Apple strudel is a traditional Viennese pastry that has become popular in many parts of the world. It consists of a thin, flaky dough filled with a mixture of sliced apples, sugar, cinnamon, raisins, and often breadcrumbs or nuts. The dough is typically stretched very thin and wrapped around the filling, creating multiple layers of delicate pastry. Once assembled, the strudel is baked until golden brown and often served warm, sometimes with a dusting of powdered sugar or a side of vanilla sauce or ice cream.

Here are the key components and steps involved in making apple strudel:

  1. Dough: The dough for apple strudel is a special type called strudel dough, which is very elastic and can be stretched extremely thin. This is crucial for achieving the characteristic flaky texture.
  2. Filling: The filling is made from tart apples, such as Granny Smith, which are peeled, cored, and thinly sliced. The apples are mixed with sugar, cinnamon, raisins, and sometimes lemon zest or juice. Breadcrumbs, toasted in butter, are often added to absorb excess moisture and prevent the dough from becoming soggy. Chopped nuts like walnuts or almonds can also be included.
  3. Assembly: The dough is rolled out on a floured cloth or pastry board and stretched until it is paper-thin. The filling is then spread over the dough, leaving a border around the edges. The dough is carefully rolled up around the filling, using the cloth to help lift and roll it.
  4. Baking: The rolled strudel is placed on a baking sheet, brushed with melted butter, and baked until the pastry is golden and crisp.

Apple strudel is enjoyed as a dessert or a sweet snack and is often associated with Austrian, German, and Central European cuisines.

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