Name: Classic Austrian apple strudel
Yield: 6-8
Cuisine: Austrian
Ingredients: 1 strudel dough (my recipe for a super stretchy strudel dough); 6–7 apples (e.g. Boskoop or Elstar), peeled and thinly sliced; Juice of half a lemon; 100 g sugar; 1 tsp cinnamon; 100 g raisins; 50 g chopped almonds; 100 g melted butter (for brushing and for the filling); 100 g breadcrumbs; Icing sugar for dusting

Apple strudel – a true classic of Austrian cuisine, with a crispy dough and a juicy, sweet apple filling. Our recipe combines thinly rolled strudel dough with aromatic apples, cinnamon, nuts and optional raisins for a particularly delicate touch. The strudel is easy to prepare and, with just a few ingredients, turns out perfectly every time. A must-have for anyone who loves traditional desserts!

Classic Austrian apple strudel

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Cuisine

Austrian

Author:

Stefie

Servings

6-8

Prep Time

20-30 minutes

baking time

35-40

Apple strudel – a true classic of Austrian cuisine, with a crispy dough and a juicy, sweet apple filling. Our recipe combines thinly rolled strudel dough with aromatic apples, cinnamon, nuts and optional raisins for a particularly delicate touch. The strudel is easy to prepare and, with just a few ingredients, turns out perfectly every time. A must-have for anyone who loves traditional desserts!

Ingredients

1 strudel dough (my recipe for a super stretchy strudel dough)
6–7 apples (e.g. Boskoop or Elstar), peeled and thinly sliced
Juice of half a lemon
100 g sugar
1 tsp cinnamon
100 g raisins
50 g chopped almonds
100 g melted butter (for brushing and for the filling)
100 g breadcrumbs
Icing sugar for dusting

Directions

Prepare the super stretchy strudel dough and ideally leave to rest for 24 hours.
Prepare the filling: Peel the apples and cut into slices, place in a large bowl, drizzle with lemon juice and mix with the sugar, cinnamon, raisins and chopped nuts.
Roll out the dough and prepare: On a large, lightly floured kitchen towel, roll out the strudel dough so thinly that it is almost transparent. Brush the rolled out dough generously with the melted butter and sprinkle the breadcrumbs evenly on top.
Filling and rolling up: Spread the apple filling on one side of the dough, about 5 cm from the edge. Using the kitchen towel, carefully fold the dough over the filling and roll up the strudel tightly. Press the ends together firmly to prevent the filling from falling out.
Baking: Place the strudel on a baking tray lined with baking paper and brush with melted butter. Bake in a preheated oven at 180 °C (top/bottom heat) for about 35–40 minutes until golden brown.
To serve: allow to cool briefly after baking, dust with icing sugar and serve warm – delicious with vanilla ice cream, vanilla sauce or whipped cream!

Recipe Note

For a particularly intense flavour, soak the raisins in a little rum in advance.

For a particularly crispy strudel, brush the dough with melted butter several times during baking.

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