How to make Original Viennese Apple Strudel - The Secret Behind
Apple Strudel is one of the Viennese pastry symbols. It almost becomes the main course. Apple strudel is meant to be eaten for dessert or any time of day with a cup of coffee.
There are endless types and varieties of strudel - in the sweet ones alone, there are apple strudel, cheese strudel, cherry strudel, strawberry strudel, and apricot strudel. But Viennese apple strudel is the most popular dessert among the many great pastries Austria offers.
Making original Viennese apple strudel takes special ingredients and skills by hand. You do not need to go to Vienna. This video will give you food secrets and guide you on making an original apple strudel.
Mr. Rudolf Swonar, the head pastry chef at Demel in Vienna, who has been baking Apple Strudel since he was six, will share this recipe with you. Let's enjoy watching it!
Prep: Before 60 Minutes
Bake Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Servings: 10 servings
Ingredients:
Dough:
• 210 g plain flour
• 42,5 g table oil
• 95 g lukewarm water
• 2 g salt
• one small egg
Filling
• 1.7kg tart apples cut into flakes
• 25g lemon juice
• 65g cinnamon sugar
• 35g chopped walnuts
• 35g rum raisins
• 65g granulated sugar
• a pinch of cinnamon
• some melted butter
Butter crumbs
• 100g breadcrumbs
• 50g butter
• 50g granulated sugar
• 5g vanilla sugar
Instructions for Original Viennese Apple Strudel:
- To make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decide on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.
- In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs.
- For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin.
- Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.)
- Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins.
- With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. - Bake in the preheated oven at about 200 degrees Celsius for about - 30 minutes until golden brown.
- Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.
The Secret of Original Viennese Apple Strudel:
- Secret one - The Pastry: The highlight of Viennese apple strudel: rolling out the strudel dough as an art.
- Secret two - Buttery Breadcrumbs & Raising: The strudel crumbs absorb the apple’s liquid, that means, the butter crumbs soak it up and it doesn’t become too moist. Remember to use the raisins soak up the rum.
- Secret three - Sour Apples: Sour Apples should be used for strudel. Meanly sweet apples just don’t work, the sourness somehow brings a bit of crispness into it.
🎬 TIMESTAMPS:
00:00 Intro
00:40 Kinds of Strudel
01:12 Secret one - The Pastry
02:20 Secret two - Buttery Breadcrumbs & Raising
03:46 Secret three - Sour Apples
05:00 Peel and Chunk the Apples
06:10 Roll the Apple Strudel
06:26 Bake the Apple Strudel
06:52 Serving