📝 About This Recipe
Transport your breakfast table to a historic Viennese coffee house with this quintessential Austrian pastry. Featuring a paper-thin, buttery crust wrapped around a tart-sweet filling of Granny Smith apples, golden raisins, and warm spices, this strudel is a masterclass in texture and balance. It is the ultimate morning indulgence, offering a crisp, flaky exterior that yields to a tender, aromatic fruit center.
🥗 Ingredients
The Filling
- 2 pounds Granny Smith Apples (peeled, cored, and sliced into 1/4-inch thick pieces)
- 1/2 cup Granulated Sugar
- 1/3 cup Golden Raisins (soaked in warm water or rum for 10 minutes)
- 1/2 cup Walnuts (finely chopped and lightly toasted)
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
The Pastry and Crunch
- 10 sheets Phyllo Dough (thawed completely and kept under a damp towel)
- 3/4 cup Unsalted Butter (melted and kept warm)
- 3/4 cup Breadcrumbs (plain, toasted in a dry pan until golden)
For Garnish
- 2 tablespoons Powdered Sugar (for dusting)
- 1/2 cup Heavy Cream (whipped to soft peaks for serving)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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2
In a large mixing bowl, toss the sliced apples with lemon juice and lemon zest to prevent browning and add brightness.
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3
Add the sugar, cinnamon, drained golden raisins, and chopped walnuts to the apples. Toss thoroughly to ensure every slice is coated in spice.
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4
Place a clean kitchen towel on your work surface. Lay down your first sheet of phyllo dough onto the towel.
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5
Lightly brush the phyllo sheet with melted butter and sprinkle a tablespoon of toasted breadcrumbs evenly over it. The breadcrumbs act as 'sponges' to soak up apple juices, keeping the pastry crisp.
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6
Repeat this process, layering all 10 sheets of phyllo, buttering and sprinkling breadcrumbs between each layer.
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7
Spoon the apple mixture in a thick log shape along one of the short ends of the phyllo rectangle, leaving a 2-inch border on the sides and bottom.
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8
Fold the short bottom edge and the two long sides over the filling to 'lock' it in.
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9
Using the kitchen towel to assist you, carefully roll the pastry away from you into a tight log. Ensure the seam side ends up on the bottom.
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10
Carefully transfer the strudel to the prepared baking sheet. Brush the entire exterior generously with the remaining melted butter.
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11
Using a sharp serrated knife, score the top of the pastry into 8 even sections, cutting only through the top few layers of phyllo. This allows steam to escape and makes for easier slicing later.
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12
Bake for 40-45 minutes, or until the pastry is a deep golden brown and the filling is bubbling slightly.
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13
Remove from the oven and allow to cool for at least 20 minutes on the baking sheet. This setting time is crucial for the juices to thicken.
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14
Dust heavily with powdered sugar, slice along your score marks, and serve warm.
💡 Chef's Tips
Always keep your phyllo dough covered with a damp (not soaking) cloth while working to prevent it from cracking. Toasting your breadcrumbs is a secret chef step that adds a deep nutty flavor and prevents a soggy bottom. If your apples are particularly juicy, add a teaspoon of cornstarch to the filling mixture to help bind the liquids. For the best texture, use a firm, tart apple like Granny Smith or Honeycrisp that holds its shape during baking. Don't overfill the pastry; it's tempting to add more apples, but a bursting strudel will lose its beautiful flaky layers.
🍽️ Serving Suggestions
Serve warm with a generous dollop of unsweetened whipped cream (Schlagobers). Pair with a hot Viennese Melange or a strong dark roast coffee. Add a side of warm vanilla bean custard or a scoop of high-quality vanilla bean ice cream. Drizzle with a touch of warm caramel sauce for an extra-indulgent brunch treat. Accompany with a glass of chilled sparkling cider or a crisp Riesling.