Original Viennese Apfelstrudel Recipe
As if a visit to Schönbrunn Palace didn’t offer enough, one of the highlights is a demonstration on how to make an authentic Vienna apple strudel. You can enjoy a simple demonstration for about 30 minutes or even take a full class for 2 hours. Either way, you get to eat strudel, which makes most things worthwhile. The recipe is simple (you can find it here). It’s the technique that is key.
Ingredients
Flour
Salt
Eggs
Oil
Butter
Breadcrumbs
Cinnamon
Sugar
Raisins
Lemon Juice
Apples
Rum
Preparation
Strudel Dough
250g plain flour, 2g salt, 50g eggs, 100g lukewarm water, 20g oil.
Knead all the ingredients into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.
Buttered Breadcrumbs
100g breadcrumbs, 50g butter.
Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.
Cinnamon sugar
140g fine crystal sugar, 10g cinnamon.
Mix the dry ingredients.
Filling
150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.
Mix ingredients thoroughly.
Cooking
Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough.
Cook on a buttered baking tray at 190 degrees centigrade until golden brown.