Apple Strudel
Indulge in a beloved Austrian dessert – the apple strudel. The pastry has a flaky crust with delicate layers of dough that encase a juicy tart apple filling studded with raisins and mixed nuts. Dust the strudel with icing sugar and serve it lukewarm with a spoonful of whipped cream. Guten Appetit!
Ingredients
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Sour apples
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3 |
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Mixed nuts, e.g., hazelnuts, walnuts, and pistachios
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1½ dl |
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Sugar
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¾ dl |
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Raisins
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1 dl |
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Ground cinnamon
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1 tsp |
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Chilled puff pastry, about 400 g
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1 sheet |
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Egg
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1 |
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Double cream 38%
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300 ml |
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Icing sugar
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Instructions
Tips
The best apples for an apple strudel are both sweet and tart. Honeycrisp apples are sweet with a cider taste, are not too acidic, and are firm enough to hold their shape when used in baking. We recommend using Granny Smith apples if you prefer something with more tart that holds its shape. You can easily use two types of apples for your strudel to create the perfect balance in flavour.
Tips
Once you have spread out the filling and are ready to roll it, be careful not to tear the dough. The dough is delicate and can be difficult to roll by hand. Lift one end of the baking paper and use it to roll the strudel; stop to fold the edges inward as you roll. That way, the filling stays inside the strudel, and you avoid any tears in the dough.
Questions about apple strudel
If you love apples, you will love our recipe for apple strudel with puff pastry. We have answered some of the most frequently asked questions about this famous Austrian pastry with sweet and tart apples, raisins, mixed nuts, and spices. Read below and find out more!
What is an apple strudel?
How to make an apple strudel?
Can you freeze apple strudel?
Does apple strudel need to be refrigerated?
How to reheat apple strudel?
What pastry is used for apple strudel?
Other recipes
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Traditional Viennese apple strudel with puff pastry
Vienna, here we come! The traditional Viennese apple strudel has a flaked crust filled with juicy cinnamon-spiced apples, raisins and nuts and is much easier to make than you might think. Though the original Viennese version is made with a strudel dough that is stretched paper-thin, our apple strudel recipe uses pre-made puff pastry.
In the puff pastry, the butter is folded into the dough and finally rolled out as one sheet and gets its airy puff from layers of butter. As the strudel must hold a heavy filling without breaking apart, the puff pastry is a great alternative as it still provides a flaky crust for the Viennese pastry; and the buttery, airy puff pastry is always a delicious addition to any dessert recipe.
Try the Austrian Apfelstrudel for dessert
Apfelstrudel, as it is called in Austria, is an impressive dessert, perfect for a special occasion or holiday. Many people might think the strudel is difficult to master, but it is much easier than you think and tastes fantastic with dusted icing sugar and whipped cream on the side.
If you love ice cream, you can serve the apple strudel with a simple yet delicious vanilla ice cream either on its own or with a dollop of whipped cream. The combination of cold ice cream and lukewarm pastry will melt on your tongue, and the light, sweet, whipped cream is delicious on the side. Enjoy the strudel with a cup of coffee, tea or even a glass of sweet champagne to complement the dessert.
The perfect balance of tart apples, sweet raisins, and crunchy nuts
Apple strudel displays a scrumptious combination of sweet and tart. The balance between tart apples and the sweetness from the raisins makes this dessert so tasty that you will not have any leftovers. The crunchy nuts add a nice texture and flavour to the buttery pastry filling. Spicing the filling with cinnamon gives it a warm sweet flavour with slightly citrusy notes.
For another classic Austrian recipe, try our wonderful Kaiserschmarrn recipe. You can also explore other baked treats like our apple galette or a classic crêpes suzette.
Experiment with the recipe
Though a homemade apple strudel is delicious as it is, you can experiment with the recipe to shake things up and try something new.
Make an apple strudel with filo pastry
An authentic Viennese apple strudel is made with strudel dough, but that does not mean you cannot experiment with different doughs with a similar texture and flaky effect like filo dough. Filo pastry is very similar to a traditional strudel dough as they are both very thin and elastic.
If you want to make your apple strudel with filo pastry for an extra crispy effect, follow our recipe for the filling and set it aside. As for the filo pastry, brush melted butter over each filo sheet one at a time and layer them. Spread the filling on the filo pastry and roll the strudel. Brush with melted butter and bake in the oven.
Serve with vanilla sauce on top
You can also pamper yourself and serve it with a delicious homemade vanilla sauce. To make this sweet custard, beat eggs and sugar. Scrape out a vanilla pod (or use vanilla extracts) and bring it to boil with milk and cream. Remove the pan from the heat and stir the egg and sugar mixture into the milk. Dust your apple strudel with icing and serve with the vanilla sauce on top. This is the perfect way to savour a strudel for anyone with a sweet tooth.
