📝 About This Recipe
Transport your kitchen to the heart of Old-World Europe with this quintessential German-Austrian masterpiece. Featuring a paper-thin, hand-stretched dough wrapped around a luscious filling of tart apples, spiced cinnamon, and buttery breadcrumbs, this strudel is a study in texture and balance. It is a labor of love that rewards the baker with a shatteringly crisp crust and a soul-warming, aromatic center.
🥗 Ingredients
The Strudel Dough
- 250 grams All-purpose flour (high-quality, sifted)
- 3 tablespoons Vegetable oil (plus extra for brushing)
- 125 ml Warm water (approx. 100°F/38°C)
- 1/4 teaspoon Salt
- 1/2 teaspoon Lemon juice (helps relax the gluten)
The Apple Filling
- 1 kg Tart Apples (Granny Smith or Boskoop, peeled and thinly sliced)
- 100 grams Granulated sugar (adjust based on apple tartness)
- 1 tablespoon Ground cinnamon
- 75 grams Raisins (soaked in rum for 30 mins)
- 1 tablespoon Lemon zest (from one organic lemon)
- 2 tablespoons Rum (dark Austrian rum preferred)
The Toasted Breadcrumbs & Assembly
- 150 grams Unsalted butter (melted, for brushing and frying)
- 80 grams Fine breadcrumbs (unflavored)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
-
1
In a large bowl, combine the flour, salt, warm water, oil, and lemon juice. Knead by hand or with a dough hook for at least 10 minutes until the dough is silky, elastic, and pulls away cleanly from the sides.
-
2
Form the dough into a smooth ball, brush generously with oil, and place in a warm bowl. Cover tightly and let it rest at room temperature for at least 60 minutes. This is crucial for stretching.
-
3
While the dough rests, prepare the filling. Peel, core, and slice the apples into very thin uniform pieces. Toss them with lemon zest and the rum-soaked raisins.
-
4
In a small skillet, melt 50g of the butter and add the breadcrumbs. Toast over medium heat, stirring constantly, until they are golden brown and fragrant. Set aside to cool.
-
5
Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
-
6
Spread a large, clean linen tablecloth over your kitchen table and dust it lightly with flour. Place the rested dough in the center and roll it out with a rolling pin as far as it will go.
-
7
Using the backs of your hands, reach under the dough and gently pull from the center outward. Move around the table, stretching until the dough is translucent and thin enough to read a newspaper through.
-
8
Trim any thick edges of dough with kitchen shears. Brush the entire surface of the thin dough with some of the remaining melted butter.
-
9
Spread the toasted breadcrumbs over about one-third of the dough, leaving a small border at the sides. This acts as a barrier to keep the dough from getting soggy.
-
10
Mix the sugar and cinnamon together and toss with the apples just now (don't do it earlier or they will release too much juice). Spread the apple mixture over the breadcrumbs.
-
11
Fold the side edges of the dough inward over the filling. Using the tablecloth, lift the edge and gently roll the strudel up into a log.
-
12
Carefully transfer the strudel to the baking sheet, seam-side down. You can curve it into a 'U' shape if it's too long for the pan.
-
13
Brush the top generously with more melted butter. Bake for 40-45 minutes, brushing with butter every 15 minutes, until the pastry is deep golden brown and crisp.
-
14
Remove from the oven and let it cool for at least 20 minutes. Dust heavily with powdered sugar before slicing into thick pieces with a serrated knife.
💡 Chef's Tips
The 'windowpane' test is key: you should be able to see the pattern of your tablecloth through the dough. Avoid mixing sugar into the apples too early, as the salt/sugar draws out moisture which can make the pastry soggy. If your dough tears, don't panic! Just patch it with a small scrap of dough; the rolling process hides most imperfections. Always use the backs of your hands to stretch the dough; using fingertips will cause immediate punctures. Use a serrated knife and a gentle sawing motion to slice the strudel to avoid crushing the delicate layers.
🍽️ Serving Suggestions
Serve warm with a generous dollop of unsweetened whipped cream (Schlagobers). Pair with a warm, thick vanilla bean custard sauce for a classic Viennese experience. A scoop of premium vanilla bean ice cream provides a wonderful temperature contrast. Enjoy alongside a strong cup of Viennese Melange or a dark roast coffee. For a festive touch, serve with a glass of chilled dessert wine like a Riesling Auslese.