top of page

Viennese Apple Strudel

A classical Viennese dessert - called Wiener Apfelstrudel in German. This recipe takes a bit of time, but it is so worth it! Not overly sweet, but so delicious!

Viennese Apple Strudel

Makes 2 Strudels

Preparation: 1 hour (plus 1 hour resting time)

Baking: 50 minutes



  • 400 g Flour

  • 15 tablespoons lukewarm water

  • Pinch of salt

  • 100 g butter, melted

  • 2 teaspoons vinegar


  • 1.5 kg apples

  • 1 lemon, juiced

  • 1 cup of raisins

  • 1/2 cup of sliced almonds


  • 4 tablespoons unsalted butter

  • 1 cup breadcrumbs

  • 2 tablespoons sugar



  • In a food processor mix together the flour, water, salt, melted butter, and vinegar. Mix until the dough starts to come together. Add more water if needed.

  • Turn the dough out onto the countertop and knead it with your hands until very smooth and elastic – about 15-20 minutes.

  • Form into a ball and place it in a clean bowl. Cover the dough and let it rest on the counter for at least 1 hour. (Or up to 2 days in the refrigerator. If refrigerating, let the dough come to room temperature before stretching, about 2-3 hours.)


  • While the dough is resting, make the filling. In a small bowl, mix the raisins and water. Set aside until the raisins are plump, 20 minutes.

  • Make the crumbs by heating the butter in a medium skillet until melted. Add the breadcrumbs and sugar and sauté over medium heat until golden. Put aside to cool.

  • Peel, core, and cut the apples into thin slices. Place the sliced apples in a large bowl and add the lemon juice.

  • Drain the raisins.

Once the dough is ready:

  • Preheat your oven to 180 C (350 F).

  • Cut the dough into 2. Roll out the first half of the dough as much as possible on a floured surface. Then, transfer the dough to a clean tea towel and continue stretching it from the center outwards. You can use the back of your hands to stretch it out. (The dough should be very thin and you should be able to see through to the pattern of your tea towel).

  • Sprinkle half of the breadcrumb mixture on the dough, leaving at least a 10 cm border.

  • Put half the apples, raisins and sliced almonds over the breadcrumbs.

  • Grab the tea towel and roll the strudel - roll it away from you (like you do with sushi). Place the rolled strudel on a baking tray lined with baking paper.

  • Repeat the same process with the other half of the dough.

  • Gently brush the 2 strudels with a bit of melted butter (additional).

  • Place them in the preheated oven and bake for about 50 minutes, until golden.

  • When golden, remove from the oven and let it cool before dusting with powdered sugar.

bottom of page