Thermomix Apple Strudel
Thermomix Apple Strudel is a wonderful recipe that explains step by step how to create a beautiful authentic Austrian Apple Strudel. When my grandma taught me how to make Apple Strudel she would always say the devil is in the detail. However, the word devil sounded weird in her Austrian accent so she said dog instead. A weird saying, but so true for Apple Strudel. She taught me a few very important tricks. Firstly, you have to ensure that your cloth is floured enough to protect the pastry from ripping. When rolling out be careful to roll evenly and not leave any thick lumps of dough on the edges. Finally she told me never to add the filling close to the edges. This recipe was my Austrian grandma's signature dish. I remember the weekends when I visited her and watched her rolling out the dough on her old wooden oak table. She used this very worn out bed sheet as the cloth to handle the dough. It was fascinating seeing her stretch it to twice the size by hand. She was very small and old but had a lot of strength, which she mainly used while baking. Her recipe goes back quite a few generations and was a traditional celebratory dish for a special occasion. It is very different to the strudel you get in your local supermarket because it is not made with puff pastry but with a much more simple, yet crusty, dough. Only flour, oil and water make up this light and airy Thermomix apple strudel pastry, which uncovers juicy layers of apple cinnamon filling and dough as you crack the outer shell. Thermomix apple strudel is a classic Austrian dish that I like to enjoy with either home-made bourbon vanilla sauce or ice cream. The great news about my vanilla sauce recipe is that you can simply put it in the freezer and get vanilla ice cream. Almost like a two-in-one recipe. Making the sauce has never been easier with the Thermomix. It mixes and heats at the same time and guarantees you do not burn or curdle the eggs. Do you have any authentic old recipes from your grandparents that have been passed through generations? Leave me a comment.
- 300 g plain flour
- 1 pinch of salt
- 5 tablespoons sunflower oil
- 150 ml lukewarm water
- 100 g butter
- 1 kg apples
- 50 g breadcrumbs
- 110 g caster sugar
- juice and zest of 1 unwaxed lemon
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 50 g chopped almonds
- 1 teaspoon vanilla sugar
- 50 g raisins
- 4 tablespoons of dark rum can be water if you have not rum
- 1 tablespoon flour
Vanilla sauce/ice cream:
- 4 egg yolks
- 150 g caster sugar
- 1 bourbon vanilla pod
- 400 ml milk
- 100 ml single cream
- 1 pinch of salt
- Place the ingredients for the dough in the mixing bowl and knead until smooth on setting 1 Min./ Take out of the Thermomix and form a ball. Place the ball on a lightly oiled plate, cover with clingfilm and put in the fridge to relax for 1 hour.
- If you do not have a Thermomix, place the ingredients for the dough in a large mixing bowl and knead until smooth, maximum 1 minute. Continue as stated above.
- In the meantime, soak the raisins in the rum for 1/2 hour. Squeeze them until dry.
- Peel the apples, quarter and slice them very thinly. Place into a mixing bowl. Add raisins, breadcrumbs, juice and zest of 1 lemon, sugar, almonds, cinnamon, nutmeg and vanilla sugar and flour. Combine until all apples are coated with he mixture.
- Melt the butter in a saucepan until completely dissolved
- Preheat your oven to 200°C.
- Make your vanilla sauce. Place all sauce ingredients in the mixing bowl and warm up on setting 5 Min./80°C/Speed 4. You can now either serve it as sauce or place in the freezer for 8 hours and you have nice vanilla ice cream. If you decide to use the ice cream, take it out of the freezer 15 minutes before using and blend it on setting 8 Sec./Speed 10.
- Take out the pastry from the fridge and assemble your apple strudel.
- Place a large tea towel or old bed sheet (it needs to cover a rectangle of about 80x80cm) on a spacious worktop such as a dining room table and fully dust with flour. You can apply a generous amount of flour because it is essential that the pastry is protected.
- Roll out your dough on the tea towel or bed sheet to 40x60cm using a rolling pin . Then, using your hands, stretch the dough to about 60x80cm. This is an essential step and requires you to be very careful not to rip the pastry apart. Cut off any thick edges. Take 1/2 of the melted butter and spread it on 2/3 of the dough. Spread the apple mixture over the butter and start rolling it carefully. Once rolled up, place onto a tray lined with greaseproof paper and baste with the remaining butter.
- Bake in the oven for 30-35 minutes and enjoy warm with vanilla sauce or ice cream!
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