Sunday sweets – Apple strudel

Posted on: June 21st, 2009 by admin 1 Comment

Apfelstrudel is traditionally a Viennese dessert, but most of eastern Europe has a version these days. We’re going to give you 2 variations, the short way and the long way! That is making your pastry yourself- for those of you looking to taste the full authentic strudel and with puff pastry for the other- for those of you looking to have the taste in a fraction of the time. Strudel really brings out German in me and the Austrian in Beans, we both love it.


This recipe is a slight eatpress variation of the strudel in “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers.

Apple strudel

  • 1/2 c (90 g) sugar
  • 1/2 c (1 stick / 115 g) unsalted butter, melted
  • 1 1/2 c (350 ml) fresh bread crumbs
  • 2 tbs (30 ml) golden rum
  • 3 tbs (45 ml) raisins
  • 1/2 tsp ground cinnamon
  • 2 sheets puff pastry OR strudel dough (recipe below)
  • 1/2 cup (60 g) coarsely chopped walnuts (or hazelnuts)
  • 900 g (2 lb) tart cooking apples, peeled, cored and cut into slices

Mix the rum and raisins in a bowl and in another bowl the cinnamon and sugar.

Heat 3 tablespoons of the butter in a frying pan. Add the breadcrumbs and cook until golden and toasted, stirring often. This will take about 3 minutes. Let cool completely.

Preheat the oven to 200°C (400ºF). Line a large baking sheet with baking paper.

Make the strudel dough as described below OR roll out your puff pastry very thin, to about 40 cm square (16in). Spread the remaining melted butter over the dough using your hands (a brush will tear the dough). Sprinkle the buttered dough with the bread crumbs.

Spread the walnuts about 8 cm (3 inches) from the short edge of the dough in a 15cm (6 in)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon and sugar and spread this mix over the walnuts.

Tuck in the short ends of the dough and then roll the long length all the way up until it forms a nice log. Repeat if using puff pastry (this makes 2). Transfer the strudel to the baking sheet, making a big curved horse-shoe if you made your own dough, or two logs side by side for the puff pastry version.

Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before dusting with icing sugar and slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked with vanilla ice-cream or cream.


Strudel dough

  • 1 1/3 c (200 g) unbleached flour
  • 1/8 tsp salt
  • 7 tbs (105 ml) water, plus more if needed
  • 2 tbs (30 ml) vegetable oil, plus some for coating the dough
  • 1/2 tsp cider vinegar

Combine the flour and salt in a bowl or mixer. Mix the water, oil and vinegar together in another bowl. Add this water/oil mixture to the flour mixing slowly. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

Take the dough from the bowl and knead by hand for a good 7-10 minutes. Then form into a ball and cover with plastic and leave to stand for about an hour to 90 minutes.

On a large surface, roll dough as thin as possible. If you can, place a clean tablecloth on table, put rolled out dough on it and pull carefully with fingers to get even thinner, careful not to let it tear Tissue/kleenex thin is perfect, this dough should spread to around 60 x 90 cm (2 x 3 feet). Trim off the thick dough from around the edge and you are ready to spread the apple mix.

You can make strudels with all sorts of fillings, cherry, poppyseed, ricotta, any fruits actually. Once you make the dough (and you should try it if you get the chance) you will love it, quite a lot better than bought pastry, but anyhow, experiment. And if you do make the dough yourself, why not make extra and freeze it? Genießen Sie!

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One Response

  1. Tim says:

    Treasured EatPress, Do you have a good recipe for Summer Pudd? I’m relying on your superior judgment… Much love. Tim.

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