Apfelstrudel is the sweet centrepiece of Austrian pastry cooking. A paper-thin pulled dough filled with spiced apples, raisins and breadcrumbs — this recipe works beautifully at home too.
Ingredients
For the strudel dough
- 250 g plain flour
- 125 ml lukewarm water
- 2 tbsp oil
- 1 pinch of salt
For the filling
- 1 kg tart apples (e.g. Boskoop or Bramley)
- 80 g sugar
- 1 tsp cinnamon
- 60 g raisins
- 60 g toasted breadcrumbs
- 60 g melted butter
- Icing sugar for dusting
Method
Knead the flour, water, oil and salt into a smooth, elastic dough. Dip in oil, wrap in cling film and leave to rest for 30 minutes. Peel, core and thinly slice the apples. Mix with sugar, cinnamon and raisins.
Dust a large cloth with flour, roll the dough out as thinly as possible, then carefully stretch it with the backs of your hands until paper-thin. Scatter the toasted breadcrumbs over one half, spread the apple filling on top and brush with melted butter. Use the cloth to roll up the strudel.
Place on a baking tray lined with parchment, brush with melted butter and bake at 190 °C (top/bottom heat) for 35–40 minutes until golden. Serve warm dusted with icing sugar and topped with whipped cream.