#austrian

Strudel di mele

This is the classic Viennese Apfelstrudel: a whisper-thin, hand-stretched dough wrapped around cinnamon-scented apples, rum-plumped raisins, and buttery toasted breadcrumbs. The dough shatters into crisp, flaky layers while the filling stays juicy, because the breadcrumbs soak up the apple juices instead of letting them steam the pastry. A well-rested, oil-enriched dough is the secret — it stretches over the back of your hands until you can read a newspaper through it, no laminating required.