I have no idea what people who are not Austrian connect with Austria – probably “Wienerschnitzel”, “this famous chocolate cake” (Sachertorte), Mozart and Arnold Schwarzenegger. Am I wrong? (I’d really be interested to know what your first associations to Austria are)
Apfelstrudel is in my opinion one of the things that Austria should be known for. You find it everywhere. Bakeries, supermarkets, restaurants.
What I like about it is that you don’t need a lot of ingredients and it’s easy to prepare. Whether you add raisins or not, you grate or slice the apples, add walnuts or almonds or even hazelnuts, you use homemade “Strudelteig”, puff pastry or filo pastry – Apfelstrudel should be a “must” on your baking list!
Makes one “Strudel”
- 4 tbsp rapeseed or corn oil
- 1 handful bread crumbs
- 1 tbsp vanilla sugar
- 5 medium-sized apples
- 4 “layers” filo pastry
- 1 tsp ground cinnamon
- 1 handful ground almonds
In a small pan, heat two tablespoons of oil and roast the bread crumbs until they colour golden. Add the sugar and set aside.
Peel the apples, quarter them, remove the core and slice them.
Brush the filo pastry layers with oil and place on a baking sheet lined with baking paper and spread the breadcrumbs and almonds on the pastry.
Place the apples in a line in the middle of the pastry and powder with cinnamon. “Close” the “Strudel” and brush with some more oil. Preheat the oven to 200° C (390° F). Bake for about 20 minutes. Serve with (dairy-free) vanilla ice cream or vanilla sauce.