Although I really bake a lot, for a long time I’ve thought that I’d only manage to make a perfect Apfelstrudel when baking it together with my gran. In my memory, the Viennese recipe of my gran, that we often had for lunch – yeah you heard me right for lunch – was always complex and the dough very delicate.
I’m glad that when studying my Austrian friend Nicola and I gave it another try! The feeling of accomplishment we had, being able to make an Apple Strudel from scratch, helped us a lot through our Master’s degree 😀
I hope that reading this convinces one or the other reader to also give it a try, even though there is nothing wrong with using a short cut – like shop bough filo or puff pastry dough – yeah gran I know you’d disagree but times have changed 🙂
|Prep time||Cook time||Total Time|
|15 min||30 min||45 min|
Contains nuts and fruit sugar
- 6 Braeburn, Boskop or any sour apples (peeled and sliced)
- Juice and peel of one lemon
- Strudel dough (see recipe below or 1 ready roll puff/filo pastry)
- 120 g margarine (save 3 tbsp to spread over the Strudel before putting it into the oven and take half if you are using puff pastry as it already contains loads of margarine)
- 60 g brown sugar
- 2 tbsp vanilla sugar or essence
- 50g bread crumbs
- 50 g walnuts (chopped)
- A big pinch of cinnamon
- 5 tbsp soy yoghurt
- 40 g sultanas soaked in 3 tbsp of rum while preparing the rest
- Peel the apples, take the cores out and cut into thin slices
- Sprinkle with lemon juice and if you like 1-2 tbsp of rum
- Add apple slices to your bowl containing the rum and sultanas
- Melt the margarine in a pan and add the crumbs, walnuts and sugar to caramelise but be careful not to burn the mixture then add vanilla sugar/essence and cinnamon – this is called “Brösel” in Austrian/Bavarian
- Roll out the dough and make sure it is a perfect rectangle
- Sprinkle the caramelised Brösel mix on the strudel dough
- Then spread the apple mixture and yoghurt evenly over it, close the ends well by folding them about 2cm over and roll the strudel – if you like with the help of a kitchen cloth ( I am gonna make a video for you and will add it here) – or fold the two long ends over each other and make sure the little parcel is closed properly
- Place the Strudel with the opening facing down on a greased baking sheet.
- Spread with the 3tbsp melted margarine (if you are using filo or homemade dough) and bake in the pre-heated oven at 180°C for about 30 minutes until golden.
- Let it lightly cool and sprinkle with icing sugar.
- Serve warm or hot with vegan whipping cream and either vanilla ice or vanilla sauce or both 😉
If you wanna make the dough yourself:
- 250 g wheat flour (sieved) (plus a bit more for your kitchen surface)
- 1 pinch of salt
- 1 tbsp rapeseed oil
- 125ml lukewarm water
- Sprinkle flour over your kitchen surface
- Pile the flour and add all remaining ingredients to it and use your hands to knead it into a smooth dough
- Form a ball and place into a greased bowl and cover with cling film
- Now ideally let it rest over night in your fridge – half an hour will do the job as well
- Flour a kitchen bowl and place the dough ball on it
- Use a rolling pin or a bottle to form a square, then use your floured hands to stretch it out further (the top of your hand is under the dough while the other hand starting from the middle stretching it out even further until it is very very thin – you should almost be able to see through it 🙂
- Then follow the above steps.