Viennese Apple Studel is synonymous with the coffeehouse culture one finds throughout Austria.
strudel dough or puff pastry
approx. 1.5 kg apples
80 – 100 g sugar, as required
4 tbsp raisins
confectioners sugar for dusting
melted butter or possibly 1 egg for coating
For the nutty breadcrumbs
100 g breadcrumbs
3 tbsp butter
3 tbsp ground hazelnuts
How to make it:
Prepare the dough yourself, or have the shop-bought dough to hand. Soak the raisins in the rum.
To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over moderate heat until golden brown. Towards the end, stir in the grated nuts, cook quickly and remove from the heat.
Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and ground cloves, and mix in a generous pinch of cinnamon. Pre-heat the oven to 180 °C, and grease a suitable baking form with butter.
Place strudel dough on a sheet of parchment paper. Distribute the nutty breadcrumbs over half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough generously with melted butter, fold in the edges at the sides and roll up the strudel. Seal the ends well and lift the strudel onto the baking form using the parchment paper (if using puff pastry, apply the apple filling in the center, fold up the sides and edges towards the middle and press the sealing edges together firmly).
Depending on the dough, coat with melted butter (for strudel dough) or egg (puff pastry) and bake for 40 – 50 minutes until golden brown (bake puff pastry for slightly less time). Remove the finished strudel, leave to cool down and sprinkle with icing sugar. Serve cool or cold.
Baking time: 40–50 minutes (slightly less for puff pastry)