Austrian Strudel

Name: Austrian Strudel
Total time: 2 h 30 min
Yield: 4
Cuisine: Austrian
Ingredients: Apples - 1000 g; Raisins - 100 g; Almonds - 75 g; White bread - 100 g; Wheat flour for baking - 300 g; Water - 100 g; Chicken egg yolk - 34 g; Sour cream - 100 g; Sugar - 100 g; Ground cinnamon - 3 g; Butter - 150 g

Cookinero 4 Apr 2025

7450

The main secret of a good strudel is a very thin dough. According to legend, it used to be tested on a newspaper: if you can read something through the dough, it was a success. If you want to get a result no worse at home, then the dough should not be rolled out, but stretched to the sides, although this will take much more time. But it is no less important for the recipe of Austrian strudel to choose the right apples. They should be green, large and firm, with a slight sourness, so that the filling does not turn out too sweet.

How to cook Austrian Strudel

Step 1

Knead the dough. Sift the flour onto the table, leaving 2 tablespoons, add salt. Form a mound of flour with a depression in the center. Pour water into the depression, 2 tablespoons of oil and add the yolk. Knead the dough for 15 minutes until it is elastic and smooth. Form a ball, cover with a towel and leave in a warm place for 60 minutes.

Step 2

Prepare the filling. Cut the apples into small pieces, mix with raisins and almonds. Crumble the bread finely and dry it a little.

Step 3

Roll up the roll. Sprinkle the table with the rest of the flour. Form a sausage from the dough, then roll it into a very thin rectangular plate. Grease with sour cream and the remaining butter, sprinkle with bread crumbs. Then evenly spread the filling, add sugar and cinnamon, roll up the strudel.

Step 4

Bake the strudel. Preheat the oven to 180 degrees. Line the baking tray with baking paper and place the roll on it. Bake the strudel for 40-50 minutes until golden brown.

Austrian Strudel - FAQ About Ingredients, Baking Time and Storage

Can I substitute the apples with another fruit in the strudel filling?

Yes, you can use pears, peaches, or cherries as alternatives to apples. Just ensure they are finely chopped and adjust sugar levels to taste, as some fruits may be sweeter or more tart.

How should I store leftover Austrian strudel, and how long does it last?

Store leftover strudel in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat briefly in the oven for the best texture.

Is there a way to make this strudel recipe gluten-free?

Yes, replace the regular flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for elasticity, or add 1/4 tsp per cup of flour to mimic gluten's binding properties.

What’s the best way to roll the dough thinly without tearing it?

Roll the dough gently on a well-floured surface, starting from the center and working outward. If it tears, patch it with a small piece of dough—it will bake together.

Can I freeze Austrian strudel for later use?

Yes, wrap the unbaked or baked strudel tightly in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight before baking or reheating.

What can I serve with Austrian strudel for a complete dessert?

Strudel pairs beautifully with whipped cream, vanilla ice cream, or a dusting of powdered sugar. A drizzle of caramel or vanilla sauce also enhances the flavor.

Can I use margarine instead of butter in the strudel?

Yes, margarine can replace butter, but it may alter the flavor slightly. Choose a high-fat margarine for the best texture in both the dough and filling.

How can I make this strudel lower in sugar?

Reduce the sugar in the filling or use a natural sweetener like stevia. Opt for sweeter apple varieties to compensate for less added sugar.

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Austrian Strudel

How to cook Austrian Strudel

Step 1

Step 2

Step 3

Step 4

Austrian Strudel - FAQ About Ingredients, Baking Time and Storage

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