The original Wiener Apfelstrudel – Recipe courtesy of Hofbackstube Schönbrunn is amazing. Unfortunately, in my house nobody likes raisins and rum in cakes, nor I like to put bread crumbs in an apple strudel. I have my own recipe to indulge every member in the family. It’s a great dessert after lunch or an afternoon snack beside coffee or tea.

- 8 brick leaves or 1 pack – 225g strudel pastry
- 2 tbsp of vegetable oil
- 4 big apples, pealed and grated
- 2 tbsp of sugar per apple – I would say put sugar amount which suits your taste, because not all apples are the same. So, while you peal apples, take a bite just to feel the taste. If the apples are sour put more sugar or the opposite, if sweet than put less sugar.

- 1 tsp of cinnemon
- 3 tbsp of semolina
Method
Put the grated apples in one bowl and add the sugar, cinnamon, semolina and 1 tbsp of vegetable oil. Stir all of the ingredients. Arrange the strudel pastry leaves so you can make 4 strudels. Spread the1/4 of the apples over 2 leaves and roll it in.

Likes

