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Strudel with apples

Author
Cookinero 23 Mar 2025
4990
Strudel with apples

The first recipe for apple strudel was published in Vienna at the end of the 17th century, and since then, this exquisite dessert made from thin dough with fruit filling has become a signature of Austrian, German, Czech and, in general, European cuisine. Classic apple strudel can not only be tried in a Viennese coffee shop, but also prepared at home in a regular oven. A step-by-step recipe for quickly preparing a delicious dessert will help you adopt the experience of Austrian confectioners.

How to cook Strudel with apples

Step 1

Strudel with apples

Make the dough. In a deep bowl, beat the egg with salt and vegetable oil. Dilute the mixture with warm water and add baking powder. While stirring, pour flour into the bowl until a thick, homogeneous mass is formed. Leave 2-3 tablespoons of flour for kneading and rolling out the dough. Put the mass on the table and knead a dense and elastic dough. Roll the dough into a ball, cover it with cling film and leave in a warm place for 20 minutes.

Step 2

Strudel with apples

Prepare the filling. Drain the water in which the raisins were steamed and dry them on a towel. Cut the apples into cubes about 1 cm in size. Mix together the apples, raisins, walnuts, add sugar and cinnamon.

Step 3

Strudel with apples

Form the strudel. Sprinkle a little flour in a thin, even layer on the table and put the dough on it. Form the dough into a flat rectangle and gradually stretch it, moving it from the middle to the corners and carefully pulling out the sides. The result should be a thin rectangular plate. Melt the butter. Lightly grease the surface of the dough with butter using a culinary brush. Spread the filling on the dough in a thin, even layer, leaving at least 2 cm from the edge. Roll the roll, trying not to make it tight, carefully seal the edges.

Step 4

Strudel with apples

Bake the strudel. Preheat the oven to 180 degrees. Spread baking paper on a baking sheet and lay out the strudel. Grease it with butter and put it in the oven. Bake for about 40 minutes until a stable golden brown crust appears. Grease the finished apple strudel with butter again, let it cool a little and cut into portions.

Strudel with apples - FAQ About Ingredients, Baking Time and Storage

Yes, you can use melted butter, coconut oil, or any neutral-flavored oil like canola or sunflower oil as a substitute for vegetable oil in the dough.
Replace the regular flour with a gluten-free flour blend, and ensure your baking powder is gluten-free. The dough may require a binding agent like xanthan gum if the blend doesn't include it.
Yes, you can assemble the strudel, wrap it tightly in plastic wrap, and refrigerate for up to 12 hours before baking. Alternatively, freeze it unbaked for up to a month, then thaw and bake as directed.
Store leftover strudel in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the oven at 150°C for 10 minutes for best texture.
Absolutely! Pears, peaches, or berries work well. Just ensure they are cut into small pieces and adjust sugar to taste, as some fruits are sweeter than apples.
Reduce the sugar in the filling or use a sugar substitute like erythritol or stevia. You can also rely on the natural sweetness of the apples and raisins.
Serve warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream for a classic dessert.
Yes, wrap the cooled strudel tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat in the oven at 160°C for 15 minutes.
Ensure the dough rests for the full 20 minutes to relax the gluten. Roll it gently from the center outward and use floured hands to avoid sticking.
Yes, simply leave out the walnuts or replace them with seeds like sunflower or pumpkin seeds for a similar crunch without nuts.

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