Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g (1⅔ cups) all-purpose flour
- 125 ml (½ cup) lukewarm water, 2 tbsp neutral oil, 1 tsp vinegar, ¼ tsp salt
- 1 kg (about 6–7) tart apples, 80 g (⅓ cup + 1 tbsp) sugar, 1½ tsp cinnamon
- 80 g (½ cup) raisins, 60 ml (¼ cup) dark rum or apple juice
- Zest of 1 lemon + 2 tbsp lemon juice
- 75 g (¾ cup) fine dry breadcrumbs
- 70 g (5 tbsp) unsalted butter, melted (for breadcrumbs and brushing)
- Powdered sugar, for dusting
- For vanilla sauce (optional): 500 ml (2 cups) milk, 4 egg yolks, 75 g (⅓ cup) sugar, 1 tbsp cornstarch, 1 tsp vanilla, pinch of salt
Do This
- 1. Make dough: mix flour, salt, water, oil, and vinegar. Knead until smooth and elastic, coat with oil, and rest 30–45 minutes.
- 2. Plump raisins in rum or juice. Toast breadcrumbs in some melted butter until golden. Peel, core, and thinly slice apples; toss with sugar, cinnamon, lemon zest/juice, and drained raisins.
- 3. Preheat oven to 190°C / 375°F. Line a baking sheet with parchment. Cover a large table with a clean cloth and flour lightly.
- 4. Roll and gently stretch dough on the cloth until almost translucent and very thin; trim thick edges.
- 5. Brush dough with melted butter, sprinkle toasted breadcrumbs, then spread apple filling in a strip. Use the cloth to roll up tightly; seal and tuck in the ends.
- 6. Transfer to baking sheet, seam side down. Brush with butter and bake 35–40 minutes, brushing once or twice more with butter, until deep golden and crisp.
- 7. While it bakes, cook vanilla sauce. Let strudel cool 10–15 minutes, dust with powdered sugar, slice, and serve warm with sauce.
Why You’ll Love This Recipe
- Classic Viennese-style Apfelstrudel with paper-thin homemade dough that shatters into crisp flakes.
- A filling of tart-sweet apples, cinnamon, and plump raisins that tastes like the best apple pie in rolled form.
- Step-by-step guidance for stretching the dough, so even first-timers can succeed.
- Served warm with a silky vanilla sauce or a simple dusting of powdered sugar for a bakery-worthy dessert at home.
Grocery List
- Produce: Tart apples (e.g., Granny Smith, Braeburn), 1 lemon
- Dairy: Unsalted butter, whole milk, eggs (yolks only for sauce)
- Pantry: All-purpose flour, granulated sugar, powdered sugar, raisins, dark rum or apple juice, fine dry breadcrumbs, ground cinnamon, cornstarch, vanilla extract, neutral oil, vinegar, salt
Full Ingredients
For the Classic Strudel Dough
- 200 g all-purpose flour (about 1⅔ cups, spooned and leveled)
- ¼ tsp fine salt
- 125 ml lukewarm water (½ cup)
- 2 tbsp neutral oil (such as sunflower, canola, or grapeseed), plus a little extra for coating the dough
- 1 tsp white vinegar or lemon juice
For the Apple Filling
- 80 g raisins (about ½ cup, packed)
- 60 ml dark rum or apple juice (¼ cup), for soaking the raisins
- 1 kg tart apples (about 6–7 medium; Granny Smith, Braeburn, or similar)
- 2 tbsp freshly squeezed lemon juice
- 80 g granulated sugar (about ⅓ cup + 1 tbsp)
- 1½ tsp ground cinnamon
- Finely grated zest of 1 untreated lemon
For Assembly & Baking
- 75 g fine dry breadcrumbs (about ¾ cup)
- 70 g unsalted butter, melted (5 tbsp), divided:
- 45 g (3 tbsp) for toasting breadcrumbs
- 25 g (2 tbsp) for brushing the dough and baked strudel
- All-purpose flour, for dusting the cloth and dough
- Powdered sugar, for dusting the baked strudel
For the Warm Vanilla Sauce (Optional but Recommended)
- 500 ml whole milk (2 cups)
- 4 large egg yolks
- 75 g granulated sugar (about ⅓ cup)
- 1 tbsp cornstarch
- 1 tsp pure vanilla extract (or seeds scraped from ½ vanilla bean)
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Make the Strudel Dough
In a medium mixing bowl, whisk together the flour and salt. In a separate measuring jug, combine the lukewarm water, neutral oil, and vinegar. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes. The goal is a very smooth, soft, and elastic dough that feels slightly tacky but not sticky. If it is very sticky, add only a teaspoon or two more flour as needed. Proper kneading is important; this is what lets the dough stretch until almost translucent.
