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Altwiener Apfelstrudel (Viennese Apple Strudel)

Course Dessert
Cuisine Austria
Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 12
Author International Cuisine

Ingredients

  • For the Dough:
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 Tablespoons plus 1 teaspoon oil
  • 13 tablespoons lukewarm water
  • For the crumb filling:
  • 7 Tablespoons butter
  • 1 cup breadcrumbs
  • For the apple filling:
  • ½ cup raisins
  • 4 Tablespoons rum or orange juice
  • 6 cups peeled cored and chopped baking apples (granny smith or gala work well)
  • ¾ cup granulated sugar
  • 1 teaspoon lemon zest
  • 4 Tablespoons lemon juice
  • ¼ teaspoon cinnamon
  • Melted butter 1 stick for brushing the dough
  • Powdered sugar for decoration

Instructions

  • For the dough:
  • Mix together in a large bowl, the flour and the salt.
  • Add in the water and then the oil
  • Stir together with a spoon until it comes together and you can work it with your hands.
  • Knead the dough until it is smooth and tacky, but not sticky about 5 minutes.
  • If you need to add more flour, add just one teaspoon at a time.
  • Form the dough into a smooth ball and brush it with a little bit of oil.
  • Place the ball back into the bowl and cover for one hour.
  • For the crumb filling:
  • Heat the butter in a saucepan until foaming and then add in the bread crumbs.
  • Toast them stirring constantly until medium brown, set aside to cool.
  • For the apple filling:
  • Soak the raisins in the rum or orange juice.
  • In a large bowl, mix together the apples, raisins, sugar, lemon juice, zest and cinnamon, mix well.
  • Roll out the dough on a large floured work surface to about 9”x13”
  • Lightly flour a clean tea towel and place it over the dough.
  • Grab both the dough and towel and flip it over making sure to straighten both of them.
  • Using your hands gently stretch the dough, thinner on all sides, working your way around all the dough. Let it rest a minute and stretch again any thick areas.
  • Spread the breadcrumbs over 2/3 of the dough and pat down evenly.
  • Drain the apples and spread them over the other 1/3 of the dough.
  • Cut off any thick edges with kitchen shears or a pastry knife.
  • Using the towel, fold one side of the dough over the filling.
  • Brush the exposed dough with the melted butter.
  • Fold in the ends of the dough like a burrito or envelope
  • Fold the other side of the dough up and over the filling to form a roll.
  • Brush with butter.
  • Use the towel to move the strudel to a parchment lined baking dish, so the seam side of the strudel is facing down.
  • Brush with melted butter
  • Bake at 400 degrees for 20 minutes and then turn down to 350 degrees for 40 -60 minutes until golden brown.
  • Remove from the oven and brush again with melted butter and sprinkle with powdered sugar while it is still warm.
  • Cut into 1 ½ inch wide slices and serve with whipped cream, or vanilla Ice cream.