Apfelstrudel (Austrian Apple Strudel)
In short: Paper-thin stretched dough wrapped around spiced apples, raisins and buttery breadcrumbs, baked until crisp and golden. Serve warm with vanilla sauce. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 45 min
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 365 kcal
Apfelstrudel is the best-known Austrian pastry: a soft dough stretched until it is almost transparent, then rolled around tart sliced apples, raisins, cinnamon and breadcrumbs fried in butter. The crumbs soak up the apple juices so the layers stay crisp. Stretching the dough is easier than it sounds, and a rested, well-oiled dough rarely tears. Serve warm, dusted with powdered sugar, with vanilla sauce or whipped cream.
Instructions
- Mix the flour, water, oil, salt and vinegar, then knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth, soft and elastic. Shape into a ball, rub with oil, cover with a warm upturned bowl and rest for 45 minutes.
- Melt the 30 g (2 tbsp) butter in a pan over medium heat. Add the breadcrumbs and fry, stirring, for 3 to 4 minutes until golden. Let cool.
- Toss the sliced apples with the lemon juice and zest, rum, sugar, cinnamon and raisins. Heat the oven to 200°C (400°F) and line a large baking tray with baking paper.
- Dust a clean cloth with flour on a large table. Roll the dough out thin, then stretch it gently over the backs of your hands, working outward, until it is paper-thin and about 60 x 80 cm (24 x 32 inches). Trim the thick edge.
- Brush the dough with some of the melted butter. Scatter the crumbs over the half nearest you, then spread the apples on top, leaving a 4 cm (1 1/2 inch) border at the edge.
- Fold the side edges over the filling, then lift the cloth to roll the strudel up. Slide it seam side down onto the tray, curving it into a horseshoe if needed, and brush with butter.
- Bake for 40 to 45 minutes, brushing again with butter after 20 minutes, until deep golden and crisp. Cool for 15 minutes, dust with powdered sugar and slice with a serrated knife. Serve warm.
Tips
- Use bread flour if you can, and give the dough its full 45 minutes of rest. A relaxed, high-protein dough stretches thin without tearing.
- If stretching feels daunting, use 8 thawed filo sheets brushed with melted butter instead. The filling and the baking stay the same.
Questions and answers
Which apples are best for Apfelstrudel?
Firm, tart apples that keep their shape, such as Boskoop or Braeburn. Soft, sweet varieties turn mushy and need less sugar.
Why are fried breadcrumbs added to strudel?
They absorb the juice released by the apples, which keeps the dough crisp instead of soggy, and they add a nutty, buttery flavor.
Can I make Apfelstrudel ahead?
Yes. Assemble it, cover and refrigerate for up to 6 hours, or freeze it unbaked for 2 months and bake from frozen, adding 10 to 15 minutes. Baked strudel is best the same day and reheats at 160°C (325°F) in 10 minutes.
How long does it take to make Apfelstrudel (Austrian Apple Strudel)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Apfelstrudel (Austrian Apple Strudel)?
About 365 kcal per serving, with 5 g of protein, 59 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 59 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 36 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
