Viking Apple Strudel

One of the highlights from my Viking river cruise, was cooking with the executive chef.  He taught me how to make traditional strudel with vanilla sauce and it was outstanding!!

You will need:

2 cups all-purpose flour

1 pinch of salt

1 tbsp neutral oil (plus more for coating)

¾ cup warm water (you may need a little more or less)

4 medium apples, peeled & thinly sliced

⅓ cup sugar (white or brown)

1–2 tsp cinnamon

½ cup raisins (optional)

½ cup breadcrumbs (to absorb juices)

2–3 tbsp butter (melted)

1 tbsp lemon juice

2–3 tbsp melted butter for brushing

Vanilla Sauce ( see separate recipe)

In a bowl, mix flour and salt. Add warm water and oil; mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Form a ball, lightly oil it, cover, and rest at least 30–45 minutes (longer = easier to stretch). Mix apples, sugar, cinnamon, lemon juice, and raisins. Toast breadcrumbs in 1 tbsp melted butter until golden (optional but traditional). Add to apple mixture.  Lightly flour a clean table and place a large kitchen towel down (helps with rolling). Roll out the dough into a big rectangle, then gently stretch it with the backs of your hands until it’s paper-thin—you should be able to see the towel pattern through it. Trim any thick edges. Brush the dough with melted butter.Sprinkle toasted breadcrumbs evenly over the lower half. Spread the apple filling on top of the breadcrumbs. Use the towel to roll the strudel tightly from the bottom up.Seal the ends and transfer seam-side down to a baking sheet lined with parchment. Brush generously with melted butter. Bake at 375°F for 35–45 minutes, brushing once more with butter halfway through, until deep golden. Brush generously with melted butter. Let cool, cut and serve with vanilla sauce.