Viennese Apple Strudel Recipe
Viennese Apple Strudel has a grand taste. Viennese Apple Strudel gets its taste from flour mixed with apples and bread crumbs. Viennese Apple Strudel is inspired by many food chains worldwide.
Ingredients
2 1/4 cups flour
1/2 teaspoon salt
3 tablespoons oil
3/4 cup lukewarm water
3 1/2 Ibs. tart apples
3/4 cup fine dry bread crumbs
2/3 cup sugar
1 tablespoon vanilla flavored sugar
1 to 1 1/2 teaspoons cinnamon
1/2 cup raisins
1/2 cup chopped almonds
1/2 to 3/4 cup butter or margarine, melted
Directions
Put flour combined with salt onto a board.
Make a well in the center; add oil and just enough water to make a dough that can be kneaded until smooth and elastic.
Knead dough, using as little flour on board as possible.
Form into a ball and let rest 20 to 30 minutes.
Pare, core and thinly slice apples.
Combine apples, bread crumbs and a mixture of sugar, vanilla sugar and cinnamon.
Add raisins and almonds.
Toss to mix well.
Divide dough into 4 equal portions.
Roll each portion on the floured board and as dough becomes thinner transfer it to a lightly floured cloth.
Continue rolling and stretching until the dough is very thin.
Lightly brush surface of dough with melted butter; spoon a fourth of the filling on each portion.
Drizzle with melted butter.
Roll up the dough and place on a greased baking sheet.
Brush tops with some of the remaining melted butter so that the baked strudel will have a light golden crust.
Bake in a hot oven (400°F or200°C) 50 to 60 minutes.
Make a well in the center; add oil and just enough water to make a dough that can be kneaded until smooth and elastic.
Knead dough, using as little flour on board as possible.
Form into a ball and let rest 20 to 30 minutes.
Pare, core and thinly slice apples.
Combine apples, bread crumbs and a mixture of sugar, vanilla sugar and cinnamon.
Add raisins and almonds.
Toss to mix well.
Divide dough into 4 equal portions.
Roll each portion on the floured board and as dough becomes thinner transfer it to a lightly floured cloth.
Continue rolling and stretching until the dough is very thin.
Lightly brush surface of dough with melted butter; spoon a fourth of the filling on each portion.
Drizzle with melted butter.
Roll up the dough and place on a greased baking sheet.
Brush tops with some of the remaining melted butter so that the baked strudel will have a light golden crust.
Bake in a hot oven (400°F or200°C) 50 to 60 minutes.
