Viennese Apple Strudel Altwiener Apfelstrudel Recipes

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APFELSTRUDEL (CLASSIC APPLE STRUDEL)



Apfelstrudel (Classic Apple Strudel) image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield about 16 servings

Number Of Ingredients 15

3 cups bread flour
1 egg
1/4 cup soft, unsalted butter
1/2 teaspoon salt
1 cup cold water
Vegetable oil
Bread flour
3/4 cups coarse white bread crumbs
1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
1/3 cup granulated sugar
3/4 cup dark raisins
3/4 cup coarsely crushed nuts
2 teaspoon ground cinnamon
5 ounces firm, unsalted butter

Steps:

  • To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
  • For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
  • To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.

ALTWIENER APFELSTRUDEL (TRADITIONAL VIENNESE APPLE STRUDEL)



Altwiener Apfelstrudel (Traditional Viennese Apple Strudel) image

I found this recipe on the internet, submitted by caterer Jennifer McGavin. Strudel is a traditional Austrian pastry, usually topped with whipped cream, vanilla sauce, or vanilla ice cream to make it a sweeter treat.

Provided by Northwestgal

Categories     Low Protein

Time 2h30m

Yield 1 studel loaf, 16 serving(s)

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 pinch salt
2 tablespoons canola oil
1 teaspoon canola oil
13 tablespoons lukewarm water
7 tablespoons butter
1 cup plain breadcrumbs
1/2 cup raisins
6 tablespoons rum (or more, if needed) or 6 tablespoons orange juice (or more, if needed)
6 -8 cups chopped baking apples (5-6 Gala or Granny Smith)
3/4 cup granulated sugar
1 -2 teaspoon lemon zest
4 tablespoons lemon juice (about 1/2 large lemon)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, melted
powdered sugar, for dusting

Steps:

  • To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
  • To Make the First Filling: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
  • To Make the Second Filling: Heat the raisins for 30 seconds in microwave oven. Then soak raisins in rum (or orange juice); set aside until ready to use.
  • Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. Place raisins in colander to allow excess liquid to drain. Add to apple mixture, and mix well.
  • Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Brush dough with melted butter.
  • Spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. Spread second filling (apple/raisin mixture) over the other 1/3 of the dough. With kitchen shears, snip off any thick edges of dough, so dough is more uniform. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like a burrito. Fold other side of dough up and over filling to form a loaf. Brush with butter.
  • Use the towel to lift the strudel to a parchment-lined baking sheet. Gently roll strudel onto parchment paper so that the seam-side is down.
  • Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer.
  • Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife. Serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.

EASY TRADITIONAL VIENNESE APPLE STRUDEL



Easy Traditional Viennese Apple Strudel image

An easy recipe for delicious, traditional Austrian apple strudel or apfelstrudel features homemade dough stuffed with apples, raisins, and cinnamon.

Provided by Jennifer McGavin

Categories     Brunch     Dessert     Snack

Time 3h

Number Of Ingredients 19

Dough:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
13 tablespoons lukewarm water
2 tablespoons neutral cooking oil
1 teaspoon neutral cooking oil
Filling 1:
7 tablespoons butter
1 cup breadcrumbs
Filling 2:
6 to 8 cups apples (5 to 6 large chopped apples, such as Gala or Granny Smith)
3/4 cup/150 g. granulated sugar
1 to 2 teaspoons lemon zest
4 tablespoons lemon juice
1/4 teaspoon cinnamon
1/2 cup melted butter (for brushing dough)
Garnish : ​ confectioners' sugar for decoration
Optional : 1/2 cup raisins
Optional : 4 tablespoons rum (or orange juice)

Steps:

  • Place the flour in a bowl with the salt and add the water, then 2 tablespoons oil. Stir with a spoon until it comes together and you can work it with your hands.
  • Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, add only 1 teaspoon at a time.
  • Form the dough into a smooth ball, brush it with 1 teaspoon oil and place it back in the bowl for 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
  • Heat 7 tablespoons butter in a pan until foaming and add the breadcrumbs.
  • Toast them, stirring constantly, until they are medium brown. Let cool.
  • Soak the raisins in the optional rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them.
  • Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins, and cinnamon and mix well.
  • Roll out the dough on a lightly floured board to about 13 x 9 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary.
  • Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and again stretch the areas you think are too thick. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
  • Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter.
  • Fold in ends of dough like an envelope (or burrito). Fold the other side of dough up and over filling to form a roll. Brush with butter. Use the towel to maneuver strudel to a baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.
  • Heat oven to 400 F. Bake for 20 minutes and then reduce heat to 350 F and bake for an additional 40 to 60 minutes. Remove from oven, brush the top with melted butter and sprinkle with confectioners' sugar while still warm.
  • Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2-inch-wide slices with a bread knife or serrated knife and serve with your choice of whipped cream , vanilla sauce, or vanilla ice cream.

