I am a big Strudel fan. Now it’s out, everybody knows my weakness! They might be sweet or savory, most of the time they are all very addictive! I am saying most of the time because I have had, unknowingly at first, several puff pastry strudels and even yeast based strudel. Seriously? A yeast dough for an apple strudel?? Alright I can understand if one uses Filo dough, they are thin and layered, nothing like a puff pastry but more like THE Strudel dough, so even I would use fillo pastry if I am in a hurry. However, a yeast dough for a strudel would be seen as a great sin by a Austrian pastry chef.
Our cooking teacher, with her garlic mind enhancing theories, was the one who made sure that we would never make an apple strudel or any other vegetable strudel with anything else but an authentic, and the only, Austrian Strudel dough. For 5 hours each Wednesday morning somebody from our group was doomed to turn 200 grams of flour, some oil, salt, water and an egg into two equal velvet like super elastic stretched and transparent strudel doughs, which, on top of that, had to carry a heavy load of fruits, vegetable or topfen cheese. Hell on earth! Each and every time you could here the poor soul grumble and loose mind whenever the dough of all doughs had to be stretched into unimaginably lengths and breadths, without that it would tear and leave wholes and until one could read the newspaper underneath the stretched dough.
This was the reason why I, and others of course too, were irked at the thought of making a from scratch strudel dough. It was cruel, yet with practice and a couple of years later we had become strudel masters, or nearly at least! You see I was one of the last to get that dough going as it was supose to. My mum would make jokes and call me the Austrian with the french hands, that was her explanation to my hidden talents for creating strudel wholes.
Eventually I solved my skill problem too and that crazy strudel dough has been, until date, the cake that I had made the most from scratch in my entire life! No joking, I know the ingredient amounts by heart!
In fact this is not my first strudel but the first that I actually managed to photograph. One of my first posts was an apple strudel but back then I hadn’t taken pictures of this complicated process and the fact that we are short on man power to help me stretch the dough was a turn off for a while until I had developed mini strudel recipes which were way more easier to handle for 1 person. Even if your dough gets a hole while rolling out, you would be able to fix it faster then with the big large strudel dough.
Of course the same basic elegant and thin crispy strudel dough can be made with different sweet and savory fillings such as pear, Topfen, cherry, plum and also vegetable, pumpkin, sauerkraut and meat fillings. The sweet variations are traditionally served with freshly whipped cream but are often also enjoyed with ice cream and homemade vanilla sauce and the savory variation go well with green salads and a tangy dressing.
I will be posting more strudel recipes with this strudel dough base in the near future, so you might want to save this one for later.
- 150 grams White Flour (High Gluten type)
- pinch Salt
- 50 milliliter luke warm water
- ½ Tablespoon Oil
- 1 Egg
- 4 big sour apples = 700 grams
- 130 grams Breadcrumbs
- 90 grams Butter
- Cinnamon powder
- 1 Lemon
- Powdered Sugar
- In a mixing bowl add the flour and salt, mix well. Make a well in the center and add the warm water, oil and egg. Mix the ingredients well to a dough.
- Take the dough to a floured working surface and knead it well and smash it if you are in the mood. The more you knead the strudel dough, the better since the gluten get’s activated with the water, force and warmth. That will help the dough to stretch well. Take it up into your hand and if it drops quickly it is ready. Add some oil onto the surface and spread. Place a warm bowl, covering the dough. Allow the dough to rest for 30 minutes.
- In the meanwhile peel your apples and discard the core. Cut the apples into smaller slices, place into a bowl and spread with the juice of 1 lemon. The lemon will prevent the apple getting dark.
- To prepare the filling, heat up a pan and add the breadcrumbs and butter and stir fry until the breadcrumb/butter mixture has turned golden brown. Keep aside.
- Grab your resting dough and turn it into 8 equal sized balls. Take one and keep the others aside.
- Preheat your oven to 200 Celsius
- Roll out that ball into a square thin form. Try to roll it out to the max and you can even stretch it a bit with your hands. It should be nearly transparent. Add the breadcrumbs/ butter mixture on ⅔ of the stretched out open dough and ⅓ can be covered with simple melted butter. Place some of the apple pieces on top of the breadcrumbs side and also add some raisins, cinnamon powder and sugar. Fold in the down part and the sides and gently roll in the apple strudel so that the closing is down. Repeat the process for the other strudel dough balls
- Place the apple strudels onto an oven rack with oven paper and brush them equally with melted butter. Bake for 30 minutes at 200 Celsius or until they turn golden brown from outside.
- Serve with freshly whipped cream, vanilla sauce or ice cream.
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