Baking Apple Strudel in Austria

 BAKING APPLE STRUDEL IN AUSTRIA

We had booked an Apple strudel baking class with lunch for immediately after our sound of music bike tour. The Edelweiss cooking school was located inside a carved out mountain so it was basically a cold rock cave. It was the coolest setting. The Apple strudel was so fun to learn because I had never used the technique he taught us to thin the dough and then roll up the dough with the fillings to bake. 

INGREDIENTS:

Dough

210 g flour

125 g water

1 Tbsp oil

Salt

Filling

60 g bread crumbs

45 g butter

5-6 apples

50-100 g sugar

Cinnamon

Raisins 

METHOD:

Knead the flour, salt, oil and water together in a bowl to create a smooth, silky dough. Cover and let rest about two hours. 

Heat butter in pan, add dry bread crumbs from white bread fry until golden brown and chill. Cut apples into slices and mix with sugar, cinnamon and raisins. 

Dust a tea towel with flour, place the dough on it and sprinkle the dough with flour. Use a rolling pin to roll out until the size of pizza. Using the floured backs of your hands, carefully reach under the dough and stretch it to make a paper thin rectangle. Then cut off any protruding edges. Fix any holes with what you cut off.  

Sprinkle buttered bread crumbs over the top, then apple mixture and start rolling the dough by lifting the edge of the cloth. Roll the strudel up tightly and close the ends. Place strudel on a  buttered baking tray, again brush generously with melted butter and bake in a preheated oven at 200C/392F for about 40 minutes. Sprinkle with icing sugar and serve warm or cold.