Real Viennese apple strudel: how to prepare it

Real Viennese apple strudel: how to prepare it?

Tourists returning from Vienna remember not only the sights of one of the most beautiful capitals in the world, but also the breathtakingly delicious dishes of Austrian cuisine for which Viennese cafes and restaurants are famous. To visit Vienna and not try Wiener schnitzel, goulash in spicy sauce with dumplings, potato salad, strudel with apples or cottage cheese is unforgivable!

In Vienna, almost every restaurant or cafe has its own signature dishes, which are prepared using their own culinary recipes. These include strudels, which have many manufacturing options.

Very tasty apple strudels are prepared in the cafe located in the left wing of the Schönbrunn Palace complex. Here you can not only enjoy fresh strudel, but also see all the stages of its production, which will be demonstrated by experienced chefs.

It should be noted that making strudel is a very exciting spectacle. It is especially interesting to watch how, in the hands of a cook, a ball of dough the size of a large fist is transformed within a few seconds into a huge sheet, so thinly rolled and stretched that you can read newspaper text through it.

The unique recipe for making apple strudel is surprisingly simple and does not require special culinary skills or the use of any complex ingredients. It was tested in practice, everything turned out magically, I just had to change the Austrian rum (it is very difficult to find in Russia) for liqueur.

To make the dough and the insides for the strudel you will need:

250 g of premium wheat flour;
2 g salt;
1 chicken egg;
20 g vegetable oil and 50 g butter;
100 g breadcrumbs (crumbs);
140 g sweet sand;
10 g cinnamon;
170 g raisins;
2 teaspoons lemon juice;
10−15 g of rum;
1100 g sour apples;
flour for rolling out dough;
oil for greasing the dough, strudel and baking sheet.

The dough is stretched to the thinnest state, rotating it in the hands
Photo: Vladimir Rogoza

Make a dough from flour, eggs, salt, 20 g of vegetable oil (preferably olive oil) and 100 g of warm water, which is kneaded until it stops sticking to your hands.

But then there’s one significant highlight: the dough is rolled into a ball and generously greased with vegetable oil; as an option, it can even be completely filled with oil.

In this state, the dough is left for 20-30 minutes. It is thanks to this manufacturing secret that the dough will become very elastic, which will allow you to roll out and stretch it into the thinnest sheet.

While the dough is “resting” in vegetable oil, prepare the filling .

To do this, breadcrumbs are fried in butter until golden brown.
Add to the acquired mass sugar, raisins, lemon juice, rum and finely chopped sour apples, the skin and core of which have been removed, mixed in advance with cinnamon.
Everything is mixed well.

You can read newspaper text through the properly stretched dough
Photo: Vladimir Rogoza

If time permits, the raisins are made “intoxicated” for the inside, for which purpose they are poured with rum (not more than 15 g) for several hours (the traditional version is 12-14 hours), which is partially absorbed into it.

The most difficult thing is to prepare the thinnest sheet of dough. First, it is rolled out on a piece of fabric (the structure of tissues of living organisms is studied by the science of histology) (linen kitchen towel), sprinkled with flour, trying to get a rectangle. Then they stretch it to the thinnest state, rotating it in their hands, for which the backs of the hands and forearms are used. There is no need to apply any effort; the dough stretches under its own weight. The main thing is not to overdo it and not lead to ruptures.

Only the edges that will be trimmed remain slightly thickened; the rest of the dough should be visible.
The filling is spread on the dough like a thick “sausage”
Photo: Vladimir Rogoza

The dough is carefully placed on the fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , the thickened edges are cut off. The entire sheet of dough is brushed with melted butter. The prepared filling is laid out in a thick “sausage” along one side of the dough sheet, departing 10-15 cm from its edge. Then, lifting the towel from this side, roll the filling into the dough. A dense roll comes out, the edges of which are twisted (like the ends of candy wrappers), and the excess dough is removed.

Directly on the tissue (the structure of tissues of living organisms is studied by the science of histology), the strudel is generously greased with melted butter and transferred to a previously greased baking sheet. Only now can tissue (a medical system of cells and intercellular substance united by a common origin, structure and functions) be carefully removed. Do not attempt to pick up a raw strudel without using tissue (a medical system of cells and intercellular substance united by a common origin, structure and functions) , a narrow layer of dough will not support the weight of the inside.

