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Authentic Apfelstrudel Recipe
Vienna, Austria
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
To make the famous Viennese apfelstrudel, two things must be perfect — the dough and the filling. While the type of dough should be either regular strudel pastry, puff pastry, or shortcrust pastry, store bought pastry is also a good substitute. In addition to spices, the original recipe calls for hazelnuts to be added to the apple filling, but these can be either substituted with a different kind of nut or left out entirely. Another important ingredient in the filling is breadcrumbs, which soak up the juice the apples release during baking and keep the strudel from becoming too soggy. Once baked, the golden crust of the strudel is sprinkled with castor sugar and served hot with double cream or vanilla sauce.
Pair with
Cooking tips
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pastry
Aside from the simple strudel dough, apfelstrudel can also be made with puff or shortcrust pastry, but if you're in a hurry, the store-bought pastry will do. If using puff pastry, coat the middle of the pastry with apple filling, then fold up the sides and seal the edges together. Coat the strudel dough with melted butter or with an egg wash in case you’re using puff pastry. -
flour
If you’re making strudel dough, use stronger flour with more gluten as that allows for the dough to stretch more easily and nicely. -
apples
Tart varieties like Granny Smith apples are preferred, but sweet apples are also an acceptable option. -
serving
Once baked, apfelstrudel should be generously sprinkled with icing sugar and served with any of the following: vanilla sauce, cream or ice cream, and enjoyed with a cup of coffee.
Recipe variations
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Apfelstrudel
Ready in 2h 20minAdapted from the Austrian Tourist Board, this Viennese specialty can be made with strudel dough or puff pastry. The sliced apples are mixed with spices, raisins soaked in rum, ground hazelnut and buttered breadcrumbs to make the stuffing for the pastry which is then folded in and rolled up. When baked, the strudel sprinkled with icing sugar and served with some cream or ice cream.
-
Original Viennese Apfelstrudel
Ready in 2h 20minUnderground, beneath the arched walls of the Schonbrunn Palace, the Imperial Bakery produces the best Viennese apfelstrudels. The recipe adapted from the official website of Café Landtmann, one of the oldest Viennese coffee houses, omits the use of hazelnuts and with extra sugar added the apple strudel gains on juiciness.
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Hotel Sacher’s Apfelstrudel
Ready in 2h 10minPublished by Hotel Sacher, a Viennese gastronomical landmark, The New Sacher Cookbook by Alexandra Gurtler and Christoph Wagner is filled with recipes synonymous of Austrian cuisine, as well as the accompanying anecdotes from the hotel. The apfelstrudel regularly served at the hotel is made with very basic phyllo pastry — just flour, salt, water, and a tablespoon of oil. The filling is also a simple one; made with sweet apples, not tart ones, combined with breadcrumbs, raisins soaked in rum, and a pinch of cinnamon.
-
Italian Apfelstrudel
Ready in 2hSouth Tyrol, an Italian province located in the northern Italy, blends successfully Alpine and Mediterranean influences in their cuisine. A part of the Austro-Hungarian Empire before the First World War, the apfelstrudel of the region is made with pine nuts instead of hazelnuts. The recipe is adapted from the website of Apparthotel Sonnwies hotel.
Apfelstrudel
PREP 1h 30min
COOK 50min
READY IN 2h 20min
Adapted from the Austrian Tourist Board, this Viennese specialty can be made with strudel dough or puff pastry. The sliced apples are mixed with spices, raisins soaked in rum, ground hazelnut and buttered breadcrumbs to make the stuffing for the pastry which is then folded in and rolled up. When baked, the strudel sprinkled with icing sugar and served with some cream or ice cream.
Ingredients
FOR THE STRUDEL
strudel dough or puff pastry
FOR THE FILLING
approx. 1.5 kg (3.3 lbs) apples
80 – 100g (2.8 - 3.5 oz) sugar, as required
4 tbsp raisins
rum
lemon juice
cinnamon
powdered cloves
icing sugar for dusting
plenty of melted butter or possibly 1 egg for coating
FOR THE BREADCRUMBS
100g (3.5 oz) breadcrumbs
3 tbsp butter
3 tbsp grated hazelnuts
Preparation
Step 1/5
Prepare the dough yourself, but the store-bought dough will do just fine. Soak the raisin in rum and proceed to make the nutty breadcrumbs.
Step 2/5
Heat the butter in a pan until bubbly, add the breadcrumbs and slowly fry on moderate heat until golden brown. Right before the end, mix in the grated nuts and quickly cook through, then remove from the heat.
Step 3/5
Peeled and sliced apples sprinkle with lemon juice, add sugar, powdered cloves, and a generous pinch of cinnamon. Preheat the oven to 180°C (360°F) and butter the baking tin.
Step 4/5
Scatter first the breadcrumbs, then apples, and lastly, raisins on half of the dough, and generously coat the remaining half with melted butter. Fold the edges in at the sides, then roll up while making sure that you seal the ends very well and transfer to the buttered baking tin.
Step 5/5
Coat with melted butter and bake for 40-50 minutes. When done, leave to cool and sprinkle with icing sugar.
Other Variations
-
Original Viennese Apfelstrudel
Ready in 2h 20minUnderground, beneath the arched walls of the Schonbrunn Palace, the Imperial Bakery produces the best Viennese apfelstrudels. The recipe adapted from the official website of Café Landtmann, one of the oldest Viennese coffee houses, omits the use of hazelnuts and with extra sugar added the apple strudel gains on juiciness.
-
Hotel Sacher’s Apfelstrudel
Ready in 2h 10minPublished by Hotel Sacher, a Viennese gastronomical landmark, The New Sacher Cookbook by Alexandra Gurtler and Christoph Wagner is filled with recipes synonymous of Austrian cuisine, as well as the accompanying anecdotes from the hotel. The apfelstrudel regularly served at the hotel is made with very basic phyllo pastry — just flour, salt, water, and a tablespoon of oil. The filling is also a simple one; made with sweet apples, not tart ones, combined with breadcrumbs, raisins soaked in rum, and a pinch of cinnamon.
-
Italian Apfelstrudel
Ready in 2hSouth Tyrol, an Italian province located in the northern Italy, blends successfully Alpine and Mediterranean influences in their cuisine. A part of the Austro-Hungarian Empire before the First World War, the apfelstrudel of the region is made with pine nuts instead of hazelnuts. The recipe is adapted from the website of Apparthotel Sonnwies hotel.
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