Austria without an apple strudel is simply not Austria.
I remember well when my granny baked a strudel. Or mum.
The scent of this beautiful pastry is just amazing.
Granny and mum always made the dough. They never used puff pastry, like so many actually do.
I visited cafes here in Australia, also in Berlin, where simple puff pastry was used.
But apple strudel, any kind of Austrian strudel, is not made with puff pastry.
But it is an alternative when you need a quick Applestrudel.
I watched my granny once when she baked a strudel.
She showed me from scratch.
And in my family, this strudel never was served for afternoon tea or something like that.
It was lunch or dinner! Always served hot, straight from the oven.
And it never was served with custard or ice cream or something like that.
I personally not even like it served this way.
In our family it was just served with icing sugar on top.
I LOVED IT ... and still do.
For a while I work on the dough now. Making a gluten free version of this dough is a task.
Strudel dough needs to be rolled pretty thin. And gluten free always is tricky, because it breaks.
So you need a flexible dough in some way.
I did not use a ton of starch. Also no gums. And, it also is manageable without psyllium husk!
I know I know,... the MM followers now feel pretty much of a relieve, right. haha.
Although it also works. But somehow I could skip that.
I had not really trouble rolling the dough. At the very beginning, yes.
But the tricky part is when it gets to thin.
When you add the apples etc,... and roll the whole thing together.
That is the part where it here and there breaks a bit.
But when you take care to get a thin dough,... and roll carefully, it is perfect!
Or,... let me say it this way. As perfect as a gluten free apple strudel can be.
I am more than happy to have this on my plate again.
Also my favorite strudel, a "Topfen-Strudel". With a curd filling. Also sweet.
The past month I baked a lot of apple strudels, haha.
And I also already baked them for the last bakesale for Farm Animal Rescue.
I am very happy with my result.
And I hope you will be happy too.
It is a bit of work. But fun.
And the result,... GREAT.
The baked strudel is crispy on the outside and soft from the inside.
Like I know it from home.
I baked it for friends. And they really liked it!
For Christmas, this will be dessert on one of the Christmas days.
Yes, dessert, haha. I am now at the stage where I eat this for dessert or afternoon tea/coffee.
Lets get started!
You will need:
a rolling pin and a clean dish towel
For the dough you need:
55g white rice flour
45g Millet flour
15g golden flaxseed flour
10g tapioca starch
10ml almond oil*
115ml filtered water
For the filling:
500g grated apples*
1 tbsp/20g organic raw sugar**
1 tsp Vanilla sugar
1/4 tsp cinnamon
40g raisins
15ml lemon juice
* use royal gala or pink lady apples.
I do not recommend Granny Smith.
** you can also use coconut sugar.
It is less sweet and makes the strudel more darker.
You also will need:
some gluten free bread or rice crumbs.
The product you use when you want to make a Schnitzel
I used rice crumbs.
Some extra flour for the working area.
Icing sugar
Directions:
1. Add all ingredients for the dough into a bowl and mix well.
Bring it together to a smooth dough. Roll into cling foil and chill for at least one hour.
Before you going to remove the dough from the fridge, start with the apples.
1 a. Keep the apple skin on. Keep all the good stuff in there for your plate! Grate the apples into a bowl.
Add all the ingredients for the filling and set aside.
2. put the towel on your working surface. Dust with flour.
Remove dough from the fridge and knead a bit in your hands to warm it up just a bit.
Put it in the middle of the towel and flatten. Dusk both dough sides with a bit of flour.
3. now roll the dough carefully. Roll from the middle part of the dough to the corners.
That will make it more even and a rectangle shape.
Try to roll carefully to about 3mm thickness.
4. sprinkle evenly some gluten free bread/rice crumbs on the dough.
That is because to soak up a bit of the juice of the apples.
Spread the filling even on the dough. Leave some space to the edges.
But remove the juice from the apples before you top the dough.
Not all of it, but best is to use your hands to spread the apples
and squeeze the apples in your hands to remove juice.
That works pretty well.
5. Fold the edges over the filling.
6. And roll to a strudel. You can use the towel to start with.
But it should be easy to manage by hands only.
Add the strudel carefully on a baking tray with baking paper.
Spread with some extra almond oil or melted vegan margarine,
or just spray with a bit of water!
But it should be easy to manage by hands only.
Add the strudel carefully on a baking tray with baking paper.
Spread with some extra almond oil or melted vegan margarine,
or just spray with a bit of water!
7. Bake in the 180C preheated oven for 45minutes.
Remover from the oven and either serve up hot,.... or cold.
Whatever you prefer. But serve it up with icing sugar.
For me, this is the BEST version.
I so hope you will like my Strudel.
I am really very happy with the result and I know my granny in heaven is pretty proud of this.
I never thought that this will really happen with a gluten free version.
But,... here we are. :-)
ENJOY!!!
If you need a translator, use this link.
You can add the full text into the google translator and get the full translation.
https://www.google.com/search?q=deutsch-englisch&client=firefox-b-d&sca_esv=554311187&ei=qzTQZI6xLr2nseMPlb6S0AQ&oq=ganzer+text+english+deutsch&gs_lp=Egxnd3Mtd2l6LXNlcnAiG2dhbnplciB0ZXh0IGVuZ2xpc2ggZGV1dHNjaCoCCAAyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsAMyChAAGEcY1gQYsANI9A5QAFgAcAF4AZABAJgBAKABAKoBALgBAcgBAOIDBBgAIEGIBgGQBgg&sclient=gws-wiz-serp