📝 About This Recipe
Transport yourself to the coffee houses of Vienna with this authentic masterpiece of flaky, paper-thin pastry and spiced pome fruits. This traditional dessert features a hand-stretched dough that encases a succulent filling of tart apples, rum-soaked raisins, and buttery toasted breadcrumbs. It is a celebration of texture and warmth, balancing the crispness of the crust with the soft, aromatic heart of the orchard.
🥗 Ingredients
The Strudel Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Warm water (approximately 100°F)
- 3 tablespoons Vegetable oil (plus extra for coating the dough)
- 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 teaspoon Cinnamon (ground)
- 1/3 cup Raisins (soaked in rum or warm water)
- 1 tablespoon Lemon zest (freshly grated)
- 1/2 cup Walnuts (finely chopped)
Buttery Breadcrumb Base
- 6 tablespoons Unsalted butter (melted; divided use)
- 3/4 cup Breadcrumbs (plain, fine crumbs)
- 2 tablespoons Powdered sugar (for dusting finished strudel)
👨🍳 Instructions
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1
In a large bowl or stand mixer, combine the flour, salt, warm water, oil, and lemon juice. Knead for 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 for at least 60 minutes at room temperature; this is crucial for stretching.
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3
While the dough rests, prepare the filling. Toss the sliced apples with sugar, cinnamon, lemon zest, soaked raisins, and chopped walnuts. Set aside to macerate.
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4
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant. Remove from heat and let cool.
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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 lightly with flour. Place the rested dough in the center and roll it out with a rolling pin as thin as possible into a rectangle.
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7
Using the backs of your hands, gently reach under the dough and pull from the center outward. Move slowly around the table until the dough is translucent and large enough to see the pattern of the tablecloth through it (approx. 20x30 inches).
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8
Trim any thick edges of dough with kitchen shears. Brush the entire surface of the dough with some of the remaining melted butter.
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9
Sprinkle the toasted breadcrumbs over about one-third of the dough, leaving a 2-inch border at the sides. Spread the apple filling evenly over the breadcrumbs (drain any excess liquid first).
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10
Fold the side margins of the dough inward over the filling. Using the tablecloth to assist you, lift the edge and begin rolling the strudel tightly like a jelly roll, starting from the filling side.
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11
Carefully transfer the strudel to the prepared baking sheet, seam-side down. You may need to curve it into a 'U' shape if it is too long for the pan.
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12
Brush the top generously with the remaining melted butter. Bake for 40-45 minutes until the pastry is crisp and a deep golden brown.
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13
Remove from the oven and let cool for 15-20 minutes. Dust heavily with powdered sugar before slicing into thick pieces with a serrated knife.
💡 Chef's Tips
The 'windowpane test' is your friend; the dough must be thin enough to read a newspaper through it for an authentic texture. If the dough tears while stretching, don't panic! Just pinch it back together; the rolling process hides most imperfections. Always drain the liquid from the macerated apples before placing them on the dough to prevent a soggy bottom. Use a mix of apple varieties (like Granny Smith for tartness and Honeycrisp for sweetness) for a more complex flavor profile. Resting the dough is non-negotiable; without 60 minutes of rest, the gluten will be too tight to stretch without snapping.
🍽️ Serving Suggestions
Serve warm with a generous dollop of unsweetened whipped cream (Schlagobers). Pair with a hot Viennese coffee, such as a Melange or an Einspänner. A side of warm vanilla bean custard or a scoop of premium vanilla bean ice cream creates a lovely temperature contrast. For an evening treat, serve alongside a chilled glass of Austrian Riesling or a sweet dessert wine. Add a drizzle of warm caramel sauce over the plate for an extra touch of indulgence.