Summary: A paper-thin stretched dough filled with apples, raisins, cinnamon and breadcrumbs, baked until golden. Ready in 90 minutes, serves 6.
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Categories: American Desserts, American Austrian Cuisine
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Quick Overview
- Dish: Apfelstrudel
- Categories: American Desserts, American Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Tart apples, 2.67 lb + strong bread flour, 2.4 cups
- Guide: 12 Most Famous Austrian Dishes
- Total time: 90 minutes (60 minutes preparation + 30 minutes baking)
- Difficulty: Hard
- Servings: 6 (portion weight: 7 oz)
- Key technique: Stretching strudel dough
- Preparation types: Baking
- Dietary info & allergens: Contains gluten, eggs, milk, nuts (optional)
- Suitable for: Family dinner, holiday dessert, afternoon coffee
- Nutritional values (per portion): 465 kcal, Protein: 8 g, Fat: 14 g, Carbohydrates: 72 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Coffee, sweet wine, vanilla sauce
- In short: The most famous Austrian pastry — a paper-thin dough wrapped around spiced apples.
- Last update: September 29, 2026
WAGUU says: “Apfelstrudel is about the dough. The dough must be stretched until you can read a newspaper through it. If your dough is thick, you are making a pie, not a strudel.”
Key Facts
| Prep time: | 60 minutes (including 30 minutes rest) |
| Cooking time: | 30 minutes |
| Temperature: | 350 °F |
| Servings: | 6 |
At a Glance
Apfelstrudel is a stretched dough rolled around a spiced apple filling and baked until the dough is crisp and the filling is soft. The whole dish depends on the dough being stretched thin enough to see through — a technique that takes practice but is not difficult.
Ingredients
Base servings: 6 servings • Portion weight: 7 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Strong white bread flour | 2.4 cups | High protein |
| Water | 0.6 cups | Lukewarm |
| Eggs | 1 pcs | Large, for the dough |
| Vegetable oil | 2 tbsp | Neutral flavor |
| White wine vinegar | 2 tsp | For the dough |
| Fine sea salt | 0.18 oz | For the dough |
| Tart apples | 2.67 lb | Granny Smith or Bramley, peeled and sliced |
| Granulated sugar | 0.5 cups | For the filling |
| Ground cinnamon | 0.18 oz | Freshly ground |
| Raisins | 2.8 oz | Soaked in rum or warm water |
| Fine dry breadcrumbs | 2.8 oz | Toasted |
| Butter | 3.5 oz | Melted, for brushing and the breadcrumbs |
| Lemons | 1 pcs | Juice only |
| Powdered sugar | 0.7 oz | For dusting |
Why You Will Love This Recipe
- The real thing: Stretched strudel dough, not puff pastry. The texture is completely different.
- Impresses at the table: A homemade Apfelstrudel is a piece of edible craft.
- Lasts for days: The baked strudel keeps for two days in the fridge and reheats beautifully.
Why it works: The dough is kneaded until it develops strong gluten. Gluten makes the dough elastic, and elasticity is what allows you to stretch it thin without tearing. The vinegar and oil make the dough more pliable. When stretched, the dough is almost transparent — this is what gives the strudel its paper-thin crust. The breadcrumbs absorb the apple juices and prevent the dough from becoming soggy.
Recipe Overview
Prep: 60 min | Cook: 30 min | Difficulty: Hard | Servings: 6 | Type: Dessert | Origin: Austrian
Detailed Method
Total progress: 0 % done
Phase 1: Making the Dough – 15 min
Equipment: Large bowl, stand mixer with dough hook
1. Put the flour, salt, egg, oil, vinegar and water into a large bowl. Knead with a dough hook for 10 minutes, or by hand for 15 minutes, until the dough is smooth, elastic and pulls away from the sides of the bowl. Shape it into a ball, brush with oil, cover with a warm bowl and let it rest for 30 minutes.
VKB: The dough is smooth, springy and does not stick to your hands. When you press it with a finger, the indentation springs back.
Before you continue:
Do not rush the kneading. Under-kneaded dough will not stretch thin without tearing. Ten minutes with a stand mixer is the minimum.
