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Austrian Strudel
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
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