Apfelstrudel
100 min419 kcal each
Paper-thin stretched dough rolled around apples, raisins, cinnamon and buttery breadcrumbs — Vienna's pride, made at home.
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Plan this recipeIngredients
for 8 servings- Plain flour250 g
- Sunflower oil3 tbsp
- Water125 ml
- Apples1.20 kg
- Raisins60 g
- Sugar100 g
- Breadcrumbs80 g
- Butter100 g
- Lemon juice1 tbsp
- Ground cinnamon1 tsp
- Salt1 pinch
Method
Prep 60 min · cook 40 min- Knead the flour, lukewarm water, 2 tablespoons of the oil and the salt for 10 minutes into a smooth, soft dough. Brush with the rest of the oil, cover and rest for 1 hour at room temperature.
- Toast the breadcrumbs in 40 g of the butter until golden. Peel, core and thinly slice the apples, and mix them with the sugar, cinnamon, raisins and lemon juice.
- Roll the dough out on a large floured cloth, then stretch it with the backs of your hands until you can read through it. Trim the thick edge.
- Melt the remaining butter and brush some over the dough. Scatter the breadcrumbs over two thirds of it and the apples over the crumbs.
- Roll it up with the help of the cloth, tuck in the ends and slide it onto a lined tray, seam down. Brush with butter.
- Bake at 190 °C for 35–40 minutes, brushing with butter halfway, until golden. Serve warm, dusted with sugar, with cream or vanilla sauce.
Nutrition
per servingCal
419
Protein
5.26g
Carbs
66g
Fat
16g
Of 16g of fat per serving, 7.2g is saturated.
