Dessert: Austria – Vienna – Apfelstrudel (Apple strudel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1/2 tsp (2.5 g) fine salt
- 1 tbsp (15 ml) vegetable oil
- 3/4 cup (180 ml) warm water
- 8 tbsp (113 g) unsalted butter, melted (for brushing and toasting breadcrumbs)
- 3 large apples, peeled, cored, and thinly sliced, approx. 1.5 lb (680 g) total (preferably tart varieties)
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (75 g) packed light brown sugar
- 1/2 cup (75 g) raisins (soaked in 2 tbsp (30 ml) rum or hot water, optional)
- 1 tsp (2.6 g) ground cinnamon
- 1/2 cup (50 g) fresh breadcrumbs, toasted in 2 tbsp (28 g) butter
- 1 tbsp (15 ml) lemon juice
- 1 large egg, approx. 1.75 oz (50 g) total (for egg wash) — optional
- Confectioners' sugar for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Make dough by mixing flour and salt, stirring in oil and warm water until a soft dough forms. Knead 5–8 minutes until smooth, then oil lightly and let rest covered for 1 hour.
2. Step 2: Meanwhile, sauté breadcrumbs in 2 tbsp (30 ml) melted butter until golden and set aside to cool. Toss sliced apples with sugars, cinnamon, lemon juice, and soaked raisins.
3. Step 3: On a lightly floured cloth, roll dough into a thin rectangle then gently stretch by hand until almost translucent (traditional method). Brush stretched dough with melted butter.
4. Step 4: Sprinkle toasted breadcrumbs in a strip along one long edge, leaving a border; pile apple mixture over breadcrumbs in an even layer.
5. Step 5: Fold short edges in and use the cloth to help roll the strudel tightly into a log. Transfer seam-side down to a parchment-lined baking sheet and brush with remaining melted butter (or egg wash if using).
6. Step 6: Bake at 375°F (190°C) for 30–40 minutes until golden and crisp, brushing once or twice with butter during baking if desired.
7. Step 7: Cool slightly, dust with confectioners' sugar if desired, and slice to serve warm with vanilla sauce or ice cream.

1. Step 1: Make dough by mixing flour and salt, stirring in oil and warm water until a soft dough forms. Knead 5–8 minutes until smooth, then oil lightly and let rest covered for 1 hour.
2. Step 2: Meanwhile, sauté breadcrumbs in 2 tbsp melted butter until golden and set aside to cool. Toss sliced apples with sugars, cinnamon, lemon juice, and soaked raisins.
3. Step 3: On a lightly floured cloth, roll dough into a thin rectangle then gently stretch by hand until almost translucent (traditional method). Brush stretched dough with melted butter.
4. Step 4: Sprinkle toasted breadcrumbs in a strip along one long edge, leaving a border; pile apple mixture over breadcrumbs in an even layer.
5. Step 5: Fold short edges in and use the cloth to help roll the strudel tightly into a log. Transfer seam-side down to a parchment-lined baking sheet and brush with remaining melted butter (or egg wash if using).
6. Step 6: Bake at 375°F (190°C) for 30–40 minutes until golden and crisp, brushing once or twice with butter during baking if desired.
7. Step 7: Cool slightly, dust with confectioners' sugar if desired, and slice to serve warm with vanilla sauce or ice cream.