Apple strudel made from puff pastry
For dessert, we chose strudel, without which we cannot imagine the First Republic, but also Vienna, where Hugo Haas spent the last years of his life. We found the recipe from Bohumil Hlavsa.
Ingredients · Servings For 3 rolls
- 500 g plain wheat flour
- 1 pinch salt
- 75 g pork lard
- 300 g of water
- 5 pcs buns
- 1 kg apple
- 100 g caster sugar
- 1 tbsp cinnamon
- 60 g raisins
- 50 g almond slices
Method · 3 h 15 min
- Make a thinner dough from flour, salt, lard and lukewarm water, which must be smooth and must not stick to the bowl. We used a food processor for this, first at lower and then at higher speeds, it took less than 10 minutes. Make 3 loaves of this dough, brush them with oil and let them rest under a bowl or saucepan for 1/2—1 hour.
- Preheat the oven to 210 °C. On a tablecloth spread on the table and dusted with flour, then roll out the dough one loaf at a time until it is very thin (no need to roll it out first). Sprinkle 1/3 of the grated bun evenly over the rolled out dough, put 1/3 of the chopped apples on top, sprinkle 1/3 of the sugar mixed with cinnamon, 1/3 of the raisins and 1/3 of the almonds. Leave about 4 cm of the edges free.
- Then roll everything up on the tablecloth into a roulade, fold the ends under, place it on a baking sheet lined with baking paper. Brush with melted butter and bake for 35 minutes, if necessary.
- After baking, you can brush the hot strudel with white wine. Serve chilled, dusted with powdered sugar to taste. SOMETHING EXTRA You can soak the raisins in rum or brandy beforehand or mix them with a good vanilla extract.
