Warm your stomach (and kitchen) following this classic Vienna strudel recipe.

There’s nothing like getting a forkful of warm apple pie. And when it’s baked to perfection in a traditional style aka “like grandma used to make”, you know it will be good. A place that knows how to make one glorious apple pie is Andante Cooking Studio in Vienna. The studio is utilised as a culinary stage for cooking classes, pop-up restaurants and cooking shows and is considered a must-visit by the folks at Avalon Waterways. Viennese apple strudel is considered a staple dessert amongst households in Austria, especially in the winter months where there is nothing more wholesome than finishing off a family meal with a pie to warm the masses before embracing the cold outside.

Take your cooking skills to the next level with trying this classic Vienna strudel recipe from Andante Cooking Studio.

Ingredients

Dough

2.5 cups bread flour

1 tbs salt

2 tbs vegetable oil

1 cup lukewarm water

2 cups breadcrumbs

½ cup sugar

1 cup butter

½ cup melted butter

Powdered sugar (for sprinkling)

1 strudel cloth

Filling

10 cups peeled apples

1 tsp cinnamon

Lemon peel

⅓ cup raisins

½ cup rum

Juice of 1 lemon

Instructions

Knead the bread flour, salt, vegetable oil and water by hand until it becomes smooth, soft and elastic. Shape the dough into a smooth ball, put it in a bowl and coat it lightly with oil. Wrap it in plastic and let rest for two hours at room temperature.

Preheat oven to 220C and prepare a baking tray, covering it with baking paper. Meanwhile, roast the breadcrumbs with the butter.

Prepare the apples, peeling and cutting into small, thin slices around 2-3mm thick. Place in a bowl with lemon juice, lemon peel, sugar, raisins, rum and cinnamon.

Put the strudel cloth on a bench and lightly flour. Using a rolling pin, roll out the dough. Flour the back of your hands and slowly stretch the dough with your knuckles, until it’s paper-thin.

Brush the dough carefully with melted butter and spread the toasted breadcrumbs on ¾ of the dough. Place the apple slices on the dough in one, even layer, leaving 3cm to the edge. Cut off the thick ends of the dough and fold in the sides to avoid loss of filling.

Using the strudel cloth, roll the dough, starting at the apple topped end and put the strudel on the lined baking tray. Brush the strudel with butter and bake in the oven for 10 minutes.

After 10 minutes, reduce the heat to 180C and continue to bake for another 20 minutes.

Allow to cool slightly, dust with powdered sugar and enjoy!

Feature image: Avalon Waterways

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