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Wiener Apfelstrudel

It is truly one of the best known Austrian desserts – Wiener Apfelstrudel, freshly baked, served with icing sugar and Viennese coffee! Who can resist this classical, mouth-watering dessert!
Apfelstrudel © Österreich Werbung, Wolfgang SchardtApfelstrudel © Österreich Werbung, Wolfgang Schardt


  • ¼ kg (8.8 oz. / 2 cups) very fine flour
  • 1 teaspoon salt
  • 1 – 2 tablespoons oil
  • About 1/8 litre (1/2 cup) luke-warm water
  • 100 g (3.5 oz. / ¾ cup) dry bread crumbs
  • 125 g (4.4 oz. / 5/8 cup) butter
  • 1 ½ - 2 kg (3 ½ - 4 ½ lbs.) apples
  • Sugar
  • Cinnamon
  • Ground cloves
  • Walnuts and raisins

How to make it:

  • For the strudel dough, mix together flour, salt, oil and enough luke-warm water to make a soft dough.
  • Knead very well until it becomes silky and smooth.
  • Form the dough into a loaf, cover and allow to rest for about 30 minutes.
  • Roll out the dough on a table covered with a floured cloth.
  • Place your hands under the dough and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough until wafer-thin. Trim away the thick edges.
  • Brown the bread crumbs in some of the butter until golden brown.
  • Brush the strudel dough with melted butter and spread the bread crumbs over it.
  • Peel and core the apples, cut into thin slices (a cucumber slicer may be used) or grate coarsely.
  • Season with sugar, cinnamon and a pinch of ground cloves and spread on top of the bread crumbs.
  • If you like, scatter a few raisins and/or coarsely grated walnuts on top.
  • Using the cloth to help lift the dough, roll up the strudel from the sides as you would a jelly roll.
  • Place it seam side down on a baking tray, brush generously with butter and bake at 180°C (350°F) until golden brown.

Guten Appetit!

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