Apfelstrudel is one of Austria’s most beloved pastries — paper-thin strudel dough wrapped around a fragrant apple filling with raisins, cinnamon, and breadcrumbs. Whether you make the traditional hand-stretched dough or use ready-made filo, the result is always spectacular. A Viennese café classic!
Ingredients (serves 6-8)
- 6 sheets of filo pastry (or traditional strudel dough)
- 6 cooking apples (Bramley or Granny Smith), peeled and thinly sliced
- 100 g raisins or sultanas
- 100 g caster sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 50 g toasted breadcrumbs
- 100 g butter, melted
- Zest of 1 lemon
- Icing sugar for dusting
Instructions
- Mix the apple slices with sugar, cinnamon, nutmeg, raisins, and lemon zest. Leave to macerate for 15 minutes.
- Preheat oven to 190°C (375°F). Butter a baking tray.
- Lay a sheet of filo pastry on a clean tea towel, brush with melted butter. Repeat with remaining sheets, layering them on top of each other.
- Scatter the breadcrumbs over the pastry, leaving a border.
- Arrange the apple mixture along one long edge of the pastry.
- Using the tea towel, roll the pastry up around the filling, tucking in the ends. Place seam-side down on the tray.
- Brush all over with melted butter.
- Bake for 35-40 minutes until golden and crisp.
- Dust with icing sugar and serve warm with cream or vanilla sauce.
🎼 Mahlzeit! Enjoy this Viennese classic warm from the oven.
