Viennese Apple Strudel

Viennese Apple Strudel

There is no fall in our house without a savoury and tasty apple strudel. Until now I used to make the puff pastry strudel recipe or the one using store-bought pie crust but now I wanted the classic one, using homemade dough - a proper Viennese strudel.

You should know it's really worth it and it's not even that complicated - just follow the steps closely and take your time. The result will be delicious and much appreciated by everybody - this strudel was wonderful, you must give it a try!

Using the same method, you can make pumpkin strudel as well or you can combine, one with pumpkin filling, one with apple.


White flour
250 g
0.5 tsp
Warm water
125 ml
Egg yolks
2 pieces
Melted butter
100 g
1.5 kg
whole apples, before being peeled and sliced
0.5 pieces
100 g
or cranberries
100 g
Bread crumbs
100 g
Sour cream
120 g
any kind of plain, fermented sour cream
Cinnamon powder
2 tsp

Step by step


In a bowl, place 250g flour, 0.5 tsp salt, 125 ml lukewarm water, 2 tbsp melted butter and 2 raw egg yolks.


First, combine everything with a spoon or a spatula.


Turn the mixture onto the table and knead for 5-10 minutes, until dough is smooth, soft and slightly sticky.

If it feels too sticky, you can add in some more flour, but not too much - so that the dough will be soft and easy to roll out later on.


Cut dough into 2 pieces, shape into balls and place on a plate dusted with flour.

Grease the balls with a little melted butter, cover in plastic wrap and let rest on the table for 1 hour.


While dough is resting, prepare the rest of the ingredients and the filling.

Cook the breadcrumbs in a dry skillet until slightly more brown and with a strong smell of toast.


Peel and core the apples, cut into cubes and toss with the juice from 1/2 lemon.

Mix in 100g washed raisins, 50g sugar and 50g breadcrumbs (optionally, cooked in advance). If you want, you can also add 75g almond flakes or any other nuts you prefer.


Now the dough is ready. 

Using the rolling pin, roll out each ball into a big thin round.


Lift each of these rounds onto kitchen towels. Here I am showing you how to work the first one, then repeat the same procedure for the second.

Grease the dough with a little more melted butter and let soften on the towel for 10 minutes.


After 10 minutes, start to slowly and carefully stretch the dough thinner on all sides, working your way around, until the sheet gets as large as the towel and very thin.


Brush with melted butter again and 60g sour cream. Notice I haven't brushed the edges, only the middle - so that it will be easier for me to handle in the process.


Spread 25g breadcrumbs (or half of what's left after you've prepared the apples).


Spread evenly half of the apple filling, sprinkle with another 25g sugar and 1 tsp cinnamon (optionally).


Now use the towel to roll the strudel - carefully lift the long side of the towel to roll the dough over the filling.


Then carefully, roll the dough onto a baking sheet (the classic oven baking sheet), lined with parchment paper.


Repeat the procedure for the second strudel and place next to the other on the baking sheet.

Brush both strudels with melted butter and bake in the preheated oven at 180 degrees C for 50-60 minutes.


I recommend brushing the strudels once or twice with melted butter during baking for a crispy and tender crust.


When they are ready, remove from the oven and, while still hot, brush with melted butter once more.

Let cool at least 1-3 hours before serving.


I liked it best after 3-5 hours, when it was still warm and the flavours had already blended in. Cold wasn't too bad either the next day and that's how my husband liked it better.

You can serve it as such or with some vanilla ice cream on the side. 


Quantity: 2 pieces
Prep time: 120 min
Difficulty: intermediate
Ready in: 90 min
Publish date:
Collections: Fruit desserts, Desserts

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