Apple strudel from Vienna

Strudel made of the most delicate dough will delight you! I read the recipe for Viennese strudel in the cookbook of Austrian cuisine. And you know, I immediately liked him to such an extent that literally the very next day he decorated our table and pleased my family. The food has an amazing and unique aroma and taste.

Daria ☼

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Wheat flour (top grade)

250

Butter (melted)

Egg yolks

Salt (pinch)

to taste

For filling:

Butter

100

Apples (green)

Lemons

Raisins

100

Almonds (shredded)

White bread (crumbs)

100

Sour cream

125

Sugar

100

Powdered sugar

Cinnamon

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 26 % 10 g

Carbohydrates 67 % 26 g

204 kcal

GI: 23 / 19 / 58

Step-by-step cooking

Cooking time: 1 h 15 min

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For cooking, it is necessary to knead the dough from all the ingredients for the dough. It should be cool. Next, roll it into a ball, lubricate it with vegetable oil, wrap it in plastic wrap and leave it for an hour.
We get rid of the green apples from the peel and core, cut into pieces, mix with the juice of one lemon, chopped almonds and raisins.
Fry bread crumbs in butter (1 tbsp.l.). Melt all the butter that we have left. Preheat our oven to a temperature of 200  C.
We roll out the infused dough with a thin layer on a cotton napkin, previously sprinkled with flour. Then we lubricate the dough with half of the melted butter, then with sour cream, sprinkle with fried breadcrumbs and spread the filling.
Mix cinnamon with sugar and sprinkle it on top of the filling. Roll the dough into a roll with a napkin. We put the resulting roll in a greased form and lubricate it with the remaining oil.
The baking time is 45 minutes. The finished Viennese strudel, after cooling, is crushed with powdered sugar. Decorate with a mint leaf and serve to the table with a cup of fragrant tea.