Shape the dough into a smooth ball. Lightly oil a clean bowl and roll the dough ball in it to coat with a thin film of oil. Cover tightly with plastic wrap or an inverted plate. Let rest at room temperature for 30–45 minutes while you prepare the filling components. The rest relaxes the gluten and makes stretching much easier.
Step 2: Prepare Raisins, Breadcrumbs, and Apples
Place the raisins in a small heatproof bowl and pour the rum or apple juice over them. Warm briefly in the microwave or on the stove until just hot, then remove from heat and let the raisins soak and plump while you continue.
In a medium skillet over medium heat, add 45 g (3 tbsp) of the melted butter. When it foams, add the breadcrumbs. Cook, stirring constantly, until the breadcrumbs are golden and fragrant, 3–5 minutes. Watch closely, as they can burn quickly. Remove from the heat and let cool to room temperature; they will crisp as they cool.
Peel, core, and quarter the apples. Slice them thinly (about 3–4 mm / ⅛ inch thick). Place in a large bowl and toss immediately with the lemon juice to prevent browning. Add the sugar, cinnamon, and lemon zest. Drain the raisins (discard or reserve the soaking liquid for another use) and add the raisins to the apples. Toss gently until everything is evenly coated. Set aside.
Step 3: Preheat Oven and Prepare Your Work Surface
Preheat your oven to 190°C / 375°F with a rack in the middle position. Line a large baking sheet (about 30 × 40 cm / 12 × 16 inches) with parchment paper.
Clear a large work surface such as a dining table or a very large countertop. Cover it with a clean, smooth cotton or linen tablecloth or a large, clean tea towel. Lightly dust the cloth with flour, rubbing it into the fabric so the dough can slide easily.
Have your remaining 25 g (2 tbsp) of melted butter ready with a pastry brush. Keep the cooled toasted breadcrumbs and apple filling within reach, as once the dough is stretched you will want to work fairly quickly to prevent it from drying out.
Step 4: Roll and Stretch the Dough Paper-Thin
Place the rested dough ball in the center of the floured cloth. Lightly dust the top with flour. Using a rolling pin, gently roll the dough into an oval or rectangle about 30 × 40 cm (12 × 16 inches). Do not worry if it is not perfect; you will stretch it further by hand.
Slide your hands (backs of your hands facing up, knuckles gently under the dough) under the dough. Starting in the middle, carefully stretch the dough outward, letting its weight help. Move around the table, always working from center to edges, until the dough is extremely thin and you can see the pattern of the cloth or your hand through it. Aim for a rectangle roughly 60 × 80 cm (24 × 32 inches), but go by thinness rather than exact size.
If thicker edges remain, gently pull them thinner or trim them off with a knife or scissors. Small holes can be pinched together; do not stress over a few tiny tears—they will be hidden once rolled.
Step 5: Fill and Roll the Strudel
Rotate the stretched dough so that one of the long sides is closest to you. Very gently brush the entire surface with some of the remaining melted butter, being careful not to tear the dough. This helps create flaky layers.
Sprinkle the toasted breadcrumbs in an even strip over the lower third of the dough (the third closest to you), leaving about a 4–5 cm (1½–2 inch) border on all sides. The breadcrumbs will soak up excess juices and keep the crust crisp.
Spread the apple mixture evenly over the breadcrumbs, again leaving a small border on the sides and at the bottom. Pile the apples in a fairly compact strip rather than all the way to the edges.
Fold the short edges of the dough over the filling to help seal the ends. Then, using the cloth to help you, lift the edge of the dough closest to you and roll the strudel away from you, like a jelly roll. Use the cloth to keep the roll tight and even without tearing the dough. When you reach the end, you should have a neat log. Carefully roll it seam-side down.
Grease the parchment-lined baking sheet very lightly or dust with a little flour. Use the cloth as a sling to help transfer the strudel onto the baking sheet, seam side down. If needed, gently curve it into a slight horseshoe to fit. Brush the surface with some of the remaining melted butter.
