Paper-thin layers of hand-pulled pastry wrapped around spiced apple filling with raisins, walnuts, and breadcrumbs, baked until flaky and golden.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Combine flour, egg, oil, salt, and warm water. Knead vigorously for ten minutes until the dough is silky smooth and elastic. Rest covered for thirty minutes.
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2
Toss sliced apples with sugar, cinnamon, and raisins. Toast breadcrumbs in butter until golden and set aside.
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3
Stretch dough on a floured cloth, pulling carefully from the center outward with the backs of your hands until paper-thin and translucent.
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4
Brush stretched dough with melted butter, sprinkle toasted breadcrumbs evenly over two-thirds of the surface, then distribute apple filling and walnuts.
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5
Using the cloth to assist, roll the strudel into a tight log, tucking ends under. Transfer seam-side down to a lined baking sheet.
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6
Brush top with melted butter and bake at 190 degrees for thirty-five minutes until golden and crispy. Dust with powdered sugar and serve warm.
Did You Know?
A true strudel dough should be stretched thin enough to read a newspaper through it, a test that Liechtensteiner grandmothers take very seriously.
Chef's Notes
Equipment Tips
- large clean cloth
- baking sheet
- pastry brush
- sharp knife
Garnishing
powdered sugar, whipped cream
Accompaniments
vanilla sauce, coffee
The Story Behind Apfelstrudel
Apfelstrudel came to Liechtenstein through the cultural influence of the Habsburg Empire, which shaped much of the principality's culinary heritage. The art of pulling strudel dough became a mark of skilled home cooking, passed from mother to daughter through generations. In Liechtenstein, the strudel is made with apples from Rhine Valley orchards and walnuts gathered from local trees, creating a distinctly regional version of this iconic Central European pastry.
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