Best Altwiener Apfelstrudel Traditional Viennese Apple Strudel Recipes
EASY TRADITIONAL VIENNESE APPLE STRUDEL
Steps:
- Place the flour in a bowl with the salt and add the water, then 2 tablespoons oil. Stir with a spoon until it comes together and you can work it with your hands.
- Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, add only 1 teaspoon at a time.
- Form the dough into a smooth ball, brush it with 1 teaspoon oil and place it back in the bowl for 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
- Heat 7 tablespoons butter in a pan until foaming and add the breadcrumbs.
- Toast them, stirring constantly, until they are medium brown. Let cool.
- Soak the raisins in the optional rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them.
- Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins, and cinnamon and mix well.
- Roll out the dough on a lightly floured board to about 13 x 9 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary.
- Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and again stretch the areas you think are too thick. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
- Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter.
- Fold in ends of dough like an envelope (or burrito). Fold the other side of dough up and over filling to form a roll. Brush with butter. Use the towel to maneuver strudel to a baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.
- Heat oven to 400 F. Bake for 20 minutes and then reduce heat to 350 F and bake for an additional 40 to 60 minutes. Remove from oven, brush the top with melted butter and sprinkle with confectioners' sugar while still warm.
- Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2-inch-wide slices with a bread knife or serrated knife and serve with your choice of whipped cream , vanilla sauce, or vanilla ice cream.
Nutrition Facts : Calories 299 kcal, Carbohydrate 43 g, Cholesterol 29 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 170 mg, Sugar 21 g, Fat 13 g, ServingSize 1 strudel (12 to 16 servings), UnsaturatedFat 0 g
VIENNESE APPLE STRUDEL (ALTWIENER APFELSTRUDEL)
This is actually an Austrian recipe (I picked German cuisine only because there was no option for selecting Austrian, and German was the closest cuisine choice). Strudel is a traditional Austrian pastry, and a specialty in Vienna in particular. It's a dessert pastry that's usually topped with whipped cream, vanilla sauce, or...
Provided by Vickie Parks
Categories Cakes
Time 2h30m
Number Of Ingredients 19
Steps:
- 1. To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
- 2. To Make the First Filling: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
- 3. To Make the Second Filling: Heat the raisins for 30 seconds in microwave oven. Then soak raisins in rum (or orange juice); set aside until ready to use.
- 4. Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. Place raisins in colander to allow excess liquid to drain. Add to apple mixture, and mix well.
- 5. Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Brush dough with melted butter.
- 6. Spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. Spread second filling (apple/raisin mixture) over the other 1/3 of the dough. With kitchen shears, snip off any thick edges of dough, so dough is more uniform. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like a burrito. Fold other side of dough up and over filling to form a loaf. Brush with butter.
- 7. Use the towel to lift the strudel to a parchment-lined baking sheet. Gently roll strudel onto parchment paper so that the seam-side is down. Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer.
- 8. Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife. Serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.
ALTWIENER APFELSTRUDEL (TRADITIONAL VIENNESE APPLE STRUDEL)
I found this recipe on the internet, submitted by caterer Jennifer McGavin. Strudel is a traditional Austrian pastry, usually topped with whipped cream, vanilla sauce, or vanilla ice cream to make it a sweeter treat.
Provided by Northwestgal
Categories Low Protein
Time 2h30m
Yield 1 studel loaf, 16 serving(s)
Number Of Ingredients 17
Steps:
- To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
- To Make the First Filling: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
- To Make the Second Filling: Heat the raisins for 30 seconds in microwave oven. Then soak raisins in rum (or orange juice); set aside until ready to use.
- Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. Place raisins in colander to allow excess liquid to drain. Add to apple mixture, and mix well.
- Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Brush dough with melted butter.
- Spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. Spread second filling (apple/raisin mixture) over the other 1/3 of the dough. With kitchen shears, snip off any thick edges of dough, so dough is more uniform. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like a burrito. Fold other side of dough up and over filling to form a loaf. Brush with butter.
- Use the towel to lift the strudel to a parchment-lined baking sheet. Gently roll strudel onto parchment paper so that the seam-side is down.
- Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer.
- Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife. Serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.
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Altwiener Apfelstrudel: Traditional Viennese Apple Strudel Recipes
When talking about traditional desserts in Austria, the altwiener apfelstrudel is a classic that has stood the test of time. This sweet pastry is a delightful combination of tender, flaky layers of phyllo dough and a filling of warm, spiced apples. It is a staple in Viennese cafés and homes, where it is either served as a dessert or simply enjoyed as a treat with coffee or tea.
Origins of the Altwiener Apfelstrudel
While there is no clear consensus on the exact origins of the altwiener apfelstrudel, most experts believe that it originated in Vienna in the late 17th or early 18th century. Some attribute its creation to the Habsburg emperors' Royal Court, while others believe it was a product of the city's bustling pastry shops and bakeries. Regardless of its origins, the altwiener apfelstrudel quickly became a beloved part of Austrian cuisine and is now a popular dessert throughout the country and beyond.
Ingredients of the Altwiener Apfelstrudel
The altwiener apfelstrudel may sound simple, but it requires a delicate touch and a selection of key ingredients to achieve the perfect balance of sweet and spicy flavors. The basic ingredients for the filling include apples, cinnamon, sugar, raisins, and breadcrumbs. Some variations may also include nuts, such as almonds or walnuts. The phyllo dough, meanwhile, is made using flour, water, and oil or butter.
The Process of Making the Altwiener Apfelstrudel
Making the altwiener apfelstrudel is a multi-step process that requires some patience and skill. The first step is preparing the dough. The flour, water, and oil or butter are kneaded together until the dough is smooth and elastic. It is then rolled out into paper-thin sheets using a rolling pin or a pasta machine. To prevent the dough from drying out, each sheet is brushed with melted butter or oil and layered on top of each other.
The second step is preparing the filling. Apples are peeled and cut into thin slices, then mixed with sugar, cinnamon, and raisins. Bread crumbs are added to absorb the moisture from the apples and prevent the pastry from becoming soggy.
The third step is assembling the strudel. The prepared dough is laid out on a clean surface, and a generous amount of the filling is spread out over the top, leaving a little space at the edges. The edges are then folded over the filling to create a neat, rectangular package. The strudel is then carefully rolled up and placed on a baking sheet.
The final step is baking the strudel until it is golden brown and crispy on the outside and tender on the inside. It is then removed from the oven and allowed to cool for a few minutes before it is sliced and served.
Variations of the Altwiener Apfelstrudel
While the traditional altwiener apfelstrudel is made with a basic combination of apples, cinnamon, sugar, and raisins, there are many variations of this classic dessert. Some recipes add other ingredients, such as nuts, dried fruit, or even cheese. Others use different types of fruit, such as pears or cherries, or substitute the phyllo dough with puff pastry or shortcrust pastry.
The altwiener apfelstrudel may be a traditional Viennese dessert, but it is also a versatile one that can be adapted to suit different tastes and preferences. Whether you prefer your strudel sweet or savory, there is bound to be a recipe out there that will satisfy your cravings.
Conclusion
The altwiener apfelstrudel is a classic example of Austrian cuisine at its finest. This warm, spiced pastry has been delighting taste buds for centuries and shows no signs of losing its popularity any time soon. Whether enjoyed as a dessert or as a tasty snack, the altwiener apfelstrudel is a must-try for anyone who wants to experience the flavors of Austria in all their sweet and savory glory.