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Classic Apple Strudel from Austria

Guys, I was fortunate enough to participate in a strudel online class by the Austrian Astrid Lamarche. I was not paid to say this, I really enjoyed that strudel class. If you want to check Astrid’s Instagram, you will be amazed as to how big she manages to stretch out strudel dough. So I got super ambitious and swore to myself, I want to get as good as she is. If she manages to only use 200 grams of flour (a typical amount for strudel) to stretch the dough over her entire dining table, I want to try that, too! And it worked, of course there still is room for improvement, but I was so happy that this is a super classic and traditional Austrian strudel. So below I am sharing the recipe with you guys.

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Viennese Apple Strudel

Viennese apple strudel, would you like a piece? Yes, we are going to make this beauty from scratch, strudel dough is actually not as hard as you may think. Just be sure you have enough time at hand when you make the dough because it needs a pretty long resting period. That was actually what I tried to ignore this time and that’s why my first dough had a lot of holes and couldn’t be strechted properly. So feel free to start the dough the day beforehand. Resting it more than a few hours, e.g. overnight is no problem at all, you just give the gluten more time to develop. And then you will be rewarded with a delicious dessert with lots of apple flavor!

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