Altwiener Apfelstrudel or what us English speaking folks call Apple Strudel. This is a traditional Viennese dish and considered a national dish of Austria. Wait a second wasn’t Tafelspitz the national dish of Austria? How many can a country have? Anyway, it is related to baklava, which is from the Ottoman empire. So the dish came to Austria from Turkey to Hungry during the Austro-Hungrian empire. It became popular during the Hasburg empire, which is a large influence over Austrian cuisine.
First thing is to make the dough and let it rest for an hour. While the dough is taking its nap I soak the raisins in rum. Maybe this is why it is a national dish alcohol and napping!
Then I toast some bread crumbs in butter. This is part of the filling.
Then combine the apple and raisins for the filling.
Now roll out the dough to be paper thin. I don’t have a friend helping me so don’t have pictures, but after you get the dough thin, you need to stretch it by hand to make it so thin it is see through. This is the result.
Next spread the bread crumbs on the dough.
Then place the apple mixture on one side of the dough.
Fold the dough over the apple mixture.
Fold the dough sides over to create a pocket of a burrito.
Then roll the dough over its self. This will create the flakey layers.
At the end you will have a log.
Bake it and melt some butter to brush on.
I’m not sure why I am sad. Its almost my birthday and I am loving all of the celebrations. Brush on the butter.
Sprinkle some powdered sugar.
Cut and serve with ice cream. Then sing happy birthday to me!
The result is awesome. The dough is flaky and buttery. The apples are like baked apple or apple pie. I’m extremely impressed that it turned out. I think I’ve only had the Pillsbury package strudel and this one is definitely better than that!
This is it for Austria. I have really enjoyed the food. Other than the disastrous Kärntner Kasnudeln, which is way more my fault than Austria’s, I would have to say that I loved all the food and how hardy and comforting it is. This country has some of my flavor profiles. Next up is Azerbijan!
Original recipe can be found here
- 2 1/2 c. all-purpose flour
- 1/4 tsp. salt
- 2 T. plus 1 tsp. vegetable oil
- 15 T. lukewarm water
- 4 T. butter
- 1 c. breadcrumbs
- 1/2 c. raisins
- 4 T. rum
- 6 Granny Smith Apples, chopped
- 3/4 c. granulated sugar
- 1-2 tsp. lemon zest
- 4 T. lemon juice
- 1/4 tsp. cinnamon
- 2 T. Melted butter for brushing dough
- Powdered sugar for decoration
- Place the flour in a bowl with the salt and add the water, then the oil and mix.
- Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes.
- Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour.
- Soak the raisins in the rum.
- Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
- Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins and cinnamon and mix well.
- Roll out the dough on a lightly floured board to about 9 inches by 13 inches.
- Place a towel of a matt under the dough.
- Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again.
- Brush dough with melted butter.
- Spread the breadcrumbs over 2/3 of the dough and pat down evenly.
- Drain the apples and spread them over the other 1/3 of the dough.
- Using the towel, fold one side of the dough over the filling.
- Fold in ends of dough like a burrito.
- Fold other side of dough up and over filling to form a roll.
- Roll strudel onto parchment paper so that the seam-side is down.
- Brush with melted butter.
- Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes longer.
- Remove from oven, brush top with melted butter and sprinkle with powdered sugar while still warm.