Leslie Massey
Austrian strudel is a classic dessert from Eastern Europe. The dessert consists of tender apples and raisins stuffed inside flaky, paper-thin dough. The word strudel means whirlpool in German, referring to the swirling shape of thin layers of dough wrapped around a filling. While it is often mistaken as a German invention, it is considered one of the national dishes of Austria. Making the dough for an Austrian strudel can be challenging as it needs to be thin and even without any holes. However, with the right tools and techniques, it is possible to create delicious, homemade Austrian strudel dough.
Characteristics and Values of Austrian Strudel Dough:
| Characteristics | Values |
|---|---|
| Dough Consistency | Pancake-like, moist, soft, and pliable |
| Ingredients | Flour, water, egg yolks, oil, vinegar, salt, butter |
| Mixing Time | More than 10 minutes |
| Dough Appearance | Smooth, slightly tacky, not sticky or dry |
| Dough Texture | Paper-thin, elastic, flaky |
| Dough Preparation | Kneading, stretching, hand-stretched, rolling with a tablecloth |
| Filling | Apples, raisins, breadcrumbs, cinnamon, sugar, lemon juice, lemon zest |
| Baking Time | 30-40 minutes at 375 degrees |
| Serving | Dust with confectioner's sugar, cut into pieces, serve warm |
Explore related products
What You'll Learn
Mixing the dough
To make the dough for Austrian strudel, you will need flour, water, oil or butter, and salt. Some recipes also include egg yolks. It is recommended to measure the flour by weight in grams as it is more accurate than measuring by volume.
Mix the flour and salt in a small bowl, combining them for 10 seconds in an electric mixer fitted with a dough hook attachment. In a separate large liquid measuring cup, whisk the water, egg yolks, oil, and vinegar. You can also add a cup of warm water and enough flour to create a pancake-like consistency, leaving the mixture to sit for 30 minutes before adding more flour to form a smooth and slightly tacky dough ball.
Once the dry and wet ingredients are combined separately, pour the wet mixture into the dry ingredients and continue to mix on low speed for 10 minutes. The dough should form a ball around the dough hook and appear relatively smooth. It should be slightly tacky but not sticky or dry. If the mixture seems dry, add water one tablespoon at a time, mixing for one minute before checking the consistency again.
After mixing, lightly oil a medium bowl and place the dough inside, turning it over a few times to coat it with oil. Cover the bowl with plastic wrap and refrigerate overnight. The dough is then ready to be stretched and filled.
Exploring Amsterdam to Frankfurt: Train Trip to Austria
You may want to see also
Explore related products
Stretching the dough
The dough should be kind of moist and a little sticky at first. After 10 minutes of kneading, it should be soft, supple, and glutinous, and easy to stretch. If the dough is too dry and hard to stretch, it may need more water. If the dough is still too wet, add more flour.
When stretching the dough, it is better to work on a small table or kitchen island. This makes it easier to move all the way around the table and use it for stability to get the dough as thin as possible. Place a tablecloth under the dough to make it easier to manipulate and roll up. Don't worry about any small tears or holes that may appear—they will be hidden in the layers when you roll the strudel up. If the dough keeps bouncing back, cover it with a damp cloth and let it rest for 5 minutes before trying again.
Watery Wonders: Austria's Aquatic Coverage Explored
You may want to see also
Explore related products
Filling and rolling
Once your dough is ready, it's time to fill it. A traditional Austrian apple strudel filling consists of tart or sweet, spiced apples, and raisins. Some recipes also include a layer of sour cream, which adds a delicious tang. You can also soak your raisins in rum beforehand to give them a juicy boost and enhance their flavour. If you don't want to use alcohol, you can soak them in warm water or apple juice, or simply use them dry.
For the apples, choose a variety meant for cooking, such as Granny Smith, Cortland, McIntosh, Pink Lady, Bramley, or Northern Spy. You can also use a mix of different types of apples to give your filling a more complex flavour. Peel, core, and slice your apples, and then toss them with lemon juice, lemon zest, sugar, cinnamon, and a pinch of salt. You can also add toasted ground hazelnuts for extra flavour and texture. It's important to mix the apples just before adding them to the dough, as preparing the filling in advance can make the whole process messier.
