Apfelstrudel
Though considered one of the symbols of Austrian cuisine, strudel has roots that reach much further east: the technique of stretching dough to paper-thinness reached Vienna via the Ottoman Empire, from baklava and similar layered-dough techniques of Turkish-Arab cuisines, carried into Central Europe through trade and migration across the 16th-17th centuries. Strudel dough is distinguished from French puff pastry or pie dough by the absence of laminated butter layers — the thinness comes purely from hand-stretching, not folding. Stretching the dough is considered the ultimate test of a Viennese pastry cook: it's traditionally said the dough must be thin enough to read a newspaper through it, without tearing. The gluten in the flour needs to be sufficiently developed through long kneading for the dough to withstand stretching, but the minimum 30-minute rest is just as essential — it relaxes the gluten and stops it from elastically snapping back during stretching.
Tart apples, thinly sliced
Tart apples, peeled and thinly sliced, for a filling that doesn't turn to mush while baking.
Dough stretched paper-thin
The strudel dough is stretched by hand over a floured tablecloth, until it's thin enough to read through.
Butter-toasted breadcrumbs
A layer of butter-toasted breadcrumbs is sprinkled on the dough before the filling, to absorb the apple juices and keep the dough crisp.
Rolled with the cloth, not by hand
Rolled using a kitchen cloth as a guide, lifting the edge and letting the roll curl up on its own, without being grabbed directly.
Ingredients 4 servings
- 2 cups flour
- 1/2 cup warm water
- 2 tbsp oil
- 1/2 tsp vinegar
- 1/4 tsp salt
- 1.2kg tart apples, peeled and thinly sliced
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 1 cup breadcrumbs
- 150g melted butter
- Powdered sugar, for serving
How to make it
- 1KNEAD THE DOUGH: Mix the flour with the warm water, oil, vinegar and salt, kneading an elastic dough for 10 minutes, until smooth and soft.
- 2Brush the dough with a little oil, cover it and let it rest at least 30 minutes at room temperature.
- 3PREPARE THE BREADCRUMBS: Toast the breadcrumbs in 3 tablespoons of melted butter, over low heat, stirring often, until golden.
- 4STRETCH THE DOUGH: On a large tablecloth dusted with flour, stretch the dough by hand, gently lifting it from underneath the edges, until it's so thin you can read through it.
- 5BRUSH WITH BUTTER: Brush the whole surface of the dough with melted butter.
- 6Sprinkle the toasted breadcrumbs evenly over two-thirds of the dough, closer to one edge.
- 7ADD THE FILLING: Mix the sliced apples with the sugar, cinnamon, raisins and walnuts, then spread the mixture over the breadcrumb layer.
- 8ROLL: Using the tablecloth as a guide, lift the breadcrumb edge and roll the strudel tightly, letting the cloth do the work, without grabbing the dough directly.
- 9PLACE ON THE TRAY: Carefully move the roll onto a tray lined with baking paper, seam side down, and tuck the ends underneath.
- 10BRUSH AND BAKE: Brush the surface with the remaining melted butter and bake at 190°C (375°F) for 35-40 minutes, until golden and crisp.
- 11SERVE: Let it cool slightly, dust with powdered sugar, and cut into thick slices.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
