Apple Strudel Recipe Bake a Viennese Classic

Craving a taste of Vienna right in your own kitchen? Our apple strudel recipe brings the magic of authentic Viennese Apfelstrudel to your home, proving that this traditional dessert is totally doable for any baker. Forget soggy fillings or bland pastries – this guide walks you through making real, delicate strudel dough from scratch, paired with a perfectly spiced, juicy apple strudel filling that's never watery. Whether you're a seasoned pro or a first-time strudel baker, you'll love how approachable and rewarding this homemade apple strudel is. We’ve even included all the tips for make-ahead, freezing, and reheating, so you can enjoy this cozy classic whenever the craving strikes! Get ready to impress yourself and your loved ones with a truly authentic Viennese strudel experience.

Ingredients

• For the Strudel Dough:
• 1 ½ cups (180g) all-purpose flour, plus more for dusting
• ½ cup (120ml) lukewarm water
• 2 tablespoons neutral oil (like canola or vegetable)
• 1 tablespoon melted unsalted butter
• ¼ teaspoon salt
• Optional: ½ teaspoon white vinegar (helps with elasticity)
• For the Apple Filling:
• 6 medium firm apples (about 4 cups sliced; a mix of Granny Smith and Honeycrisp works great)
• ½ cup (100g) granulated sugar or light brown sugar (use white for a crisper apple flavor, brown for more caramel notes)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• Optional: Pinch of ground nutmeg or allspice
• Optional: ½ cup (70g) golden raisins, soaked in 2 tablespoons rum or apple juice for 15 minutes
• Optional: ¼ cup (25g) finely chopped almonds or walnuts
• To Assemble & Finish:
• 4 tablespoons (56g) unsalted butter, melted, for brushing
• ½ cup (50g) fine, dry breadcrumbs (Panko also works well)
• 1 large egg, beaten, for egg wash (or milk/cream for an egg-free option)
• Powdered sugar, for serving

Directions

1. Make and Knead the Dough
   1. In a large mixing bowl (or the bowl of a stand mixer with a dough hook attachment), combine the flour and salt.
   2. Add the lukewarm water, neutral oil, melted butter, and optional vinegar.
   3. Mix until a shaggy dough forms. If using a stand mixer, knead on medium-low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-12 minutes. The dough should become smooth, elastic, and no longer sticky. It should feel soft and pliable, not tight. For extra gluten development, you can "slam" the dough against your countertop a few times during kneading.
2. Let the Dough Rest
   1. Shape the kneaded dough into a smooth ball.
   2. Lightly oil a clean bowl, place the dough ball inside, and turn it once to coat.
   3. Cover the bowl tightly with plastic wrap or a damp towel and let the dough rest at room temperature for at least 45-60 minutes. This rest is crucial because it allows the gluten to relax, making the dough much easier to stretch without tearing.
3. Prepare the Apple Filling
   1. While the dough rests, prepare your apples. Peel, core, and slice the apples into thin, uniform slices or small batonnets (matchsticks). Aim for about ⅛-inch thickness.
   2. Place the sliced apples in a large bowl and toss them immediately with lemon juice. This prevents browning and adds a bright, fresh flavor.
   3. Add the sugar, cinnamon, and optional nutmeg/allspice to the apples. If using, stir in the soaked raisins (drained) and chopped nuts.
   4. Gently mix everything together. Let the mixture sit for about 15-20 minutes. This allows the sugar to draw out some of the apple juices. Later, you'll use a slotted spoon to ensure you don't add too much liquid to the pastry, which can lead to sogginess.
4. Stretch the Dough
   1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
   2. Lay a clean, smooth cotton kitchen towel (about 3x2 feet or larger) on a large work surface. Lightly flour the towel generously.
   3. Place the rested dough ball in the center of the floured towel.
   4. Using a rolling pin, roll the dough out into a thin rectangle, as large as you can manage on the towel.
   5. Now, switch to your hands. Gently slide your hands, palms facing down, under the dough. Using the backs of your hands and knuckles, gently pull and stretch the dough outwards from the center. Work slowly and evenly, rotating the dough as needed. Your goal is to stretch the dough until it's paper-thin – so thin you can faintly see the pattern of the towel underneath.
   6. If you get tiny tears, don't worry! You can patch them with a small scrap of dough, just try to keep them away from the central filling strip.
5. Add Breadcrumbs and Filling
   1. Once the dough is stretched to your desired thinness, let it rest for a minute.
   2. Brush the entire surface of the stretched dough with 2 tablespoons of melted butter.
   3. Sprinkle the fine, dry breadcrumbs evenly over the central two-thirds of the dough, leaving about a 2-inch border along the shorter ends and a 6-inch border along one of the longer sides (the side you'll start rolling from). The breadcrumbs act as a crucial sponge, absorbing excess apple juices and preventing a soggy bottom
   4. Using a slotted spoon (to leave behind any excess liquid), pile the apple mixture evenly over the breadcrumbs. Distribute it in a strip about 4-5 inches wide, leaving the same borders as with the breadcrumbs.
6. Roll Up the Strudel
   1. Fold the shorter ends of the dough (the 2-inch borders) over the apple filling.
   2. Starting from the long side with the 6-inch border, carefully lift the towel to help you roll the dough into a tight log. Don't press too hard, but ensure it's rolled snugly.
   3. Once rolled, carefully transfer the strudel, seam side down, onto your prepared parchment-lined baking sheet. You might need to gently curve it into a horseshoe shape if your strudel is too long for the pan.
   5. Brush the entire surface of the strudel with the remaining 2 tablespoons of melted butter or the beaten egg wash. This will give it a beautiful golden-brown crust.
7. Bake
   1. Bake the strudel in the preheated oven for 40-50 minutes, or until it's deep golden brown all over and you see juices bubbling slightly at the edges.
   2. Remove from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing. This allows the filling to set.