Now it's time to roll! Place your dough on a tablecloth or a large piece of parchment paper, which will make rolling easier. Spread a thin layer of melted butter on the dough and then sprinkle on a layer of toasted breadcrumbs, which will help contain the juices from the apples as they cook. Next, add your filling in a narrow row along the bottom edge of the dough, leaving a few inches on either side.
Now for the fun part: rolling! Starting from the bottom, use the tablecloth or parchment paper to help you gently roll the dough into a log shape. Adjust your grip on the fabric as you go, and make sure the edges stay tucked in. Continue rolling until the strudel is completely rolled up. Then, transfer it to a baking sheet, either by carrying the parchment paper or by rolling it directly onto the sheet.
Calling Austria from Singapore: A Step-by-Step Guide
You may want to see also
Explore related products
Using a tablecloth
When making Austrian strudel, a tablecloth is a handy tool to help you stretch and roll the dough. It is recommended to use a large, clean tablecloth or a bed sheet.
Firstly, make your pastry dough. This typically involves mixing flour, salt, lukewarm water, oil, vinegar, and egg yolks. You can also add an acid like apple cider vinegar or lemon juice to help relax the gluten and make the dough easier to stretch. Once your dough is mixed, it should be left to rest in the refrigerator for at least an hour or overnight.
When you are ready to roll out your dough, place it on a lightly floured tablecloth. You can then use your hands to stretch the dough, working from the inside out. This is best done with two people working on opposite sides, as the tablecloth can be slippery. Stretch the dough until it is paper-thin and translucent. You should be able to see the pattern of your tablecloth or read the titles of a newspaper placed underneath.
Once your dough is stretched, you can add your filling of choice. Most of the time, the filling is placed on only one half of the strudel dough. For a traditional apple strudel, you can spread the dough with butter and sprinkle with breadcrumbs, which will help to soak up the juice from the apples. Then, add your apple slices, raisins, walnuts, cinnamon, and sugar.
Next, use the tablecloth to help you roll the dough, starting at the end with the filling. The tablecloth will support the dough and prevent it from tearing. Once the strudel is completely rolled up, use the tablecloth to lift and transfer it to a sheet of parchment paper, with the seam-side down. You can then brush the strudel with melted butter and transfer it to a baking sheet.
Finally, bake your strudel in a preheated oven at 375 °F (190 °C) for about 30-40 minutes, or until the crust turns golden.
London vs Austria: Which is the Pricier Travel Destination?
You may want to see also
Explore related products
Brushing with butter
Once you've made your strudel dough, it's important to let it rest before stretching and filling it. The dough should be kind of moist and a little sticky when kneading. After 10 minutes of kneading, it should be soft and easy to work with. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate it overnight.
When you're ready to assemble your strudel, it's time to roll out the dough. The traditional way to do this is by hand-stretching the dough on a floured tablecloth or kitchen towel. Stretch the dough until it's paper-thin and large enough to cover a small table or kitchen island. This will make it easier to work with and will result in a flakier, more delicate strudel.
Now it's time for brushing with butter. Brush the entire surface of the dough with melted butter. This step will help to separate the layers of the dough and give it a rich, buttery flavour. You can also sprinkle the buttered dough with toasted ground hazelnuts or breadcrumbs for added flavour and texture. This step is optional but recommended for a more complex and interesting strudel.
After brushing with butter, you can add your chosen filling. Traditional Austrian apple strudel calls for a mixture of tart apples and raisins, with optional rum-soaked raisins for added flavour. You can also include a layer of sour cream, as some traditional recipes do. Spread your filling evenly, leaving a narrow row about eight inches above the bottom edge and ending about three inches shy of either side. This will make it easier to roll up the strudel without any filling leaking out.
Pursuing a Doctoral Degree in Psychology: The Austrian Timeline
You may want to see also
Frequently asked questions
You will need flour, water, and oil or butter. Some recipes also include egg yolks and vinegar.
Mix the ingredients together in a bowl until they form a smooth dough ball. Knead the dough for 10 minutes until it is soft and easy to work with.
Cover the bowl with plastic wrap and refrigerate the dough overnight.
Place the dough on a floured tablecloth and roll it out until it is paper-thin. Be careful not to tear the dough.
Brush the dough with melted butter and sprinkle with ground hazelnuts and breadcrumbs. Add a layer of your chosen filling, such as apple or raisins, and roll the strudel up using the tablecloth to help you.
