Strudel austriaco clásico

Strudel is a well-known European pastry made from thin, crispy dough with various fillings. The precise origin of strudel remains unclear, but the most famous of the family is undoubtedly the Viennese apple strudel, the recipe for which is considered a classic.

Let's follow the advice of renowned Russian pastry chef Alexander Seleznev and use an affordable version of filo pastry, easily purchased at any supermarket, to make strudel. If you're feeling adventurous, you can also make your own; there are plenty of great recipes available online.

Ingredients

Filo dough - 1 package

Sweet and sour apples - 600 g

Brown sugar (or white) - 80 g

Raisins - 70 g

Cinnamon - 1 tbsp.

Breadcrumbs - 50 g

Cooking process

So, let's make a classic Austrian strudel. Prepare the necessary ingredients according to the list.

Divide the stack of phyllo sheets in half, creating two rectangular stacks of 8-10 sheets each. Place thin strips of frozen butter on each rectangle, then sprinkle breadcrumbs on top.

Top with thinly sliced ​​apples mixed with raisins. Sprinkle with sugar and cinnamon.

Roll the apple-filled dough into rolls. Brush each roll with melted butter.

Bake each strudel in an oven preheated to 210 degrees Celsius (425 degrees Fahrenheit) for approximately 35-40 minutes. When the dough is golden brown, it's ready!

Classic Austrian strudel is best served warm with a scoop of vanilla ice cream and powdered sugar.

Bon appetit!

Additions to the recipe

Contrary to popular belief, classic Viennese strudel is made not from puff pastry, but from stretched dough. This is a special type of unleavened dough made from flour with a high gluten content, allowing it to be easily stretched to the transparency of a sheet of newspaper.

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