Incredible taste
Vienna, the city of apple strudel, coffee and music …
Writes Sissy Nika – Journalist of Taste and Culture
Traveling because of “my initiation” in the creation of the imperial apple strudel 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 applestrundel. An intense look at the past. The manufacturing 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
0043124100310
FOR THE DOUGH
250 gr flour type 700
2 gr Salt
1 Egg
100 ml tepid water
20 ml 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 with little cinnamon
In a large bowl mix all the ingredients of the dough for the strudel and knead vigorously.
The dough should be soft and ready when it unsticks from our hands.
We give the dough the shape of the ball and let it “rest” in a bowl with olive oil for 30 minutes.
Put the dough on a floured large linen towel and with a rolling pin roll out a rectangular sheet.
Spread the sheet by pulling it with our fingers. The more experienced can open the sheet (filo) in the air like pizza.
The thickness of our sheet should be like the wafer.
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.
Mix 140 gr brown sugar with cinnamon and mix well.
Remove the stalk from the apples and cut into slices.
If we want we cut the slices in half.
In a large bowl, mix the apples, rum, the cinnamon-sugar mix, croutons, raisins, lemon juice and mix well with our hand.
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.
Once our strudel takes shape we[i]close both ends.
Place in a greased pan and bake in a well pre-heated oven at 190 o C until the sheet gets a shiny golden brown colour.
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.
