Wiener Schnitzel	Cheese danish
Erdäpfel Salat	Salzburger-Nockerln
Tafelspitz	Sachertorte
Kaiserschmarren	Vanillekipferl
Apfelstrudel	Recommended Cookbooks

If you want to bake a delicious Apfelstrudel the dough has to be rolled out very thin. You can also buy the finished dough which tastes good as well. Buy books on Viennese cuisine online		Apfelstrudel
		Ingredients Pastry 300 grams bread flour pinch of salt 30 ml vegetable oil 0,2 l water (lukewarm) Filling 2 kg apples (Golden Delicious) 150 grams granulated sugar 30ml dark rum 150 grams raisins 1/8 tsp. ground cinnamon 2 lemons (juice and peel) Buttered breadcrumbs 300 grams butter (unsalted) 300 grams bread crumbs
Recipe Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour. Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon. Roast butter and bread crumbs. Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.