Apple strudel with walnuts
8 servings
90 minutes
Apple strudel with walnuts is one of the most famous desserts of Austrian cuisine, known for its rich flavor and exquisite texture. Its roots trace back to the Ottoman Empire when Viennese pastry chefs adapted traditional Middle Eastern pie to European tastes. The thin, almost transparent dough envelops a filling of fragrant apples infused with the sweetness of raisins and nuts, accented by cinnamon and lemon freshness. The delicate flaky crust, soaked in butter, gives the strudel a unique crispness. This dessert pairs perfectly with vanilla sauce or a scoop of ice cream, creating a refined gastronomic delight. It is often served in cozy cafes in Vienna alongside a cup of aromatic coffee. Made with love, its taste can transport you to the heart of Austria where centuries-old baking traditions meet culinary artistry.
1
For the test, sift flour into a large bowl, add salt, oil, and 125 ml of water. Knead the dough very carefully, starting with 100 grams of flour, an egg, and a small amount of water, gradually adding the rest. Knead the dough and mix it vigorously for at least 10 minutes until it becomes smooth, silky, and very elastic — it will be easier to work with later. Roll the dough into a ball, grease its surface with oil, wrap it in plastic wrap, and let it rest for 30-40 minutes. Do not neglect this step to avoid difficulties in stretching the dough later.
- Wheat flour: 270 g
- Salt: 0.5 teaspoon
- Vegetable oil: 50 ml
2
To prevent the strudel from getting soggy, the filling needs to be thickened. Crushed breadcrumbs are used for this. They are easy to make by toasting slices of white bread in the oven and blending them. The resulting crumbs should be sautéed in butter for a couple of minutes, remembering to stir.
- White bread: 50 g
- Butter: 120 g
3
Wash the raisins, dry them, and mix with chopped walnuts. Place in a large bowl for filling.
- Dark raisins: 80 g
- Walnuts: 100 g
4
Wash and dry the apples, remove the core, and chop them coarsely. Drizzle with lemon juice. Add the apples to a bowl with raisins and nuts, then add sugar and cinnamon.
- Apple: 6 pieces
- Lemon: 0.5 piece
- Fine white sugar: 150 g
- Ground cinnamon: 1 teaspoon
5
Sprinkle flour on the work surface and lightly roll out the dough with a rolling pin. Then transfer the dough to a large clean towel, also dusted with flour. Slide your hands under the dough with palms down and gently stretch it until it is thin enough to see the pattern on the fabric. Try to act quickly so the dough doesn't dry out, but don't tear it. Thick edges can be either cut off or stretched as thin as the rest of the dough. This can even be done later, after adding the filling.
- Wheat flour: 270 g
6
Grease the dough with melted butter and sprinkle with prepared breadcrumbs. Leave a 4-5 cm margin from the edges, and on one of the long sides, leave 15 cm — this will be the top, crispy layer of the strudel. Evenly spread the filling over the breadcrumbs. Fold the dough over the filling from the long side (where we left a small free edge of the dough) using a towel. Also fold the edges of the dough from the sides to prevent the filling from leaking during baking. Grease the dough with butter while rolling.
- Butter: 120 g
- White bread: 50 g
7
Place the prepared strudel seam side down on a baking sheet lined with parchment paper or greased foil. Bake in a preheated oven at 180 degrees for 40-45 minutes. During baking, brush the strudel with oil 1-2 times. Remove the finished strudel from the oven, transfer it to a rack with the paper or foil, and brush the top with the remaining oil.
- Butter: 120 g
8
Generously sprinkle powdered sugar while the strudel is hot.
- Powdered sugar: 40 g