Desserts,  Europe,  Recipes,  Travel

AUTHENTIC APPLE STRUDEL (ÄPFELSTRUDEL) – VIENNA, AUSTRIA

The sweet, sugary scent of freshly baked apple strudel – there is nothing else quite like it! It is a traditional Viennese pastry and is also popular in other countries such as Italy, Germany, Romania, and Poland.

It consists of sour apples and sweet raisins wrapped up in blankets of thin, flakey pastry. The dessert is then dusted with powdered sugar and served with fresh whipped cream, vanilla ice cream or vanilla custard.

APPLE STRUDEL
APPLE STRUDEL BIRDS EYE

The History of Apple Strudel

The earliest knowledge of strudel dates back to 1697, in the form of a hand-written recipe, stored today in the Wienbibliothek im Rathaus library in Vienna.

The pastry grew in popularity in the 18th century. Here, Austrian cuisine, in general, was formed due to the multi-cultural influences throughout the expansion of the Austrian Habsburg Empire.

BREADCRUMBS
ROLLED APPLE STRUDEL
APPLE STRUDEL PREP

Many variations of strudels exist today. The pastry can be either savoury, with ingredients such as spinach, cream cheese or pumpkin or sweet, made with apples, berries, and other fruits.

This recipe is an authentic, traditional recipe that we learned from scratch in an immersive Austrian cuisine cooking class in the historic city of Vienna. This strudel incorporates the traditional ingredients of toasted breadcrumbs and sweet raisins. These ingredients complement the strudel perfectly and are a delicious addition!

Similarly to wiener schnitzel, apple strudel is viewed as one of the national dishes of Austria, and it is a cherished pastry frequently shared among family and friends due to its large size.

STRETCHING PASTRY
APPLE STRUDEL ON PLATE

Hot, sweet and light, apple strudel is the PERFECT post-dinner treat, and with a variety of possible fillings – it’s an ideal choice for any time of the year!

I hope you enjoy this authentic apple strudel recipe! Let us know if you make any additions or substitutions.

For another Austrian specialty, why not try my Crispy & Flavourful Chicken Schnitzel?

Mahlzeit!

ARIA

AuthorariaesmeraldaDifficultyIntermediate

austrian apple strudel

Yields10 Servings
Prep Time1 hr 10 minsCook Time20 minsTotal Time1 hr 30 mins

For the dough
 380 g wheat/plain/all purpose flour
 85 g sunflower oil
 150 ml water
 pinch of salt
 1 egg
For the filling
 1.50 kg sour apples (e.g. Boskoop, Cox Orange, Breaburn, Granny Smith)
 1 handful of raisins
 80 g sugar
 2 tbsp rum
 juice of 1 lemon
 1 tsp cinnamon
 50 g butter
 120 g breadcrumbs
Other ingredients
 50 g butter for glazing

1

Mix the flour, oil, egg and water together with salt and knead with your hands for 15 mins until the dough is even

2

Add more water or flour if that dough is too sticky, then cover the dough, put it in the fridge and let it rest for 30 mins - 1 hour

3

Meanwhile, melt 60 grams of butter in a pan and then fry the breadcrumbs until golden

4

Peel the apples, remove their core and quarter them

5

Slice the quarters into thin slices and put them into a bowl with the sugar, cinnamon, raisins, rum, lemon juice and then mix together well

6

Take the dough from the fridge and cut it in half, set half aside

7

Roll one half out and stretch the dough until it is super thin and square in shape

8

Lay the dough down and spread out half the breadcrumbs in a line at the base of the dough

9

Spread half of the apples and then lightly cover the rest of the dough in some melted butter

10

Roll dough from the apple base until contained, whilst folding in the ends, then cut off any excess dough

11

Repeat the same actions, using the rest of the breadcrumbs and apples for the other half of the dough that has been set aside

12

Transfer strudels to a baking tray, lightly spread some egg or butter over the top of the pastry

13

Bake at 220 degrees C for about 20 minutes

14

Serve hot with whipped cream or vanilla custard

Ingredients

For the dough
 380 g wheat/plain/all purpose flour
 85 g sunflower oil
 150 ml water
 pinch of salt
 1 egg
For the filling
 1.50 kg sour apples (e.g. Boskoop, Cox Orange, Breaburn, Granny Smith)
 1 handful of raisins
 80 g sugar
 2 tbsp rum
 juice of 1 lemon
 1 tsp cinnamon
 50 g butter
 120 g breadcrumbs
Other ingredients
 50 g butter for glazing

Directions

1

Mix the flour, oil, egg and water together with salt and knead with your hands for 15 mins until the dough is even

2

Add more water or flour if that dough is too sticky, then cover the dough, put it in the fridge and let it rest for 30 mins - 1 hour

3

Meanwhile, melt 60 grams of butter in a pan and then fry the breadcrumbs until golden

4

Peel the apples, remove their core and quarter them

5

Slice the quarters into thin slices and put them into a bowl with the sugar, cinnamon, raisins, rum, lemon juice and then mix together well

6

Take the dough from the fridge and cut it in half, set half aside

7

Roll one half out and stretch the dough until it is super thin and square in shape

8

Lay the dough down and spread out half the breadcrumbs in a line at the base of the dough

9

Spread half of the apples and then lightly cover the rest of the dough in some melted butter

10

Roll dough from the apple base until contained, whilst folding in the ends, then cut off any excess dough

11

Repeat the same actions, using the rest of the breadcrumbs and apples for the other half of the dough that has been set aside

12

Transfer strudels to a baking tray, lightly spread some egg or butter over the top of the pastry

13

Bake at 220 degrees C for about 20 minutes

14

Serve hot with whipped cream or vanilla custard

AUTHENTIC APPLE STRUDEL (ÄPFELSTRUDEL) – VIENNA, AUSTRIA
Advertisements

2 Comments

Leave a Reply

%d bloggers like this: