What it ended up as was not what it started as, but it still ended up pretty good!
On our wonderful trip to Switzerland & Austria, I got to take part in a demonstration of making an authentic Austrian Apple Strudel.
We were given that recipe to bring home, and that’s what I was attempting. That full recipe is below, if you want to use it.
I really botched the making of the dough, and pivoted to Pillsbury Crescent Rolls. The apple filling is from the original recipe, and the crescent roll part is from the video below.
Peter’s Austrian Apple Strudel
Dough:
1lb of flour
a small pinch of salt
1/2 ounce of oil
1 cup of water
Filling:
3 lbs of apples (cooking apples, not too sweet)
1 ounce of cinnamon
2 ounces of sugar
1 1/2 ounces of vanilla sugar
2 ounces of raisins
one shot glass of rum
1 ounce of butter, mixed with 2 ounces of sugar, and 2 ounces of breadcrumbs
Mix the salted flour with the oil, and the water until you get a smooth dough. Let it sit for half an hour.
Meanwhile, peel and slice (or grate) the apples. Add the cinnamon, the sugar, the rum, and the breadcrumb-butter-sugar mix.
Sprinkle a cloth with flour, stretch the dough but don’t tear it apart. (Scotty note – it should be thin enough to “read a newspaper through it”.) Add the filling, sprinkle it with the raisins, then roll the dough into the form of a strudel. Pinch the ends and butter the top and sides of strudel with a pastry brush, bake it at 350 or until golden.
Serve it with whipped cream, vanilla ice cream, or vanilla sauce.
GUTEN APPETIT!
