The traditional strudel dough is very thin and elastic. It is rolled out and stretched by hand until almost transparent. Apple strudel (Apfelstrudel) is one of the most known kinds of strudel and is considered one of the national dishes of Austria.
Flour - 250 grams
Water - 200 ml
Vegetable oil - 25 grams
Salt - ½ teaspoon
Sugar - 1 teaspoon
Acidic apples (Granny Smith or another kind) - 1.5 kg
Raisins - 70 grams
Rum - 2 tablespoons
Cinnamon - 1 teaspoon
Breadcrumbs - 90 grams
Butter - 100 grams
Sugar - 100 grams
Powdered sugar - 4 tablespoons
Soak 70 grams of raisins in two tablespoons of rum.
To make the strudel dough, sift 250 grams of flour into the bowl of a stand mixer. Mixing on low speed using the hook attachment, add ½-teaspoon salt and 1 teaspoon sugar.
Gradually add 200 ml (7 fl oz) of water. Mix for a few minutes until blended, add 25 grams (1 oz) of vegetable oil and mix for another 10-12 minutes, until smooth and very elastic.
Cover the dough with plastic wrap and set aside for one hour at room temperature.
Mix the sliced apples with a flat teaspoon of ground cinnamon and 100 grams of sugar. Add the raisins and mix well.
Cover the work surface with a large cloth and sprinkle with flour. Cut the dough in half, set one portion aside and cover. We are going to show you two different techniques for rolling the strudel.
Gently stretch the dough from the center out, until very thin and the linen is visible through it. Trim the thicker edge.
Brush the dough with some melted butter; sprinkle with powdered sugar and with about 50 grams of breadcrumbs.
Spread half of the apple filling evenly over the dough. Roll up the dough, use the linen to help you roll. Transfer the strudel to a sheet pan lined with parchment paper, brush with melted butter and dust with powdered sugar.
Roll the second strudel: Dust the linen cloth and your hands with flour. Use a rolling pin and roll the dough as thinly as you can. Then use your hands and stretch it until very thin and almost transparent. Trim the thicker edge. Brush with melted butter and dust with powdered sugar. add about 50 grams of breadcrumbs into the remaining apple filling and mix.
Place the apple filling in a strip along the edge of the dough.
Lift the linen quickly and assertively to roll the strudel.
Tuck the edges under the strudel, brush with melted butter, dust with powdered sugar and transfer to the baking sheet.