Viennese apple strudel (Apfelstrudel) is Austria’s most famous dessert: a tissue-thin, flaky pastry wrapped around a warm, spiced apple filling with raisins and rum. This recipe gives you the classic technique of stretching the dough by hand until it’s almost translucent, which sounds intimidating but is actually forgiving and fun. The result is a crisp, golden strudel with a juicy, fragrant center that tastes like it came from a Viennese café.
Ingredients
- For the dough:
- 1 ½ cups (190 g) all-purpose flour
- 1 large egg, lightly beaten
- ⅓ cup (80 ml) lukewarm water
- 2 tablespoons (30 ml) vegetable oil
- ¼ teaspoon salt
- For the filling:
- 3 lbs (1.4 kg) tart apples (like Granny Smith or Braeburn), peeled, cored, and thinly sliced
- ¾ cup (150 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (60 g) raisins
- 2 tablespoons (30 ml) dark rum or apple juice (optional)
- ½ cup (60 g) plain breadcrumbs
- 4 tablespoons (60 g) unsalted butter, melted, divided
- ¼ cup (30 g) sliced almonds (optional)
- Confectioners’ sugar for dusting
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Add the beaten egg, water, and oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky. Shape into a ball, brush lightly with oil, cover with plastic wrap, and let rest at room temperature for 30 minutes. This rest is essential for the dough to stretch easily.
- Prepare the filling: In a large bowl, toss the sliced apples with sugar, cinnamon, raisins, and rum (or apple juice). Set aside.
- Toast the breadcrumbs: In a small skillet, melt 2 tablespoons (30 g) of the butter over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden and fragrant, about 3–4 minutes. Remove from heat and let cool.
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Stretch the dough: Place a clean cotton kitchen towel (about 24×24 inches) on a large work surface. Dust the towel lightly with flour. Place the rested dough in the center and roll it out with a rolling pin to about 12×12 inches. Then, using your hands, gently stretch the dough from the center outward, working your way around the edges. The goal is to get it as thin as possible, until you can almost see through it. If it tears, just press it back together. Trim off any thick edges with a knife. The final rectangle should be about 20×14 inches.
- Layer the filling: Drizzle 1 tablespoon (15 g) of the remaining melted butter over the stretched dough. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 2-inch border on the long sides and a 3-inch border on the short sides. Spread the apple mixture evenly over the breadcrumbs. Sprinkle with almonds if using.
- Roll the strudel: Use the towel to lift the dough from the short end and roll it over the filling, like a jelly roll. Tuck in the ends as you go. Roll it onto the prepared baking sheet, seam-side down. Brush the entire surface with the remaining 1 tablespoon (15 g) melted butter.
- Bake: Bake for 35–40 minutes, until deep golden brown and crisp. If the strudel browns too quickly, tent loosely with foil.
- Cool and serve: Let the strudel cool on the baking sheet for at least 15 minutes before slicing. Dust generously with confectioners’ sugar and serve warm or at room temperature.
Tips
- Dough rest is non-negotiable: The 30-minute rest allows the gluten to relax, making the dough stretchy. Skipping it will result in a dough that tears easily.
- Use a mix of apples: Tart apples hold their shape and provide a nice contrast to the sweet filling. If you only have sweet apples, reduce the sugar to ½ cup (100 g).
- Don’t overfill: Too much filling will make the strudel difficult to roll and may cause it to burst open. If you have extra apples, bake them separately as a compote.
- No towel? Use parchment: If you don’t have a large kitchen towel, you can use a sheet of parchment paper to help roll the strudel. It works just as well.
Serving Suggestions
Serve warm slices of Viennese apple strudel with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a dusting of extra confectioners’ sugar. It’s also classic to enjoy it with a cup of strong coffee or Viennese melange (coffee with steamed milk and foam).
Variations
- Traditional Viennese: Add ¼ cup (60 ml) of sour cream to the filling for extra richness (a common home-style addition).
- Nutty: Replace the almonds with chopped walnuts or hazelnuts.
- No alcohol: Use apple juice instead of rum; the flavor will be slightly milder but still delicious.
- Quick version: Use 1 sheet of thawed puff pastry (about 10×15 inches) instead of homemade dough. Roll the pastry slightly thinner, fill, and bake as directed, but reduce baking time to 25–30 minutes.
Storage and Reheating
Store leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until crisp and heated through. The microwave will make the pastry soggy, so avoid it if you can. You can also freeze the baked strudel for up to 2 months; thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Why did my dough tear when stretching?
If the dough tears, it’s likely because it wasn’t rested long enough or was too dry. Make sure to rest the dough for the full 30 minutes, and keep it covered with plastic wrap while you prepare the filling. If it still tears, just patch it with a piece of dough and a little water.
Can I make the dough ahead of time?
Yes, you can make the dough up to 1 day ahead. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for 30 minutes before stretching.
Do I have to peel the apples?
Peeling is traditional and gives a smoother texture. If you prefer a more rustic strudel, you can leave the skin on, but the filling may be slightly chewier.
Why is my strudel soggy on the bottom?
This usually happens if the filling releases too much liquid. To prevent this, toss the apples with the sugar and let them sit for 15 minutes, then drain off any excess liquid before adding them to the dough. Also, make sure the oven is fully preheated and the strudel is baked on the bottom rack for the first 20 minutes.
Can I use store-bought phyllo dough?
Yes, you can substitute 8–10 sheets of phyllo dough, brushing each sheet with melted butter. The texture will be flakier and less chewy than the traditional stretched dough, but it’s a good shortcut.
How do I get clean slices?
Use a serrated knife and slice gently with a sawing motion, without pressing down. It also helps if the strudel has cooled for at least 15 minutes before slicing.
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