Apfelstrudel
Viennese apple strudel with a pastry you can read a newspaper through.
Apfelstrudel is Viennese: spiced apple wrapped in a dough stretched thin by hand rather than rolled. Breadcrumbs are scattered under the fruit to take up the juice so the base does not go soggy. The stretching is the whole skill, and it is more forgiving than it looks.
Ingredients
- 1 pack filo or homemade strudel dough
- 1kg apples
- 80g sugar
- 1 tsp cinnamon
- 80g breadcrumbs
- 60g raisins
- Butter
Method
- 1
Toast the breadcrumbs in butter — they stop the pastry going soggy.
- 2
Toss sliced apples with sugar, cinnamon and raisins.
- 3
Lay out buttered pastry sheets and scatter the crumbs.
- 4
Spread the apples along one edge and roll up tightly, tucking the ends.
- 5
Brush with butter and bake at 190C for 40 minutes.
A kilo of windfall apples becomes dessert for eight.
What comes before and after
- Svíčková na Smetaně — The Central European main this follows.
- Tarte aux Pommes — The French apple pastry, for comparison.
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