Monday, September 1, 2014

Apfelstrudel / Apple Strudel

Apfelstrudel is a very delicate dessert made with thin flaky pastry dough. The dough is rolled on a cloth which makes it easier to handle. The thinly rolled out dough is made thinner by running it over the knuckles of your hand. When done it is possible to read a newspaper or see the pattern on the tea cloth on which it is laid.


Crisp apfel (apple) strudel is a well known Austrian dessert. For those of us not living in Europe it was made popular by the song 'Raindrops on roses and whiskers on kittens...' from the Sound of Music.


The thin pastry is really easy to make at home. The process of rolling and stretching the dough is very calming and enjoyable. Simple pleasures in our otherwise busy lives. When you plan on making this pastry block out a half hour to take your time with it and experience the joy of being able to make see-through pastry.

You will need
For the dough
125 gm flour
60 ml water
2 tsp oil
salt pinch

For the filling
600 gm apples
70 gm sugar
50 gm breadcrumbs
40 gm butter
40 gm raisins
2 tsp cinnamon

40 gm butter
powdered sugar for topping

Ideally peel the apples before slicing. I had invested in organic apples so I decided not to peel them. Next time I will. Prepare the breadcrumbs by browning them in a little butter. Soak the raisins in water so they plump up. Melt the butter.


Prepare the dough by mixing all the ingredients except water. Add water a little at a time until you have a soft non-sticky dough. Let it rest for an hour. Preheat the oven to 425 F. Flatten the dough and using a rolling pin roll it into a flat pastry. Transfer it to a tea towel. Use flour to prevent the dough from sticking to the towel.


Apply a thin layer of butter on the top and let it rest for a 10 minutes.


Now roll it as thin as you can go. Lift it up with the knuckles of your hands and roll the dough over the knuckles to spread it thin. When you are done you should be able to clearly see the towel through the pastry.


Spread the remaining butter, breadcrumbs and drained raisins.


Now add the apples slices.


Turn in the long sides of the dough. Start rolling from one of the shorter sides to make a thick tight roll. Take care to not stretch the dough too thin so it does not tear.


Seal the edge with a little butter.


Transfer the roll to a baking sheet covered with parchment paper. Brush on some butter.


Bake for 40 minutes until the strudel is brown and crisp. Sprinkle some powdered sugar over the top. You can eat it either hot or cold.

9 comments:

  1. Bookmarking this one. Homemade pastry sheet sounds food. Wonderful job!

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  2. Wow loved your step by step pictures Varada, thank you so much for the efforts, mind blowing!

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  3. You have explained it so well Varada! Would love to try it out sometime...

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  4. This is one wonderful tutorial. You make it sound all too simple. My Rotis tear, so I'm not sure how I could do this! Looks wonderful!

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  5. Varada drooling over it. I Always loved sound of music and wanted to make apple strudel but assumed it will be difficult and something my patience will not stand. But you have explained so well. I want to try it.

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  6. How in the world did you slice your apples soooo thin?? Apple studel with homemade pastry sounds too delicious. I'm not an apple lover, but your recipe is telling me to go buy some apples and make this dish :-)

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  7. I think the labor involved paid off. The strudel with homemade pastry must ahve been yummy.

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  8. I want a super huge slice of this fabulous strudel..

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  9. This is one recipe on my to do list...but wonder when I will get down to make it...it looks very well done , I am loving the apple colors and your pics.

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