Step 6: Bake Until Deep Golden and Crisp
Place the strudel in the preheated oven and bake for 35–40 minutes, until the crust is a rich golden brown and crisp. After about 15–20 minutes of baking, open the oven and brush the top with more melted butter, then repeat once more if you still have butter left. This layering of butter helps create a beautifully flaky, glossy crust.
When done, remove the baking sheet from the oven and place it on a cooling rack. Let the Apfelstrudel rest for 10–15 minutes; this allows the juices to settle slightly and makes slicing easier while keeping the filling nicely warm.
Just before serving, generously dust the top with powdered sugar using a fine sieve.
Step 7: Make the Warm Vanilla Sauce and Serve
While the strudel bakes, prepare the vanilla sauce. In a medium saucepan, heat the milk with the vanilla (extract or scraped seeds) over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until pale and slightly thickened.
Slowly pour a ladleful of the hot milk into the yolk mixture while whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the remaining milk, whisking well. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the sauce thickens slightly and coats the back of the spoon, 3–6 minutes. Do not let it boil or the eggs may curdle. If it begins to steam vigorously, lower the heat and keep stirring.
Once thickened, remove from heat and, if desired, strain through a fine sieve for extra smoothness. Keep warm (but not hot) until serving; if it thickens too much, whisk in a splash of warm milk.
To serve, use a serrated knife and a gentle sawing motion to slice the Apfelstrudel into 8 portions, taking care not to crush the layers. Serve each slice warm with a generous pool of vanilla sauce or an extra dusting of powdered sugar.
Pro Tips
- Warm, relaxed dough is key: If your kitchen is very cold, let the dough rest closer to 45 minutes and even place the bowl somewhere slightly warm (but not hot). A supple dough stretches more easily and resists tearing.
- Use the backs of your hands: When stretching the dough, keep your fingers curled under and use the backs of your hands and knuckles. This distributes pressure more gently and helps avoid poking holes.
- Dry apples slightly if very juicy: If your apples are extremely juicy, you can briefly toss them with the sugar and then drain excess liquid before adding the raisins and cinnamon. This keeps the pastry crisp.
- Breadcrumbs are your moisture insurance: Do not skip or skimp on the toasted breadcrumbs. They soak up juices and add a lovely nutty flavor, preventing a soggy bottom.
- Slice after a short rest: Slicing immediately can cause the filling to spill out. A 10–15 minute rest gives you clean slices while still serving the strudel beautifully warm.
Variations
- Nutty Apple Strudel: Add 60 g (½ cup) chopped toasted walnuts, hazelnuts, or almonds to the apple filling for extra texture and flavor.
- Richer Spice Blend: Along with the cinnamon, add a pinch of ground cloves, nutmeg, or cardamom to the filling for a deeper, more aromatic profile.
- Shortcut Puff Pastry Version: When short on time, use 1 sheet of good-quality all-butter puff pastry (about 250 g) in place of the homemade dough. Roll it slightly thinner, fill and roll as directed, and bake at 200°C / 400°F for 25–30 minutes, until puffed and golden.
Storage & Make-Ahead
Apfelstrudel is at its best freshly baked, but it stores reasonably well. Once completely cool, wrap leftovers loosely in foil or store in an airtight container. Keep at room temperature for up to 1 day or refrigerate for up to 3 days. To re-crisp, warm slices in a 160°C / 325°F oven for 10–15 minutes; avoid the microwave if possible, as it softens the pastry.
You can prepare the dough up to 1 day ahead: coat it lightly in oil, cover tightly, and refrigerate. Bring to room temperature for at least 30 minutes before stretching. The apple filling is best assembled close to baking to avoid excessive juicing, but you can prep the toasted breadcrumbs and plump the raisins several hours in advance. Vanilla sauce can be made up to 2 days ahead; refrigerate in a covered container and gently rewarm over low heat, thinning with a splash of milk if needed.
Nutrition (per serving)
Approximate values for 1 of 8 servings, including a moderate amount of vanilla sauce:
Calories: ~420 kcal; Protein: ~7 g; Carbohydrates: ~60 g; Sugars: ~32 g; Fat: ~17 g; Saturated Fat: ~9 g; Fiber: ~4 g; Sodium: ~150 mg. These values are estimates and will vary based on specific ingredients and portion sizes.
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