The strudel is baked at 190 degrees until golden brown.

Grease the finished strudel with butter again (you can sprinkle some sweet powder on top) and leave to cool.

With this manufacturing option, you can cut the strudel only after the inside has cooled to room temperature.

Taking the traditional version of making Viennese apple strudel as a base, you can experiment with the insides - replace the breadcrumbs with crushed cookies, add nuts, berries or fruits, and instead of rum, use cognac, liqueur, sweet liqueur or balm.

Viennese strudel with apples

Make Viennese apple strudel in your own kitchen! Usually this dish is served with a scoop of creamy ice cream, fragrant coffee or tea. The delicacy is so savory and refined that you can hardly see how there is no trace of it left on the plate - the taste of the strudel is not cloying, moderately sweet and perfected by a slight sourness. While waiting for guests, you need to prepare two rolls right away so that everyone has enough extra!

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Viennese strudel with apples

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	262 kcal
Belkov:	5 g
Zhirov:	11 g
Carbohydrates:	36 g
Used:	10 / 21 / 69
N 11 / S 11 / V 78

Production time: 1 hour

Step-by-step production

Step 1:

If you don’t have ready-made stretch dough, form it from 250 g of wheat flour, 20 ml of olive oil, 100 ml of warm water and 3 pinches of salt. Let the dough “rest” for about 30 minutes, placing it in the refrigerator, covering with cling film. Add flour in portions, keeping an eye on the consistency of the dough. It may take you less or more.

Step 2:

Prepare the indicated ingredients. By the way, this dough can be frozen, and to create strudel, defrost for 1 hour at room temperature.

Step 3:

Peel the apples, wash them in water, cut them into quarters and cut off the seeds. Cut into medium sized cubes.

Step 4:

Combine raisins and chopped walnuts in a bowl, but not into dust! If desired, you can soak the raisins in cognac or wine ahead of time.

Step 5:

Melt the butter in a frying pan or cauldron, placing the container on the stove over medium heat. Throw in a little oil to lubricate the workpiece.

Step 6:

Place the apple slices in a container.

Step 7:

Sprinkle with sweet sand. You can add vanilla sugar, vanilla essence or flavoring.

Step 8:

Add raisins and crushed walnuts, carefully mix the whole mass and reduce heat. Simmer until caramelized, when the apple inside releases juice - it should thicken, mixing with sweet sand. Add ground cinnamon.

Step 9:

At this time, remove the dough from the refrigerator and roll it out on a work surface. Then stretch it with your hands in different directions, trying not to tear it.

Step 10:

Sprinkle the edge of the stretch dough with breadcrumbs. Make sure that the crackers used are without the addition of various seasonings - just ground dried bread.

Step 11:

At this point, the inside of the apple will be ready. Almost everyone advises pouring crackers into the frying pan into the filling, but you don’t need to do this; it’s best to dump them on the dough.

Step 12:

Place it on a layer of breadcrumbs - it will absorb the juice released during baking. Carefully fold the edges of the dough over the filling and roll it into a roll.

Step 13:

Grease parchment paper and place the roll cut side down on it. Grease with butter.

Step 14:

Place the baking sheet in the oven, preheated to 180 C and bake the strudel for approximately 25-30 minutes, depending on the power of your oven. Once the crust is properly browned, remove the baking sheet and let the roll cool slightly.

Step 15:

Sprinkle the cooled strudel with sweet powder.

Step 16:

Carefully cut it into portions with a sharp knife and serve it for dessert, not forgetting to brew real fragrant coffee or tea.

Make it a rule that the amount of flour is never determined in advance when making flour and bread products! This indicator will constantly fluctuate, because flour can be of different moisture content, vary in degree of grinding and gluten level, and other indicators, which inevitably affects its ability to bind to the watery consistency in the dough. Because at home it is impossible to create a laboratory test to determine all the characteristics and characteristics of flour, we advise you to act on the “flour to water” principle, in other words, take water exactly according to the recipe, and add flour to the watery component not all at once, but in parts, achieving a suitable mixture (with all this, it may take a little more flour or, on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the properties of the dough are not lost.

