It didn’t end up being the authentic Austrian dish I started, but it ended up turning out fine!
On our wonderful September trip to Switzerland and Austria, I got to take part in a demonstration making the authentic strudel.
But it was my first time ever making dough from scratch, and I completely botched the job! But thank goodness for Pillsbury, because I used the video below to rebound with what turned out to be a delicious dessert.
The original recipe from the gentleman in Austria is below, and the filling is from that recipe. Try the original, or mix & match like I did! Either way, I’d love to hear out it turns out, shoot me an email.
Peter’s Austrian Apple Strudel
Dough:
1lb of flour
a small pinch of salt
1/2 ounce of oil
1 cup of water
Filling:
3 lbs of apples (cooking apples, not too sweet)
1 ounce of cinnamon
2 ounces of sugar
1 1/2 ounces of vanilla sugar
2 ounces of raisins
one shot glass of rum
1 ounce of butter, mixed with 2 ounces of sugar, and 2 ounces of breadcrumbs
Mix the salted flour with the oil, and the water until you get a smooth dough. Let it sit for half an hour.
Meanwhile, peel and slice (or grate) the apples. Add the cinnamon, the sugar, the rum, and the breadcrumb-butter-sugar mix.
Sprinkle a cloth with flour, stretch the dough but don’t tear it apart. (Scotty note – it should be thin enough to “read a newspaper through it”.) Add the filling, sprinkle it with the raisins, then roll the dough into the form of a strudel. Pinch the ends and butter the top and sides of strudel with a pastry brush, bake it at 350 or until golden.
Serve it with whipped cream, vanilla ice cream, or vanilla sauce.
GUTEN APPETIT!
