Apfelstrudel (Austria)

Cooking Time: 90 minutes

Apfelstrudel originated in the Austro-Hungarian Empire and has remained a staple of Austrian cuisine, especially popular in Vienna. It’s part of a broader category of “strudel” pastries, which have variations filled with everything from cherries to poppy seeds.

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Ingredients (Serves 4)

For the Dough

• 1 cup (120g) all-purpose flour

• ¼ tsp salt

• 2 tbsp vegetable oil

• ⅓ cup lukewarm water

  
  

For the Filling

• 3 medium apples (such as Granny Smith), peeled, cored, and thinly sliced

• ¼ cup granulated sugar

• ¼ cup raisins (optional, soaked in rum or water)

• 1 tsp cinnamon

• 1 tsp lemon juice

• ¼ cup breadcrumbs (lightly toasted in butter)

• 2 tbsp melted butter (for brushing)

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Instructions

Make the Dough

• In a mixing bowl, combine the flour and salt. Add the oil and lukewarm water, and mix until a dough forms.

• Knead the dough on a lightly floured surface for about 5–7 minutes, until it becomes smooth and elastic. Cover with plastic wrap and let it rest for at least 30 minutes. This resting time makes it easier to stretch.

  
  

Prepare the Filling

• In a large bowl, combine the sliced apples, sugar, raisins, cinnamon, and lemon juice. Toss well to coat the apples evenly.

• Set aside while you prepare the dough.

  
  

Roll and Stretch the Dough

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

• Place a clean, large kitchen towel on your work surface and dust it lightly with flour. Roll the dough as thinly as possible on the towel, then use the backs of your hands to gently stretch it from the center outward until it’s paper-thin (about 12x16 inches).

• Trim the thick edges of the dough if necessary.

  
  

Assemble the Strudel

• Brush the stretched dough with melted butter. Sprinkle the toasted breadcrumbs evenly over two-thirds of the dough to help absorb the apple juices.

• Spoon the apple mixture over the breadcrumbs, keeping the filling on the same two-thirds of the dough.

• Using the kitchen towel to help, carefully roll the strudel from the filled side, rolling it tightly but gently. Place the strudel seam-side down on the prepared baking sheet.

  
  

Brush and Bake

• Brush the top of the strudel with melted butter.

• Bake for 35–40 minutes, until the strudel is golden brown and the filling is bubbling.

  
  

Serve

• Allow the Apfelstrudel to cool slightly, then dust with powdered sugar. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.