Apple strudel
Lukas Nagl is an award-winning chef and spoils his guests with culinary delights at the Bootshaus in Traunkirchen on picturesque Lake Traunsee. He puts a delicious farmer's strudel with apples in the oven for us. Mmmmmhhhh!
Ingredients
Ingredients for 2 strudels (approx. 12 portions, 1 roasting tray, approx. 40 x 25 cm, or 1 deep baking tray)
Dough:
- 400 g plain wheat flour type 700 plus flour to work with
- 1 pinch of salt
- 25 ml neutral sunflower oil plus oil to work with
- 1 egg
- 200 ml warm water
Filling:
- 1.5 kg tart apples (preferably Boskoop, Elstar, Topaz)
- 1 vanilla pod
- 150 g granulated sugar
- 90 g sultanas
- 2 tsp ground cinnamon
- Juice of 1 lemon
- 4 cl brown rum
Cream mixture:
- 350 g sour cream
- 120 g granulated sugar
- 200 ml cream
For drizzling and spreading:
- 200-250 g liquid butter
For pouring over:
- 300 ml cream 30 g granulated sugar
1 clean tablecloth (approx. 1 x 1 m)
Method
1. for the strudel dough, mix the flour with the salt, oil and egg in the mixer bowl of the food processor, gradually add the water and knead into a smooth dough using the dough hook. Form 2 equal-sized balls and place on a lightly oiled plate. Cover with cling film. Leave to rest at room temperature for at least 1 hour.
2. Meanwhile, prepare the filling: Peel, core and slice the apples into 3 mm thin slices. Cut the vanilla pod in half lengthways and scrape out the seeds (use the pod to flavour the sugar). Mix the apples with the sugar, sultanas, cinnamon and lemon juice and flavour with rum and vanilla pulp. Leave to infuse.
3. mix all the ingredients for the cream mixture.
4. Preheat the oven to 180 °C fan oven (or 200 °C top/bottom heat).
5. butter a deep dish/tray. Roll a ball of dough on the clean, floured tablecloth with a rolling pin and then carefully roll out from the centre using the back of your hand to form a square measuring approx. 55 x 55 cm.
6. drizzle with liquid butter and spread half of the filling over half of the surface, not quite to the edge. Spread half of the cream mixture on top. Fold in the sides of the pastry and roll up sloppily (not too tightly). Place it in the buttered Reindl and repeat the process with the second ball of dough, the remaining filling and the cream mixture.
7. Brush the strudels with liquid butter and bake in the preheated oven for 35 minutes (up to 45 minutes with top/bottom heat) until browned (they look almost done). Pour over the cream and sprinkle with granulated sugar. Bake for a further 20 minutes (up to 30 minutes with top/bottom heat) until the cream has caramelised around the edges.
8 . Leave the strudel to cool to room temperature for approx. 30 minutes. Best served directly in the Reindl.
Tips:
Delicious at room temperature and cold. Serve with vanilla ice cream and/or whipped cream. Do not wear rings when pulling out the dough!
Matching drink:
Filter coffee