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Known as Apfelstrudel in Vienna, this is a deliciously sweet and tangy dessert made using dough that is rolled out paper thin then filled with cooking apples, cinnamon and sugar. It does take some skill to master the dough but give it a try, its well worth the effort. All that remains to be said is enjoy your meal or Geniessen Sie Ihre Mahlzeit as they say in German!
You will need:
For the dough (strudel):
250g Strong plain flour
1 egg
100ml lukewarm water
20g Sunflower oil
For the filling:
150g butter breadcrumbs (made up by frying 100g breadcrumbs with 150g butter and a pinch of vanilla sugar until golden brown)
150g cinnamon sugar (made up by mixing 140g caster sugar with 10g cinnamon)
70g raisins
10g lemon juice
1.1kg cooking apples, peeled and cored then sliced
A shot of rum
Mix all the dough ingredients to form a soft dough, knead so the dough does not stick to the table or hands. Tip: Rest the dough for 20 minutes in a bowl of oil just covering the dough. This will make the dough elastic and easy to stretch. Just before you roll out your dough make up the filling by mixing all the ingredients together. Place the dough on a floured linen tea towel and roll it out into a rectangular shape the size of the cloth. The rolled out dough should be slightly transparent so you can see the tea towel pattern underneath. Be careful not to stretch it too much so you end up with holes.
Quickly spoon out the filling on to the stretched out dough. Don’t pour it over as you do not want a wet mixture sitting on top of the dough as this will prevent the dough crisping up when cooking. Roll the dough like a Swiss roll using the table cloth underneath by gently holding up the cloth and pushing forward. DO NOT roll the dough with your hands. Cut off the thick ends and place on a buttered baking tray. Bake in the oven at 190*C (Gas mark 5) until golden brown (about 30 minutes depending on your oven). Tip: As soon as the strudel comes out of the oven brush with melted butter and allow to cool slightly then dust with caster sugar. Serve warm with cream or ice cream or on its own with a large pot of tea. Enjoy!
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