Alt - Wiener Apfelstrudel
(Apple Studel - Old Austrian Version)
For a quick Apple Strudel, you can use frozen Puff Pastry or Phylo Dough instead of authentic Strudel dough. Follow package instructions for thawing and rolling out.
4 cups Sliced Apples (choose a tart variety like Granny Smith)
1/2 cup Raisins, soaked in Rum
1/2 cup Sugar
1 tablespoons Cinnamon
1 cup Sour Cream
3/4 cup chopped Walnuts
Melted Butter (about 1/2 stick)
2 cups Fine Bread Crumbs sauteed in 2/3 cup Butter
1 recipe Strudel Dough 1 or Strudel Dough 2
Preheat oven to 350°F. Grease a large sheet pan or line it with parchment paper.
Follow the instructions for preparing and stretching the strudel dough.
Brush dough with melted butter. Brush from the middle to the edges.
Sprinkle dough evenly with the sauteed bread crumbs. The bread crumbs keeps the dough from getting soggy. It creates a barrier so the dough becomes flakey during baking.
Arrange the sliced apples across two thirds of the dough, leaving about a 1 1/2 inch border from the edges. Sprinkle sugar, cinnamon, walnuts, and raisins evenly over the apples. Spread the sour cream evenly over the apples.
Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Brush the outside of the flaps with butter.
Follow the instructions for rolling up the strudel dough.
Cut a few small ventilation wholes on the top of the strudel. Bake the strudel for about 30 minutes, basting it occasionally with melted butter, until the strudel is golden brown.
Remove the strudel from the oven. Allow it to cool somewhat, then dust with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.
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