Original Viennese Apple Strudel (Apfelstrudel) » Little Vienna
"On Sundays my granny often makes this original Austrian Apple Strudel. Most of the time I would help her slicing the apples and streching the dough. It's always fun!..."
INGREDIENTS
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1/3 cup lukewarm water (80 ml / 80 g)
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1 tablespoon + ½ teaspoon neutral tasting vegetable oil (15 g)
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½ teaspoon vinegar (or lemon juice)
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1/8 teaspoon table salt or fine sea salt
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145 g bread flour (1 cup) (substitute with all purpose flour)
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½ teaspoon vegetable oil for brushing the dough
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flour for dusting
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3 tablespoons unsalted butter (40 g)
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2/3 cups fine bread crumbs (80 g)
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5 tablespoons granulated sugar (65 g)
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½ teaspoon ground cinnamon
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4 tablespoons raisins (50 g)
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3 tablespoons rum or lukewarm water for soaking the raisins
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2 lbs sweet-tart apples (e.g. MacIntosh) (900 g)
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1 tablespoon lemon juice
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2 tablespoons melted butter for brushing the dough (divided)
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confectioner’s sugar for dusting
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whipped cream for serving (optional) * For the dough, I recommend measuring the flour by weight in grams since it is more accurate than measuring by volume.
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