📝 About This Recipe
Transport your kitchen to the historic coffee houses of Vienna with this authentic Apfelstrudel, a masterpiece of paper-thin pastry and spiced fruit. This iconic Austrian dessert features a hand-stretched dough that is so translucent you could read a newspaper through it, wrapped around a decadent filling of tart apples, rum-soaked raisins, and buttery toasted breadcrumbs. It is the ultimate balance of flaky, crisp texture and warm, comforting flavors that has defined European pastry excellence for centuries.
🥗 Ingredients
The Strudel Dough
- 2 cups All-purpose flour (high-quality, sifted)
- 1/2 cup Warm water (approx. 100°F/38°C)
- 3 tablespoons Vegetable oil (plus extra for coating)
- 1/4 teaspoon Salt
- 1/2 teaspoon Lemon juice (helps relax the gluten)
The Apple Filling
- 2 pounds Granny Smith or Braeburn apples (peeled, cored, and thinly sliced)
- 1/2 cup Granulated sugar
- 1/2 cup Dark raisins (soaked in rum)
- 2 tablespoons Dark rum (for soaking raisins)
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon zest (freshly grated)
Buttery Crumbs and Assembly
- 3/4 cup Unsalted butter (melted and divided)
- 1 cup Fine breadcrumbs (plain)
- 1/2 cup Walnuts (finely chopped)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large bowl or stand mixer fitted with a dough hook, combine the flour, warm water, 3 tablespoons of oil, salt, and lemon juice. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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2
Form the dough into a smooth ball, coat it lightly with oil, and place it in a warm bowl. Cover tightly with plastic wrap and let it rest at room temperature for at least 60 minutes. This is crucial for stretching.
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3
While the dough rests, soak the raisins in rum. In a small skillet, melt 4 tablespoons of butter and toast the breadcrumbs over medium heat until golden brown and fragrant. Set aside to cool.
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4
Peel, core, and slice the apples into very thin slices (about 1/8 inch). In a large bowl, toss the apples with sugar, cinnamon, lemon zest, and the rum-soaked raisins (including any excess liquid).
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5
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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6
Cover a large dining table with a clean, lint-free tablecloth and dust it generously with flour. Place the rested dough in the center and roll it out with a rolling pin as thin as possible.
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7
Gently place the backs of your hands under the dough. Starting from the center, slowly and carefully pull the dough outward with your knuckles, moving around the table until the dough is paper-thin and translucent over the entire surface.
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8
Trim any thick, ropey edges of the dough with kitchen shears. Brush the entire surface of the dough lightly with some of the melted butter.
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9
Sprinkle the toasted breadcrumbs and chopped walnuts over one-third of the dough, leaving a 2-inch border at the sides.
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10
Spread the apple mixture evenly over the breadcrumbs. The crumbs will act as a sponge to soak up the apple juices during baking.
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11
Fold the side margins of the dough inward over the filling. Using the tablecloth as a guide, lift the edge of the cloth to gently roll the strudel into a long log.
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12
Carefully transfer the strudel to the prepared baking sheet, curving it into a 'U' shape if it is too long. Brush the top generously with more melted butter.
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13
Bake for 40-45 minutes, brushing with remaining butter halfway through, until the pastry is deep golden brown and crisp.
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14
Allow the strudel to cool for at least 20 minutes before slicing. Dust heavily with powdered sugar just before serving.
💡 Chef's Tips
The 'windowpane' test is key; you should be able to see the pattern of your tablecloth through the dough. Avoid using overly juicy apples like McIntosh; Granny Smiths hold their shape and provide a necessary tartness. If the dough tears while stretching, don't panic! Just pinch it back together or let the rolling process hide the small holes. Make sure the breadcrumbs are completely cooled before putting them on the dough to prevent the pastry from becoming soggy. Always use a serrated knife and a gentle sawing motion to slice the strudel to keep the delicate layers intact.
🍽️ Serving Suggestions
Serve warm with a generous dollop of unsweetened whipped cream (Schlagobers). Pair with a scoop of premium vanilla bean ice cream for a classic 'A la Mode' experience. Enjoy alongside a hot Viennese Melange (espresso with steamed milk and foam). A drizzle of warm vanilla custard sauce (Vanillesauce) over the slice is traditional and delicious. Serve with a small glass of chilled dessert wine, such as a Riesling Auslese.