The traditional Viennese apple pie is the strudel , which in its native language has the unpronounceable name "Apfelstrudel". This strudel is prepared on a very thin and plastic test, with an abundance of apple filling inside.
Viennese pie with apples - recipe
For the test:
- warm water - 75 ml;
- vegetable oil - 15 ml;
- vinegar - 5 ml;
- flour - 145 g.
For filling:
- butter - 45 g;
- bread crumb - 75 g;
- sugar - 65 g;
- raisins - 55 g;
- pinch of ground cinnamon;
- raisins - 55 g;
- apples - 850 g;
- lemon juice - 15 ml.
Preparation
Mix warm water, vegetable oil and vinegar. Start adding flour to the liquid. First, a tablespoon, until the dough gets a creamy consistency, and then you can pour the rest. Start intensively kneading the dough to make gluten, after about 5 minutes, form the dough into a bowl, oil the surface with oil and leave it for about an hour.
Mix the components of the apple filling: apple slices, sugar, raisins, cinnamon and lemon juice. Add crusted with butter bread crumb, which will absorb excess fluids from under the apples.
Roll out the rested dough as thinly as possible, it should shine through. Lay out on one of the edges of the filling, cover it with the edges of the dough on top and bottom, and then roll everything into a roll.
Bake Viennese pie with apples without eggs for half an hour at 170 degrees.
How to cook Viennese apple pie?
Another traditional pie for Vienna is bulk. Unlike the strudel, the molding of which requires the experience of working with the test, with the bulk pie all much easier and faster.
Ingredients:
- apples - 980 g;
- flour - 115 g;
- margarine - 110 g;
- baking powder - ½ tsp;
- semolina - 110 g;
- pinch of ground cinnamon.
Preparation
Connect the dry ingredients: flour, mango and baking powder. Add in the dry mixture of ground cinnamon for flavor. Apples rub. Put a third of the dry mixture on the bottom of the greased form, and half of the apples on top of it. Repeat the layers, and then top up the remaining dry mixture. Additionally, grate margarine from above. Prepare a Viennese pie with apples on margarine at 180 degrees 40 minutes.