Nutrition Facts : Calories 299 kcal, Carbohydrate 43 g, Cholesterol 29 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 170 mg, Sugar 21 g, Fat 13 g, ServingSize 1 strudel (12 to 16 servings), UnsaturatedFat 0 g

OLD VIENNA APPLE STRUDEL



Old Vienna Apple Strudel image

Sweet and tender Golden Delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. Martha and Nick Malgieri made this recipe on Martha Bakes episode 503.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 12

2 pounds Golden Delicious apples, peeled, halved, cored, and thinly sliced
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup coarsely chopped walnuts
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup dry breadcrumbs
All-purpose flour, for dusting
Strudel Dough
Vegetable oil, for brushing
Confectioners' sugar, for finishing
Lightly sweetened whipped cream, for serving

Steps:

  • Combine apples, sugar, cinnamon, and raisins in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat, stirring occasionally. Cover and let cook for about 5 minutes. Uncover, increase heat to high, and cook until thickened, about 2 minutes. Pour filling into a baking dish and stir in the walnuts; let cool to room temperature.
  • In a small saute pan, melt 5 tablespoons butter and add breadcrumbs. Cook over medium-low heat, stirring often, until toasted and golden brown, about 5 minutes. Set aside to cool. Wipe pan clean and melt remaining 3 tablespoons butter; set aside to cool.
  • Preheat oven to 400 degrees with rack positioned in the middle of the oven. Line a large rimmed baking sheet with a double thickness of parchment paper.
  • Lay a large, clean cloth or sheet (at least 3 feet long and wide) on a work surface, and sprinkle well with flour. Remove strudel dough from bowl without folding it over on itself and set it in the center of your work surface. Use the palms of your hands to flatten the dough. Dust dough lightly with flour and roll it in all directions, as well as rolling over the edges, making it as thin as possible. Lightly brush entire surface with oil.
  • Slide both hands, with slightly curved palms facing down, under dough toward the center. Holding this position, lift the dough off the cloth with your knuckles, and begin stretching from the center out to the edges until it is too large to stretch easily with your hands. Carefully set dough back on cloth, spreading it to smooth out any wrinkles or folds. Starting in the center again, continue to stretch out the dough in all directions, maintaining a rectangular shape, until the dough is almost translucent everywhere except the edges, which should be thicker. If the dough tears while stretching; you will be able to patch any holes with some of the excess stretched dough.
  • Once dough is stretched, let dry for 10 minutes.
  • Using a pizza wheel or kitchen scissors, trim all the thick edges until the dough is approximately 24-by-30-inches. With the 24-inch edge facing you, scatter the breadcrumbs on a 12-by-4-inch rectangle of dough centered about 3 inches in from the 24 inch side so the 16 inch side of filling is parallel to the 24 inch side of dough. Scatter the cooled filling on the same space.
  • Use a brush to drizzle the remaining 3 tablespoons of cooled butter all over the unfilled portions of the dough, reserving a little to brush the strudel with once it has been rolled.
  • Roll strudel by folding 3 inches of dough from the 24-inch side of dough over the filling, then fold the unfilled dough in from each side. Lift the cloth and roll the strudel, stopping to fold the edges inward as you roll. Transfer to prepared pan, seam side down, positioning diagonally if necessary.
  • Brush the top of the strudel with remaining butter, and snip vent holes in with sharp scissors.
  • Place strudel in oven. Bake, rotating pan halfway though, until deep golden brown and crisp, about 30 minutes. Transfer to wire rack to cool for at least 30 minutes. Serve warm or at room temperature, cut on the diagonal into slices. Dust lightly with confectioners' sugar and serve with lightly sweetened whipped cream.

BAVARIAN STYLE APPLE STRUDEL (APFEL STRUDEL) RECIPE - (4.6/5)



Bavarian Style Apple Strudel (Apfel Strudel) Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 12

1 package frozen puff pastry (I used Pepperidge Farm brand), thawed overnight in the refrigerated, per package directions
3 apples (I used a combination of Granny Smith and Jonigolds-- golden delicious are a good choice, too)
3/4 cup golden raisins
1/2 cup sugar
1 tablespoon Clearjel* (a useful thickener purchased from www.Kingarthurflour.com)
1/4 cup boiled cider** (optional, purchased from www.Kingarthurflour.com)
1 tablespoon fresh lemon juice
2 to 3 teaspoons cinnamon
2 tablespoons butter, melted
3 to 6 tablespoons sour cream (approximately)
1 egg (beaten with a splash of water)
Coarse sugar (optional)

Steps:

  • NOTE: I find that rolling out the puff pastry on a lightly floured sheet of parchment paper is ideal. This helps with the rolling of the strudel and for the transferring of the filled strudel onto a baking sheet a breeze! Filling: Peel and remove the core. Slice the apples thinly. NOTE: I invested in an apple peeler, corer, that makes this process so easy to do. I simply attach the apple to the fork, turn the crank and my apple is peeled, cored and sliced thin very quickly! I also drop the prepared apples in a bowl of cold water, with the juice of half a lemon (to prevent browning). If using Clearjel thickener, add it to the sugar and mix together. Add the sugar, lemon juice, golden raisins, boiled apple cider** (if using)and cinnamon to the apples and mix to combine. Set aside. **Boiled cider is a heavily concentrated cider that has been boiled down and reduced to a very thick syrup. I use this to enhance my apple pies, crisps and strudels. It's also a great way to make apple juice, or pour it over pancakes. Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape. Brush an even layer of melted butter onto the pastry. I "plop" about 3 tablespoons of sour cream right down the center and spread it evenly, leaving at least a 2-inch border all the way around. The apple mixture might become watery, as the apples begin to release their juices. So, use a slotted spoon (or clean hands) to add half of the apple mixture into the center of the pastry sheet-- leaving at least a 2-inch border. Lift up one side of the parchment paper to cover the center filling. Lift up the other side to cover the fruit entirely. Pinch together the long seam and both ends, to seal the pastry. Tuck the ends over the top and gently press to seal. Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel on to the sheet, with the sealed side down. Repeat the process with the second puff pastry sheet. At this point, you can refrigerate the strudel until you are ready to bake it (within a few hours). Preheat the oven to 400°F. Brush the egg wash over each strudel and sprinkle with coarse sugar (if using). Using a sharp knife, make diagonal slices across the top 2-3-inches apart. Bake between 35 to 40 minutes, or until golden brown. Allow to cool on a baking rack, for at least five minutes. The strudel is best served warm or at room temperature, and is best eaten on the day that is is baked. If desired, you can whisk powdered sugar all over the top right before serving. Fresh whipped cream is a lovely garnish, as well.

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RECIPE FOR VIENNESE APFELSTRUDEL HOW TO MAKE IT

From austria.info
Phone 080040020000
  • Prepare the dough yourself, or have the shop-bought dough to hand. Steep the raisins in the rum and leave to soak.
  • To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over moderate heat until golden brown.
  • Peel the apples, cut into slices, and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and powdered cloves, and mix in a generous pinch of cinnamon.
  • Ideally, prepare the strudel dough in such a way that the strudel ends up laid onto a sheet of baking paper. Distribute the nutty breadcrumbs over around half of the dough.
  • Depending on the dough, coat with melted butter (for strudel dough) or egg (puff pastry) and bake for 40 – 50 minutes until golden brown (bake puff pastry slightly shorter).


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Jul 28, 2017 - Apple strudel, this dessert recipe is one to be cherished. This will definitely be in your “favorite things” repertoire, who doesn’t love a crisp apple strudel! Here is an authentic recipe that takes some time. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or ...
From pinterest.ca


APFELSTRUDEL RECIPE / APPLE STRUDEL RECIPE | VIENNA MUSES
Brush butter on the upper side as well (what was previously the bottom). Bake the apple strudel at 400F for about 13 – 15 minutes until golden brown (the stove may smoke during baking). Halfway through the baking you may want to brush on some milk for a more golden color. When golden – remove, sprinkle with powdered sugar and enjoy.
From kcblau.com


WHERE TO GET THE ABSOLUTE BEST APFELSTRUDEL IN VIENNA
2019-02-04 Kaffee Alt Wien – Vienna’s best Apfelstrudel. Kaffee Alt Wien, Bäckerstraße, Vienna, Austria. SUN–FRI: 9am–12am. SAT: 9am–1am. www.kaffeealtwien.at. Apfelstrudel = 4.10€. cash only. It’s been the haunt of the creative type since the dawn of it’s own time. It’s like that aged writer that everybody wants to be around for the ...
From viennawurstelstand.com


