Classic Austrian Apple Strudel: Flaky, Fruity Perfection

Ingredients

• 250 gplain flour
• 2.5 ml (½ tsp)salt
• 30 ml (2 tbsp)vegetable oil or melted unsalted butter
• 160 mlwarm water
• 5 ml (1 tsp)white vinegar
• 4 large (about 700 g), peeled, cored and thinly slicedapples, preferably tart varieties such as Granny Smith or Bramley
• 67 ggranulated sugar
• 5 ml (1 tsp)ground cinnamon
• 1.25 ml (¼ tsp), optionalground nutmeg
• 50 g, optional; soak in warm water or rum for 10 minutes if desiredraisins
• 42 g (3 tbsp), meltedunsalted butter
• 50 gfresh white breadcrumbs, made from crustless bread and toasted light golden brown
• Zest of 1lemon
• 15 ml (1 tbsp)lemon juice
• 30–45 ml (2–3 tbsp), approximatelyadditional melted butter for brushing
• To tasteicing sugar for dusting

Instructions

1. 1

   Mix dry ingredients

   Combine the flour and salt in a large bowl.

2. 2

   Form the dough

   Gradually add the oil, vinegar and warm water, mixing until a dough forms.

3. 3

   Knead until elastic

   Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.

4. 4

   Rest the dough

   Shape the dough into a ball, coat it lightly with oil, cover it and leave it at room temperature for 1 hour.

5. 5

   Season the apples

   While the dough rests, mix the sliced apples with the sugar, cinnamon, nutmeg if using, lemon zest and lemon juice.

6. 6

   Add the raisins

   Drain the raisins, then fold them into the apple mixture.

7. 7

   Toast the breadcrumbs

   Toast the breadcrumbs in 1 tablespoon of butter until golden, then set them aside.

8. 8

   Roll the dough

   On a floured surface covered with a clean towel, roll the dough into a rectangle.

9. 9

   Stretch it thin

   Using the backs of your hands, gently stretch the dough from the centre outwards until it is wafer-thin and almost translucent.

10. 10

    Trim thick edges

    Trim any thicker edges if you wish.

11. 11

    Brush with butter

    Brush the stretched dough evenly with melted butter.

12. 12

    Scatter breadcrumbs

    Sprinkle the toasted breadcrumbs over the dough, leaving a small border.

13. 13

    Add the filling

    Spread the apple filling evenly over the breadcrumbs.

14. 14

    Roll the strudel

    Use the towel to carefully roll the dough lengthways into a log, tucking in the edges as you go.

15. 15

    Transfer to tray

    Place the strudel seam-side down on a buttered or parchment-lined baking sheet.

16. 16

    Brush the top

    Brush the top generously with melted butter.

17. 17

    Bake until golden

    Bake in a preheated oven at 190°C (375°F) for 35–40 minutes, until golden and crisp.

18. 18

    Cool briefly

    Leave the strudel to cool slightly on a rack.

19. 19

    Dust and slice

    Dust with icing sugar before slicing.

What is Austrian apple strudel?

Apple strudel is a Central European pastry closely associated with Austria. Its hallmark is a thin sheet of dough wrapped around a sweet, spiced fruit filling.

This version combines tart apples, lemon and cinnamon, with toasted breadcrumbs beneath the filling to help keep the pastry crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 3g protein, 44g carbs, 10g fat.

The apples and sugar supply most of the carbohydrates, while the pastry and butter contribute much of the fat. The flour provides some protein, though this dessert is not a substantial protein source. Pair a slice with yoghurt or serve it after a meal with a protein-rich main and fruit or vegetables.

The dough and its rest

Resting time: Leave the oiled, covered dough at room temperature for the full hour. This gives it time to relax, making it easier to stretch without tearing.

Stretching: Work gently from the centre towards the edges, supporting the dough with the backs of your hands. Aim for a nearly translucent sheet and trim any noticeably thick edges.

Balancing the apple filling

Tart apples: Granny Smith or Bramley bring a sharp note that balances the sugar. Slice them thinly and evenly so they cook through at a similar rate.

Lemon and spice: Cinnamon is the main warm spice, while nutmeg is optional. Lemon zest and juice add brightness to the sweet apple mixture.

Why the breadcrumbs matter

Toasted crumbs: Browning the breadcrumbs in butter adds a little richness and gives them a dry, crisp texture. Scattered beneath the fruit, they help absorb some of its juices.

Even layer: Leave a small border when you sprinkle the crumbs, then spread the filling evenly over them so the roll is easier to shape.

Rolling and baking cues

Use the towel to help lift and roll the delicate pastry lengthways, tucking in the edges as you go. Set the finished log seam-side down so it stays closed on the tray.

Bake at 190°C (375°F) for 35–40 minutes. The pastry should look golden and crisp; let it cool slightly on a rack before slicing.

Serving the strudel

Dust with icing sugar just before serving for a simple finish. The strudel is good warm or at room temperature.

Serve slices on their own or with custard, softly whipped cream or vanilla ice cream. A spoonful of plain yoghurt is another way to add a cool contrast.

Recipe notes & tips

• Keep the dough covered while it rests so its surface does not dry out.
• If using soaked raisins, drain them well before mixing them into the apples.
• Toast the breadcrumbs until golden, rather than leaving them pale and soft.
• Use a clean towel under the dough to make rolling and transferring easier.
• Brush the pastry evenly with butter so it browns consistently.
• Let the baked strudel cool slightly before slicing to help the filling settle.

Variations

• Skip the nutmeg: Leave it out for a simpler cinnamon-and-lemon filling.
• Use rum-soaked raisins: Soak the raisins in rum for 10 minutes, then drain before adding.
• Change the apples: Combine tart varieties such as Granny Smith and Bramley for a varied flavour.
• Choose butter for the dough: Use melted unsalted butter instead of vegetable oil as listed.
• Serve with custard: Add warm custard alongside each slice for a richer dessert.

Common mistakes to avoid

• Rushing the rest: The dough may resist stretching; give it the full 1 hour at room temperature.
• Pulling too hard: The sheet can tear; stretch gradually from the centre with the backs of your hands.
• Leaving thick edges: Thick pastry can bake unevenly; trim the edges if needed.
• Skipping the breadcrumbs: Juices can soak the base; toast the crumbs in butter and spread them beneath the apples.
• Overfilling unevenly: The roll may be difficult to shape; distribute the filling evenly over the crumb layer.
• Slicing straight from the oven: The filling may spill; cool the strudel slightly on a rack first.

How to store

Store leftover strudel covered in the fridge for up to 3 days. Reheat slices in a low oven until warmed through to help restore some crispness; the pastry may soften during storage.

Frequently asked questions