Viennese Apple Strudel

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    Chef Valentina
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A word from the cook
Very popular pastry in Austria and in many countries in Europe. Made of a thin, elastic pastry and filled with sliced apples, sugar, cinnamon and raisins.

For the dough:
- 250gm flour (sifted)
- 125ml water
- 1 egg
- 2 tablespoons oil
- 1/2 tablespoon oil for greasing the baking tray

For the apple filling:
- 5 apples cored and peeled, cut in slices
- 100gm raisins
- 1-2 tablespoons of lemon juice
- 1-2 tablespoons of sugar

For the sauce:
- 100ml whipping cream
- 1-2 tablespoons of sugar

Serve with:
Whipping cream or vanilla ice cream


1) To make the dough: combine all the dough ingredients in a bowl of an electric mixer and mix until just incorporated.

2) Lightly flour the working surface and knead the dough for few minutes. Place in an oiled bowl and cover with cling film. Let the dough rest at room temperature for half an hour.

3) Roll the dought quite thin with a rolling pin. Then very gently lift up the dough and start stretching with your hands to almost transparent. Try not to rip. The dough will be very plastic playable.

4) To make the apple filling: pour the lemon juice over apple slices so they dont turn brown. Start evenly distributing the apple slices and rasins over the dough, leaving 2.5cm from three sides and about 10-15cm from one of the wide sides.

5) Start rolling the dough carefully towards the end without the apple filling. Gently lift up the strudel and place into greased baking tray, curling the sides to fit into the tray.

6) Place into preheated oven to 190 degrese C. Bake for about 25 minutes, then take out of the oven and pour whipping cream over the strudel and sprinkle with some sugar.

7) Bake for another 15-20 minutes untill the Strudel will get a nice golden colour. Strudel best served warm or hot with a scoop of vanilla ice cream or a bit of whipping cream.

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