A classic Viennese hand-stretched pastry filled with spiced apples, rum-soaked raisins, and buttery breadcrumbs, baked until crisp and flaky.
Ingredients
Dough:
250g strong white wheat flour (bread flour)
3g fine salt
140ml warm water (about 40°C)
20ml neutral oil
5ml white vinegar
5ml neutral oil (for coating)
Filling:
80g raisins
30ml dark rum
40g unsalted butter
60g fine dry breadcrumbs
100g granulated sugar
6g ground cinnamon
5g vanilla sugar
20ml lemon juice
5g lemon zest, finely grated
900g tart apples
To finish:
60g unsalted butter, melted
20g wheat flour (for dusting)
10g powdered sugar
Steps
Pour the rum over the raisins.
Soak the raisins for 20 minutes.
Combine the flour and salt in a mixing bowl.
Add the warm water to the bowl.
Add the 20ml neutral oil to the bowl.
Add the vinegar to the bowl.
Mix the dough until a shaggy mass forms.
Knead the dough on a counter for 8 minutes until smooth and elastic.
Shape the dough into a tight ball.
Coat the dough with 5ml neutral oil.
Cover the dough with a bowl or wrap.
Rest the dough at room temperature for 60 minutes.
Melt 40g butter in a skillet over medium heat.
Add the breadcrumbs to the skillet.
Toast the breadcrumbs until golden and fragrant.
Cool the breadcrumbs in a bowl.
Mix the granulated sugar, cinnamon, and vanilla sugar in a small bowl.
Peel the apples.
Core the apples.
Slice the apples into 3mm slices.
Transfer the apples to a large bowl.
Add the lemon juice to the apples.
Add the lemon zest to the apples.
Add the sugar-cinnamon mixture to the apples.
Drain the raisins.
Add the raisins to the apples.
Toss the apple mixture to coat evenly.
Preheat the oven to 200°C (390°F).
Line a large baking sheet with parchment paper.
Lay a clean cotton or linen cloth on the work surface.
Dust the cloth with 20g flour.
Place the rested dough in the center of the cloth.
Roll the dough into a thin rectangle about 30×40cm.
Stretch the dough gently from the center outward with the backs of your hands.
Stretch the dough until paper-thin and about 60×80cm.
Trim any thick outer edges of the dough.
Brush the entire dough surface with 30g of the melted butter.
Sprinkle the toasted breadcrumbs over the lower third of the dough.
Distribute the apple filling evenly over the breadcrumbs.
Fold the short sides of the dough over the filling.
Lift the cloth to start rolling the strudel from the filling side.
Roll the strudel into a tight log using the cloth.
Position the strudel seam-side down on the parchment-lined sheet.
Brush the strudel surface with 15g melted butter.
Bake the strudel on the middle rack for 20 minutes.
Brush the strudel with 15g melted butter.
Bake the strudel for 15 to 20 minutes until deep golden brown.
Cool the strudel on the sheet for 20 minutes.
Dust the strudel with powdered sugar.
Slice the strudel into 10 portions with a serrated knife.
Notes
Dough technique: Strong flour, thorough kneading, and a warm, oiled rest develop elasticity for hand-stretching; aim for translucent “windowpane” thinness without tearing.
Strudel cloth: A cotton tea towel or tablecloth prevents sticking and helps roll the strudel tightly without compressing the filling.
Apples: Use firm, tart baking apples such as Granny Smith, Boskoop, Braeburn, or Elstar; slice thinly for even baking and a cohesive interior.
Breadcrumbs: Well-toasted, fine dry breadcrumbs absorb juices and protect the dough from sogginess; do not skip cooling before sprinkling.
Buttering: Light buttering before rolling and during baking promotes crisp, blistered layers; avoid oversaturating the dough.
Make-ahead: Rested dough can be refrigerated up to 24 hours; bring to room temperature before stretching. Baked strudel reheats at 180°C for 8–10 minutes to re-crisp.
Related: The same dough and method work for sour cherry strudel (Weichselstrudel) or sweet farmer’s cheese strudel (Topfenstrudel).
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