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Liechtensteiner Apfelstrudel
A comforting and subtly spiced apple strudel, a popular dessert in Liechtenstein, often enjoyed with a dusting of powdered sugar or a dollop of vanilla sauce.
ð§ ææ
- 250 g All-purpose flour(for the dough)
- 1 large Egg yolk(for the dough)
- 2 tbsp Vegetable oil(for the dough)
- 125 ml Warm water(for the dough)
- 1 pinch Salt(for the dough)
- 1.5 kg Apples(tart varieties like Boskoop or Elstar, peeled, cored, and thinly sliced)
- 150 g Granulated sugar(divided)
- 100 g Breadcrumbs
- 50 g Butter(melted, plus extra for brushing)
- 2 tsp Cinnamon
- 50 g Raisins(optional)
- 1 tbsp Lemon juice
- for dusting Powdered sugar
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the egg yolk, vegetable oil, and warm water. Mix until a smooth, elastic dough forms. Knead for about 5-10 minutes, then cover with a damp cloth and let rest for at least 30 minutes.
- 2
Prepare the filling: In a separate bowl, toss the sliced apples with lemon juice, 100g of granulated sugar, cinnamon, and raisins (if using). Set aside.
- 3
Toast the breadcrumbs: Melt 50g of butter in a pan over medium heat. Add the breadcrumbs and toast until golden brown and fragrant. Stir in the remaining 50g of granulated sugar. Remove from heat.
- 4
Roll out the dough: On a lightly floured surface, roll out the dough as thinly as possible, until it's almost transparent. You can also stretch it by hand over the back of your knuckles.
- 5
Assemble the strudel: Spread the toasted breadcrumb and sugar mixture evenly over the dough, leaving a 2-inch border. Arrange the apple filling over the breadcrumbs. Fold the border over the filling, then carefully roll up the strudel, starting from the edge with the filling.
- 6
Bake the strudel: Carefully transfer the strudel to a baking sheet lined with parchment paper, seam-side down. Brush the top with melted butter. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until golden brown and the filling is bubbling.
- 7
Serve: Let the strudel cool slightly before dusting with powdered sugar and serving. It's delicious served warm with vanilla sauce or ice cream.
ð¡ ããã®ã³ã
- âFor a thinner dough, you can use a pasta machine.
- âEnsure the apples are sliced thinly for even cooking.
- âDon't overfill the strudel, or it will be difficult to roll.
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- Add a handful of chopped nuts (like walnuts or almonds) to the apple filling.
- Incorporate a tablespoon of rum into the apple filling for an extra flavor dimension.