Viennese apple strudel

Viennese apple strudel. Unenriched white all-purpose wheat flour, water retained in recipe; excludes discarded cooking water, Canola oil.

Renate Wagner — adaptação

50 + 45 min · 8

Ingredients

• 250 g Unenriched white all-purpose wheat flour
• 130 g water retained in recipe; excludes discarded cooking water
• 25 g Canola oil
• 1000 g Apple with skin
• 70 g Sugar, white
• 60 g Raisins
• 70 g Fresh white breadcrumbs
• 40 g Hazelnuts
• 55 g Butter
• 25 g Lemon juice 100%
• 3 g Ground cinnamon
• 10 g Icing sugar
• 1 g Table salt

Preparation

1. Knead flour, warm water, oil and salt for 8 minutes until elastic. Cover and rest 30 minutes. Core and thinly slice apples; toss with lemon juice, sugar, cinnamon and raisins.
2. Toast breadcrumbs and chopped hazelnuts in 25 g butter for 4 minutes. Heat oven to 180°C. On a clean cloth, stretch dough into a very thin rectangle about 50 × 60 cm.
3. Spread crumbs and apple mixture over two-thirds of the dough, leaving a border. Fold in sides and roll using the cloth. Place seam-side down on a lined tray and brush with remaining melted butter.
4. Bake for 40–45 minutes until golden and apples tender. Rest 15 minutes, dust with icing sugar and cut into eight portions.