Apple Strudel - Apfelstrudel

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Apfelstrudel is one of Austria’s most iconic desserts and a symbol of Viennese cuisine. It is known for its super thin dough, almost see-through strudel dough. The first known written recipe dates back to 1697 and is housed in the Vienna City Library.

Today, the apple strudel is not only a staple in Austrian homes and restaurants, but also a dish that showcases culinary heritage. Here is a modern twist on the Apfelstrudel.

Guten Appetit!

Ingredients

• 2 tbsp caster sugar
• 1 tbsp plain flour
• 1/4 tsp ground cinnamon
• 2 large apples, peeled, cored, thinly sliced
• Squeeze of lemon juice
• 2 tbsp raisins
• 1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
• Extra flour, to dust
• 1 egg
• Icing sugar, to dust

Ice cream or cream to serve

Method

1. Preheat oven to 190°C. Combine sugar, flour and cinnamon in a bowl and add apples and raisins. Toss to coat. In Austria, they soak the raisins in rum for 10 minutes to get them soft, but this is optional. Add a squeeze of lemon juice
2. Place the pastry on a sheet of baking paper on a tray. Roll the pastry lightly to form a 30cm x 40cm rectangle.
3. Butter the dough and sprinkle some extra cinnamon before you spoon the apple mixture over one side of the pastry, leaving a 2cm border around the edges.
4. Roll the pastry into a large log. Place, seam side down, on the baking tray.
5. Combine the egg with 1 tablespoon of milk. Brush with the egg mixture. Cut about eight 2cm-long slits, 2cm apart, into the top of the roll. Place in the oven and bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve.

If you would prefer to ditch the cooking and would rather be eating Apple Strudel in a quaint Austrian Cafe house, talk to your personal travel manager about booking the ultimate trip to Austria.

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