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| Strudel | (Recipe courtesy of Hofbackstube Schönbrunn) |
| 2 cups flour Type 700 ½ teaspoon salt 1 egg (medium) 2/5 cup lukewarm water 1½ tablespoons oil |
Mix all ingredients to a soft dough until the dough loses from hands and table. Form the dough to a ball, and spread the pastry with oil and let it rest for 20-30 minutes. Put the dough on a flour-covered cloth and roll it in a rectangular shape. Extend it on back of your hands to a waferthin layer. |
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Extend the dough on back of your hands |
Put the filling on the
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Roll the dough with a flour-covered cloth |
| Butter-Breadcrumbs | |
| 2/5 cup breadcrumbs 3½ tablespoons butter |
Heat the butter in the pan, add the breadcrumbs and roast them until they take on a gold-brown shine. |
Cinnamon Sugar |
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⅔ cup sugar 2½ teaspoons cinnamon |
Mix the ingredients. |
Filling |
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| butter-breadcrumbs & cin- namon sugar
from above ¾ cup raisins 2½ teaspoons lemon juice 4¾ cups peeled sour apples (cored & sliced) 1 shot of rum |
Mix all ingredients well. |
Instructions |
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| Put the filling to the extended
layer of dough, cut off the thick ends and roll it carefully with the cloth.
Put the Strudel onto a buttered baking tray and bake it in the oven at 375
degrees (F) until it takes on a gold-brown shine. TIP: Put butter on the Strudel as soon as you take it out of the oven. |
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