Strudel is one of the Austrian national dishes that was already widespread in the former Imperial and Royal Danube Monarchy. The dish presumably originates from Arabia. The apple strudel should have been mentioned in writing for the first time as early as in the year 1696.
- 300 g flour
- 150 ml water
- 50 ml plant oil
- 50 g butter, melted
- 1200 g sourly apples (e.g. Boskop)
- lemon peel and lemon juice
- 1tbsp cinnamon
- 100 g sugar
- 200 g butter
- 120 g LEIMER breadcrumbs
- 60 g raisins (or rum raisins)
- 250 g sour cream
Knead a dough from the flour, water and plant oil. Cover it and let it rest for 1 hour at room temperature. Peel, quarter and core the apples, cut them into small cubes and mix with the lemon peel and lemon juice. Froth the butter in a pan and roast the breadcrumbs golden-yellow in it. After cooling, mix in the apple cubes, raisins, sugar and cinnamon. Roll out the strudel dough on a kitchen towel or table cloth, then carefully stretch the dough thinly with your hands. Spread the melted butter on it, then spread the apple-breadcrumbs-mixture evenly on it, but leave the dough amply uncovered at the margins to be able to fold the dough above them. Spread the sour cream on the apples, then roll up the strudel and place it with the help of the cloth on a buttered baking tray. Butter the strudel. Bake the apple strudel at 230°C in the oven for about 30 minutes.
- If you don´t have the time, you can buy in a Turkish supermarket ready made thin strudel sheets called yufka or filo.
- Dredge the strudel generously with icing sugar 5 minutes before the end of the baking time and let the sugar caramelise lightly.