Viennese Apple Strudel

By Culiora

Classic Viennese apple strudel featuring hand-stretched, paper-thin strudel pastry encasing a filling of tart apples, cinnamon, rum-soaked raisins, and butter-toasted breadcrumbs. Baked until crisp and golden, it is traditionally served warm with a light dusting of powdered sugar.

• Servings: 8
• Prep time: 50 min
• Cook time: 40 min
• Total time: 90 min

Ingredients

• 250 g bread flour (high-protein wheat flour)
• 1/2 tsp salt
• 1 pcs egg (at room temperature)
• 100 ml lukewarm water
• 20 ml neutral rapeseed oil (plus extra for brushing)
• 70 g raisins
• 3 tbsp dark rum
• 70 g butter
• 80 g breadcrumbs
• 1 kg firm tart apples (e.g., Boskoop or Granny Smith), peeled, cored, and thinly sliced
• 80 g granulated sugar
• 1 tsp ground cinnamon
• 1 tsp finely grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 60 g butter, melted
• 1 tbsp powdered sugar for dusting

Instructions

1. Place the raisins in a small bowl and pour over the rum. Allow to macerate for at least 30 minutes.
2. Combine the flour and salt in a mixing bowl or the bowl of a stand mixer. Add the egg, lukewarm water, and 20 ml rapeseed oil. Knead vigorously for at least 10 minutes until completely smooth, soft, and elastic.
3. Shape the dough into a smooth ball, brush the surface lightly with oil, and place it on a plate. Cover with a warm, inverted saucepan (rinsed in hot water and wiped dry) and let rest at room temperature for at least 45–60 minutes.
4. Melt 70 g of butter in a skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, for 3–5 minutes until golden brown and nutty-smelling. Remove from the heat and allow to cool completely.
5. In a large bowl, toss the thinly sliced apples with the lemon juice, lemon zest, granulated sugar, ground cinnamon, and the drained rum-soaked raisins. Do this just before stretching the dough so the apples do not release too much liquid.
6. Preheat the oven to 190°C (standard top and bottom heat). Spread a clean, flat kitchen towel or cotton sheet over a large dining table and dust the cloth lightly with flour.
7. Roll the dough out slightly on the cloth into a rectangle. Then, slip the backs of your hands under the dough with knuckles clenched and gently stretch the dough outward from the center toward the edges until it is paper-thin and almost translucent (about 50x70 cm). Trim away any thick outer edges.
8. Brush the stretched dough gently with about half of the melted butter (30 g). Scatter the toasted breadcrumbs evenly over the bottom third of the pastry sheet, leaving a roughly 3 cm border at the edges. Arrange the apple filling in an even strip over the breadcrumbs.
9. Fold the short side edges of the dough in over the filling. Gently lift the edge of the towel at the filling end and carefully roll up the strudel from the filled side toward the bare dough, letting it roll itself up with the seam underneath.
10. Roll the strudel onto a baking sheet lined with parchment paper. Brush the top and sides with half of the remaining melted butter (about 15 g).
11. Bake in the center of the oven for 35–40 minutes until golden brown and crisp. Brush with the remaining melted butter (about 15 g) halfway through baking.
12. Allow the strudel to cool on the baking sheet for at least 15–20 minutes before slicing. Dust generously with powdered sugar just before serving.