Austrian · Dessert
Apfelstrudel
- Advanced
- 2 h
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, acid holding everything up to the light, fading in warm spice.
Ingredients
- Strudel dough: 250g strong flour, 125ml warm water, 2 tbsp oil, pinch salt, 1 tsp vinegar
- 1kg tart apples, sliced thin; lemon; 80g sugar, cinnamon
- 100g breadcrumbs toasted in 80g butter; 50g raisins, rum-soaked
- More melted butter for brushing: strudel drinks it
- Icing sugar; vanilla sauce or a cloud of whipped cream
Equipment
Sheet pan
The skills inside
The words inside
Hot Drinks: Toddy, Irish Coffee & the Warm Service
Allergen screen
Found: gluten · dairy · alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Knead the dough smooth and slappy; rest under a warm bowl 1 h: the rest IS the stretchiness. 60 min
- On a floured tablecloth, roll then STRETCH with the backs of your hands until you can read a newspaper through it.
- Buttered crumbs, then apples, sugar, raisins along one edge; trim thick borders; roll using the cloth like a wave.
- Curve onto a tray; butter; bake 190°C, 35–40 min, buttering once more mid-bake. 40 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Kneading dough 57 recipes
- The work changed it: what began shaggy and rough is one smooth, cohesive mass, with nothing raggy hanging off it.
- The surface has gone satin and barely tacky, releasing cleanly from hands and board instead of leaving a trail.
- Worked to the point this dough asks for and no further: springy and elastic where structure is wanted, just brought together where tenderness is.
- Torn or cut open, the inside is uniform: no dry streaks, no unmixed pockets, no core of flour that never met the water.
- After its rest it rolls and shapes without snapping back. A dough that fights the pin needed more rest, not more force.
Where it goes wrong Sticking was fought with flour instead of technique or patience, stroke after stroke, until the dough had taken in far more than the formula asked; it turns tight and dry under the hands, and bakes dense however well everything else goes.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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