Apple strudel
Vienna’s Apfelstrudel: paper-thin pastry wrapped around apples, raisins, cinnamon and buttery breadcrumbs, baked golden.
- 100 min60 prep · 40 cook
- HardDifficulty
- 450 kcalper serving
Ingredients
- Strong white flour250 g
- salt1 pinch
- Lukewarm water125 ml
- Sunflower oil3 tbsp
- Tart apples1 kg
- Sugar100 g
- Ground cinnamon2 tsp
- Raisins60 g
- Lemon1
- Butter120 g
- Breadcrumbs80 g
- Icing sugar2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Knead the flour, salt, water and 2 tbsp oil into a smooth, elastic dough. Brush with the rest of the oil, cover and rest at room temperature.
- 2
Toast the breadcrumbs in half the butter until golden. Melt the rest of the butter.
- 3
Peel, core and thinly slice the apples. Mix with the sugar, cinnamon, raisins and lemon juice.
- 4
On a large floured cloth, roll out the dough, then stretch it with the backs of your hands until it is thin enough to read through.
- 5
Brush with melted butter, scatter the breadcrumbs over one third and pile the apples on top. Use the cloth to roll it up and tuck in the ends.
- 6
Slide onto a lined tray, brush with more butter and bake at 190 °C until golden and crisp.
- 7
Let it cool a little, dust with icing sugar and serve warm, with whipped cream or vanilla sauce.
Tips and questions
- Can I use ready-made pastry?
- Yes: layer 6–8 sheets of filo, brushing each with melted butter. Puff pastry also works, though the result is thicker and less crisp.
- Why are the breadcrumbs there?
- Toasted in butter, they soak up the apple juice so the thin dough stays crisp instead of turning soggy or splitting.
- How should I serve it?
- Warm, dusted with icing sugar, with vanilla sauce, whipped cream or ice cream. Reheat leftovers in the oven, not the microwave.
Enjoy your meal!
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