Apple Strudel (“Apfelstrudel”) is a typical and beloved Austrian dessert. This is my granny’s recipe – and I’ve never had any better tasting Apple Strudel.
Ingredients
For the strudel dough
1/3 cup lukewarm water (80 ml / 80 g)
- 1 tablespoon + ½ teaspoon neutral tasting vegetable oil (15 g)
- ½ teaspoon vinegar (or lemon juice)
- 1/8 teaspoon table salt or fine sea salt
- 145 g bread flour (1 cup) (substitute with all purpose flour)
- ½ teaspoon vegetable oil for brushing the dough
- flour for dusting
For the filling
- 3 tablespoons unsalted butter (40 g)
- 2/3 cups fine bread crumbs (80 g)
- 5 tablespoons granulated sugar (65 g)
- ½ teaspoon ground cinnamon
- 4 tablespoons raisins (50 g)
- 3 tablespoons rum or lukewarm water for soaking the raisins
- 2 lbs sweet-tart apples (e.g. MacIntosh) (900 g)
- 1 tablespoon lemon juice
- 2 tablespoons melted butter for brushing the dough (divided)
- confectioner’s sugar for dusting
- whipped cream for serving (optional)
Putting It All Together
- 2 Tbsp unsalted butter , melted
- Powdered sugar (for dusting baked streusel)
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