BAKE YOUR OWN APPLESTRUDEL (APPLE STRUDEL)
Every weekend it’s either hubby or I, we use to bake our own apple strudel. At home we are all apple strudel lovers. Maybe this is not the traditional recipe, but according to my family’s preference. Our 2 kids doesn’t like the filling in the apple strudel should be prepared with raisins but I still add sometimes. Once it’s done no question at all, they get treated to a mouth-watering, oven-warm slice.
In Vienna, confectioners the filling in the apple strudel should be prepared with or without crumbs and raisins. I learned not only how this famous Viennese dessert is made, but also given the original Viennese Apple Strudel recipe to try out at home, and an oven-fresh slice to indulge in on the spot. The aroma and taste of baking strudel will follow back home!
Apple Strudel is a real Austrian Speciality and if you by the dough it is not at all difficult to make.
Either baked in an oven or Turbo broiler, doesn’t make any difference at all. One time we tried also the one with vanille sauce, was not bad but we prefer without. For us it’s not only for dessert or snack (“meryenda”) but also we use to have it for breakfast and for in between (brunch). I love my apple strudel with a cup of tea with milk.
So take it from me folks and Enjoy your APPLE STRUDEL :pump-;):
The dough is allready buttered (with melted butter). It is important to make it so thin. Here with the apples, sweet bread crumbs and raisins. I used phyllo pastry… you’ll have a less traditional strudel, but one that is just as delicious. Can be served warm or cold, usually sprinkled with powdered sugar.
* 2 c. flour
* 1/4 tsp. salt
* 1 whole egg
* 1 tbsp. butter
* 3/4 c. lukewarm water
Mix flour, egg, butter, and salt, Add lukewarm water and mix. Place on board and knead for 10 minutes. The more you knead the dough the better it will be to work with. Place in greased bowl. Cover and let rest for 1 hour. Divide dough in half.
How to Stretch Dough: Spread table with cloth to hang over sides. Sprinkle lightly with flour and place dough in center. With a floured rolling pin, roll out dough into 8 inch circle. Slide hands gently under dough and let dough rest on the back of your hands, with your palms down. Now pull the dough gently toward you. Stretch and pull dough as you go around. Dough should be thin as tissue paper.
4 lbs. of apples
1/4 c. butter, melted
1 1/4 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. flour
Peel apples and slice. Add sugar, cinnamon, flour and mix. Brush melted butter over dough. Spread 1/2 apple mixture over dough. Fold sides up and over the filling and roll. Pick table cloth up to roll. Shape roll to fit 9 x 13 inch greased with melted butter. Brush the roll generously with melted butter. Bake at 180 C degrees for 45 minutes, until lightly brown.
APPLESTRUDEL (Apple strudel) a la Dada (my hubby)!
Applestrudel, everybody’s favorite at home!
Inspired by my hubby, I learned this method from hi…wink!
Take it from me Baby, made from Austria!
I would say; Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot. Take note: I baked it in my TURBO BROILER!…Try it folks 😀
Apple strudel can be accompanied by tea, coffee, or even champagne…lol…
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. If the strudel is cooked right, you won’t need any toppings. It should turn out puffier than when it was frozen.
* 7 pcs. Apples of your preference, peeled and sliced smaller
* some butter
* 1 pouch of Kotanyi applestrudel mixture
* some bread crumbs
* confectioner sugar, about 2 tbsps.
* dough, a ready made of any brand!
* fruit extract 20 ml
Please check this video out!
BAKING APPLESTRUDEL ON RONI’S BIRTHDAY