Vienna is famous for its pastry, especially its Apfelstrudel.
It is the end of the winter and a friend of mine has many apples that needed to be used. We decided to make an Apfelstrudel. It is easy in Austria, as you can buy the very thin dough and make it yourself. The original Apfelstrudel needs a very special dough with a special gluten rich flour. The dough needs to be pulled on the table until you can read a newspaper through it.
The dough from the market is easy to use. We put some apples, cinnamon and nuts. Everything rolled in the dough, a bit melted but on top and baked for about 35 to 40 minutes.
After it is baked, you can sprinkle some powdered sugar on top and it looks much prettier. We did not want the extra sugar.
