Austrian Apple Strudel

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Austrian Apple Strudel is a flaky, paper-thin pastry wrapped around tart apples, raisins, walnuts, and warm cinnamon. This iconic Viennese dessert has been perfected in Austrian coffeehouses for centuries and is best enjoyed warm with a drizzle of vanilla custard sauce.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 7 gSaturated Fat
• 54 gCarbs
• 4 gFiber
• 27 gSugar
• 5 gProtein
• 145 mgSodium
• 210 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 165 mcgVitamin A

Ingredients

For the strudel dough

• 1 1/2 cups (190 g) all-purpose flour
• 1/4 teaspoon fine salt
• 1 large egg
• 1/3 cup (80 ml) warm water
• 2 tablespoons vegetable oil
• 1 teaspoon white vinegar

For the apple filling

• 2 1/2 lbs (1.2 kg) tart apples such as Granny Smith or Boskoop
• 1/2 cup (60 g) golden raisins
• 3 tablespoons dark rum
• 3/4 cup (70 g) plain dry breadcrumbs
• 4 tablespoons (55 g) unsalted butter, divided
• 1/3 cup (65 g) granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup (55 g) finely chopped walnuts
• Pinch of salt

For finishing and serving

• 2 tablespoons melted unsalted butter
• Powdered sugar for dusting
• Vanilla custard sauce or vanilla ice cream for serving

Directions

1. Make the dough: Whisk flour and salt in a large bowl. Make a well in the center and add the egg, warm water, oil, and vinegar. Mix into a rough dough, then turn out and knead vigorously for 10 to 15 minutes until smooth, elastic, and slightly tacky. Form into a ball, coat lightly with oil, cover with a kitchen towel, and rest at room temperature for 1 hour.
2. Prepare the filling: Soak the raisins in the rum for 20 minutes. Peel, core, and slice the apples into thin wedges. Toss the apples with the lemon zest, cinnamon, sugar, vanilla, and a pinch of salt, then set aside. Melt 2 tablespoons of butter in a small skillet, add the breadcrumbs, and toast over medium heat until golden and fragrant, about 3 minutes.
3. Stretch the dough: Lay a large clean kitchen towel on the work surface and dust it lightly with flour. Roll the rested dough into a rough rectangle. Using the backs of your hands and working from the center outward, gently stretch the dough until it is paper-thin and translucent, ideally 24 to 30 inches across. Trim off any thick edges.
4. Assemble the strudel: Brush the entire surface of the stretched dough with 2 tablespoons of melted butter. Sprinkle the toasted breadcrumbs over the bottom two-thirds of the dough, leaving a 2-inch border on the sides. Spread the apple mixture evenly over the breadcrumbs, then scatter the drained raisins and chopped walnuts on top.
5. Roll the strudel: Fold the short ends of the dough inward by about 2 inches. Using the towel to support the dough, lift it from the long end closest to you and gently roll the strudel away from you into a tight log. Carefully transfer the strudel to a parchment-lined baking sheet, placing it seam-side down in a horseshoe shape if needed.
6. Bake: Brush the top of the strudel with the remaining melted butter. Bake in a preheated 375°F (190°C) oven for 35 to 40 minutes, rotating halfway through, until the pastry is deep golden brown and crisp all over.
7. Cool and serve: Transfer the strudel to a wire rack and let it rest for 15 minutes to set the filling. Dust generously with powdered sugar, slice into thick portions, and serve warm with vanilla custard sauce or a scoop of vanilla ice cream.

Cook’s Notes

• Traditional Austrian strudel uses Boskoop or another tart cooking apple so the filling holds its shape and balances the sweet pastry.
• Stretch the dough until you can almost see your hand through it; this paper-thin layer is the hallmark of an authentic strudel.
• If short on time, substitute the homemade dough with 6 to 8 layers of store-bought phyllo, brushing each sheet with melted butter.
• Don't overstuff the strudel or it will burst open during baking; thick edges should be trimmed before rolling.
• For the most authentic experience, serve warm with classic Austrian Vanillesauce (vanilla custard sauce) and a dusting of powdered sugar.

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