ALTWIENER APFELSTRUDEL TRADITIONAL VIENNESE APPLE STRUDEL RECIPE ...
Altwiener apfelstrudel traditional viennese apple strudel is the best recipe for foodies. It will take approx 150 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make altwiener apfelstrudel traditional viennese apple strudel at your home.. Altwiener apfelstrudel traditional viennese apple strudel may come into the following tags or …
From webetutorial.com


ALTWIENER APFELSTRUDEL (VIENNESE APPLE STRUDEL)
Jul 28, 2017 - Apple strudel, this dessert recipe is one to be cherished. This will definitely be in your “favorite things” repertoire, who doesn’t love a crisp apple strudel! Here is an authentic recipe that takes some time. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or ...
From pinterest.com


VIENNESE APPLE STRUDEL (ALTWIENER APFELSTRUDEL) - MASTERCOOK
2 1/2 c all-purpose flour; 1 pinch salt; 3/4 c + 1 tbsp lukewarm water; 2 Tbsp + 1 teaspoon canola oil; 7 Tbsp butter; 1 c plan breadcrumbs; 1/2 c raisins
From mastercook.com


APFEL STRUDEL – GALAXY TRAINING
2022-03-12 Easy Traditional Viennese Apple Strudel Recipe. Jan 04, 2022 · This old-fashioned, traditional Viennese apple strudel (Altwiener apfelstrudel) recipe contains simple ingredients, like apples, raisins, sugar, and cinnamon and is encased in a thin sheet of unleavened dough.
From galaxy-training.com


TRADITIONAL VIENNESE APPLE STRUDEL - ALTWIENER APFELSTRUDEL
Auto-Import recipes from the all over the web & keep them in one place! Add your own recipes and organize into searchable cookbooks; Access your recipes from anywhere on your smart devices; Scale recipes for any number; Create menus, meal plans, & shopping lists; Keep tabs on your nutrition needs; Share recipes & cookbooks with friends, family ...
From mastercook.com


ALTWIENER APFELSTRUDEL (VIENNESE APPLE STRUDEL) | RECIPE | APPLE ...
Jul 6, 2015 - Apple strudel, this dessert recipe is one to be cherished. This will definitely be in your “favorite things” repertoire, who doesn’t love a crisp apple strudel! Here is an authentic recipe that takes some time
From pinterest.co.uk


APPLE STRUDEL RECIPE | VIENNA/NOW FOODTRIP - YOUTUBE
In Vienna, there is disagreement about whether the apple strudel filling should be prepared with or without crumbs. Even though the famous Hotel Sacher suppo...
From youtube.com


EASY TRADITIONAL VIENNESE APPLE STRUDEL RECIPE
Classic apple strudel zvinoshamisa kushamisa kuita. Ichi chakare-kare, chidimbu chepurojeni chinonzi Viennese apple strudel (Altwiener apfelstrudel) recipe ine zvigadziriswa zvinoshandiswa, zvakadai samaapuro, mazambiringa akaoma, shuga, nesinamoni uye yakaiswa mucheka mutsvuku wechingwa chisina kuviriswa.. Iyi tsvina inokwana yose iri patafura asi …
From sn.hiloved.com


APFELSTRUDEL | TRADITIONAL SWEET PASTRY FROM VIENNA, AUSTRIA
Apfelstrudel Authentic recipe. PREP 1h 30min. COOK 50min. READY IN 2h 20min. Adapted from the Austrian Tourist Board, this Viennese specialty can be made with strudel dough or puff pastry. The sliced apples are mixed with spices, raisins soaked in rum, ground hazelnut and buttered breadcrumbs to make the stuffing for the pastry which is then ...
From tasteatlas.com


AUSTRIAN APPLE STRUDEL RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Austrian Apple Strudel Recipe are provided here for you to discover and enjoy ... Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry Chicken Wings Recipe Dessert Recipes. Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu Brownie Delight Dessert What Is A Concrete Dessert Frozen Concrete Dessert Easy Dirt …
From recipeshappy.com


VIENNESE APPLE STRUDEL | JERNEJ KITCHEN
2018-10-05 Bake at 190 °C / 375 °F for about 50 - 60 minutes or until golden and crispy. Remove from the oven and let the apple strudel cool for at least 30 minutes. Tip. Using your index finger and thumb, gently press the rolled strudel in the middle. This way, the apples will get rearranged evenly on both sides.
From jernejkitchen.com


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