Cooking the apples two ways adds texture to the filling. The filling is spread out over the strudel dough, which is then rolled up into a log. It is baked in an oven until it is golden brown and the ends have become crispy. Strudel is best served warm, fresh from the oven. It is usually eaten with vanilla ice cream, whipped cream, or a vanilla sauce.
Apple strudel is a specialty of Austria and Bavaria (Bayern), but is loved worldwide. This version adds a dash of rum to the apple, cinnamon and raisin filling.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat oil in a large frying pan over medium heat. Add two-thirds of apple. Cook, stirring occasionally, for 25–30 minutes, until apples are very soft. Add butter and sugar about halfway through cooking time, to encourage rich caramelisation.
- Add rum and stir to combine. Cook for another 10 minutes.
- Add remaining apples to mixture and stir to combine. Stir in raisins, vanilla bean and cinnamon stick. Cook for 5–10 minutes. Remove from heat and set aside to cool and dry. Discard vanilla bean and cinnamon stick.
- Preheat oven to 210°C. Meanwhile, prepare dough. If you have made your own dough, roll dough out to a very large rectangle. Brush with melted butter. Spoon filling over top and roll into a log shape.
- Bake for 10 minutes, then reduce heat to 180°C and bake for another 15 minutes, or until golden and crisp. Serve.