Vieux Kitzbühel

Viennese Grape strudel

10 portions

I. Ingredients - Dough:

250 g. of high quality flour
2 Tbsp. oil
Pinch of salt
2 eggs, beaten lightly
1 tsp. lemon juice
1/4 c. lukewarm water

Small amount of oil

Preparation:

1. Sift flour. Add salt. Blend. Place mixture in food processor with kneading attachment.

2. Add oil slowly while blending. Add eggs slowly. Add lemon juice slowly. Finally, add lukewarm water. Knead until dough is smooth and shiny.

3. Place ball of dough on floured working board. Roll out with rolling pin which has a small amount of oil on it. Keep it oiled as you roll. Fold ends inward and roll flat again a number of times. Form ball once again and let it rest for one-half hour covered with a warm bowl. Change bowl two or three times.

4. Place a large floured cotton kitchen towel on board. Place dough on top. Roll it out utilizing both the pin and pulling by hand until it is thin and even. Cut the ends off forming a large rectangle.

II. Ingredients - Filling:

50 g. butter, softened
100 g. brown sugar
2 egg yellows, beaten
30 g. bread crumbs
50 g. finely chopped nuts (walnuts, hazelnuts or pecans)
1/4 tsp. pure vanilla
cinnamon, to taste
zest from one small lemon
3 eggs whites, beaten stiff
1 kilo grapes, small in size and seedless preferred, washed and dried

Preparation:

1. Combine all ingredients except egg whites and grapes. Blend very well.

2. Carefully fold in stiffened egg whites.

3. Place mixture on rolled out dough lengthwise nearly to the ends and about one-half of the width. Place grapes on mixture evenly throughout. Brush oil on remaining dough. Roll strudel with the help of the towel by lifting it.

4. Place on metal baking sheet. Brush with melted butter. Bake until cooked and brown on top (about 30-40 minutes) in 400 degree Fahrenheit oven.

To serve:

Dust with a mixture of icing sugar and an envelope of vanilla sugar blended in. Top with whipped cream, of course!

Guten Appetit!