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German cuisine, Austrian recipes, Viennese cooking

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


German recipes: apple strudel Apfelstrudel

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.
Recipe:
for the dough: 300 grams bread flour, pinch of salt, 30 ml vegetable oil, 0,2 l water (lukewarm)
for the 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)
for the buttered breadcrumbs: 300 grams butter (unsalted), 300 grams bread crumbs
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 and blend together well.
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.

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