Viennese apple strudel with hand-stretched dough
Wiener Apfelstrudel
Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 20 min
Servings
8
1 large strudel
Difficulty
Medium
Cost
Budget
$
Wiener Apfelstrudel
Viennese apple strudel with hand-stretched dough
★4.8(9)
Paper-thin hand-stretched dough wrapped around cinnamon-spiced apples, raisins, and toasted breadcrumbs, baked until golden and shatteringly flaky.
45m
Prep Time
35m
Cook Time
80m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Apfelstrudel is the iconic Viennese pastry—the dough is stretched so thin you can read a newspaper through it. Each bite delivers crispy, buttery layers encasing warm, spiced apples.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
What makes Wiener Apfelstrudel worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1.5 cups all-purpose flour, 1 egg, 2 tbsp oil for dough
- 4 large tart apples (Granny Smith), peeled and thinly sliced
- 1/2 cup sugar, 1 tsp cinnamon
- 1/3 cup raisins soaked in rum
- 1/2 cup toasted breadcrumbs
- 4 tbsp melted butter for brushing
Instructions
- 1
Make dough with flour, egg, oil, pinch of salt, and warm water. Knead until silky smooth. Rest under a bowl for 30 minutes.
- 2
Toss sliced apples with sugar, cinnamon, lemon zest, and rum-soaked raisins.
- 3
On a floured cloth, stretch dough gently over your knuckles until paper-thin and translucent.
- 4
Brush with melted butter, sprinkle toasted breadcrumbs over two-thirds, then spread apple filling. Roll up using the cloth.
- 5
Transfer seam-side down to a baking sheet, brush with butter, and bake at 375°F for 30-35 minutes until golden. Dust with powdered sugar.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Hand-stretched doughPhyllo dough (8-10 sheets)
Brush each phyllo sheet with butter before stacking
RaisinsDried cranberries or currants
Any small dried fruit works in the filling
Tips & Storage
Pro Tips
The dough must rest a full 30 minutes so the gluten relaxes enough for stretching.
Don't worry about small tears—once rolled, they won't be noticeable.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten the same day. Store at room temperature loosely covered for up to 1 day.
Reheating
Reheat in a 350°F oven for 10 minutes to re-crisp the layers.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not be alarmed if the batter looks different from what you expect at certain stages. Trust the process. Baking is full of ugly-duckling moments that resolve beautifully in the oven.
Nutrition Facts
Per serving (30mg) · 8 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates10g
Fat40g
Fiber85mg
Sugar2g
Sodium20g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use phyllo dough instead?
- Yes, layer 8-10 sheets of buttered phyllo as a shortcut with good results.
- What apples work best?
- Tart, firm apples like Granny Smith hold their shape and balance the sweetness.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →