Search locations or food
OR
Already have an account? Log in
OR
Authentic Apfelstrudel Recipe
Vienna, Austria
JUMP TO RECIPE
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
-
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
-
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.
-
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.
-
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.
Hotel Sacher’s Apfelstrudel
PREP 1h 30min
COOK 40min
READY IN 2h 10min
Published 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.
Ingredients
Hotel Sacher’s Apfelstrudel
PASTRY
250g (8.8 oz) fine flour
1 tbsp oil
2 tbsp melted butter for coating
125 ml (1/2 cup) water, lukewarm
FILLING
1.5 kg (3.3 lbs) apples (Elstar or another similar type)
1 lemon, juice
60g (2.1 oz) raisins soaked in rum
200g (7 oz) melted butter
100g (3.5 oz) sugar
2 tbsp vanilla sugar
100g (3.5 oz) breadcrumbs
pinch of cinnamon powder
OTHER
butter for coating
1 egg for coating
icing sugar
Preparation
1
Hotel Sacher’s Apfelstrudel
Step 1/6
To make the pastry, combine all the ingredients and knead them until you get a smooth and elastic dough, and then shape into a ball. Place the ball into a bowl and cover with some oil. Cover and leave in the refrigerator to cool, best overnight.
Step 2/6
Lightly flour the surface and roll out the dough in the shape of a rectangle. By using your hands pull out the dough until it becomes thin and see-through; place one hand under the dough and with the other pull the dough out from the center – your hands should be lightly floured when doing this.
Step 3/6
For the stuffing, prepare the apples by peeling, seeding, and slicing them. Use the juice from one lemon to sprinkle over the apples. Coat the prepared pastry with half of the melted butter and use the other half to fry the breadcrumbs.
Step 4/6
Combine the fried breadcrumbs with cinnamon and one tablespoon of vanilla sugar in one bowl, and the raisins soaked in rum and the remaining vanilla sugar in the other. Sprinkle those over the pastry, and then place evenly the sliced apples on top. Using a dish towel, roll the pastry and make sure you seal the edges well.
Step 5/6
Transfer on a greased baking tray – bend into a horseshoe shape if small. Coat the top with a beaten egg and bake in an oven preheated at 180°C (355°F) for 30-40 minutes. While baking, occasionally brush with melted butter.
Step 6/6
When baked, leave to cool and sprinkle with icing sugar. Serve hot or cold with hot vanilla sauce or whipped cream.
Other Variations
-
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.
-
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.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List