Apple Strudel
This is the classic Viennese Apfelstrudel: a whisper-thin, hand-stretched dough wrapped around cinnamon-scented apples, rum-plumped raisins, and buttery toasted breadcrumbs. The dough shatters into crisp, flaky layers while the filling stays juicy, because the breadcrumbs soak up the apple juices instead of letting them steam the pastry. A well-rested, oil-enriched dough is the secret — it stretches over the back of your hands until you can read a newspaper through it, no laminating required.
Knead a soft dough from 250 g flour, 125 ml lukewarm water, 30 ml oil, 1 tsp vinegar, and a pinch of salt until silky, then rest it 30 minutes under a warmed bowl. Meanwhile toast 80 g breadcrumbs in 60 g butter until golden, and toss 1 kg thin-sliced tart apples with 100 g sugar, cinnamon, lemon, and rum-soaked raisins. On a large floured cloth, roll the dough out, then stretch it over the backs of your hands until paper-thin (about 60 x 50 cm). Scatter the crumbs over two-thirds of the sheet, pile the apples along one short edge, and use the cloth to roll the strudel up, tucking the ends under. Transfer seam-side down to a parchment-lined sheet, brush generously with melted butter, and bake at 190°C (375°F) for 35-40 minutes until deep golden, brushing once more with butter halfway through. Cool 10 minutes and dust with powdered sugar before slicing.
- Rest the dough a full 30 minutes under a warmed bowl — relaxed gluten is what lets it stretch see-through thin without tearing.
- Never skip the buttered breadcrumbs: they absorb the apple juices during baking so the bottom stays crisp instead of soggy.
- Stretch with the backs of your hands (knuckles down, rings off) and ignore small tears near the edge — they get trimmed or rolled inside.
Equipment
- Large mixing bowl
- Clean cotton tablecloth or large tea towel (at least 60 x 90 cm)
- Rolling pin
- Small skillet
- Pastry brush
- Rimmed baking sheet lined with parchment
Ingredients
Strudel dough
- 250 g all-purpose flour, plus extra for dusting the cloth
- 125 ml lukewarm water
- 30 ml neutral oil (sunflower or canola), plus 1 tsp for coating the dough ball
- 5 ml white vinegar, keeps the dough elastic
- 2 g fine salt
Apple filling
- 1 kg tart baking apples, Granny Smith, Boskoop, or Braeburn
- 100 g granulated sugar
- 4 g ground cinnamon
- lemon, zest and juice
- 80 g raisins
- 45 ml dark rum or apple juice, for plumping the raisins
- 80 g fine dry breadcrumbs, plain, unseasoned
- 60 g unsalted butter, for toasting the breadcrumbs
To assemble and finish
- 85 g unsalted butter, melted, for brushing
- 15 g powdered sugar, for dusting
Method
- STEP01
In a large bowl, stir together the flour and salt, then add the lukewarm water, oil, and vinegar. Mix until a shaggy dough forms, then turn it onto a work surface and knead vigorously for 8-10 minutes — slapping it down on the counter a few times helps — until it is smooth, silky, and no longer sticky. It should spring back slowly when poked.
- STEP02
Rub the dough ball with 1 teaspoon of oil, set it on a plate, and cover it with a bowl you have rinsed with hot water and dried (the gentle warmth speeds relaxation). Rest for a full 30 minutes. Meanwhile, warm the rum or apple juice and soak the raisins in it.
- STEP03
Melt 60 g butter in a small skillet over medium heat and toast the breadcrumbs, stirring constantly, until deep golden and nutty, 4-5 minutes. Set aside to cool. Peel, quarter, and core the apples, then slice them about 3 mm (1/8 inch) thick. Toss with the sugar, cinnamon, lemon zest and juice, and the drained raisins — do this just before assembly so the apples don't weep too soon.
- STEP04
Spread a clean tablecloth over your table and flour it well. Roll the dough into a rectangle as thin as you can, then flour the backs of your hands, slide them underneath, and gently stretch from the center outward, working around the dough. Aim for roughly 60 x 50 cm (24 x 20 inches) — thin enough to read print through. Let thicker edges hang over the table's edge to stretch under their own weight, then trim off any thick rim with kitchen scissors.
