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The secret recipe of the imperial applestrudel.
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The secret recipe of the imperial applestrudel.

Ingredients

FOR THE DOUGH
250 gr flour type 700
2 gr. salt
1 egg
100 ml tepid water
20ml olive oil
FOR BUTTER CROUTONS
100 gr. croutons
50 gr. salted butter
FOR THE FILLING
1 kg of soft Apples peeled
1 shot of Rum
170 gr blond and black Raisins
10 ml Lemon Juice
140 gr. Brown sugar
10 gr. Cinnamon powder
150 butter croutons
FOR THE FINISH
powdered sugar Powdered sugar with little cinnamon
  • Difficulty: Medium

Ingredients

  • FOR THE DOUGH

  • FOR BUTTER CROUTONS

  • FOR THE FILLING

  • FOR THE FINISH

Narration

Vienna, the city of applestrudel, coffee and music …

Traveling because of “my initiation” in the creation of the imperial applestrudel at the atmospheric Schönbrunn Palace, the palace of Sissy. Rituality, and the original recipe is “yours” although it is considered a closely guarded secret !! But not for you …….

Princess Sissy is an emblematic personality of Austria, who was loved and stigmatized the Viennese life, gave colour and glamor. In the Austrian gastronomy she put her own stamp with the famous applestrudel. The dream of every taster is to try it on an atmosphere of the era.. ..

We passed the gates of the Schönbrunn Palace.

Entering the main entrance we headed left and quickly we “descended” to the imperial bakery. In the basement the production rooms of the legendary apple strundel. An intense look at the past. The applestrudel-castle-viennamanufacturing demonstration of the dream sweet has just begun …… Everything is done with the glamor and the ritual of that time. It seemed to me especially easy … .. I tried it almost steamy … .. with this wonderful cream.

The second piece came to our table accompanied with the appropriate coffee in Rezidenz café of the palace … The dream …

Rezidenz café

Strudelshow

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The article was published by Sissy Nika also at Emvolos.gr

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Steps

1
Done

In a large bowl mix all the ingredients of the dough for the strudel and knead vigorously.

2
Done

The dough should be soft and ready when it unsticks from our hands.

3
Done
30 minutes

We give the dough the shape of the ball and let it "rest" in a bowl with olive oil for 30 minutes.

4
Done

Put the dough on a floured large linen towel and with a rolling pin roll out a rectangular sheet.

5
Done

Spread the sheet by pulling it with our fingers. The more experienced can open the sheet (filo) in the air like pizza.

6
Done

The thickness of our sheet should be like the wafer.

7
Done

START AND PREPARE THE FILLING.

Heat the butter in a pan and sauté the croutons or pieces of stale bread. Once they get a golden brown colour they are ready.

8
Done

Mix 140 gr brown sugar with cinnamon and mix well.

9
Done

Remove the stalk from the apples and cut into slices.

10
Done

If we want we cut the slices in half.

11
Done

In a large bowl, mix the apples, rum, the cinnamon-sugar mix, croutons, raisins, lemon juice and mix well with our hand.

12
Done

On the rectangular sheet exactly in the middle we spread the filling. Cut the edges of the sheet and with our hands wrap carefully with the help of the fabric.

13
Done

Once our strudel takes shape we close both ends.

14
Done

Place in a greased pan and bake in a well pre-heated oven at 190 oC until the sheet gets a shiny golden brown colour.

15
Done
10 minutes

SMALL SECRETS

Brush our strudel with butter as soon as we get it out of the oven.

After 10 minutes sprinkle with powdered sugar.

Serve with whipped cream.

Good luck.

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