Viennese strudel with apples

Viennese strudel with apples is a classic of Austrian cuisine, one of the most delicious desserts.

Nuts and lemon zest are not added to the filling of a traditional strudel. You may need more or less flour for the dough, depending on its properties and moisture content. I recommend adding flour evenly. Knead the dough until it comes off your hands. Choose sweet and sour apples, cut into small pieces. Adjust the amount of sugar according to the taste of the apples. I recommend making crackers from a bun or bread. Cut the stale bun into slices 1 cm wide, place on a baking sheet or mesh and dry in the oven at 140°C with convection. Cool the crackers and chop them. A smooth tablecloth or a large linen or cotton towel is suitable for rolling out the dough. Yield: 1 large strudel or 2 small ones

Ingredients

For the test:

Warm water 40°C – 100 g
Egg – 1 pc.
Salt – 2 g
Wheat flour – 250 g
Vegetable oil – 20 g
Butter (for greasing the dough) – 100 g

For the inside:

Peeled apples – 1000 g
Bread crumbs – 100 g
Butter – 50 g
Cinnamon – 10 g
Sugar – 120-180 g
Raisins – 180 g

Making strudel

Dough:

Mix warm water, egg, salt and vegetable oil with a whisk until smooth.
Create a funnel in the sifted flour, pour out the mixture and knead into an elastic dough, knead for 10-15 minutes until the dough stops sticking to your hands.
Grease the dough with vegetable oil, wrap in cling film and leave for 30 minutes at room temperature.

Interior:

Melt butter in a heated frying pan, add bread crumbs. Fry for 7-10 minutes, stirring until the crackers are golden and crispy. Remove from heat and cool completely.
Peel the apples and cut into small pieces.
Add washed and dried raisins, cinnamon, sugar and crackers. Mix thoroughly.

Forming and baking:

Cover the board with a huge smooth towel or tablecloth; it is better to use linen and cotton. Sprinkle with a thin layer of flour, spread with your hand, lay out the dough, dust with flour and roll out radially from the center with a rolling pin, so that a small thickening remains in the center.
Dust the backs of your hands with flour, place your hands under the dough and gently stretch it in all directions to a size of 50x70cm.
Cut off the thickened edges of the dough with scissors. Leave the dough for 15 minutes so that it dries slightly and does not stick to your fingers.
Brush the dough with melted butter and place the filling on the longest side, press it down and lift the edges of the towel to roll it up. Grease the back side of the dough with oil and press it onto the workpiece.
Twist the loose edges of the dough on the reverse sides of the strudel tightly and separate.
Using a towel, transfer the dough to a baking tray lined with baking paper and brush the top with melted butter.
Bake in an oven preheated to 200 degrees on a medium level without convection for 30 minutes until golden brown.
Brush the hot strudel with melted butter and leave for 20 minutes to cool slightly.
Before serving, sprinkle with sweet powder and cut. Serve with ice cream or whipped cream.

Viennese strudel with apples (from stretch dough)

Recipe from: Katerina

Viennese strudel (German Strudel - funnel-shaped vortex, tornado, twist) is prepared from stretch dough.

Properly prepared dough stretches very easily. It is believed that you can read a book through properly stretched dough.

The inside of the strudel can be sweet (with apples, cherries, etc.) or salty. Sweet strudel is usually served fried with a scoop of ice cream.

Recipe contents:

Ingredients (for 2 strudels):

Stretch dough:

300 g flour
150 ml warm water
30 ml vegetable oil
0.5 tsp salt

Inside with apples:

1 kg apples (preferably sour)
150 g raisins
140 g sugar
100 g nuts (I have hazelnuts)
100 g crackers
50 g butter
1 teaspoon cinnamon

Also:

100g melted butter for brushing the dough

Viennese strudel with apples – recipe:

Stretched dough for strudel

Let's prepare the stretch dough. Combine flour (sift in advance) and salt in a bowl and mix. Create a hole in the center into which pour sunflower oil and warm water. Knead the dough. It should be soft and not stick to your hands.

