 
  • ½ tsp ground cinnamon
  • 900g sweet-tart apples, such as MacIntosh
  • 50g raisins soften with water
  • 1 tbsp lemon juice
  • 2 tbsp melted butter for brushing the dough (divided)
  • confectioner’s sugar for dusting

 

Method

  • In your Whatever Pan, melt the 40g of butter. Once melted, add in the bread crumbs and stir until it resembles damp sand. Then transfer to a medium-sized bowl. 
  • In another bowl, make some cinnamon sugar by mixing the sugar and cinnamon. Combine the cinnamon sugar with the breadcrumbs mixture. 
  • Peel and cut your apples thinly. 
  • In a large bowl, mix the apples, raisins, and lemon juice. 
  • Dust your surface with flour and roll out your strudel dough into a rectangle till paper-thin and slightly translucent. Flour the surface and the dough every now and then while rolling. 
  • Lightly flour a tablecloth and place the dough on it. This will prevent sticking and help with the folding of the dough. 
  • Butter half of the dough with the melted butter and spread the cinnamon sugar mixture on the other half. Be sure to leave 1 inch around the edge. Top the cinnamon sugar mixture with your apples. 
  • Tuck in the sides and roll up your dough. Roll it onto some parchment paper and place it in your Whatever Pan. Spread the remaining melted butter on the roll. 
  • Bake in an oven preheated to 190 C for 30-45 minutes until golden brown. 
  • Let the apple strudel cool slightly then dust with some icing sugar. Cut yourself a slice and it's ready to be eaten. 

 

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