Apfelstrudel (Authentic Viennese Apple Strudel)

  • Total time - 70 minutes
  • Filling prep - 20 minutes
  • Baking - 45-50 minutes
  • Servings: 6
  • Country: Austria
Hot Apfelstrudel, golden and crispy, dusted with powdered sugar and served with a dollop of vanilla sauce.

For authentic Viennese Strudel, a thin, hand-stretched dough is traditionally used, which should be so thin that you can read a newspaper through it. For simplification, frozen puff pastry or thin filo pastry, available in stores, is often used.

The apples should be firm and slightly tart (e.g., Jonagold or Braeburn variety). Breadcrumbs sautéed in butter are used to absorb the apple juice, preventing the dough from becoming soggy.

Ingredients

For the Filling

  • 1 kg (grated) apples (tart, firm)
  • 50 g raisins
  • 50 g granulated/cane sugar (amount depends on apple tartness)
  • 1 tsp ground cinnamon
  • 80 g breadcrumbs
  • 30 g butter (for breadcrumbs)
  • 1 tbsp lemon juice

For the Dough and Brushing

  • 1 package (approx. 300g) puff pastry (or filo pastry)
  • 50 g melted butter (for brushing)
  • for dusting powdered sugar

Instructions

Step 1: Preparing the Breadcrumbs

Heat butter (30 g) in a pan and sauté the breadcrumbs until golden and crispy. Let them cool. This is important to insulate the dough from the moist apples.

Step 2: Preparing the Apple Filling

Peel, core, and coarsely grate (or slice thinly) the apples.

Mix the grated apples with sugar, cinnamon, raisins, and lemon juice. Let it sit for 5 minutes to allow the flavours to meld.

Step 3: Filling and Rolling

Roll out the puff pastry or spread the filo pastry on a clean tea towel (to prevent sticking) and brush with melted butter.

First, spread the sautéed breadcrumbs evenly over the pastry (leaving the edges free).

Place the apple filling over the breadcrumbs, leaving a 3-4 cm border clear on the edges.

Fold the side edges of the dough inwards and use the tea towel to roll the dough into a tight cylinder. Seal the ends and place it seam-down on a baking sheet lined with parchment paper.

Step 4: Baking

Brush the strudel with the remaining melted butter.

Bake in a preheated oven at 185 °C (365 °F) for approximately 45–50 minutes until golden brown and crispy.

Step 5: Serving

Allow the strudel to cool slightly after baking (it is best served warm).

Dust generously with powdered sugar before serving. It is traditionally served with whipped cream or vanilla sauce (Vanillesauce).