Traditional Apple Strudel

By DK on May 27, 2009
Traditional Austrian Apple Strudel
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Traditional Austrian Apple Strudel
After a gap of few months, I am now back to my Daring Baker's challenges! Its been a whirlwind of activity at my end and for unavoidable reasons including a challenge every month was just not going to cut it. I knew that these challenges were a big deal but what I dint realise is how I much I actually liked them until I couldnt get around to do them. Ah! Its always like that isnt it?
This time the challenge was something right after my heart. I love strudel and have been making one on and oft using the store bought Phyllo dough. But making the dough from scratch totally sealed it for me! "OMG! Is this thing for real?" was my immediate reaction the minute I took a bite, it was that fabulous. Making these were a charm, thanks to explicit and precise instruction and I dint have any trouble with it at all. I have included my notes wherever applicable in the instructions (given to us) below.

Frequently Asked Questions:
What is the Substitute for Golden Rum?
How to Make Filo/Phyllo Dough?

Traditional Austrian Apple Strudel
The stuffing is utterly delicious and I was constantly tempted to keep eating the filling alone. While on the other hand, my other half simply loved the phyllo dough. Overall, I can see why this Strudel is Austria's gift to the gastronomical world - its a treasure worth saving in every gourmand's repertoire.

recipe from “kaffeehaus – exquisite desserts from the classic cafés of vienna, budapest and prague” by rick rodgers

Basic Information
Prep Time: 2 to 4 hours
Cook Time: Under 30 min
Serves: 6 people
  • For the Strudel
  • 2 tablespoons (30 ml) golden rum (or use apple juice)
  • 3 tablespoons (45 ml) raisins
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup plus 1 tablespoon (80 g) sugar
  • 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
  • 1 1/2 cups (350 ml) fresh bread crumbs
  • strudel dough (recipe below)
  • 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
  • 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
  • For the Strudel dough
  • 1 1/3 cups (200 g) unbleached flour
  • 1/8 teaspoon salt
  • 7 tablespoons (105 ml) water, plus more if needed
  • 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
  • 1/2 teaspoon cider vinegar

For the Apple Strudel

Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

Traditional Austrian Apple Strudel

Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.

My Notes:

It was very hard for me to spread melted butter over the dough although I used my fingers. The dough was super thin and I was left with no option but to sort of lightly pat the butter on top. But it dint hinder the taste and it came out beautifully even then

Traditional Austrian Apple Strudel

Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

My Notes:

Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. Avoid it. This will help

Traditional Austrian Apple Strudel
Fold the short end of the dough onto the filling.
Traditional Austrian Apple Strudel
Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.
Traditional Austrian Apple Strudel

My Notes:

To make this step easier, it is v essential to flour the tablecloth liberally. I used my instincts to flour generously though I thought may be I over did it, but I hardly had any problems. In fact I had no issues and then when I lifted the cloth, the dough rolled beautifully and did not stick at all

Transfer the strudel to the prepared baking sheet by lifting it.

My Notes:
I was apprehensive to use my hands, so used a wide spatula and lifted it slowly. It worked well

Traditional Austrian Apple Strudel
Curve it into a horseshoe to fit.
Traditional Austrian Apple Strudel
Tuck the ends under the strudel.
Traditional Austrian Apple Strudel
Brush the top with the remaining melted butter.
Traditional Austrian Apple Strudel
Bake the strudel for about 30 minutes or until it is deep golden brown.
Traditional Austrian Apple Strudel

My Notes

You gotto make it to believe the aroma that filled the house. It was too good to be true!Cool for at least 30 minutes before slicing.

Traditional Austrian Apple Strudel
Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Traditional Austrian Apple Strudel

For the Strudel Dough

Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

Traditional Austrian Apple Strudel

Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

Traditional Austrian Apple Strudel

My Notes:

Since I made it on a weekend, I had time to kill, hence I allowed the dough to stand for close to 2 hours. The dough turned out to be amazing to work with!

It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle

Traditional Austrian Apple Strudel

My Notes:

To repeat what I mentioned previously : Flour welland roll it out as much as you can.

