Viennese Apple Pie / Apfelstrudel

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* 300 grams bread flour
* pinch of salt
* 30 ml vegetable oil
* 0,2 l water (lukewarm)


* 2 kg apples (Golden Delicious)
* 150 grams granulated sugar
* 30ml dark rum
* 150 grams raisins
* 1/8 tsp. ground cinnamon
* 2 lemons (juice and peel)

Buttered breadcrumbs

* 300 grams butter (unsalted)
* 300 grams bread crumbs

Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.

Roast butter and bread crumbs.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet.
Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.


Sera said...

what is 'roasting' the butter and breadcrumbs??

thanks :)


Zurjah said...

Hi Sera!

It means to cook them until they are slightly brown. But be careful not to let them in too long.

Hope I could help you :)

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