Apfelstrudel
Viennese apple strudel with real hand-stretched dough, thin enough to read through, rolled around spiced apples and buttered crumbs.
- prep
- 50 min
- cook
- 40 min
- total
- 1 h 30 min
- serves
- 8
- level
- hard
Real strudel dough is a party trick that happens to be pastry: a soft, rested dough stretched over a floured tablecloth with the backs of your hands until you can read a newspaper through it. Filo is the shortcut; this is the real thing, and it is easier than its legend.
Breadcrumbs fried in butter go under the apples. They drink the juice as it bakes, which is why a proper strudel is crisp underneath instead of soaked.
Apfelstrudel is one of the world's classic dishes from 67 countries.
method
Knead the flour, water, oil, vinegar and salt into a soft, smooth dough, 8 minutes. Oil it lightly, cover, and rest 1 hour; the rest is what makes it stretchable.
Fry the breadcrumbs in 60 g of butter until golden. Toss the apples with sugar, cinnamon, raisins, zest and lemon juice.
Flour a large tablecloth. Roll the dough out, then stretch it over the backs of your hands, working around, until translucent and roughly 60 x 80 cm. Tear off the thick edges.
Brush with melted butter, scatter the crumbs over two-thirds, and lay the apples along one long edge.
Lift the cloth to roll the strudel over itself, tucking the ends. Roll it onto a parchment-lined tray seam down and brush with butter.
Bake at 190°C (375°F) for 35 to 40 minutes, brushing once more with butter midway, until deep golden. Dust with icing sugar and serve warm.
chef's tips
- The hour of rest is the stretch. Unrested dough tears; rested dough practically stretches itself.
- Small holes do not matter; the rolling hides every sin.
- Warm, with vanilla sauce or softly whipped cream. Cold strudel is leftovers, which are also good.