Austrian pie or Viennese strudel is a striking example of the perfect roll made from thinly rolled dough. It is traditionally prepared with a sweet filling, apples, pears, strawberries and cherries, with the addition of nuts, dried fruits and cinnamon. The most common option is apple strudel, the recipe for which we will consider in this article.
Other types of Austrian dessert: meat strudel with mushrooms, potatoes, liverwurst, sausage and bacon, vegetable with sauerkraut and much more.
Classic Apple Strudel Recipe
If you do not plan to prepare the dough personally, in this case, it is better to buy ready-made puff yeast dough for strudel. Unfortunately, others will not work - the result will not be the same. It should be noted that the main idea of the Austrian pie is the ability to prepare the right dough and to process it.
How to make strudel dough
In the classic recipe for Viennese strudel, the dough is kneaded in the most usual way, all the ingredients are combined with butter and water, insisted, and then rolled out extremely thinly, stretching like a film and then, together with the filling, wrapped in a puff roll.
Combine flour, olive oil, about 50 g melted butter, egg and sugar in a large deep bowl. Stir all the added ingredients thoroughly until the sugar melts.
Add the rest of the chilled butter, add 150 ml of warm water and knead a not very hard, homogeneous dough without lumps. If necessary, the consistency and density of the dough can be adjusted by adding flour or water.
After thoroughly kneading the butter dough, roll it up, grease the surface with olive oil, cover with cling film and insist at room temperature for 30 minutes.
Preparing the Viennese pie filling
First of all, you need to prepare the necessary products for the filling: rinse the raisins and drain the water, which is pre-soaked for one hour in warm water.
Grind the walnuts in a mortar, moderately fine, or grate them on a regular grater, or it is easier to crush them with a wooden mallet, wrapping the nuts in a towel.
Rinse the apples, peel the skin, cut off the stalk and remove the core. Cut them into thin slices or long sticks and sprinkle with cinnamon.
Add dried yellow raisins.
Put chopped walnuts, sprinkle 2-3 tablespoons of sugar and stir.
Dough rolling and roll forming
Roll out the prepared dough in a thin layer, as thin as possible so that the light shines through and newspaper letters can be seen through it.
Gently transfer the layer to a linen cloth, cut off the thick edges and trim. Shape into a rectangle and place the apple filling on one piece.
Pulling the edges of the fabric, wrap the dough together with the filling into a long roll. And then, roll onto a sheet of parchment, wrap and rearrange it on a baking sheet. Expand the parchment.
Grease with oil on top and send to a preheated oven. Bake apple strudel with raisins at 180 degrees - 30-40 minutes. When ready, sprinkle generously with powdered sugar and cut into portions.
The classic Viennese strudel with apples and nuts has a high taste, and all this thanks to the thinly rolled dough. This dough can be used to make other types of pies with any filling. It can be used to bake delicious meat pies, vegetable rolls and even a puff pastry for soup.