The Secret behind How Original Viennese Apple Strudel Is Made | Food Secrets

Apr 28, 2021 | Viennese apple strudel is probably the most popular dessert among the many great pastries Austria has to offer. It takes special skills and ingredients to make an original apple strudel by hand. We went to Vienna, Austria to see how an original apple strudel is made.

Apfelstrudel: The Secret Behind How Original Viennese Apple Strudel Is Made | Food Secrets Ep. 10

Apr 28, 2021 Viennese apple strudel is probably the most popular dessert among the many great pastries Austria has to offer. It takes special skills and ingredients to make an original apple strudel by hand. We went to Vienna, Austria to see how an original apple strudel is made.

Viennese apple strudel:

Ingredients for ten people

Dough:

• 210 g plain flour
• 42,5 g table oil
• 95 g lukewarm water
• 2 g salt
• one small egg

Filling

• 1.7 kg tart apples (e.g.: Golden Delicious), cut into flakes
• 25 g lemon juice
• 65 g cinnamon sugar
• 35 g chopped walnuts
• 35 g rum raisins
• 65 g granulated sugar
• a pinch of cinnamon
• some melted butter

Butter crumbs

• 100 g breadcrumbs
• 50 g butter
• 50 g granulated sugar
• 5 g vanilla sugar

Preparation

To make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decided on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.

In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs.

For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin.

Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.) Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins.

With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. Bake in the preheated oven at about 200 degrees Celsius for about 30 minutes until golden brown. Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.

„Himmlisch – mit Liebe gemacht“ : Original Wiener Apfelstrudel : Weltbekannt und geliebt

Nov 1, 2019 • Heute zeige ich euch einen weltbekannten Klassiker. Den Original Wiener Apfelstrudel. Die Zubereitung ist sehr einfach und er schmeckt einfach köstlich. Ich zeige euch im Video neben dem Originalrezept natürlich auch ein paar Tipps wie ihr den Teig selber machen und ziehen könnt.


Zutaten:

250g Mehl
1 Prise Salz
25g Öl (geschmacksneutral)
1 Ei 100ml lauwarmes Wasser
3kg säuerliche Äpfel
100g Rosinen
120g Kristallzucker
100g Semmelbrösel
100g zerlassene Butter
1 TL Zimt