Phase 2: Preparing the Filling – 15 min
Equipment: Large bowl, small skillet
2. Peel, core and thinly slice the apples. Toss them in a large bowl with the lemon juice, sugar, cinnamon and drained raisins. Toast the breadcrumbs in 1 oz of the butter over medium heat until golden, then set aside to cool. Melt the remaining butter for brushing.
VKB: The apples are evenly sliced, about ⅛ inch thick. The breadcrumbs are golden and smell nutty, not burnt.
Before you continue:
Do not let the sliced apples sit for too long before filling. They will release their juices and make the dough soggy.
Phase 3: Stretching the Dough – 15 min
Equipment: Large clean cloth, rolling pin
3. Lay a large clean cloth on a table and dust it lightly with flour. Put the dough in the center and roll it out with a rolling pin into a rough rectangle. Then slide your hands, palms down, under the dough and stretch it from the center outwards, working all the way around. Keep stretching until the dough is thin enough to read a newspaper through. Cut off the thick edges with scissors.
VKB: The dough is so thin that you can see the pattern of the cloth through it. There are no tears and no thick patches at the edges.
Before you continue:
If the dough tears, patch it with a small piece from the edge. Do not try to stretch over the tear — it will only get bigger.
Phase 4: Filling and Rolling – 10 min
Equipment: Cloth, pastry brush
4. Brush the stretched dough with the melted butter. Scatter the toasted breadcrumbs over the dough, leaving a 2-inch border around the edges. Spread the apple filling over the breadcrumbs in an even layer. Fold the side edges of the dough inwards. Using the cloth to help you, roll the dough up from the long side into a tight log. Transfer the strudel to a baking sheet lined with parchment paper, seam side down. Brush with more melted butter.
VKB: The strudel is rolled into a tight log about 12 inches long. The seam is on the bottom. No filling is leaking from the sides.
Before you continue:
Use the cloth, not your hands, to roll the strudel. Lifting the cloth lets the dough roll over on itself in one smooth motion without stretching or tearing.
Phase 5: Baking – 30 min
Equipment: Oven, baking sheet, pastry brush
5. Bake the strudel in a preheated oven at 350 °F for 30 minutes, brushing with melted butter every 10 minutes. The strudel should turn a deep golden brown and puff up slightly.
VKB: The strudel is deep golden brown all over and crisp to the touch. The kitchen smells of cinnamon, apple and butter.
Before you continue:
If the top browns too quickly, cover loosely with foil. Do not let it burn — a burnt strudel is bitter and cannot be salvaged.
Phase 6: Serving – 10 min
Equipment: Sharp serrated knife, powdered sugar
6. Let the strudel rest for 10 minutes before slicing. Cut it into 6 thick slices with a serrated knife. Dust with powdered sugar and serve warm with whipped cream, vanilla sauce or a cup of coffee.
VKB: The slices hold their shape and do not fall apart. The dough is crisp and the filling is soft and aromatic.
Required Equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large clean cloth | 32 × 32 inch, cotton | Large clean tea towel | A small cloth is not enough for the stretched dough |
| Rolling pin | 20 inch, wooden | Wine bottle (unopened, clean) | A short rolling pin makes the initial shaping awkward |
| Sharp serrated knife | 8 inch blade | Any sharp knife | A blunt knife crushes the strudel instead of slicing it |
Shopping List
Nutritional Profile
Values per portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 232 kcal | 465 kcal | 2790 kcal |
| Fat | 7.0 g | 14 g | 84 g |
| of which saturated | 4.0 g | 8 g | 48 g |
| Carbohydrates | 36.0 g | 72 g | 432 g |
| of which sugars | 21.0 g | 42 g | 252 g |
| Protein | 4.0 g | 8 g | 48 g |
| Salt | 0.3 g | 0.6 g | 3.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with exact ratios and visual control points.
- Tip 1: Use strong white bread flour. The high protein content gives the dough the elasticity needed to stretch thin without tearing.
- Tip 2: Knead the dough for at least 10 minutes in a stand mixer. Under-kneaded dough will not stretch.
