Eat like a German - German Recipe:
Apfelstrudel (2)

Apfelstrudel (2)
[ source: Wikipedia]

Serves: 10 servings

Prep time:
Cook time:
Total time:

Apple strudel (Apfelstrudel) is a traditional Viennese strudel and a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867-1918).

A strudel is a type of sweet or savoury layered pastry with a filling inside, that gained popularity in the 18th century through the Habsburg Empire (1278-1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples (Turkish, Swiss, Alsacian, French, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisines) during the many centuries of the Austrian Habsburg Empire's expansion. Strudel is related to the Ottoman Empire's pastry baklava, and came to Austria via Turkish to Hungarian and than Hungarian to Austrian cuisine. Strudel, a German word, derives from the Middle High German word for whirlpool or eddy.

[ source: wikipedia ]


For the dough:

  • 10-1/2 oz. bread flour
  • l/6 oz. salt
  • 1-l/2 oz. vegetable oil
  • 5-1/3 oz. water, lukewarm

For the filling:

  • 4-1/2 lb. apples (Golden Delicious), sliced
  • 5-l/3 oz. granulated sugar
  • 1-1/2 oz. dark rum (Myers)
  • 5-1/3 oz. raisins
  • 1/8 tsp. ground cinnamon
  • 2 lemons (juice and peel)

For the buttered breadcrumbs:

  • 10-1/2 oz. butter (unsalted)
  • 10-1/2 oz. 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 and blend together well.

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 oven.

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