The renowned Residenz coffee house at Vienna’s Schönbrunn Palace is serving up a local specialty: Viennese apple strudel. This variety of apple cake was already popular at the imperial court.
Viennese Apple strudel
Recipe for 10 servings
Strudel pastry
125 g fine white flour
2 pinches of salt
1 egg
50 ml lukewarm water
10 ml sunflower oil
Mix the ingredients together to make soft dough. Knead the dough until it no longer sticks to your hands or the table. Shape it into a ball, cover in oil, chill and set to rest for 20 to 30 minutes. Then spread the dough on a flour covered cloth using a rolling pin to form a square. Use your hands to ensure the dough is paper thin. Then cover it in melted butter.
Fried breadcrumbs
50 g of breadcrumbs
25 g butter
Heat butter in a pan, add breadcrumbs and fry until golden brown.
Sugar and cinnamon
70 g refined sugar
5 g cinnamon
Mix ingredients.
Filling
75 g fried breadcrumbs
75 g Sugar and cinnamon
85 g raisins
5 ml lemon juice
Approx. 500 g of sour, peeled, pitted and sliced apples
a shot of rum
Mix all ingredients together well.
Reparation
Cover the thinly spread dough with filling, cut away thick edges, then use a piece of cloth to carefully roll the dough over. Place on a baking tray covered in butter and bake at 190 °C until golden brown.
Enjoy!
This recipe comes to us courtesy of Residenz coffee house at Vienna’s Schönbrunn Palace