- Tip 3: Let the dough rest under a warm bowl for 30 minutes. Resting relaxes the gluten and makes the dough easier to stretch.
- Tip 4: Toast the breadcrumbs before scattering them on the dough. Toasted crumbs absorb the apple juices better and taste nuttier.
Scientific Background
Strudel dough is a study in gluten development. Gluten is a network of proteins that forms when flour is mixed with water and kneaded. The more the dough is kneaded, the stronger the network becomes. A strong gluten network is elastic, which is what allows you to stretch the dough thin without tearing it. The oil and vinegar make the dough more pliable by weakening some of the protein bonds. The 30-minute rest allows the gluten to relax, making the dough easier to stretch. In the oven, the thin dough dries out and crisps up while the apple filling steams inside.
Fine Dining – Professional Techniques
- Plate composition: Serve one thick slice on a warm plate with a spoonful of vanilla sauce on the side and a dusting of powdered sugar.
- Texture contrasts: The crisp dough against the soft, spiced apples.
- Temperature contrast: Serve warm, not hot. The filling should be warm, not boiling.
- Aromatic additions: A dusting of cinnamon over the top before serving.
Sensory Radar
- Appearance: Deep golden-brown roll, crisp and flaky, dusted with powdered sugar.
- Aroma: Cinnamon, apple, butter, warm pastry.
- Taste: Sweet-tart apple, warm spice, buttery dough.
- Texture: Crisp, flaky dough that shatters; soft, juicy apple filling.
Pairing
- COFFEE: A strong Viennese mélange or an espresso.
- WINE: Sweet Riesling, Tokaji, or a light Moscato.
- SOFT DRINK: Hot chocolate or fresh mint tea.
Preparation Variations
- With walnuts: Add 3 oz of toasted, chopped walnuts to the filling for crunch.
- With sour cream: Add 3.5 oz of sour cream to the filling for a creamier texture.
Allergens and Dietary Information
Contains: Gluten, eggs, milk, nuts (if using walnuts) • Gluten: Yes (from flour) • Not suitable for: Celiac disease, lactose intolerance, vegan
Suitable For
Family dinner, holiday dessert, afternoon coffee, Sunday treat
Substitution Catalogue
- Tart apples: Any firm apple (Braeburn, Cox, or a mix of varieties)
- Raisins: Dried cranberries, chopped dried apricots, or nothing at all
- Breadcrumbs: Ground almonds (for a gluten-free version, but the dough is not gluten-free)
FAQ
How do I stretch the dough without tearing it?
Use strong bread flour, knead the dough for at least 10 minutes and let it rest for 30 minutes. Stretch it on a floured cloth, working from the center outwards. The dough should be thin enough to read a newspaper through.
Why is my strudel leaking?
The apples released too much juice, or the dough had holes. Toss the apples with a little flour or breadcrumbs before filling and make sure the dough has no tears.
Can I use puff pastry instead?
You can, but it is not the same dish. Stretched strudel dough is the whole point — it is paper-thin and absorbs the apple juices.
Can I make Apfelstrudel ahead of time?
Yes. Make it the day before, keep it in the fridge and reheat in a 325 °F oven for 10 minutes. The dough will soften slightly but still taste good.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make two strudels. It is easier to stretch two small doughs than one large one. • 10+ people: Double the recipe and bake two strudels on two sheets. Bake them in the oven at the same time, swapping shelves halfway through.
Side Dishes and Serving
Storage and Reheating
Fridge: 2 days • Freezer: 1 month (baked, whole) • Reheating: Reheat in a 325 °F oven for 10 minutes. Do not microwave — the dough turns rubbery.
Author: WAGUU Petr & Team • Published: 30 Sep 2026
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Most Common Mistakes
- Under-kneaded dough – It will not stretch without tearing. Knead for at least 10 minutes.
- Not resting the dough – Resting relaxes the gluten and makes the dough more pliable. Thirty minutes is the minimum.
- Using the wrong flour – All-purpose flour does not develop enough gluten. Use strong white bread flour.
- Cutting straight from the oven – Let the strudel rest for 10 minutes. If you cut it immediately, the filling runs out.