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Apfelstrudel

Name: Apfelstrudel
Total time: 100 min
Yield: Serves 6
Cuisine: Austria
Ingredients: 200g Bread flour; 100ml Water; 2 tbsp Vegetable Oil; A pinch Salt; 4 Apples; 60g Granulated sugar; 1 tsp Cinnamon powder; 40g Raisins; 50g Breadcrumbs; 80g Butter; 1 tbsp Lemon juice; To taste Powdered sugar

Dessert

⏱ 100 min

👥 Serves 6

Difficulty ⭐⭐⭐

Cinnamon-scented apples rolled in dough stretched so thin you can see through it — Vienna's traditional pastry.

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📖 The Story Behind This Dish

Apfelstrudel is said to have developed from Ottoman baklava, which reached Vienna via Hungary. The dough is stretched over a tablecloth with the backs of the hands, ideally until it's thin enough to read a newspaper through. It's a signature sweet of Vienna's coffeehouse culture, eaten warm with vanilla sauce or whipped cream.

🌆 Where it's eaten: At a long-established Viennese café, a Melange (milky coffee) and powdered-sugar strudel sit on a marble table as people leisurely read the newspaper.

🥕 Ingredients (serves 6)

Bread flour 200g
Water 100ml
Vegetable Oil 2 tbsp
Salt A pinch
Apples 4
Granulated sugar 60g
Cinnamon powder 1 tsp
Raisins 40g
Breadcrumbs 50g
Butter 80g
Lemon juice 1 tbsp
Powdered sugar To taste

👩‍🍳 Instructions

Knead the bread flour, salt, water, and vegetable oil, coat with oil, and rest 1 hour.
Slice the apples thinly and mix with the sugar, cinnamon, raisins, and lemon juice.
Toast the breadcrumbs in 30g butter until golden.
Spread the dough on a large floured cloth and gradually stretch it with the backs of your hands until translucent.
Brush with melted butter, spread the breadcrumbs, put the apples along the near edge, and roll up by lifting the cloth.
Place on a baking sheet, brush with melted butter, and bake at 190°C for 40 minutes. Dust with powdered sugar.

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