Is this the best Apple Strudel in the world?
After a long trip traveling along the Danube River and finally ending up in Vienna, I found the perfect Apple Strudel.
Crispy on the outside + warm apples on the inside = this is what dreams are made of
Pastry Chef Georg Hölbl of Palais Hansen Kempinski Vienna shares his grandma’s apple strudel recipe for those who want to create this iconic dessert at home.
If you get a chance, pop into the lobby at the Palais and watch the meter-long apple strudel being wheeled out for afternoon tea, known as Jause in Austria.
A bell rings when the apple strudel is presented in the lobby, fresh from the oven and still warm. Definitely have it with a generous helping of ice cream or vanilla sauce and powdered sugar.
- 300g cake flour
- 150g water
- 50g grape seed oil
- 2g salt
- 1kg apples
- 500g granulated sugar
- 200g raisins
- 200g almonds
- 100g bread crumbs (finely grated)
- 5g cinnamon powder
- 2 pcs. of lemon peel
- Prepare the dough one day in advance since it needs some hours of rest. Mix flour, water, oil and salt slowly into a homogeneous dough in a mixing bowl. Form a ball with the dough, spread with oil and leave it well-covered with a clingfilm in the fridge overnight.
- Peel the apples, remove the apple core and cut the apples into small pieces (2×2 cm). For the filling, mix all the ingredients together and leave to rest for approx. 1 hour.
- Carefully pull the dough with the hands until it is large and very thin, then put the dough on a floured cloth and spread liquid butter on the dough.
- Place the filling compactly at the bottom end over the entire width and carefully roll the strudel, fold the edges. Bake in the preheated oven at 200 °C for about 25 minutes.