Winter Apple Strudel . by Kössler Hotel Hintertux Tux
Today, we at the Mountain Hotel Hintertux Tux would like to introduce you to our popular “Winter Apple Strudel”! Apple strudel is undoubtedly one of Austria’s most popular desserts. The combination of crispy strudel dough and a wonderfully fruity-tart apple filling has been making the hearts of sweet tooths beat faster for centuries!
About the history of apple strudel
The strudel dough itself probably came to Austria via Turkey and Hungary. The apple strudel was then invented in Vienna. The first recipe for an apple strudel can be found in an Austrian cookbook from 1696. Visitors can still admire this handwritten recipe in the Vienna City Library!
The typical Viennese pastry was often served at the court of Empress Maria Theresa. From the imperial court in Vienna, the apple strudel then began its triumphal march around the world and still enjoys great international popularity!
The apple strudel . Ingredients
For the stretched strudel dough:
- 250 g wheat flour
- 125 g water
- 1 tbsp oil
- 1 pinch of salt
For the filling:
- 7 tart apples (e.g. Boskop variety)
- 1 glass of organic applesauce
- Raisins (amount to your own taste)
- 2-3 tbsp raw cane sugar
- 2 tsp cinnamon
- 1 tbsp rum
- 3 tbsp breadcrumbs
Here’s how it’s done:
Preparing the strudel dough:
Put all the ingredients in a bowl and stir with the dough hook to form a smooth dough – a kneading machine makes things much easier here!
The dough is best when it is finally kneaded again by hand!
When the dough starts to bubble, it is ready and perfectly kneaded.
Now shape the dough into a ball and place in a deep plate.
Brush with a little oil, cover with cling film and let rest at room temperature for about half an hour.
Preparing the filling:
Remove the cores from the apples, roughly grate about 2/3 of the apples, and cut the rest into small pieces.
Put raisins, applesauce, raw sugar, rum and cinnamon with the apples in a bowl and mix to a creamy mass.
Now lightly toast the breadcrumbs with a little cinnamon and sugar in a pan until they develop a pleasant roasted aroma – be careful, breadcrumbs turn dark quickly!
The art of filling and rolling the strudel:
After resting, sprinkle the dough well with flour. Then place a large cotton cloth on your work surface and flour it well!
In the next step, the dough must be rolled out evenly and thinly with the rolling pin.
Now the dough is “pulled”: Place your hands with the back of your hands facing up under the dough in the middle of the rolled-out dough. Now slowly pull your hands alternately from the middle outwards. An old saying says: “The strudel dough must be so thin at the end that you can read the newspaper through the dough!”
Now sprinkle the upper third of the dough with breadcrumbs and place the apple filling on top.
Now fold in the edges on the sides. Next, lift the upper edge of the cotton cloth with both hands and fold it over the filling. By lifting the cloth, continue to roll the dough into a strudel.
And off it goes into the oven:
Line a baking sheet with baking paper and carefully place the strudel on it with the dough end facing down. Bake the strudel in a preheated oven at 200 degrees Celsius (top and bottom heat) for about 35 minutes.
A little tip from the kitchen of our Mountain Hotel Hintertux Tux:
If you don’t have any tart apples, simply add a little freshly squeezed lemon juice to the filling. If the filling is too runny, add some more breadcrumbs to the mixture.
The special extra
If you want to really spoil your dessert fans, then refine the pastry with a portion of whipped cream, with vanilla sauce or with a scoop of vanilla ice cream!
The team at Kössler . Hotel Hintertux Tux wishes you lots of fun baking, good luck and bon appétit!
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About the Author: Sabine Egger
