Classic Viennese strudel with apples - how to cook strudel with apples, a step by step recipe photos

Surely you've heard about the Viennese strudel. This is a traditional Austrian dessert - loaf of unleavened dough exhaust with cherry or apple filling. Variations of this recipe has spread around the world and "mutated". Today strudel doing already and puff pastry, and even savory, such as meat, fish or egg fillings. But today, we will prepare a real Viennese strudel with apples. A detailed step by step recipe and made photos, help you without too much trouble to deal with non-traditional cakes for us.

How to bake a strudel with apples

Do the classic strudel dough will of "filo" - a very flexible version of unleavened dough, which is usually not even rolled out with a rolling pin, and stretched her hands on a towel. How to exhaust the dough for strudel, I described in detail in the recipe about cherry strudel. Therefore, in this recipe, just go to the stuffing.

Our apple strudel will cook in vegetable form, ie. E. With vegetable oil. The filling is very simple - peeled and cut into small cubes of fresh apples.

Just like in cherry strudel with roll out and stretch the dough with a towel layer, grease it with vegetable oil. If you take the walnut oil or sesame - our dessert will be even more fragrant.

For apple filling as a powder is very suitable milled chocolate cakes.

In gingerbread crumbs spread the apples and sprinkle them with brown sugar (2-3 tablespoons) and a few pinches of cinnamon.

A softer cherry filling allowed us to roll roll tightly, drove all the excess air. With firm and compact pieces of raw apple it will not work. Therefore, the air outlet to strudel in baking not vspuchilis and not break, you need it in a few places pierced a wooden skewer or toothpick. Before baking roll top grease with vegetable oil.

For baking apple strudel it may take 30-35 minutes at 180-200 degrees in the oven. Landmark readiness - browning the upper crust.

Ready apple strudel sprinkled with powdered sugar and cinnamon and serve warm or cold with coffee or tea.

I want to reassure all at once, who seemed to bake a real strudel is very difficult. It is only at first glance, the recipe seems complicated and puzzling, in fact, a classic Viennese strudel with apples - very simple and easy, almost a win-win even dessert for the holiday table.