Apple strudel, Viennese strudel

I once dreamed of going to Vienna and tasting the best strudel in the world. I did get to Vienna, but the famous Viennese apple strudel impressed me less than everything else this city has to offer. The aroma of freshly baked strudel has a completely different charm, and the generosity with which I spice up dishes with autumn-winter spices cannot be compared to the bland tastes of tourist-oriented dishes created to please everyone.

This unpublished recipe waited 5 years to come into the spotlight, and I declare the same love for it as I had at first sight.

Ingredients:

for 8 servings

For the dough:

• 300 g flour
• 2 large tablespoons olive oil
• 50 g butter
• 25 g powdered sugar
• salt

For the filling:

• 1 kg apples, preferably the 'renet' variety; the apples should be sour for a balanced taste
• juice and grated zest of one lemon
• 50 g sugar
• 2 large tablespoons crushed breadcrumbs
• 40 g toasted almond flakes
• 25 g pine nuts
• 75 g raisins (optionally soaked in rum for at least 2-3 hours beforehand, preferably overnight)
• 1-2 small teaspoons cinnamon
• 50 g butter at room temperature

• 150 g butter at room temperature for the tray
• powdered sugar for serving

Preparation method:

1. In a large bowl for the dough, place the flour and make a hole in the center, pour in the oil and 100 ml of lukewarm water, add the butter, salt, and sugar. Knead the dough for about 20 minutes. The more intensively you knead and beat it against the kitchen counter, the easier it will be to roll out. Form the dough into a ball and place it in a bowl covered with plastic wrap in the refrigerator for 12 hours.
2. The next day, dry the dough with a towel, roll out the dough on a cloth gently with your hands so as not to tear it, until it is paper-thin.
3. For the filling, peel and core the apples with a coring tool that can also cut the apple into 8 pieces, then slice them thinly. Drizzle them with lemon juice, quickly fry them in a pan so they don't get too soft, and add sugar to caramelize slightly.
4. Remove the pan from the heat and add the pine nuts, almond flakes, cinnamon, raisins, breadcrumbs, and lemon zest.
5. Grease the dough sheet with butter where you will place the filling and roll the strudel so that the edges are well secured to prevent the sweet syrup from leaking out.
6. Place a baking sheet on a tray and grease it with butter, transfer the strudel and also grease it with butter.
7. Bake the strudel at 180°C for 45 minutes.

Bon Appétit!