Desserts and sweet dishes

Apple strudel is a Viennese classic

In a coffee house in the Viennese castle of Schönbrunn, the preparation of Apple is shown strudel.

In the Schönbrunn Palace in Vienna, the old coffee house: the Café-Restaurant Residenz is located. Here is the Viennese Apple strudel is offered, which was already at the Imperial court of great popularity.

Recipe for 10 servings

Strudel dough

125 g flour, Type 700 glatt

2 Pinches Of Salt

1 Egg

50 ml lukewarm water

10 ml sunflower oil

All of the ingredients to a soft dough and knead until the dough from the hands and from the table solves. Shape the dough into a ball, brush with Oil, cooling and 20 to 30 minutes allow to rest.

Then place the dough on a floured cloth rectangular, roll-out, with the hand touch back, thin strip and with zerlaufener Butter.

Butter crumbs

50 g bread crumbs

25 g Butter

Butter in the frying pan, the breadcrumbs at the close and toast until Golden brown.

Cinnamon sugar

70 g finely granulated sugar

5 g of cinnamon

The ingredients of the dry mix.

Filling

75 g butter crumbs

75 g cinnamon sugar

85 g raisins

5 ml of lemon juice

approximately 500 g sour Apples, peeled, cored and sliced

a shot of Rum

All the ingredients mix well.

Preparation

The pulled-out dough with the filling, sprinkle, thick, the edges of the cut with the cloth, gently roll it in. The Strudel on a Butter coated baking sheet and roll out at approximately 190 degrees Celsius until Golden brown.

Good Appetite!