Vienna Christmas Strudel (Bernd Siefert)
easy
30 mins
30 mins
Ingredients
- 200 g Flour
- 2 TABLESPOONS Oil + oil for painting
- 1 Egg yolk (size M)
- 1 pinch Salt
- 230 g Butter
- 200 g Gingerbread (without chocolate)
- 2 TABLESPOONS Sugar
- 2 knife tip ground cinnamon
- 100 g Breadcrumbs
- 1 untreated lemon
- 1 Vanilla pod
- 100 g Backfruit
- 50 g Walnut kernels
- 50 g chopped hazelnuts
- 1 kg aromatic apples
- 70 g Rum Raisins
- 1 knife tip ground cloves
- 1 knife tip ground pimento
- 1 knife tip ground mace (mace)
- 50 g Candied orange peel
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Knead flour, oil, 100-120 ml water, egg yolk and salt first with the dough hooks of the hand mixer, then with your hands to a soft elastic smooth dough. Knead well for about 10 minutes. Spread the dough thinly with oil and wrap in foil. Leave to rest in a warm place for approx. 30 minutes. Heat 80 g butter in a pot. Crumble the gingerbread. Add gingerbread crumbs, sugar, 1 pinch of cinnamon and breadcrumbs to the butter and roast lightly.
- 2
Set aside. Wash lemon hot, grate dry and grate the peel thinly. Halve the lemon and squeeze the juice. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Chop the fruit and walnuts finely. Roast hazelnuts and walnuts in a pan without fat. Peel apples, cut into eighths, remove core. Cut eighths into thin slices. Add walnuts, hazelnuts, baked fruit, raisins, remaining spices, candied orange peel, vanilla pulp and lemon peel and juice and mix well. Melt 150 g butter. Roll out the strudel dough very thinly on a work surface well dusted with flour, then place it on a floured tea towel. Pull the dough over the back of your hand from the inside out until you can clearly see the tea towel through the dough. The dough should measure approx. 70 x 70 cm. Brush the dough surface with butter.
- 3
Add walnuts, hazelnuts, baked fruit, raisins, remaining spices, candied orange peel, vanilla pulp and lemon peel and juice and mix well. Melt 150 g butter. Roll out the strudel dough very thinly on a work surface well dusted with flour, then place it on a floured tea towel. Pull the dough over the back of your hand from the inside out until you can clearly see the tea towel through the dough. The dough should measure approx. 70 x 70 cm. Brush the dough surface with butter. Spread the breadcrumb mixture evenly on the dough. Spread the apple mixture on the lower third of the dough, leaving a 5-6 cm margin on each side. Whip the edge over the apple mixture and roll the strudel carefully and firmly with the help of a tea towel. Place the strudel in a sheet on a baking tray lined with baking paper (you can also make 2 small strudels). Bake the strudel in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes, brushing several times with the remaining butter. If the surface becomes too dark, cover with aluminium foil. Remove the strudel from the oven, let it cool down and serve warm. Delicious with vanilla sauce
- 4
Spread the apple mixture on the lower third of the dough, leaving a 5-6 cm margin on each side. Whip the edge over the apple mixture and roll the strudel carefully and firmly with the help of a tea towel. Place the strudel in a sheet on a baking tray lined with baking paper (you can also make 2 small strudels). Bake the strudel in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes, brushing several times with the remaining butter. If the surface becomes too dark, cover with aluminium foil. Remove the strudel from the oven, let it cool down and serve warm. Delicious with vanilla sauce
- 5
Waiting time approx. 30 minutes
Nutrition Facts
310 kcal
36 g
16 g
4 g
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