Viennese Apfelstrudel

This classic Viennese Apfelstrudel is a delicate pastry filled with tender spiced apples, sweet raisins, and toasted breadcrumbs, all wrapped in a hand-stretched dough and baked to golden perfection. Inspired by 1920s Café Central in Vienna, it’s a dessert that embodies the sophistication of the city’s golden era. Finished with a dusting of powdered sugar, a spoonful of lightly sweetened whipped cream (Schlag), and a side of strong espresso, this strudel is a taste of old-world Europe—flaky, fragrant, and deeply nostalgic.

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Prep Time 45

Cook Time 40

Ingredients

For the Dough:

1 ½ cups all-purpose flour
1 egg
¼ cup neutral oil
½ cup warm water

For the Filling:

5 Golden Delicious apples peeled and sliced
⅓ cup raisins
1 tsp cinnamon
¼ cup sugar
Zest of 1 lemon
1 –2 tbsp water
½ cup breadcrumbs
2 tbsp butter for toasting breadcrumbs and brushing the crust

To Finish:

Powdered sugar for dusting

Whipped Cream (Schlag):

½ cup heavy cream
1 tbsp powdered sugar

Espresso, to serve

Instructions

Make the Dough

In a medium mixing bowl, combine the flour, egg, oil, and warm water. Mix together using a spoon or your hands until a rough dough forms. Transfer to a clean surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky. Cover with plastic wrap or an overturned warm bowl and let it rest at room temperature for at least 30 minutes. This rest period allows the gluten to relax, making the dough easier to stretch later.

Prepare the Filling

While the dough rests, make your apple filling. In a saucepan over medium heat, add the peeled and sliced apples along with the sugar, cinnamon, lemon zest, raisins, and 1–2 tablespoons of water. Stir gently and cook for 5–7 minutes until the apples are just starting to soften but still hold their shape. Remove from heat and let cool to room temperature.
In a separate pan, melt 1 tablespoon of butter and add the breadcrumbs. Toast them over medium heat until golden and fragrant—about 3–4 minutes. Set aside.

Stretch the Dough

Preheat your oven to 375°F (190°C). Lightly flour a large clean tablecloth or cotton tea towel and place the rested dough in the center. Using a rolling pin, roll it out into a large rectangle. Then, using the backs of your hands, begin stretching the dough outward from the center. Be patient—keep working slowly until the dough becomes paper thin and almost transparent. Aim for a rectangle roughly 2 feet by 3 feet. Trim the thick edges if needed.

Assemble the Strudel

Brush the entire surface of the stretched dough with melted butter. Sprinkle the toasted breadcrumbs evenly over two-thirds of the dough, leaving a border. Spread the cooled apple mixture over the breadcrumbs. Fold in the short sides, then use the cloth to help roll the dough gently into a tight log, starting from the filled side. Carefully transfer the strudel onto a parchment-lined baking sheet, seam-side down.

Bake

Brush the entire surface with the remaining melted butter. Bake for 35–40 minutes, or until golden brown and crisp. Rotate the tray halfway through for even browning. Let the strudel cool for at least 15 minutes before slicing.

Make the Schlag (Whipped Cream)

While the strudel cools, use a hand mixer or whisk to beat the heavy cream with powdered sugar until soft peaks form. Chill until ready to serve.

Serve

Dust the strudel generously with powdered sugar. Cut into thick slices and serve warm or room temperature with a dollop of Schlag and a small cup of espresso. It’s pure Viennese café perfection.

Video

Notes

Stretching the dough takes patience. If you’ve never done it before, don’t worry if the dough tears a little. Just patch it gently and keep going. The strudel is very forgiving once rolled.

Choose the right apples. Golden Delicious are traditional and hold up well when baked. Avoid overly juicy apples like Red Delicious, which can make the filling too wet.

Let it rest before slicing. If you cut the strudel too soon, the filling may spill out. Give it time to set and cool slightly for clean slices.