Apfelstrudel  Recipe

1 package Filo dough

Or: if you are an experienced baker, make your own Strudel  Dough from:

200 grams flour, 1/8 liter water, and one table spoon oil. Mix all ingredients on clean surface, knead until smooth and does not stick to hands and surface anymore.  On a damp clean cloth, pull dough in all directions until really thin. My grandmother in Vienna always said: the most important ingredient to a good Strudel is a love letter: the dough has to be so thin that you can read a love letter through it…..

If the dough is tough to pull without tearing, brush liquid butter on it and it will be easier to pull.

If you are using Filo Dough sheets – nowadays really the preferred way of making nice light, flaky Strudel, brush liquid butter in between 3 layers of sheets. Keep rest of the sheets covered with damp clean cloth, as they would otherwise get too dry and break.

Filling:

Peel and core 4 large apples (Granny Smith or any tart apple), cut in small pieces

Add: 1 tbl spoon Cinnamon

Juice of ½ lemon

Raisins, walnuts, almonds

Mix well in bowl.

Brush Strudel Dough with liquid butter, spread apple mixture on it, with the help of the damp cloth roll into a fairly tight Strudel. Place on greased or lined baking sheet, brush Strudel again with butter.

Bake for about 25 minutes at 440 degrees.

Dust with powder sugar, serve warm or cold. In Vienna we would never, ever  think about serving Apfelstrudel without whipped cream…….