Viennese strudel with apples

Today we're going to make the most popular dish that everyone has probably heard of. We are going to make strudel. And not just any strudel, but Viennese strudel. Let's get started.

Ingredients:

For the dough: flour - 250 g, olive oil - 3 tbsp, water - 150 ml, salt - 1 pinch, olive oil for pouring the dough - 4-5 tbsp.

For the filling: apples - 1.5 kg, sugar - 125 g, raisins - 100 g, walnuts - 50 g, breadcrumbs - 50 g, cinnamon - 5 g, powdered sugar - to taste

Start with the dough. Take sifted flour, a precisely measured amount of water, olive oil and a pinch of salt. Knead the dough. If you are using a mixer or a food processor, start at a low speed and gradually switch to a higher one. Pour the oil over the kneaded dough. Cover the bowl with a towel and set it aside for half an hour.

In the meantime, prepare the filling. Dry the walnuts in a dry frying pan. Let them cool and chop them. Peel the apples - cut off the peel, remove the seeds - and cut them into small, thin slices, like chips. Combine the nuts and apples, add steamed raisins, cinnamon, two spoons of honey and mix well. I used honey instead of sugar. That's it, our filling is ready.

Let's get back to the dough. This is the most important stage of strudel making. Roll out the dough to the thickness of tissue paper. Sprinkle flour on the table and roll out the dough. It stretches well. After rolling it out a little, lift it by the edge and pull it out.

We put a towel on the table - no need to use a terry towel, it's warm here, we're in the kitchen, not a sauna - and sprinkle it with flour. Put the dough on the towel and continue to stretch it out, lifting the edges and pulling it up a little. If the dough doesn't fit on one towel, put a second one under it. The goal is to make the pattern visible through the dough. They say that in Vienna, they check the thickness of the dough with a newspaper: if you can read the text through the dough, it's ready. It's not an easy process; it requires a certain amount of skill. Once you learn, it will take no more than 10-15 minutes.

Can you see the pattern? Brush our translucent dough with olive oil - very carefully, with a brush, so as not to tear it. Sprinkle the dough with breadcrumbs.

On one side, spread the entire filling in a mound, slightly stepping back from the edge.

That's it, now roll the strudel into a roll. Don't touch the dough with your hands, just hold on to the towel.

Preheat the oven to 200 degrees. Cover a baking sheet with parchment. Put the strudel on the baking sheet on the towel. Do not pick it up with your hands, you will tear it right away. Brush the strudel with butter and put it in the oven for 40 minutes.

Our Viennese delicacy is ready. Sprinkle it with powdered sugar. Now, when you go to Vienna, you will only have to visit the Opera. You can also try the Viennese strudel at home. Enjoy.