O Strudel de Maçã é uma sobremesa clássica de origem austríaca, que conquista paladares em todo o mundo. A sua massa fina e estaladiça, esticada até ficar quase transparente, envolve um recheio quente e aromático de maçãs, passas e canela. É o doce perfeito para um lanche de outono ou para terminar uma refeição especial em grande estilo.

Ingredientes

  • Massa:
  • 250 gramas de farinha de trigo
  • 1/2 xícara de água morna
  • 1 ovo, batido
  • 1 colher de sopa de azeite
  • 1 colher de chá de vinagre de vinho
  • pitada de sal
  • O Recheio:
  • 5 maçãs, descascadas, núcleos recortados, fatiados
  • 100 gramas de passas, derramou com água quente e escorreu
  • 100 gramas de nozes
  • 1 colher de sopa de canela
  • 4 colheres de sopa de açúcar
  • 80 gramas de manteiga derretida
  • 1 xícara de chantilly
  • flocos de amêndoa

Preparação

  1. Peneire a farinha, adicione a água, o ovo, o azeite, o vinagre e o sal, misture bem. Sove a massa até ficar lisa e elástica.
  2. Forme a bola e deixe descansar por cerca de 30 minutos.
  3. Abra a massa para formar retangular. A massa deve ser muito fina.
  4. Esfrega com manteiga, camada com maçãs, polvilhe com açúcar, canela e passas.
  5. Enrole e sele as extremidades.
  6. Esfrega com manteiga.
  7. Asse no forno pré-aquecido cerca de 30 minutos, em 180 graus.
  8. Sirva quente com chantilly e flocos de amêndoa.

Fancy a taste of authentic Viennese baking? The English recipe is waiting for you below.

Apple Strudel

A true European classic, apple strudel (or Apfelstrudel) is a wonderfully comforting dessert, famed for its paper-thin, flaky pastry wrapped around a generous, fragrant apple filling. While making traditional strudel dough from scratch is a rewarding process, the result is a beautifully light and crisp pastry that is worlds away from heavy, stodgy alternatives.

The secret to an authentic strudel lies in stretching the dough. The aim is to get it so thin you could supposedly read a newspaper through it. This delicate, almost transparent sheet is then brushed with butter and rolled around a filling of tart apples, sweet raisins, and warm cinnamon. For a twist, you can add different nuts like hazelnuts or a splash of rum to the raisins for extra flavour.

While it might seem daunting, the process is straightforward. This strudel is at its best served warm from the oven, with a light dusting of icing sugar and a generous dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

For the Dough:

  • 250g plain flour
  • 1/2 cup of warm water
  • 1 egg, beaten
  • 1 tablespoon of olive oil
  • 1 teaspoon of wine vinegar
  • A pinch of salt

For the Filling:

  • 5 tart apples (like Granny Smith or Bramley), peeled, cored, and thinly sliced[8][9]
  • 100g raisins, soaked in warm water and drained
  • 100g walnuts, chopped
  • 1 tablespoon of ground cinnamon
  • 4 tablespoons of sugar
  • 80g of unsalted butter, melted

For Serving:

  • Whipped cream
  • Toasted flaked almonds
  • Icing sugar, for dusting

Method

  1. First, make the dough. Sift the flour and salt into a large bowl. Make a well in the centre and add the warm water, beaten egg, olive oil, and vinegar. Mix until it comes together, then knead on a lightly floured surface for about 10 minutes until the dough is smooth and elastic[6].
  2. Form the dough into a ball, brush it lightly with oil to prevent a skin from forming, cover it, and let it rest at room temperature for at least 30 minutes[5].
  3. Preheat your oven to 180°C (350°F / Gas Mark 4). On a large, clean, floured tea towel, roll the dough out as much as possible. Then, gently stretch it with the backs of your hands, working from the centre outwards until the dough is a large rectangle and paper-thin[2][1]. Trim any thick edges.
  4. Brush the entire surface of the dough with about half of the melted butter. In a separate bowl, toss the sliced apples with the sugar, cinnamon, raisins, and chopped walnuts.
  5. Spread the apple mixture over one half of the dough, leaving a border around the edges.
  6. Fold the edges of the dough in, then, using the tea towel to help, carefully roll the strudel up tightly like a jelly roll[10].
  7. Carefully transfer the strudel to a baking tray lined with parchment paper, seam-side down. Brush the outside generously with the remaining melted butter.
  8. Bake for about 30-40 minutes, or until the pastry is golden brown and crisp[1]. Let it cool for at least 10 minutes before slicing.
  9. Serve the strudel warm, dusted with icing sugar and garnished with toasted flaked almonds and a side of whipped cream[11].