We are completing our A Taste of the Alps Series, where we bring you recipes straight from mountain huts in the Alps. This week we are sharing the delicious and authentic Apple Strudel. This is our grand finale of the series and, in our opinion, we saved the best for last!
The best apple strudel is served in Austria, but huts in Germany, northern Italy and throughout the Alps serve it as well. In particular, we know you'll find amazing apple strudel on our Culinary Delight Hut Hiking Tour and on our Family Hut Hike in the Austrian Alps.
This recipe comes from the cooking website kochkino.de: https://kochkino.de/apfelstrudel-lecker-und-gelingsicher/2986
650 ml. (2 2/3 cups) milk
400 g. (3 1/4 cups) flour
3 Tbs. oil
A pinch of salt
A handful of raisins (optional)
50 ml. (0.2 cups) apple juice or rum (optional)
750 to 800 g. (6 or 7) apples
Fresh juice from 1/2 lemon
1/2 tsp. cinnamon
180 g. (almost 1 cup) sugar
50 g. (1/2 cup) bread crumbs
50 g. (3 1/2 Tbs.) butter
1/2 vanilla bean, 2 packets vanilla sugar or 1 1/2 tsp. vanilla extract/vanilla paste
1 Tbs. Cornstarch
Combine the flour, salt, cooking oil, egg and lukewarm milk. Knead with a stand mixer until the dough comes off the sides of the bowl. Flour consistency can vary from country to country, so add a little more lukewarm milk or flour as you go to get a good flexible dough. The dough will be rolled out very thin.
Remove from the bowl and knead on a floured surface for a few minutes. If the dough is sticky, add a little more flour.
Place the dough in a bowl and brush it with oil. Cover it with plastic wrap and let it sit for 2 hours.
While the dough is sitting, soak the raisins in the apple juice or rum (optional).
Also while the dough is sitting, lightly roast the bread crumbs in the 3 1/2 Tbs. butter and 50 g. (1/4 cup of the sugar). Do this about 35 minutes before the 2 hours time for the dough is up.
Start preparing the apples about 30 minutes before the 2 hours time for the dough is up.
Peel the apples, remove the core and cut into small pieces (diced).
Mix the apples with 80 g. (1/3 cup) sugar, cinnamon and lemon juice.
If you have raisins, squeeze the liquid out gently with your hand before mixing them with the apple mixture.
Putting it all together:
Preheat oven to 190° C (375° F).
Sprinkle a clean dishcloth with flour and roll out the dough in a rectangular shape that more or less matches the shape of the dishcloth.
Work the dough until it is so thin that you can see the pattern of the towel through it. This likely requires pulling the dough with your hands.
Cut off the edges and brush melted butter over the entire surface.
Leaving a wide edge for rolling, spread first the bread crumbs and then the apple filling.
To roll, fold in the long edges first and then roll from a short edge using the dish towel to assist.
Cover a baking sheet in baking paper and place the strudel with the open side down. Brush the entire strudel with melted butter.
Bake for 20 to 25 minutes.
Vanilla sauce for serving (this can also be served with vanilla ice cream):
Mix the sugar, vanilla and all but 1 Tbs. of milk in a saucepan and bring to a boil.
Mix the remaining tablespoon of cold milk with the cornstarch. In a separate dish, whisk together three egg yolks and add to the milk mixture.
Bring this to a boil and then remove it from the heat.
Use a mixer to make foam out of the remaining egg whites and add to the mixture.
When the apple strudel is ready for serving, sprinkle with powdered sugar and pour on the vanilla sauce.
If you want to freeze some, slice them wrap them individually in aluminum foil and freeze. To bake, remove from the freezer, unwrap and bake 190° C (375° F) for 45-50 minutes, until golden brown.
Check out our Family Hut Hike in the Austrian Alps.
Check out our Culinary Delight Hut Hiking Tour.