Karla is a chef, guest teaching courses in the College of Human Sciences.
My recipe story: I learned to make apple strudel in Salzburg, Austria this summer and promised to make it again for friends and family this holiday season! The recipe belongs to the Edelweiss Cooking School, but you could customize it to be your own. What truly made the strudel special was the fantastic memory of the vacation, and the friends with whom I got to create it with.
Apple Strudel Recipe
- 210 g flour
- 1/8 l water
- 1 spoon oil
- dash salt
- 60 g bread crumbs
- 40 g butter
- 5 to 6 apples
- 50 to 100 g sugar
- Cinnamon, rum, raisins
- Heat butter in pan, add dry bread crumbs from white bread, fry until golden brown and chill
- Cut apples into about 35 mm-thick slices and mix with sugar, cinnamon, rum and raisins.
- For the dough, put flour, water, oil and rum in a bowl and knead all ingredients together to create smooth, sikly dough.
- Brush dough with a thin coat of oil, cover and let rest for about two hours.
- Dust a tea towel with flour, place the dough on it and sprinkle the dough with flour.
- Using a rolling pin, roll out the dough until the size of a pizza.
- Using the floured backs of both of your hands, carefully reach under the dough and stretch it to make a paper-thin rectangle.
- Cut off any protruding edges.
- Sprinkle buttered bread crumbs over the top and start rolling the dough by lifting the edge of the cloth.
- Roll the strudel up tightly and close the ends.
- Place the strudel on a buttered baking tray, again, brush generously with melted butter.
- Bake in a preheated oven at 200 C for about 40 minutes.
- Sprinkle with icing sugar and serve warm or cold.