Austrian Apple Strudel
“The history of the strudel dates back hundreds of years, when it was made as an easy yet satisfying meal by the poor. However, it was the Turkish baklava pastry, introduced into Austria in 1453, that laid the foundation for the dessert strudel we know and love today. The first dessert strudel was the Wiener apfelstrudel (Viennese apple strudel). Over time, other strudels with different fillings were created.”
–Delio Garavito Vargas
Uniworld Corporate Pastry Chef
- 4 cups (600 g) flour
- 1 1/4 cups (300 g) water
- 4 Tbsp (60 ml) oil
- 1 or 2 eggs (80 g) eggs
- Pinch of salt
- 5 to 6 apples
- 1 cup white breadcrumbs, roasted in butter
- 1 cup chopped nuts (walnuts, pecans or your choice)
- 3/4 cup sugar
- 1/4 tsp cinnamon
- 2 tsp lemon juice
- 1/2 cup raisins
- 4 tsp rum or more, to taste
- Work all ingredients into a pastry together, until it is not sticky any more.
- Let the pastry rest for 1 hour.
- Heat the oven to 425°F (220°C).
- Chop apples. Mix with all the remaining filling ingredients.
- Roll the pastry very thin, then top it with the filling and roll it into a log. Brush the top with melted butter. Transfer to a baking sheet lined with parchment paper.
- Bake the strudel for approximately 45 minutes. Remove the strudel, dust it with powdered sugar and serve it warm with vanilla sauce.