Viennese Apple Strudel Recipe

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If you love Austrian desserts, you’re in for a treat with our authentic Viennese Apple Strudel recipe. This iconic pastry, known locally as Wiener Apfelstrudel, combines a flaky crust with a sweetly spiced apple filling, and it’s as much a delight to make as it is to eat.

Perfect alongside a cup of Viennese coffee, it rounds out the Austrian culinary experience provided by other recipes, such as Wiener Schnitzel, Beef Roulades, Sacher Cake, and Apricot Cake. This guide offers everything you need to recreate this beloved dessert at home.

Viennese Apple Strudel Recipe

Ingredients

For the Strudel:

• 1 Strudel dough or puff pastry sheet
• 3.5 pounds (about 6 medium) apples, peeled and thinly sliced
• 1/3 to 1/2 cup granulated sugar (adjust based on the sweetness of the apples)
• 4 tablespoons raisins
• 2 tablespoons rum
• Juice of half a lemon
• 1 teaspoon ground cinnamon
• 1/4 teaspoon powdered cloves
• Icing sugar, for dusting
• Melted butter or 1 beaten egg, for brushing

For the Nutty Breadcrumbs:

• 1 cup breadcrumbs
• 3 tablespoons butter
• 3 tablespoons grated hazelnuts

Instructions

1. Prepare the Ingredients:
   • Raisins: Soak the raisins in rum for at least 30 minutes to plump them up.
   • Apples: Peel and thinly slice the apples. Toss them in lemon juice immediately to prevent browning.
2. Make the Nutty Breadcrumbs:
   • Melt the butter in a skillet over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently to prevent burning.
   • Stir in the grated hazelnuts and cook for another minute. Remove from heat and set aside to cool.
3. Season the Apples:
   • In a large bowl, combine the sliced apples with sugar, cinnamon, and powdered cloves. Adjust the sugar depending on the acidity and sweetness of the apples used.
4. Preheat the Oven and Prepare the Baking Sheet:
   • Preheat your oven to 356°F (180°C). Grease a baking sheet or line it with parchment paper.
5. Assemble the Strudel:
   • Lay out the strudel dough or puff pastry on a lightly floured surface. If using strudel dough, stretch it thinly; for puff pastry, roll it out to about 1/8 inch thickness.
   • Spread the nutty breadcrumbs evenly over half of the dough, leaving a small margin at the edges.
   • Distribute the apple and raisin mixture on top of the breadcrumbs.
   • Drizzle generously with melted butter or brush with beaten egg along the edges.
   • Carefully fold in the edges and roll the dough over the filling, sealing the ends well.
   • Transfer the strudel to the prepared baking sheet using the parchment paper as a sling.
6. Bake the Strudel:
   • Brush the top of the strudel with more melted butter (for strudel dough) or beaten egg (for puff pastry).
   • For Strudel Dough: Bake in a preheated oven at 356°F (180°C) for about 40 to 50 minutes, or until the strudel is golden brown and the pastry has cooked through.
   • For Puff Pastry: Bake at the same temperature, 356°F (180°C), but check the pastry at around 30 to 40 minutes since puff pastry might cook a bit faster. The goal is for a golden, flaky crust.
7. Serve:
   • Allow the strudel to cool slightly on a wire rack. Dust generously with icing sugar before slicing.
   • Serve warm or at room temperature for a delightful treat.

Enjoy your homemade Viennese Apple Strudel with a dollop of whipped cream or vanilla ice cream for an extra touch of indulgence, and share the image below on your Pinterest board so your friends and followers can enjoy as well 🙂 

Tips and Tricks for Perfecting Your Viennese Apple Strudel

Creating an authentic Viennese Apple Strudel can be a delightful experience with the right techniques. Here are some tips and tricks to ensure your strudel turns out perfectly every time:

1. Choosing the Right Apples:
   • Opt for tart, firm apples like Granny Smith or Honeycrisp. These varieties hold their shape well during baking and provide a nice balance of sweetness and acidity.
2. Thinly Rolled Dough:
   • Whether you’re using homemade strudel dough or store-bought puff pastry, roll it as thinly as possible without tearing. This ensures the classic, flaky texture that strudel is famous for.
3. Prevent Soggy Bottoms:
   • Sprinkle a layer of the nutty breadcrumbs on the dough before adding your apple mixture. This not only adds flavor but also absorbs excess moisture from the apples, preventing a soggy crust.
4. Proper Sealing:
   • When rolling your strudel, make sure to seal the edges well by pressing them together. This keeps the filling snug inside and prevents it from leaking during baking.
5. Enhance Flavors:
   • Soak your raisins in rum well ahead of time, ideally overnight. This not only plumps them up but also intensifies the flavor, adding a deeper dimension to your strudel.
6. Keep It Crisp:
   • Brush the top of the strudel with melted butter or a beaten egg before baking to achieve a golden, crispy top layer.
7. The Right Baking Temperature:
   • Bake your strudel at 356°F (180°C). This temperature allows the dough to cook through evenly while caramelizing the sugars in the filling for optimal flavor.
8. Cooling Down:
   • Let the strudel cool on a wire rack for at least 15-20 minutes after baking. This helps the filling set and makes slicing easier, ensuring clean cuts without losing the shape of the pastry.
9. Serving Suggestion:
   • Dust with powdered sugar just before serving. For an extra indulgence, serve warm strudel with a scoop of vanilla ice cream or a dollop of whipped cream.

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