- STEP05
Brush the stretched sheet with about a third of the melted butter. Scatter the toasted breadcrumbs over two-thirds of the sheet, leaving a 5 cm (2-inch) border. Pile the apple filling in a strip along one short end, over the crumbs. Fold the side borders inward, then lift the cloth and let the strudel roll itself up, snugly but not tight. Pinch the ends closed and tuck them under.
- STEP06
Use the cloth to roll the strudel seam-side down onto a parchment-lined baking sheet, curving it gently if needed to fit. Brush all over with melted butter and bake at 190°C (375°F) on the middle rack for 35-40 minutes, brushing with the remaining butter halfway through, until deeply golden and crisp.
- STEP07
Rest the strudel on its sheet for at least 10 minutes — the filling is scalding and the juices need a moment to settle. Dust generously with powdered sugar and slice with a serrated knife. Serve warm.
Make ahead
The dough can be made up to 24 hours ahead: wrap it well and refrigerate, then bring it fully back to room temperature (about 1 hour) before stretching, or it will resist and tear. The breadcrumbs can be toasted 3 days ahead. You can also assemble the whole strudel, brush it with butter, and refrigerate it uncovered for up to 4 hours before baking — add 5 minutes to the bake time. Slice the apples only at assembly time.
Storage
Store leftovers loosely covered at room temperature for up to 1 day, or refrigerated in an airtight container for up to 3 days. Re-crisp slices in a 180°C (350°F) oven for 8-10 minutes — the microwave turns the pastry leathery. Baked strudel also freezes well for up to 2 months; reheat from frozen at 180°C (350°F) for about 20 minutes.
Variations
Quick phyllo strudel
No time to stretch dough? Layer 6 sheets of phyllo, brushing each with melted butter and scattering a spoonful of the toasted crumbs between layers, then fill and roll the same way. Bake at 190°C (375°F) for 30-35 minutes. It's flakier and more fragile, but very close in spirit.
Walnut-apple strudel
Stir 80 g (3/4 cup) coarsely chopped toasted walnuts into the filling and cut the raisins back to 40 g. The bitterness of the nuts plays beautifully against the sweet apples — a common variation in Austrian home kitchens. Adds a Tree nut allergen.
Vegan strudel
The dough is naturally vegan — just swap the butter for refined coconut oil or a good block-style plant butter for toasting the crumbs and brushing the pastry. Texture and browning are nearly identical.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What are the best apples for apple strudel?
Choose firm, tart apples that hold some shape but soften nicely: Granny Smith, Boskoop, Braeburn, or Elstar all work well. Very sweet, soft varieties like Red Delicious turn mushy and make the filling one-note. If your apples are quite tart, keep the sugar at 100 g; with sweeter apples you can cut it to 75 g.
Why did my apple strudel turn out soggy on the bottom?
Almost always one of three things: the breadcrumbs were skipped or under-toasted, the apples were sliced and sugared too far ahead so they released juice before baking, or the strudel was rolled too tightly, which traps steam. Toast the crumbs until genuinely golden, mix the filling right before assembly, and roll snugly but gently.
Do I really have to stretch the dough by hand?
For a true apple strudel, yes — a rolling pin alone can't get it thin enough for those delicate, crackly layers. But it's more forgiving than it sounds: a well-kneaded, well-rested dough stretches easily, and small tears don't matter because everything gets rolled up. If you'd rather not, the phyllo variation above is a solid shortcut.
Can I make apple strudel ahead and reheat it?
Yes. Bake it the same day for the crispest pastry, but a fully baked strudel reheats well: 8-10 minutes at 180°C (350°F) restores the crunch. You can also assemble it up to 4 hours ahead and hold it in the fridge, then bake just before serving. Avoid the microwave, which softens the crust.
Are the raisins and rum required?
No — both are traditional but optional. Soak the raisins in apple juice instead of rum for an alcohol-free version, or leave them out entirely and add a handful of chopped walnuts or nothing at all. The apples, cinnamon, and buttered crumbs are the non-negotiable core of the filling.
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