Strudel (Recipe courtesy of Hofbackstube Schönbrunn)
250g flour Type 700
2g salt
50g egg
100g lukewarm water
20g 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.

Extend the dough on back of your hands


Put the filling on the
extended layer of dough


Roll the dough with a flour-covered cloth

100g breadcrumbs
50g butter
Heat the butter in the pan, add the breadcrumbs and roast them until they take on a gold-brown shine.

Cinnamon Sugar
140g sugar
10g cinnamon
Mix the ingredients.

150g butter-breadcrumbs
150g cinnamon sugar
170g raisins
10g lemon juice
1100g peeled sour apples (cored & sliced)
1 shot of rum
Mix all ingredients well.

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 190 degrees (C) 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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