Summary: A classic Austrian dessert featuring paper-thin, hand-stretched pastry wrapped around a spiced apple filling with raisins and butter-toasted breadcrumbs. This traditional recipe is designed for home preparation, focusing on the delicate technique of stretching the dough. Total time: 90 minutes (30 minutes preparation + 60 minutes baking and cooling). Yields 6 portions.
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Category: Desserts, Austrian Cuisine
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Quick overview
- Dish: Apfelstrudel
- Category: Desserts, Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Apples, 900 g (crisp, tart variety)
- Guide: 12 Most Popular Austrian Dishes: Favourite Recipes of Austrian Cuisine
- Total time: 90 minutes (30 min prep + 60 min cooking)
- Difficulty: Advanced
- Portions: 6 (Portion weight: 220 g)
- Key technique: Dough stretching
- Preparation types: Baking
- Dietary info & Allergens: Gluten, Milk, Eggs
- Suitable for: Afternoon tea, Dessert
- Nutritional values (per 1 portion): 385.4 kcal, Protein: 5.6 g, Fat: 14.8 g, Carbohydrates: 58.2 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Coffee, Dessert wine, Vanilla sauce
- In short: A crisp, buttery pastry envelope filled with spiced, caramelised apples.
- Last updated: 21 September 2026
WAGUU says: “The secret to a perfect Apfelstrudel lies in the patience you show when stretching the dough until it is translucent enough to read a newspaper through.”
How to take it further: Add toasted flaked almonds for crunch or use a mix of Granny Smith and Braeburn apples for balanced acidity.
Key facts
| Prep time: | 30 min |
| Cooking time: | 60 min |
| Temperature: | 190 °C |
| Number of portions: | 6 |
In a nutshell
Apfelstrudel is the crown jewel of Austrian pastry. By mastering the art of the pull-dough, you create an incredibly thin, crisp shell that holds a warm, fragrant filling of apples, cinnamon, and buttery breadcrumbs. Served warm with vanilla custard, it is the ultimate comfort dessert.
Ingredients
Base portions: 6 portions • Portion weight: 220 g
| Ingredient | Amount | Quality |
|---|---|---|
| Plain flour | 300 g | High protein |
| Water (warm) | 150 ml | Filtered |
| Sunflower oil | 30 ml | Refined |
| Salt | 5 g | Fine sea salt |
| Apples | 900 g | Tart and crisp |
| Breadcrumbs | 100 g | Fine |
| Butter | 80 g | Unsalted |
| Raisins | 60 g | Sultanas |
| Cinnamon | 5 g | Ground |
| Caster sugar | 70 g | Fine |
Why you will love this recipe
- Authentic Technique: Learn the traditional method of hand-stretching dough to paper-thin consistency.
- Perfect Texture: The butter-toasted breadcrumbs absorb excess apple juices, ensuring the pastry remains crisp.
- Balanced Flavours: The combination of tart apples, sweet raisins, and warm cinnamon is timeless.
Why it works: The high-protein flour provides the necessary elasticity for the dough to be stretched without tearing, while the resting period allows the gluten to relax, making the process manageable.
Recipe overview
Prep: 30 min | Cooking: 60 min | Difficulty: Advanced | Portions: 6 | Type: Dessert | Origin: Austrian
Detailed instructions
Overall progress: 0% complete
Phase 1: Dough Preparation – 15 min
Appliances: Kitchen scales, mixing bowl
1. Combine flour, salt, warm water, and 20 ml of sunflower oil. Knead vigorously for 10 minutes until the dough is smooth and elastic. Cover with a warm bowl and let rest for 30 minutes. VKB: The dough should be smooth and spring back when pressed.
Before moving to the next step: Ensure the dough is thoroughly rested; otherwise, it will snap during stretching.
Phase 2: Filling Preparation – 10 min
Appliances: Frying pan
2. Peel and core the apples, slicing them thinly. In a frying pan, melt 30 g of butter and toast the breadcrumbs until golden. Toss the apples with raisins, sugar, and cinnamon. VKB: Apples should be well-coated but not macerating.
Phase 3: Stretching and Assembly – 15 min
Appliances: Oven, baking tray
3. Roll out the dough on a floured cloth, then use the backs of your hands to stretch it carefully from the centre outwards until translucent. Brush with melted butter, sprinkle with toasted breadcrumbs, and distribute the apple mixture along one edge. Roll up using the cloth. VKB: The dough must be thin enough to see the pattern of the cloth underneath.
