🇦🇹 Austria recipe
Apfelstrudel
A masterpiece of Austrian pastry, Apfelstrudel showcases the remarkable strudel dough, kneaded until silky and stretched by hand over a floured cloth until it is so thin you can read a newspaper through it. This impossibly delicate wrapper encases a filling of tart, spiced apples, rum-soaked raisins, and cinnamon-scented toasted breadcrumbs that becomes jammy and aromatic as it bakes to a crackling golden finish.
Prep45 mins
Cook40 mins
Serves8
Difficultyhard
Ingredients
- For the dough: 250g bread flour, 1 large egg, 2 tablespoons vegetable oil, 125ml warm water, half a teaspoon white wine vinegar, pinch of salt
- For the filling: 1kg tart cooking apples (such as Granny Smith or Bramley), peeled, cored, and thinly sliced
- 100g granulated sugar
- 1 teaspoon ground cinnamon
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 80g raisins, soaked in 3 tablespoons dark rum for 30 minutes
- 80g unsalted butter
- 100g fine dry breadcrumbs
- 50g unsalted butter, melted, for brushing
- Powdered sugar for dusting
- Vanilla custard sauce or whipped cream for serving
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 340
- Protein
- 4 g
- Carbs
- 46 g
- Fat
- 14 g
