Apfelstrudel represents the pinnacle of Viennese pastry tradition. This iconic dessert features paper-thin dough wrapped around a fragrant filling of spiced apples, raisins, and toasted breadcrumbs. The art of stretching strudel dough is considered a benchmark skill for Austrian bakers.
Unlike puff pastry or phyllo, true strudel dough is an elastic, hand-stretched preparation that requires patience and practice to master. The result, however, is incomparably light and crispy - shattering at the first bite to reveal the warm, aromatic apple filling within.
Historical Background
The strudel tradition came to Austria from the Ottoman Empire, likely through Hungarian intermediaries. By the late 17th century, it had become firmly established in Vienna. The oldest known Viennese strudel recipe dates to 1696, found in a manuscript at the Vienna City Library.
During the Habsburg era, strudel-making became an essential skill for household cooks. The ability to stretch dough thin enough to read a newspaper through it was a point of pride. Today, this tradition continues at Vienna's coffeehouses, where fresh-baked strudel remains a beloved afternoon treat.
For the Strudel Dough
- 250g all-purpose flour (high-protein bread flour also works well)
- 1 large egg, room temperature
- 2 tablespoons vegetable oil
- 120ml warm water (approximately 30C/85F)
- 1/4 teaspoon fine salt
For the Filling
- 1.5kg tart apples (Granny Smith, Braeburn, or a mix)
- 100g golden raisins (soaked in rum optional)
- 100g fine breadcrumbs
- 80g unsalted butter for toasting breadcrumbs
- 120g granulated sugar
- 2 teaspoons ground cinnamon
- Zest of 1 lemon
- 50g melted butter for brushing the dough
- Powdered sugar for dusting
Making the Dough
- Combine ingredients: Place flour on a work surface and make a well in the center. Add the egg, oil, salt, and most of the warm water. Begin mixing with a fork, gradually incorporating flour from the edges.
- Knead thoroughly: Once a shaggy dough forms, begin kneading vigorously. This step is crucial - the dough must develop strong gluten to stretch without tearing. Knead for at least 10-12 minutes until the dough is completely smooth, elastic, and slightly sticky.
- Rest the dough: Form the dough into a ball, brush the surface with oil, and place in a bowl covered with plastic wrap. Rest at room temperature for at least 30 minutes, or up to 2 hours. This relaxes the gluten for easier stretching.
Preparing the Filling
- Toast the breadcrumbs: Melt 80g butter in a skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and fragrant. Transfer to a bowl and let cool completely.
- Prepare the apples: Peel, core, and slice apples very thinly - about 3mm thick. Place in a large bowl and toss with sugar, cinnamon, lemon zest, and raisins. Do this just before stretching the dough to prevent the apples from releasing too much juice.
Stretching and Assembling
- Prepare your workspace: Cover a large table (at least 1m x 1m) with a clean, lightly floured tablecloth. The cloth helps when rolling the strudel.
- Begin stretching: Place the rested dough in the center and roll it out as thin as possible with a rolling pin. Then, flour your hands and begin stretching from underneath, using the backs of your hands.
- Work systematically: Move around the table, gently pulling the dough from the center outward. Work carefully to avoid tears. The dough should eventually become thin enough to read newsprint through it - almost translucent.
- Trim and brush: Cut away the thick edges with scissors. Brush the entire surface generously with melted butter.
- Add the filling: Sprinkle the toasted breadcrumbs evenly over the dough. Arrange the apple mixture in a line along one edge, leaving about 5cm margin at the sides.
- Roll the strudel: Fold the side margins over the filling, then use the tablecloth to help roll the strudel away from you, forming a long cylinder. The seam should be on the bottom.
- Transfer to baking sheet: Carefully lift the strudel (you may need to curve it into a crescent) onto a parchment-lined baking sheet. Brush the top with remaining melted butter.
Keys to Success
- Use bread flour for extra elasticity if your all-purpose flour is low in protein
- The dough must rest adequately - rushing this step makes stretching difficult
- Work quickly once stretched, as the thin dough can dry out
- Small holes in the dough are acceptable and will seal during rolling
- Tart apple varieties work best - they balance the sweetness and hold their shape
Baking
Preheat your oven to 180C (350F) with the rack in the middle position. Bake the strudel for 40-45 minutes, until deep golden brown and crispy. Brush with a little more butter halfway through baking if desired. The strudel should be well-browned - a pale strudel lacks flavor development.
Serving
Let the strudel cool for 10-15 minutes before cutting - this allows the filling to set slightly. Dust generously with powdered sugar and cut into portions using a serrated knife. Traditional Viennese style serves apple strudel warm with a scoop of vanilla ice cream or a pour of vanilla sauce (Vanillesauce).
Strudel is best eaten the day it's made, while the pastry is still crispy. If you must store it, keep at room temperature loosely covered and reheat briefly in a hot oven to restore crispness.
Variations
While apple strudel is the classic, the same dough can wrap many fillings. Topfenstrudel (with sweetened quark cheese) and Kirschstrudel (cherry) are popular alternatives. Savory versions include cabbage strudel and meat-filled varieties. Once you master the dough technique, experimentation becomes rewarding.