Traditional Austrian Apple Strudel
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
Traditional Austrian Apple Strudel
The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.
Traditional Austrian Apple Strudel
My Notes: I dunno precisely why or how, may be due to standing time being longer, my dough stretched like Elasti Girl. I think mine stretched more than 2 by 3. I stopped only when the holes in the dough started getting bigger. But it was super duper thin! Cut away the thick dough around the edges with scissors. The dough is now ready to be filled. Traditional Austrian Apple Strudel My Notes: I hardly had any thick edges since I stretched them all!!!!! I dint cut any dough off! Tips - Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try; - The tablecloth can be cotton or polyster; - Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves; - To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table; - Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible. Traditional Austrian Apple Strudel
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180 Responses to “Traditional Apple Strudel”
  1. Prema

    I have been eyeing this Baklava recipe for a long time now. Yet to muster up courage to try it. If we have to fill a smaller baking pan, why stretch the dough to 2″ by 3″ and later cut it. If you dont mind, can you explain the steps ( from rolling the dough and till baking) to suit Baklava. actually you have explained the recipe for phyllo dough for apple strudel.How do I adapt it to Baklava.

  2. :wink: Hi, this looks so lovely and authentic, I hope my husband does not see this recipe today, he has been asking for Strudel for the past week :lol: and I said, :oops: I do not have “a recipe”! :) now there is no excuse :lol: I will have to bake this Strudel, javol!

  3. CJNJ

    Please make your picture smaller, using all my color ink. Love all the recipes. Thank you!!

  4. Ross

    Just made this xmas morning. In the oven. I dont care how it comes out. I know it will taste very delicious.

  5. Yvonne

    True apple strudel you put apples, cinnamon and sugar over the entire dough. We make dumpling soup out of the thicker edge that is twisted off so no hard bits of dough. My Grandmother made this. Her family was from Romania but German immigrants back then.

  6. Diane Coffey

    As fall approaches in Nevada I am making this for our October fest celebration Thought I would give this a try first to make sure it all comes out the way I want. I am sure my family will not mind me using them as guinea pigs. I love that it calls for apple cider vinegar since my husband makes his own from his mothers fresh apple juice. So excited to try this and more than anything to eat it. Yummy, such a nice treat on a cooler Nevada Day.

  7. Helga Ganguly

    My mother made this from scratch. She was more energetic than I was. I used phyllo. I alway remember the big holes in her dough and hearing her cursing in German. The Turks always got the worst of it. She topped it with granular sugar and we never added raisins to the mix..Never. My daughter took German class in High School.The teacher took the class members with B averages or better and the desire and funds,to tour Austria,Hungary,Prague, Switzerland,and spend 4 weeks with a German family and attending school in Germany. Wunderbar! Ever year,I invited the teacher’s class over for dinner for a German dinner.I made Pork roast,dumplings,sauerkraut,dumplings,gravy, cucumber salad, and strudel. The strudel and sauerkraut amazed the teacher the most. I don’t know why.He’s married to a Swiss girl.That doesn’t exactly make him very German. Lol. Even in Austria. the kids complained about most of the Palascinten-”Not like mama’s.”;
    There was only one restaurant that made them “as good” but not the same as mine. They had strawberries and whipped cream as a dessert. I make them plain with sliced apple in the batter and sugar and butter on top or with jam,rolled up inside. Real sugar was sprinkled on top and on strudel.It made a crust and a crunch. My mother would make home make chicken soup for supper and strudel as the second part of the meal.I remember it was 6th grade and we had to do a week long log of what we ate . I always knew my teacher would think my diet was weird. My mother also used palascinten,left over,without apples or sugar or butter,cut into thin strips as noodle-like additions to the soup.
    But, he declared my sauerkraut and strudel,authentic. Yes. My son declared my Indian food,”real food” in pictures he once took.

  8. OmaChar

    Yum! This is very close to the recipe that I grew up watching my mother and grandmother make. Mi still make strudel every year for Christmas (the only family member who does) and it is always a big hit. We eat it warm with ice cream.. :)

  9. sandra


  10. kinga

    Sorry, only one comment: we always used sunflower oil.

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