Apfelstrudel
Austrian apple strudel: a dough stretched so thin you could read a newspaper through it, filled with apple, raisins, cinnamon and breadcrumbs toasted in butter.
Ingredients
- 250 g strong flour
- 125 ml warm water
- 2 tablespoons oil
- 1 pinch of salt
- 1 kg sharp apples
- 80 g sugar
- 50 g raisins soaked in rum
- 1 teaspoon of cinnamon
- 80 g breadcrumbs
- 120 g butter
- Icing sugar
How to make it at home
- Knead the flour with the water, oil and salt until very smooth. Coat it in oil and leave to rest, covered, for 1 hour.
- Toast the breadcrumbs in 50 g of the butter. Peel and slice the apples and mix them with the sugar, raisins and cinnamon.
- On a floured cloth, roll out the dough and then stretch it over the backs of your hands until paper-thin. Trim off the thick edges.
- Brush with melted butter, scatter the breadcrumbs over a third of it and the apple on top. Roll it up by lifting the cloth.
- Brush with butter and bake at 190 °C for about 40 minutes. Serve warm with icing sugar and cream or vanilla sauce.
The trick: If you don’t dare tackle the dough, filo pastry works very well.