Easy Traditional Viennese Apple Strudel
A traditional Austrian apple strudel, known as apfelstrudel, is created with a homemade dough encompassing a sweet apple, raisin, and cinnamon mixture.
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Instructions
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Combine flour, salt, water, and 2 tablespoons oil in a bowl, then knead for 5 minutes until smooth and tacky; add 1 teaspoon flour if necessary.
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Form the dough into a ball, brush with 1 teaspoon oil, and let rest covered for 1 hour at room temperature.
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Heat 7 tablespoons butter until foaming, then toast breadcrumbs, stirring constantly, until medium brown, and let cool.
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Soak raisins in rum or orange juice, heating them briefly in the microwave if desired.
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Combine chopped apples with sugar, lemon juice, lemon zest, soaked raisins, and cinnamon, mixing thoroughly.
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On a lightly floured surface, roll the dough to approximately 13x9 inches.
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Transfer the dough onto a lightly floured towel and gently stretch it by hand until translucent; trim any thick edges.
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Brush the stretched dough with melted butter.
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Spread toasted breadcrumbs over two-thirds of the dough, then spread drained apple mixture over the remaining one-third; trim any thick dough edges.
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Using the towel, fold one side of the dough over the filling, brush with melted butter, then fold in the ends and roll the strudel into a log.
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Transfer the strudel, seam-side down, to a parchment-lined baking sheet and brush with melted butter.
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Preheat oven to 400 F.
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Bake the strudel for 20 minutes, then reduce oven temperature to 350 F and continue baking for 40 to 60 minutes.
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Remove from oven, brush with melted butter, and sprinkle with confectioners' sugar while warm.
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Slice the strudel into 1 1/2-inch pieces and serve with desired accompaniments.