After the Sacher Torte here is another famous Austrian pastry: the apfel strudel, or apple strudel. A thin pasta and crunchy on the outside, but soft inside, enclosing apples, pine nuts and raisins flavored aroma of cinnamon. A sweet classic but always in fashion, here in its original version, who gives his best when eaten warm, accompanied by an English sauce, of vanilla ice cream or whipped cream simple. I ate for the first time in Austria, to Graz, and I fell madly in love. On the other hand, apple strudel is one of a series of sweet with apples</in> I love always. It probably will seem a bit’ laborious to do, but it is actually quite simple: the key thing, with apple strudel, It is pulling a lot, very thin the dough casing. Then you have to do is stuff it, roll it up and cook it. Is, Obviously, taste it! Have a good day
APPLE STRUDEL (Original Austrian recipe)Print This
- FOR PASTA:
- 250 grams of flour 00
- 30 grams of sugar
- 25 grams of butter
- 5 granmmi of salt
- 1 egg
- 100 millilitres of water
- butter, far enough to brush the dough before and during cooking
- brown sugar, far enough to sprinkle the dough
- FOR THE STUFFING:
- 1 kg of apples
- 100 grams of pine nuts
- 150 grams of raisins
- 80 grams brown sugar (granulated or if you prefer)
- cinnamon, to taste
- grated rind of 1 lemon
For the apple strudel, you must first prepare the dough: put all the ingredients for the dough in a bowl to knead until a smooth dough, elastic and compact. Give it a 'ball shape', cover with plastic wrap and let it rest for at least thirty minutes.
For the filling of apple strudel, Peel apples, cut them in half, into quarters and then into thick slices about one centimeter and finally diced. Put them in a bowl with raisins, pine nuts, sugar, lemon zest and cinnamon and let macerate. Preheat oven to 220 degrees.
Meanwhile, stretch the dough with a rolling pin on a floured surface: the dough is stretched thin, to a height of 2-3 mm at most. Once you have obtained a thin sheet, roll the dough on rolling pin, lift it up and lay on the work surface a slightly cloth sprinkled with flour, so that the dough does not stick: lean the pastry and brush all over with melted butter.
Spread dough on the apple-based stuffing, leaving free a centimeter long edges of the sheet, and fold inward all the free sides of the dough by filling, so that nothing can escape. Then, using the canvas, roll the strudel, being careful not to break the casing and close well sides pressing, so that the stuffing remains inside.
Transfer the apple strudel, using the canvas, on the baking sheet and brush it all over with melted butter and sprinkle with sugar cane. Bake for 30 minutes basting twice, during cooking, with melted butter. Once cooked, Sprinkle the apple strudel with icing sugar and serve warm with vanilla ice cream or whipped cream. Bon appétit!
THE PAIRING: Our suggestion for this recipe is the Moscato Passito “Villa Monticelli” Farm Barberani Orvieto. An elegant wine, from tropical fruit scents, from citrus flavor, almond and apricot jam.