Austrian Apple Strudel (Apfelstrudel)
Apfelstrudel Say it: AHP-fel-SHTROO-del
Apfelstrudel is Austria's most famous sweet pastry: a paper-thin sheet of elastic dough wrapped around cinnamon-scented apples, raisins, walnuts and buttery breadcrumbs. It is served in Viennese coffeehouses and family kitchens, especially in autumn, warm or at room temperature with whipped cream. The contrast between the crisp, flaky outside and the juicy, tart-sweet filling is the hallmark of a good strudel. Stretching the dough until it is almost transparent is the traditional test of skill, but a home baker can manage it with patience.
Austrian Apple Strudel (Apfelstrudel)
Apfelstrudel
Pronounced AHP-fel-SHTROO-del
- Serves
- 6
- Prep
- 50 min
- Cook
- 45 min
- Total
- 1 hr 35 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To finish
Method
In a large bowl, whisk the flour and salt. Add the lukewarm water and oil and stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic, then shape into a ball, cover and let rest at room temperature for 30–45 minutes.
Meanwhile, soak the raisins in the rum or apple juice for 15 minutes, then drain well.
Melt the 3 tbsp butter in a skillet over medium heat. Add the breadcrumbs and toast, stirring often, for 4–5 minutes, until golden and crisp. Transfer to a plate to cool.
In a large bowl, combine the sliced apples, sugar, cinnamon, lemon juice, drained raisins and walnuts. Toss gently and set aside.
Place the rested dough on a clean, lightly floured cotton cloth. Roll it out thinly, then stretch it gently with the backs of your hands until it is almost transparent and you can see the pattern of the cloth through it, leaving a slightly thicker border.
Brush the dough with half the melted butter. Scatter the toasted breadcrumbs over the lower two-thirds, leaving a border, then spread the apple mixture evenly over the breadcrumbs.
Fold the side borders over the filling, then use the cloth to roll the dough up from the short end into a log. Transfer seam-side down to a parchment-lined baking sheet and brush with the remaining melted butter.
Bake at 375°F (190°C) for 40–45 minutes, until deep golden and crisp and juices bubble at the ends.
Cool on the baking sheet for 20–30 minutes, then dust generously with powdered sugar. Slice with a serrated knife and serve warm or at room temperature.
Regional variants
Some Austrian cooks add a splash of rum to the apples, a handful of pine nuts, or a layer of quark; in apple season, Boskoop is prized for its tartness.
Cook's notes
- Use firm, tart apples and slice them thinly; drain any excess liquid from very juicy apples before filling so the pastry stays crisp.
- Stretch the dough on a floured cotton cloth and patch small holes with dough trimmings; the cloth makes rolling much easier.
- Do not overfill the strudel, and roll it loosely enough to let steam escape so it does not burst in the oven.
Serve with
A dollop of whipped cream (Schlagobers) or vanilla sauce, with a cup of Viennese coffee.
Make ahead and storage
Bake up to 1 day ahead and reheat in a 350°F (175°C) oven wrapped in foil; freeze sliced strudel for up to 2 months.
