Viennese strudel is the hallmark of Austria and represents the cuisine of this country. There probably is not a single restaurant, in the menu of which there would not be this corporate dessert. But it is especially nice to cook it with your own hands.
- Flour - 250 g
- Big egg - 1 pc
- Vegetable oil - 1.5 tbsp
- Salt - 0.5 tsp
- Butter - 150 g
- Powdered sugar
- For crumbs:
- Crumbs from stale white bread - 150 g
- Ground almonds or hazelnuts - 50 g
- Butter - 3 tbsp
- Sugar - 1 tsp
- For the filling:
- Sweet and sour apples - 2 kg
- Brown sugar - 100 g
- Raisin - 150 g
- Dark rum - 70 ml
- Ground cinnamon 1 tsp
- Vanilla extract - 1 tbsp
- 10 balls from the buds of carnations
- Juice and zest of 1 small lemon
Preparation. Viennese strudel
To make the dough, sift the flour with salt in the form of a slide, make a well. Add an egg to it, pour in vegetable oil and 100 ml of warm (37–38 ° C) water. Knead the sticky, soft dough.
On the work surface, begin to knead it, beating on the table. By tradition, this is done 100 times. The correct dough is very elastic and velvety to the touch. Divide the dough into two equal pieces, roll into balls. Grease with oil, place on a plate and cover with a hot inverted bowl. This is very important for the elasticity of the dough. Leave on for 30–40 minutes.
Peeled apples cut into thin, about 2-3 mm, slices. Sprinkle with lemon juice, sprinkle with sugar and all spices. Carnation for this rub in your fingers. Mix everything carefully and divide in half.
In melted butter with sugar, fry bread crumbs, about 3-4 minutes. Add nuts, mix thoroughly. Divide in half.
Preheat oven to 190 degrees. Cover two baking sheets or rectangular bakeware with parchment, oil them.
Melt the butter. Spread a small tablecloth on the table, sprinkle with flour. Make a pellet from one ball of dough. Roll into a thin rectangle. Put the dough on the knuckles of fists and stretch it, turning the dough in a circle into the layer through which this text is visible. Spread the dough on a tablecloth, brush with butter, sprinkle with half the crumbs.
Put half of the apple filling in the form of a rectangle measuring 35×20 cm, about 10 cm from the long edge, sprinkle with half the raisins. Wrap the near long edge of the dough onto the filling, then wrap the two sides. Gently roll up the strudel and place on the baking sheet with the seam down. Grease the top and sides with melted butter. In the same way make the second strudel.
Bake 45-50 minutes until golden brown. Serve in warm or cold tea, sprinkled with powdered sugar.