Apfelstrudel (apple strudel)
A dough stretched until transparent, rolled around apples, raisins, and cinnamon, then baked golden. The pastry pride of Vienna.
A dough stretched until transparent, rolled around apples, raisins, and cinnamon, then baked golden. The pastry pride of Vienna.
Ah, here is a work of patience! My mother used to say that a good strudel dough must be stretched until you can read the newspaper through it — not a tear, you hear. You spread it on the tablecloth, with both hands, gently, then fill with apples, raisins, a little breadcrumb toasted in butter to soak up the juice, and roll the whole thing like folding a letter. Out of the oven, dusted with sugar, it is the whole spirit of Vienna in a bite.
- •Wheat flour — a good bowl (stretched dough)
- •Warm water and a little oil — as needed (supple dough)
- •Tart apples — several (filling)
- •Raisins — a handful (filling)
- •Cinnamon — to taste (spice)
- •Butter-toasted breadcrumbs — a few spoonfuls (absorbs juice)
- •Sugar — to taste (sweetness)
Apfelstrudel (apple strudel)
A dough stretched until transparent, rolled around apples, raisins, and cinnamon, then baked golden. The pastry pride of Vienna.
Why this dish? Mehlspeise is the pride of Austrian cuisine, and apple strudel is its crowning glory. It was prepared in Viennese homes both for Sundays and for the Jause, and was a familiar sweet in daily life in Menger's time.
Ah, here is a work of patience! My mother used to say that a good strudel dough must be stretched until you can read the newspaper through it — not a tear, you hear. You spread it on the tablecloth, with both hands, gently, then fill with apples, raisins, a little breadcrumb toasted in butter to soak up the juice, and roll the whole thing like folding a letter. Out of the oven, dusted with sugar, it is the whole spirit of Vienna in a bite.
Ingredients (period version)
- Wheat flour — a good bowl (stretched dough)
- Warm water and a little oil — as needed (supple dough)
- Tart apples — several (filling)
- Raisins — a handful (filling)
- Cinnamon — to taste (spice)
- Butter-toasted breadcrumbs — a few spoonfuls (absorbs juice)
- Sugar — to taste (sweetness)
Ingredients
- Flour — 250 g (dough)
- Warm water — 120 ml (dough)
- Neutral oil — 2 tbsp (dough)
- Apples (e.g., Granny Smith) — 1 kg (filling)
- Raisins — 80 g (filling)
- Cinnamon — 1 tsp (spice)
- Breadcrumbs — 60 g (absorbs juice)
- Melted butter — 80 g (brushing and breadcrumbs)
- Sugar — 100 g (sweetness)
Method
- Knead flour, warm water, oil, and a pinch of salt into a smooth, elastic dough; let rest 30 minutes under a warm bowl.
- Toast breadcrumbs in a little butter; peel and thinly slice apples, mix with raisins, cinnamon, and sugar.
- Roll out dough on a floured cloth, then stretch it gently by hand until transparent.
- Brush with melted butter, sprinkle with breadcrumbs, spread filling over one third of the surface.
- Roll up the strudel using the cloth, seal the edges, place on a baking sheet, and brush with butter.
- Bake at 190°C for 35-40 minutes until golden; dust with powdered sugar before serving warm.
How it was made : The stretched dough (Strudelteig) is a legacy of Turkish and Hungarian cuisines of the Empire, adapted in Vienna. The buttered breadcrumbs placed under the apples were the cooks' secret to absorb the juice and keep the base crisp.
The contemporary twist : Serve a warm slice with a spoonful of barely sweetened whipped cream, café Viennese style.
Carl Menger · Charactorium
