Apple Strudel the Austrian Way | Apfelstrudel

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free option that adds crunch.

Make the dough by mixing 400 g flour and 1 teaspoon salt in a mixer.

Add 1.5 tablespoons vegetable oil and 220 ml water, mix until the dough pulls away from the sides.

Knead the dough for about 10-15 minutes until it passes the window pane test.

Form the dough into a ball, oil both sides, and let it rest in the refrigerator for 1 to 4 hours.

Prepare a clean sheet on the kitchen table, sprinkle with flour.

Stretch the dough into a rectangle on the floured sheet, using fists and a rolling pin.

Ensure the dough is paper thin, trimming any thick edges with scissors.

For the filling, peel, core, and thinly slice 2.25 lb apples, mix with 100 g sugar and 1/4 teaspoon cinnamon.

Add 65 g soaked raisins to the apple mixture.

Brush the dough with 3 tablespoons melted butter, sprinkle with 120 g toasted breadcrumbs and 65 g chopped walnuts.

Place the apple filling on top, fold the sides of the dough over the filling, and roll it up.

Transfer the strudel to a parchment-lined baking sheet, form into a horseshoe shape, and brush with melted butter.

Bake in a preheated oven at 400°F (180°C) for 30-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens