Viennese apple strudel
Thin stretch dough around apples, raisins and walnuts.
100 min · 8 servings
Per serving
Approximately 362 kcal Protein: 5.2 g Fat: 13.5 g Carbohydrates: 58.1 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Wheat flour - 200 g
- Warm water – 110 ml
- Vegetable oil - 20 g
- Salt - 1 g
- Apples without peel and core - 1000 g
- Light raisins – 60 g
- Peeled walnuts - 50 g
- Breadcrumbs - 60 g
- Sugar - 60 g
- Cinnamon – 2 g
- Butter for crackers - 25 g
- Butter for greasing - 35 g
- Powdered sugar - 15 g
How to cook
- Knead the flour, water, oil and salt into a smooth dough. Cover and leave for 30 minutes.
- Brown the crackers in the butter provided for them. Cut the apples into thin slices and chop the nuts.
- Roll out the dough on a dusted cloth towel, then carefully stretch it with your hands to a thin rectangle.
- Spread crackers, apples, raisins, nuts, sugar and cinnamon over two-thirds of the dough. Fold in the side edges and roll using a towel.
- Transfer to a baking sheet, seam side down, and brush with remaining melted butter. Bake at 180°C for 35–45 minutes until golden brown. Cool slightly and sprinkle with powder.
Products for the recipe
- Light raisins — Light raisins are included in the recipe. The quantity depends on the number of servings.
- Shelled walnuts — Peeled walnuts are included in the recipe. The quantity depends on the number of servings.
A retelling of the stretch strudel technique with less filling. The amount of water in the dough is specified for homemade wheat flour, the nut additive is selected from the original source options. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Apple Strudel · CC BY-SA 4.0