Old Viennese apple strudel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the raisins, dab dry, mix with 2 tablespoons of Obstler and set aside. Melt 30 g butter in a frying pan and stir-fry the breadcrumbs briefly in it. Remove from the pan immediately and let it cool down.

2. 2

   Mix sugar, vanilla sugar and cinnamon. Take the strudel dough out of the fridge and let it rest in the package at room temperature for about 10 minutes. Melt 45 g butter and let it cool down a little. Wash, peel and quarter apples and remove the core.

3. 3

   Cut apple quarters into fine slices and mix with lemon juice, grated lemon peel, the sugar mixture and the drained raisins. Place a moistened tea towel on a work surface and cover with a dry cloth.

4. 4

   Unfold 2 strudel leaves. Place one sheet on the cloths, place the 2nd sheet on top, offset by 90°. Spread some melted butter between the two pastry sheets. Repeat this procedure with the other two strudel sheets.

5. 5

   Sprinkle strudel leaves with about 1/3 of the butter crumbs. Mix the rest of the crumbs with the apples and spread them on a good half of the strudel dough. Wrap the strudel sheets at the sides and roll up from the coated side using the cloths.

6. 6

   Place the strudel with the seam side down on a baking tray lined with baking paper. Brush with melted butter and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

7. 7

   Cut the still warm strudel into pieces, dust with icing sugar and serve with vanilla sauce or whipped cream.

Nutrition Facts

KCAL
270 kcal

CARBS
42 g

FATS
9 g

PROTEINS
3 g