Apple strudel from Vienna

Name: Apple strudel from Vienna
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Wheat flour; 2 tablespoon Butter; 2 Egg yolks; to taste Salt; 100 g Butter; 1 kg Apples; 1 Lemons; 100 g Raisin; 75 g Almond; 100 g White bread; 125 g Sour cream; 100 g Sugar; 2 tablespoon Powdered sugar; 1 teaspoon Cinnamon

Strudel made from the most delicate dough will delight you! I read the recipe for Viennese strudel in the cookbook of Austrian Cuisine. And you know, I immediately liked it to such an extent that literally the very next day it was decorating our table and bringing joy to my family. The food has an amazing and unique aroma and taste.

148

2992

Josephine Rivera

Author of the recipe

Calories

545Kcal

Protein

8gram

Fat

26gram

Carbs

68gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

250g

2tablespoon

to taste

100g

1kg

100g

75g

100g

125g

100g

2tablespoon

1teaspoon

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10

Comments on the recipe

Panselene

21.10.2023

4.5

Thank you for the convenience of using this service! Now I don’t copy the recipes I like onto the computer, but open my cookbook directly on the website) it’s very convenient! I like that the number of kilocalories is indicated on each dish, now you can easily calculate your daily requirement. I tried to prepare strudel using this recipe, but every time I encounter the same problem - when you roll out the dough and then stretch it, it breaks.. Site administrators, please add cooking video lessons to the site, I will be very grateful!

Violet

21.10.2023

4.8

Interesting recipe. On the one hand, everything seems simple, but I also doubt whether it will be possible to roll out the hard dough thinly? Still, I’ll try and post what happened in step-by-step photos. I think in 2-3 days

Mirai Shinji

21.10.2023

4.6

I made this strudel from puff pastry. The finished puff pastry needs to be rolled out into thin layers. Grease the first layer with melted butter, spread the prepared cherry filling on it in an even layer and roll the layer of dough with the filling into a roll. Place the strudel prepared in this way on a baking sheet lined with baking paper and place in an oven preheated to 200 degrees. Bake for about 15 minutes until done. In my opinion, it turns out better from puff pastry.

Shura

21.10.2023

4.5

I know first-hand how difficult it is to prepare strudels, you have to put in a lot of effort to make it work, brave souls who take on this task, I say thank you to them, I still haven’t mastered this technology myself, I’ll try it again using your recipe.

Maria888

21.10.2023

4.8

Hi all. I want to learn how to cook a great strudel. No matter how many times I tried it didn’t work. The dough breaks and what to do. Maybe there is some secret in the preparation, please share. I will try your recipe again. I follow all your recommendations, but the dough is breaking.

Snowstorm

21.10.2023

4.8

It turned out awesome with cherries instead of apples! After kneading, I put the dough in the cold. It rides better this way in my opinion and experience. I tried it with puff pastry (I read a lot of comments) - it also turned out well. I put cherries from the compote inside, it turned out very sweet. Next time I’ll take it into account and add citric acid, or maybe a cherry.

Shura

21.10.2023

4.8

Of course, there are secrets, but I’ll share some: 1- Be sure to add a little lemon juice or citric acid to the dough - this will give the dough its specialness. elasticity and it will be more crumbly.2-To thicken the filling, they use fried bread crumbs (they came across in the Vienna strudel), they perfectly absorb the juice and do not give the moisture that spoils the strudel3-For the juiciest fillings (cherry) - add starch, but the main thing is not to overdo it, so as not to spoil the taste.4-Lubricate the dough with vegetable oil, cover with a cloth and let rest so that the gluten swells and all the ingredients are well combined with each other to become more elastic to the dough.5-The dough must be stretched well with your hands and first rolling pin. Hands must be placed under the dough and stretched to the sides from the center with your hands. 6-Thickened edges, if any, must be trimmed with scissors. 7-Thin dough must be greased with vegetable oil and sprinkle fried crumbs or nuts in the middle, where the filling will be located. , or crackers.8-Using a towel, wrap tightly with the filling and grease the roll again with vegetable oil, the mold must also be greased.9-Place the roll seam side down in the mold.10-If the filling is wet, pierce the roll in several places to allow steam to escape.11 -When baking, the strudel must be greased several times with oil to obtain a crispy crust.12- If the roll browns unevenly, cover it with foil in these places. Well, in principle, here are all the secrets, I’m glad if they help you.