Name: Classic Strudel
Yield: Makes Three
Cuisine: Austrian
Ingredients: 30 ml/2 tbsp sugar; 250 g/9 oz/generous 1 cup butter, softened; 250 g/9 oz/generous 1 cup sour cream; 2–3 cooking apples; 5 ml/1 tsp vanilla extract; large pinch of salt; 45–60 ml/3–4 tbsp sultanas (golden raisins) or raisins; icing (confectioners’) sugar, sifted, for dusting; 250 g/9 oz/2¼ cups plain (all-purpose) flour; 45 ml/3 tbsp light muscovado (brown) sugar; 115 g/4 oz/1 cup walnuts, roughly chopped; 5–10 ml/1–2 tsp ground cinnamon; 60 ml/4 tbsp apricot jam

Preparation info

Makes
Three

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This crisp pastry roll, filled with fruit and jam, is a classic a Shkenazic pastry, which has long been a favourite in Budapest and Vienna. A slice of strudel served with a glass of lemon tea is a pretty irresistible offer.

Ingredients

250 g/9 oz/generous 1 cup butter, softened
250

Method

To make the pastry, beat the butter until light and fluffy, then add the sour cream, sugar, vanilla extract and salt, and beat together.
Stir the flour into the mixture, then put in a plastic bag; chill overnight or longer.