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!
When I showed you in my stories on Instagram how I made this strudel, so many of you asked for the recipe and how I did it, so this is it! A classic apple strudel with some streusel or crumbs. I know that strudel dough can be intimidating, it was also for me, but like with everything, practice makes perfect. My first strudel looked very different, it had a lot of thick parts and I had so many wholes in it. But one of the good things of strudel is that the main event is the filling anyway, so even if your dough is not perfect, it does not matter that much because the dough is so thin and only is there to hold together the fruit filling or whatever you are going with.