dessertAustrian

Apfelstrudel

Name: Apfelstrudel
Prep time: 60 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 250 g Strong flour; 125 ml Warm water; 3 tbsp Neutral oil; 1 kg Tart apples (thinly sliced); 100 g Sugar; 2 tsp Cinnamon; 80 g Raisins; 80 g Breadcrumbs; 120 g Butter; 1 piece Lemon (juice and zest)

Apfelstrudel is a classic Austrian dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Strong flour, Warm water, Neutral oil, Tart apples (thinly sliced), Cinnamon, Raisins, Breadcrumbs, Butter and Lemon (juice and zest), the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Austrian cooking, be sure to also explore our recipe for Tafelspitz.

Difficulty: hardPrep: 60 minCook: 45 minServes 8

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Ingredients

Strong flour250 g
Warm water125 ml
Neutral oil3 tbsp
Tart apples (thinly sliced)1 kg
Sugar100 g
Cinnamon2 tsp
Raisins80 g
Breadcrumbs80 g
Butter120 g
Lemon (juice and zest)1 piece

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Knead a dough from the flour, warm water, oil and a pinch of salt for ten minutes, until smooth and very elastic. Oil it, cover it and leave it an hour.

Step 2🍳 Fry

Fry the breadcrumbs in half the butter until golden. Mix the apples with the sugar, cinnamon, raisins, lemon juice and zest.

Step 3

Spread a cloth on the table, dust it with flour and stretch the dough with the backs of your hands from the centre outwards, until it is transparent. Trim the thick edges.

Step 4

Brush the dough with melted butter, scatter the crumbs over a third of it and pile the apples onto them, leaving a border.

Step 5

Roll it up by lifting the cloth — by hand the dough tears. Tuck the ends under, move it seam down onto a tray and brush with butter.

Step 6🥧 Bake

Bake at 190 °C for forty minutes, brushing with butter twice along the way. Serve warm, dusted with icing sugar.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Apfelstrudel carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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