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Viennese Apple Strudel

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 6-8
What is Strudel?

Definition: [STROOD-l; SHTROO-duhl] German for "whirlpool" or "eddy," strudel is a type of pastry made up of many layers of very thin dough spread with a filling, then rolled and baked until crisp and golden brown. It's particularly popular in Germany, Austria and much of central Europe. The paper-thin strudel dough resembles phyllo and is equally difficult to handle. Apple strudel is probably the most famous of this genre, but the filling variations are limitless and can be savory or sweet.

Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

For the Pastry:
1 cup (4 oz/120 g) all-purpose (plain) flour
3 tbsp. vegetable oil
3 tbsp. cold water

For the Filling:
2 oz. (1/2 stick/50 g) butter
1 oz. (25 g) fresh breadcrumbs
1 pound (450 g) cooking apples, peeled, cored and thinly sliced (about 2 very large, 4 small, or 3 medium size apples)
4 oz (1 cup/120 g) granulated (caster) sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 oz. (3/4 cup/75 g) golden raisins, currants or sultanas
1 oz. (1/4 cup/25 g) slivered almonds, chopped
Extra flour, for flouring work surface

Garnish (optional)
Confectioners' (icing) sugar, for dusting strudel when cool

Preheat oven to 400 degrees F (200 C).

For the Pastry:
Sift the flour into a large bowl and make a well in the center. Combine the oil and water and pour into the well in the center of the flour. Mix well to form a dough. Turn dough out onto a floured surface and knead until completely smooth. Keep the surface well floured and roll the pastry dough out to form a wafer thin circle, approximately 15 inches (38 cm) in diameter.

For the Filling:
Melt 1 oz. (25 g) butter in a small saucepan and use a little to brush over the pastry circle. In a medium frying pan, melt the remaining 1 oz. (25 g) butter and gently fry the breadcrumbs until golden. Sprinkle over top of pastry dough. Combine the sugar, cinnamon, nutmeg, chopped slivered almonds, and the raisins (or sultanas or currants, if using instead of raisins); sprinkle over the thinly sliced apples and toss lightly. Place apple mixture over the pastry dough; spreading with a rubber spatula.

Roll the pastry up and fold the ends underneath. Transfer the strudel onto a greased baking sheet and shape into a semi-circle (crescent shape). Brush with the remaining 1 oz. melted butter and bake for 35-40 minutes or until golden brown.

Let strudel cool slightly. Transfer to a wire rack to cool completely. Dust with confectioners' sugar just before serving. Cut into 2 to 2 1/2-inch slices, and serve hot or cold with whipped cream, or ice cream.

Makes 6-8 servings.

Source: DianasDesserts.com
Date: October 20, 2003


Reviewer: Becca
This apple strudel was certainly delicious! I had a bit of trouble because it seemed there was far too much filling and far too little pastry crust. I would suggest using fewer apples or increasing the amount of pie crust. But other than that, it was lovely.


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