Apple Strudel
As taught to me in the Cafe Landtmann in the Schonbrunn Palace.
How is it made?
Ingredients – Makes 6 servings
Dough:
- 280 gr – Flour
- 3 gr – Salt
- 20 gr – Egg Yolk
- 20 ml – Oil
- 125 ml -Water
Filling:
- 1.5 kg – Apples (peeled, cored & sliced)
- 20 ml – Lemon Juice
- 80 gr – Biscuits/ Bread Crumbs
- 60 gr – Hazelnut Ground
- 80 gr – Melted Butter
- 25 gr – Sugar
- 10 gr – Vanilla Sugar
Directions:
Peel apples and cut into thin slices. Gently brown the biscuit crumbs in butter. Combine all ingredients for the filling together. Mix flour, salt, oil and lukewarm water and knead together with the kneading hook on the mixer or in the kitchen’s machine for approximately 10 minutes until the dough has become smooth and elastic. Roll the dough into a ball and brush with butter. Using a sharp knife, cut a cross at the top of the ball of dough and then leave to rest at room temperature for 2 hours, wrapped in cling film. Sprinkle a table cloth evenly with flour. Roll the dough out as thinly as possible on the cloth. Place your hands, stretched out flat, under the dough and draw the dough over the back of your hand so that it becomes thinner and thinner. You will know the dough is ready when the pattern on the table cloth is recognizable through the dough, or when you can read newspaper print through it. Fill and roll the strudel together, being sure to use the table cloth to help you, by raising the end with the filled dough just enough that the strudel begins to roll on its own accord. Grease the apple strudel with melted butter and bake in preheated oven at 400°F/ 200°C for 30 minutes, or until golden brown.