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🍰 Classic Viennese Apple Strudel

475 kcal · 65 min · 4 servings

Ingredients

• 250 g wheat flour Type 550
• 2 g salt
• 1 egg
• 100 ml water (lukewarm)
• 20 ml oil
• flour (for working)
• 100 g breadcrumbs
• 50 g butter
• 140 g sugar
• 10 g cinnamon
• 170 g raisins
• 10 g lemon juice
• 1100 g apples (tart, e.g. Boskoop or Granny Smith, cored and sliced)
• 1 splash rum
• butter (melted, for brushing)
• powdered sugar (for dusting)

Instructions

1. 1. Mix all dough ingredients in a bowl.
2. 2. Knead the dough until it is soft and releases from your hands.
3. 3. Shape the dough into a ball.
4. 4. Place the dough ball in a bowl with sunflower oil for 30 minutes.
5. 5. Remove the dough from the oil and coat it in flour.
6. 6. Roll the dough out into a rectangle on a floured cloth.
7. 7. Stretch the dough thinly using the back of your hand.
8. 8. Brush the dough surface with melted butter.
9. 9. Heat butter in a pan.
10. 10. Toast the breadcrumbs in the butter until golden brown.
11. 11. Mix cinnamon and sugar for the cinnamon sugar.
12. 12. Combine the toasted breadcrumbs, cinnamon sugar, raisins, lemon juice, apples, and rum in a bowl.
13. 13. Spread the apple filling onto the stretched dough.
14. 14. Cut off the thick edges of the dough.
15. 15. Carefully roll up the strudel using the cloth.
16. 16. Place the strudel on a baking sheet brushed with butter.
17. 17. Preheat the oven to 190 degrees Celsius (top and bottom heat).
18. 18. Bake the strudel for 30 to 40 minutes until golden brown.
19. 19. Brush the hot strudel with melted butter immediately after baking.
20. 20. Let the strudel rest for 30 minutes.
21. 21. Dust the cooled strudel with powdered sugar.

Nutrition per serving

• kcal: 475
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 69 g