Sporting Parties Logo
Because it's more fun with your mates!

Sporting Party Essentials

Home
Planning Your Event
Recipes Index
Drinks Database
Nibbles
Flags & Decorations

Other

Throw a Football Party
Children's Football Parties
Get In Touch
Cookie Policy
 

More Sporting Party Ideas

Custom Search

Austrian Wiener Apfelstrudel:
Viennese Apple Strudel

What's The Big Idea?

Given that this is one of Austria's most famous recipes, it may surprise you to read that many now believe its origins lie further to the east, and that it arrived in Austria courtesy of the Turkish Ottoman Empire.

Whatever its origins, the dish is a classic and a "must" for any Austrian themed party. Traditionally it would be served with a strong cup of coffee, but you can add some cream or ice cream if you so wish.

Shopping List

Here's the list of what you need:

  • 4 tablespoons raisins
  • 4 tablespoons dark rum
  • 3 tablespoons butter
  • 100g breadcrumbs
  • 3 tablespoons finely ground hazelnuts
  • 1.5kg cooking apples
  • Juice of 1 lemon
  • 6 sheets ready-made filo pastry
  • 80100g sugar, depending on the apples
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Plenty of extra melted butter for glazing
  • Icing sugar for dusting

What To Do

  • Place the raisins in a suitably sized glass bowl, and pour over the rum. Cover and set aside
  • Heat 3 tablespoons of butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over a moderate heat until golden brown
  • Stir in the ground hazelnuts, warm through quickly and remove from the heat
  • Peel and core the apples, cut into slices and sprinkle with lemon juice
  • Pre-heat the oven to 180C/350F and grease a suitable baking tray with butter
  • Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a sheet of greaseproof paper on the baking tray
  • Spread the breadcrumb mixture over the top of the pastry, leaving a 1 inch gap around the edge
  • Spread the apple slices over the middle of the pastry, and sprinkle with sugar, cinnamon and cloves
  • Top with the rum-soaked raisins
  • Coat the edges of the pastry with melted butter, and fold up the sides and edges towards the middle and press the edges together firmly
  • Brush the outside with melted butter and bake for 40 50 minutes until golden brown
  • Remove from the oven, allow to cool down and sprinkle with icing sugar

© Copyright 2012 - Sporting Parties.com