Recipe 30/50 : Austria : Apple Strudel

Its my BIRTHDAY today and I had loads of fun today. My sweet hubby baked " Ganche topped truffel brownies " from thatskinnychickcanbake which was one super yummy choco brownie I ever had at home. I was so excited to cut these brownies and in no time all was done. Thanks to Lizzy for sharing the recipe. 
Coming to today's post, Apple strudel (Apfelstrudel) , a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire.

Ingredients

Dough

1.5 cups Flour

Pinch of salt

1/4 cup Water

1 large egg

1 tablespoon oil

Apple Filling

2 pounds Tart apples, peeled, cored and thinly sliced 

1/4 cupRaisins, soaked in warm water

1/2 cup Sugar

1 tablespoon Cinnamon

1 teaspoon Vanill 

1/2 cup Butter, melted

1/2 cup Breadcrumbs

1/4 cup Powdered sugar

Method

1. In a large bowl, mix together the flour, salt, water the egg and the oil. Add more water as needed to form a soft, pliable dough. Remove the dough to a lightly floured work surface and knead until it is smooth and elastic, 5 or 6 minutes. Cover with plastic wrap and set aside to rest for at least an hour.

2. While the dough is resting, peel and slice your apples and soak the raisins. Gather the remaining ingredients needed for the filling to have them on hand. Preheat your oven to 400°F.

3. On a lightly floured work surface, roll out the dough into a large, thin rectangle. Lay a clean bed sheet out on a table and lightly sprinkle it with flour. Place the rectangle of dough in the middle of the sheet. Lightly flour your hands and place them underneath the dough. Use the back of your hands to pick up the dough and gently stretch it from the center to the edges. Don't worry if you have one or two tears. Just pinch the dough back together.

4. In a large bowl, mix together the apples, raisins, sugar, cinnamon and vanilla. Brush the stretched dough with melted butter, leaving an unbuttered border of about 2 1/2 inches on each side. Sprinkle the buttered section of the dough with the breadcrumbs. Then spread the apple mixture evenly over the breadcrumbs.

5. Fold the borders on the shorter sides of the dough rectangle up and over the filling. Use the sheet to gently lift one of the long sides of the dough and roll it over the apple filling. Continue to lift the sheet and roll the strudel until it is all rolled up.

6. Fold the borders on the shorter sides of the dough rectangle up and over the filling. Use the sheet to gently lift one of the long sides of the dough and roll it over the apple filling. Continue to lift the sheet and roll the strudel until it is all rolled up.

7. Gently lift the strudel, seam side down, onto a large baking pan that is either lightly greased or lined with baking paper. You may have to bend the strudel into a crescent shape in order to fit it on the baking pan. Set in the oven and bake for 35 to 40 minutes, or until cooked through and golden brown on top. Brush the top of the strudel with melted butter once or twice during baking if you like.

8. Remove from the oven and sprinkle with powdered sugar. Serve slices hot accompanied by a scoop of vanilla ice cream or topped with whipped cream or vanilla sauce.