Leave for 1 hour

Roll out the edges of the dough

Roll out from the center to the edges

We place it on the tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions)

You can check the correctness of the thickness by slipping a piece of text with text under the stretch dough. If the text can be read, it means it is stretched perfectly.

Pull dough is ready

Inside with apples for Viennese strudel

Grind 100 g of crackers in a blender (I made crackers from toast bread, making sure there were no eggs in the composition). Melt 50 g of butter in a frying pan and fry the crushed crackers until golden brown.

Combine cinnamon and sugar

Assembling and baking strudel with apples from stretch dough

1st method of assembling Viennese strudel:

Melt 50 g butter and brush the dough with it.

Grease the dough with oil

Fold the edge of the dough

We roll up the strudel using fabric (The structure of tissues of living organisms is studied by the science of histology)

Transfer to a baking sheet

2nd method for assembling apple Viennese strudel:

Combine sugar with cinnamon, apples, raisins, crackers and nuts.

Mixing products for the inside

Place on the dough

Baking Viennese apple strudel:

Bake stretch dough strudel in an oven preheated to 180 ºC for approximately 35 minutes until golden brown.

Baking strudel in the oven

Sprinkle with sweet powder

Viennese strudel is ready! It is usually served hot, but when cool it is no less tasty.

Take a look at other versions of this delicious pastry: frisky lavash strudel and cottage cheese strudel with poppy seeds.

Katerina recipe creator

Delicious recipes with step-by-step photos:

Reviews and comments (17) for the entry “Viennese strudel with apples (from stretch dough)”

what a fascinating recipe, I’m eager to try it out right away, the point of stretching the dough is to create a very flaky roll in the end?

Yes, many layers of dough and insides come out - if you wrap using the first method. If you wrap using the second method, the thickest layer of dough comes out, but due to the fact that the dough is lubricated with butter, it retains its layering. The top layers turn out crispy, the inner ones remain tender and soft.

Very tasty, but the underside came out hard, what could be the reason?

A very tasty strudel came out! I made such a pie for the first time in my life and despite this it turned out great. The dough stretches very well. The only thing is that I didn’t have nuts and I just increased the amount of crackers. And I added more cinnamon. I assembled the strudel using the first twisting method. I advise everyone to make this strudel and thank Katerina for the recipe!

I'm very glad that everything worked out for you. You can experiment with the insides. It comes out very tasty with cherries. There is also an option for unsweetened strudel with cheese and vegetables.

Thank you very much for this recipe!
The dough came out pliable and although I constantly had problems with wrapping the narrow dough, it stretched and folded simply amazing! As a test, I made a very narrow and slightly thicker layer of dough. Both turned out to be tasty, my husband liked the “thick” version more, they say, at least there’s something to bite :)

Typically, strudel is prepared specifically with a narrow dough, but you can always experiment. If you like it better with thicker dough, then you should cook it that way. I'm glad everything worked out for you and you liked the recipe.

but for some reason it doesn’t brown for me...

Lena, maybe your oven needs to bake the strudel a little longer.

This is a traditional recipe and I saw it executed in a movie about a Viennese patisserie. Have you tried converting your recipes to whole wheat flour without using white flour? Thank you very much.

I haven’t tried making strudel with whole wheat flour. Therefore, I cannot say what the outcome will be.

I couldn't figure out what to do with the second piece of dough. Oh, that’s it, I realized, any piece is a separate strudel =)

I was also immediately confused, I re-read it several times, where did the 2nd piece go)

In the end, I got around to leaving a comment))
Katerina, thank you SO MUCH for the recipe!
You outlined it so carefully that it came out right the first time! I’m just used to creating something by eye, so it took more flour and, due to the peculiarities of the oven , it took a little longer to bake)) I made two using the 1st method, I liked it a little better, maybe later I’ll make two using the second method :)
I cooked for a family dinner, but he practically didn’t live to see dinner, everything was swept up during the day)) the relatives were in ecstasy, and I’m very pleased)) I
hope you’ll please me with some delicious recipes :)))