Watching Rick Steve’s European travel episode in Vienna, Austria, I was inspired to try to make an authentic apple strudel recipe, also known as Wiener Apfelstrudel.
This classic Viennese dessert entails stretching out a homemade dough to tissue-thin, see-through thinness, and rolling up an apple, rum soaked raisin, nut, and sugary bread crumb filling inside. Once out of the oven, a dash of powdered sugar on top, and the addition of a scoop of vanilla bean ice cream finishes off the treat.
I am using the recipe provided by Curious Cuisinere (Click here for the link ) . I am, by no means, a professional, nor will I pretend to be, but I can tell you that after trying this out, I certainly have respect for those who are able to stretch that dough out to the thinness the recipe calls for. I spent 40 minutes trying to slowly stretch it out and for me it was not easy. However, I still got the dough stretched large enough to roll my filling into, and for a first time non-baker, I feel pretty good about it.
Despite my pastry dough coming out thicker than it should, this was absolutely delicious! It was a good challenge, and I am glad I tried it.
apple dessertApple Strudelauthentic viennese apple strudelCurios Cuisinererecipe
