This delicious dessert is a classic après-ski favourite. The word “strudel” means “whirlpool” in German, an apt name for the tasty explosion of buttery layers of dough mixed with the sweet tang of fresh apples. Originally from the 1600’s, it’s no wonder this dish has stood the test of time. After a morning on the slopes, it’s hard to resist partaking in a warm slice of homemade apple strudel topped off with a dollop of ice cream. Learn how to make your own and bring this traditional Austrian dessert home with you after your next ski holiday!
Apple strudel dough is notoriously difficult to make, and many people choose to use store-bought puff pastry. In my opinion, the real deal is much tastier, and well worth the effort. The tricky part lies in rolling up the pastry dough after you stretch it thin, so make sure you prepare a big clean cloth ahead of time. You’ll thank yourself when you’re able to easily manoeuvre the dough using the cloth.
For the dough:
Put the flour in a large bowl and make a well.
In a separate bowl, whisk the water, oil, egg and salt and pour into the well.
Knead until the dough becomes smooth and dry but slightly tough.
Continue to knead 10-15 minutes more until the dough is quite tough.
Gather the dough into a ball.
Slather the dough with oil and place on a lightly floured surface.
Leave for 20 minutes on a preheated platter.
For the filling:
Core the apples and slice into very thin slices.
Sprinkle with the lemon juice.
In a bowl, mix the sugar and cinnamon.
Cover the raisins with the sugar and cinnamon, and add the apples.
In a pan, heat the butter.
Fry the breadcrumbs in the butter for 3 minutes or so until golden brown.
Making the strudel
Preheat the oven to 220°C.
Place a large, clean cloth on the countertop and flour it lightly.
Put the dough on the cloth and roll it out flat, trying to make it as square as possible.
Finish by stretching the dough with your hands until it is so thin you can read a newspaper through it.
Lay the dough gently back on the fabric. You may cut off the edges where they are too thick.
Sprinkle the breadcrumbs evenly over the dough and add the apple mixture on top.
Tip the cloth gently from one edge and roll the dough firmly over onto itself, continuing until you have a “tube.” Pinch the edges closed so the apple mixture doesn’t fall out.
Arrange the apple strudel in a horseshoe shape on a buttered baking sheet.
Brush the top with melted butter and bake on the middle rack for about 45 minutes or until golden brown.
Remove from oven and sprinkle with icing sugar.
For the vanilla sauce
Use a thick-bottomed saucepan.
Scrape the vanilla out of the pod and combine with the cream, sugar and eggs.
Heat the mixture over low heat. DO NOT ALLOW IT TO BOIL or you will have scrambled egg cream.
To check whether the sauce is thick enough, dip a wooden spoon into it and draw a line on the spoon with your finger. If the line stays on the spoon, the sauce is done.
Apple strudel is best served with warm vanilla sauce, but it also goes well with whipped cream or vanilla ice cream. Soak the raisins in rum for fifteen minutes for an indulgent alternative.
Born and raised in the ski paradise of Vancouver, Canada, I learned to ski before I can remember, balancing precariously on my parents’ skis as they sailed down the hill. I started snowboarding in my teens and am now delighted to be exploring everything Europe’s ski scene has to offer!
