The original Wiener Apfelstrudel - Recipe courtesy of Hofbackstube Schönbrunn is amazing. Unfortunately, in my house nobody likes raisins and rum in cakes, nor I like to put bread crumbs in an apple strudel. I have my own recipe to indulge every member in the family. It's a great dessert after lunch or an afternoon snack beside coffee or tea.
Ingredients
- 8 brick leaves or 1 pack - 225g strudel pastry
- 2 tbsp of vegetable oil
- 4 big apples, pealed and grated
- 2 tbsp of sugar per apple
- 1 tsp of cinnemon
- 3 tbsp of semolina
I would say put sugar amount which suits your taste, because not all
apples are the same. So, while you peal apples, take a bite just to feel
the taste. If the apples are sour put more sugar or the opposite, if
sweet than put less sugar.
Method
Put the grated apples in one bowl and add the sugar, cinnamon, semolina and 1 tbsp of vegetable oil. Stir all of the ingredients. Arrange the strudel pastry leaves so you can make 4 strudels. Spread the1/4 of the apples over 2 leaves and roll it in.
Do the same 3 times more and put the 4 strudel in a baking pan covered with baking paper. Use 1 tbsp of oil to oil the strudels. Bake it on 400F until it starts to get color. That is the moment when you have to cover the strudels with a sheet of foil to prevent the cake from burning. As the color gets darker, take of the foil and pour the cup of boiling water evenly over the strudels. Put it back in the oven and leave it there for a few minutes. Take out from the oven and leave it to cool down. Cut on the pieces and sprinkle confectionery sugar on the top.
