Apple Strudel à La Sacher Food
APPLE STRUDEL à LA SACHER
When I visited Vienna I ate apple strudel every chance I had with their wonderful coffee. Vienna is one of my favorite cities in the world and love their food and wine. This recipe comes from a Vienna web site.
Provided by Rinshinomori
Categories Dessert
Time 40m
Yield 1 stredel
Number Of Ingredients 22
Steps:
- Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice.
- In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of sugar.
- Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the sugar and cinnamon and sprinkle over the pastry.
- Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends are well closed.
- Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with the beaten egg and bake in a preheated oven at 180 °C for 30-40 minutes, occasionally brushing with melted butter.
- When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.
- For Pastry:.
- For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough.
- Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night.
- On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it's almost transparent.
Nutrition Facts : Calories 5718.6, Fat 281.8, SaturatedFat 140.2, Cholesterol 1077.6, Sodium 3252.1, Carbohydrate 768.8, Fiber 62.6, Sugar 347.4, Protein 71.5
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