Authentic Apfelstrudel Recipe Vienna, Austria

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.