Apple strudel is more than a dessert; for many, it’s a beloved tradition.
Although often associated with German baking, the classic Viennese Apfelstrudel is an Austrian specialty. It is, however, extremely popular in Germany—especially in Bavaria—and deserves to be enjoyed around the world.
Taste and Occasion
For a long time I believed that only experienced grandmothers could make proper strudel dough. My grandmother’s Viennese apple strudel always seemed intricate and delicate. With her guidance I finally tried making it myself and discovered it’s absolutely doable. The homemade strudel dough requires more care than a simple sponge cake, but the result is worth the effort.
If you follow this basic strudel dough recipe and the step-by-step photos I took with my grandmother, you should find the preparation straightforward. I hope a few of you will be encouraged to try it.
Ingredients
This recipe blends the traditional Viennese approach of pulling the dough with my grandmother’s practical method. It’s inspired in part by older Viennese cookbooks but adapted for everyday home baking.
The strudel dough contains no sugar, which makes it versatile for savory fillings as well. You can also use this dough for variations like topfenstrudel or adapt the filling for regional versions such as South Tyrolean apple strudel made with shortcrust or puff pastry.
How to make the Apple Strudel
Start by making the dough and letting it rest for about 30 minutes. I recommend using flour slightly coarser than regular all-purpose but finer than semolina (type 550 or similar works well).
While the dough rests, prepare the filling. Traditional fillings include apples, cinnamon, lemon zest, and optionally a splash of rum, plus nuts such as almonds, pine nuts, or hazelnuts. My grandmother always makes browned breadcrumbs in butter to mix with the filling. They taste wonderful and help absorb the juices released by the baked apples.
Below are photos showing key steps of the preparation.
Apples and spices: For the filling we like apples from our garden, but Braeburn or Elstar are good alternatives if homegrown fruit isn’t available. These varieties hold their texture well when baked. Choose apples you enjoy eating—most types work fine.
Roll the dough thin with a rolling pin, then stretch it by hand until it’s wafer-thin; a classic test is to be able to read newsprint through the dough. Spread the buttered breadcrumbs and apple filling, then roll the strudel with the help of a kitchen towel. Seal the seam, brush with egg yolk, and bake until golden.
Top Tip
Short on time? Buy ready-made strudel dough and use this recipe for the filling—still delicious and much quicker.
Recipe Card
Homemade Apple Strudel (Apfelstrudel)
Ingredients
For the strudel dough
- 50 grams oil (neutral, e.g. sunflower)
- 1 egg, whisked (medium)
- 1 pinch salt
- 2 teaspoons white wine vinegar
- 125 milliliters water (1/2 cup)
- 300 grams all-purpose flour (about 2.4 cups) — type 550 or similar recommended
For the filling or coating
- 100 grams butter, melted
- 100 grams breadcrumbs (use as much as the butter absorbs)
- 1 1/2 kilograms apples (about 3.3 lb), peeled and chopped
- Cinnamon sugar, raisins and sliced almonds to taste
- 1 egg yolk, whisked for glazing
Instructions
- In a bowl whisk oil with the egg, then add vinegar and salt. Alternately stir in water and flour until a smooth dough forms.
- Work the dough on a wooden board by repeatedly throwing or folding it so small bubbles form. Divide into three pieces and shape into smooth balls. Coat lightly with oil, cover, and let rest for about 30 minutes.
- Meanwhile, melt butter in a pan and stir in breadcrumbs until the butter is absorbed. Cool slightly. Prepare the apples by washing, peeling and cutting them into small pieces.
- Dust the work surface with flour. Roll one dough ball lightly with a rolling pin, then stretch it by hand over the backs of your hands until wafer-thin. Place the dough on a kitchen towel and carefully stretch the edges to a rectangle nearly the size of your baking tray.
- Spread one third of the butter-and-breadcrumb mixture over the dough and one third of the apples, leaving one short edge free. Sprinkle cinnamon sugar, raisins and almonds as desired.
- Fold in the short sides to prevent spilling, then use the towel to roll the long side into a log. Transfer the strudel (with the towel) onto a baking sheet lined with parchment, seam-side down.
- Brush with egg yolk. Preheat oven to 180 °C / 360 °F. Repeat with the remaining dough balls. Place the strudels close together on a baking tray.
- Bake for about 40 minutes until golden brown. Dust with powdered sugar and serve plain or with vanilla sauce or ice cream.
Variations
Different regions have their own takes on apple strudel. In South Tyrol the strudel is often made with puff pastry or shortcrust, known locally as Südtiroler Apfelstrudel. That version is easier for home bakers, since making homemade puff pastry is time-consuming. Regardless of which pastry you choose, try making apple strudel at home—you might be surprised how satisfying it is.
Similar Recipes
If you enjoy German baking, try other classics like a German apple sheet cake or a butter cake with almond topping. These are straightforward desserts that pair well with coffee and family gatherings.