Phase 4: Baking – 50 min
Appliances: Oven
4. Place on a baking tray, brush with remaining butter, and bake at 190 °C for 50 minutes until golden brown. VKB: The crust should be crisp and sound hollow when tapped.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 2 l | Large pot | Dough sticking |
| Baking tray | 30 x 40 cm | Baking sheet | Uneven browning |
| Cotton cloth | Large | Parchment paper | Tearing dough |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 175.2 kcal | 385.4 kcal | 2312.4 kcal |
| Fat | 6.7 g | 14.8 g | 88.8 g |
| of which saturates | 3.2 g | 7.1 g | 42.6 g |
| Carbohydrates | 26.5 g | 58.2 g | 349.2 g |
| of which sugars | 12.4 g | 27.3 g | 163.8 g |
| Protein | 2.5 g | 5.6 g | 33.6 g |
| Salt | 0.4 g | 0.9 g | 5.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios for dough elasticity.
- Tip 1: Use a cloth for rolling to ensure even tension and prevent the dough from sticking.
- Tip 2: Clarified butter is preferred for brushing the layers to prevent sogginess.
- Tip 3: Let the apples macerate in sugar and cinnamon for 15 minutes before filling to extract excess moisture.
- Tip 4: Use a heavy-bottomed pan to toast the breadcrumbs evenly for consistent flavour.
Scientific background
The formation of the strudel dough relies on the development of gluten strands within the wheat flour, which provide the elasticity needed for stretching. During baking, steam production within the apple filling causes the layers to separate, creating the characteristic flaky, crisp structure.
Fine Dining – Professional techniques
- Plate composition: Serve on a warm plate with a diagonal slice to showcase the visible inner layers.
- Textural contrasts: Dust with icing sugar (not part of the recipe) just before serving to add a subtle sweetness.
- Temperature contrast: Serve warm alongside chilled vanilla bean custard.
- Aromatic garnishes: A fresh mint sprig (not part of the recipe) adds brightness to the plate.
Sensory radar
- Appearance: Golden-brown, crisp exterior with visible, delicate pastry layers.
- Aroma: Rich buttery notes combined with warm cinnamon and cooked apples.
- Taste: A perfect balance of acidic apple sweetness and nutty, buttery breadcrumbs.
- Texture: Extremely thin, brittle pastry shell contrasting with the soft, spiced apple interior.
Pairing
- BEER: A light, crisp wheat beer complements the sweetness.
- WINE: A late-harvest Riesling balances the acidity of the apples.
- NON-ALCOHOLIC: Freshly brewed black coffee or warm spiced cider.
Various preparation variants
- Pear Strudel: Substitute apples with firm pears and add a touch of ginger for a different flavour profile.
- Nutty Strudel: Add chopped walnuts or hazelnuts to the breadcrumb mixture for an extra layer of flavour.
Allergens and dietary information
Contains: Gluten, Milk, Eggs • Gluten: Contains wheat flour • Not suitable for: Vegans (contains butter)
Suitable for
Vegetarians who consume dairy and eggs.
Substitution catalog
- Sunflower oil: Use melted butter or vegetable oil.
- Caster sugar: Brown sugar adds a caramel-like depth.
FAQ
Why does my dough keep tearing?
The dough was likely not rested long enough, or it was not stretched with consistent pressure.
Can I prepare the dough in advance?
Yes, the dough can be kept in the fridge for up to 24 hours if wrapped tightly in cling film.
How do I prevent the strudel from getting soggy?
Ensure the breadcrumbs are well-toasted and spread evenly to absorb excess moisture from the apples.
Is it necessary to use a cloth?
While possible without, a cloth significantly aids in the rolling process and ensures a tighter, more uniform roll.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare two separate strudels to manage the dough stretching more easily. 20+ people: Prepare the dough in batches and bake in staggered intervals to maintain optimal oven conditions.
Sides and Serving
- Vanilla sauce – A classic accompaniment that balances the tartness of the apples (not included in the recipe).
- Whipped cream – Adds a rich, creamy contrast to the crisp pastry (not included in the recipe).
Serving: Serve warm, ideally within two hours of baking to ensure the pastry remains at peak crispness.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat in a preheated oven at 170 °C for 10 minutes.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Insufficient resting: Not allowing the dough to rest leads to difficult stretching and tearing.
- Under-toasted breadcrumbs: Results in a soggy pastry base.
- Overfilling: Makes rolling the strudel difficult and can cause the pastry to burst.
- Uneven apple slices: Causes inconsistent baking times throughout the filling.