The Emperor and the Apple Strudel

Legend has it that the Apple Strudel was the favorite dessert of Empress Sisi and Crown Prince Rudolf.

Even the Emperor, whose fondness for sugared pancakes with raisins and baked apples (known to Austrians as “Kaiserschmarrn”) is well-documented, was said to be avid fan of the Apple Strudel.

It was this imperial pleasure which allegedly prompted him to say, “All good things come in threes.”

Strudel dough

250g plain flour, 2g salt, 50g eggs, 100g lukewarm water, 20g oil.
Knead all the ingredients into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.

Buttered breadcrumbs

100g breadcrumbs, 50g butter.
Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.

Cinnamon sugar

140g fine crystal sugar, 10g cinnamon.
Mix the dry ingredients.

Filling

150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.
Mix ingredients thoroughly.

Cooking

Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough. Cook on a buttered baking tray at 190 degrees centigrade until golden brown.

Tip:

Brush the strudel with butter after removing from the oven.