Apfelstrudel (Classic Austrian Apple Pastry)

Flaky pastry filled with spiced apples, raisins, and sometimes nuts, often served warm with vanilla sauce or cream.

Ingredients (Serves 6–8)

For the Dough:

• 250 g all-purpose flour

• 1 pinch salt

• 1 egg

• 125 ml lukewarm water

• 1 tbsp vegetable oil

For the Filling:

• 750 g apples (tart varieties like Granny Smith), peeled, cored, and sliced

• 50 g raisins (optional, soaked in rum or water)

• 50 g sugar

• 1 tsp cinnamon

• 50 g breadcrumbs, lightly toasted

• 30 g butter, melted

To Finish:

• 1 egg, beaten (for brushing)

• Powdered sugar, for dusting

Preparation

1. Prepare the dough:

   • Mix flour, salt, egg, water, and oil to form a smooth, elastic dough.

   • Knead for 8–10 minutes and let rest covered for 30 minutes.

2. Prepare the filling:

   • Mix sliced apples with sugar, cinnamon, and raisins.

   • Set aside toasted breadcrumbs and melted butter.

3. Assemble the strudel:

   • Roll dough on a floured surface into a thin rectangle, then stretch carefully until very thin.

   • Brush dough with melted butter.

   • Sprinkle breadcrumbs evenly, then layer apple mixture.

4. Roll and bake:

   • Roll the dough carefully into a log, folding in the sides.

   • Place on a parchment-lined baking tray and brush with beaten egg.

   • Bake at 180°C (350°F) for 35–40 minutes until golden brown.

5. Serve:

   • Allow to cool slightly, slice, and dust with powdered sugar.

   • Serve warm with whipped cream or vanilla sauce.

Serving Suggestions

• Ideal as a dessert or afternoon treat with coffee.

• Pair with vanilla ice cream for extra indulgence.

Cooking Tips

• Stretch dough gently for a delicate, flaky texture.

• Use tart apples for balance with the sweet filling.

• Toast breadcrumbs lightly to absorb excess moisture and prevent sogginess.