In addition to native regional traditions like Viennese cuisine, Austrian food has been influenced by Hungarian, Czech, Jewish, Italian and Bavarian cuisines. Austria has one of the most transcultural cuisines in Europe.
Apple Strudel (Apfelstrudel)
Ingredients, by weight (serves 10):
for the dough:
l/6 oz. salt
1-l/2 oz. vegetable oil
5-1/3 oz. water, lukewarm
for the filling:
5-l/3 oz. granulated sugar
1-1/2 oz. dark rum (Myers)
5-1/3 oz. raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
for the buttered breadcrumbs:
10-1/2 oz. bread crumbs
Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F oven.
Also see Apple Strudel from A Little Book of Viennese Pastries
- Apple Strudel (Apfelstrudel)
- Bohemian Omelets (Bohmische omeletten)
- Chocolate Hazelnut Pudding (Mohr Im Hemd)
- Cottage Cheese Dumplings (Topfenknodel)
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This page modified January 2007