Apple Strudel is a traditional Austrian pastry featuring paper-thin dough rolled around a spiced apple filling with raisins and nuts. Crisp on the outside and juicy inside, it’s a centerpiece dessert that’s both rustic and refined.
In a bowl, mix flour and salt.
Add oil, vinegar, and water, stirring until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Shape into a ball, coat with oil, and let rest in a covered bowl for 30 minutes.
In a bowl, combine sliced apples, sugar, raisins, cinnamon, lemon zest, and lemon juice.
Set aside while preparing the dough — this helps soften the apples.
Preheat oven to 375°F (190°C).
Lay a clean tea towel or large cloth on your work surface and dust with flour.
Roll the dough out thinly, then use your hands to gently stretch it from the center outwards until it’s almost transparent (about 24x16 inches).
Brush the entire sheet with melted butter.
Sprinkle the buttered dough evenly with toasted breadcrumbs (they absorb moisture).
Spread the apple mixture along one short end of the dough, leaving a 2-inch border.
Sprinkle over nuts if using.
Fold in the short edges, then use the cloth to gently roll the dough into a log.
Carefully transfer to a parchment-lined baking tray, seam side down.
Brush the top with more melted butter.
Bake for 35–40 minutes, brushing with butter every 15 minutes, until golden and crisp.
Let cool slightly before slicing.
Dust with powdered sugar.
Serve warm with vanilla sauce, whipped cream, or vanilla ice cream.
Use pear slices or add chopped dried apricots
Add a splash of rum to the raisins
Try phyllo dough for a shortcut version (use 6–8 sheets, brushed with butter)
Drink: Riesling, spiced apple cider, or coffee
Serving Idea: Slice diagonally for a café-style presentation
8 servings