Recipe. Apple strudel

This dessert, which is very popular in Austria, has its roots in Turkish baklava. As a result of the long Turkish occupation of Hungary, the Hungarians adopted this strudel, and it later found its way to Vienna. From there, it went on to conquer the whole world.

There are many variations of strudel pastry. When the dough has been rolled out by hand into a sheet, it is known as ‘ausgezogener Apfelstrudel’ (hand-rolled apple strudel). This variant is a traditional dessert and a national dish in Austria and other parts of the former Austro-Hungarian Empire.

For approx. 6 people, you will need the following ingredients:

For the apple strudel dough
• 250g flour
• 1/8 l lukewarm water
• 1/2 egg
• 25g oil
• a pinch of salt

For the apple strudel crumble topping
• 50g margarine
• 50g breadcrumbs
• a little icing sugar

For the apple strudel filling
• 1kg apples (approx. 12)
• 1 tsp cinnamon
• 2 tbsp rum
• vanilla sugar

Here’s how to make the apple strudel:

For the apple strudel, mix all the ingredients together and knead thoroughly. Then leave to rest for about half an hour. Next, spread out a tea towel, dust it with flour and roll out the dough evenly.
For the crumb topping, toast the breadcrumbs in a frying pan until golden brown, mix with a little sieved icing sugar and leave to cool.
For the filling, peel, core and slice the apples thinly, mix in about 100 g sugar (more or less as required) and lemon juice, and leave to stand. Next, spread the crumb topping over the pastry, arrange the apples on top, roll up the strudel and bake in the oven at 160° for approx. 45 mins.