What makes this austrian apple strudel recipe special isn’t just the flaky, buttery pastry or the perfectly spiced apple filling – it’s how surprisingly doable it is with everyday ingredients.
No fancy equipment needed, just a rolling pin, some patience, and the willingness to get your hands a little floury.
Table of Contents
When I discovered that traditional Apfelstrudel dough requires just four simple ingredients and actually gets better with a good rest (just like me on Sundays), I knew this was my kind of recipe.
The result? A golden, crispy strudel that’ll make your kitchen smell like a Salzburg bakery.
This traditional apple strudel makes an absolutely amazing dessert after a hearty dinner like this creamy kielbasa pasta or Rajas Poblanas con Pollos
8 Steps to Make Apfelstrudel?
- Make the dough – Mix flour, melted butter, warm water, and salt together, then knead until smooth and elastic.
- Rest the dough – Place the kneaded dough in a warm bowl, cover with a towel, and let rest for 30 minutes to develop proper gluten.
- Toast the breadcrumbs – Melt butter in a pan and toast breadcrumbs until golden brown, then mix with brown sugar and cinnamon.
- Prepare the apple filling – cut apples and combine with the seasoned breadcrumbs and chopped walnuts.
- Roll and stretch the dough – Roll the rested dough paper-thin on a floured surface until you can almost read through it.
- Assemble the strudel – Brush half the dough with melted butter, spread breadcrumb and apple mixture over.
- Roll and bake – Use a kitchen towel to carefully roll the filled dough like a jelly roll, place seam-side down on parchment, brush with butter, and bake at 400°F for 40-45 minutes.
- Cool and serve – Let the golden strudel cool for 15 minutes, then slice and dust with powdered sugar before serving.
Austrian apple strudel recipe
The beauty of this homemade Apfelstrudel lies in its simplicity: tender homemade pastry dough that stretches paper-thin, paired with fresh tart apples, crunchy walnuts, and golden toasted breadcrumbs.
Key ingredients that make this apfelstrudel: Fresh tart apples, Homemade strudel dough with just flour, butter, water, and salt, toasted breadcrumbs, walnuts adding crunch and richness
The process is straightforward – mix the simple dough, let it rest while you prep the spiced apple filling, then roll, fill, and bake until golden. The result is a flaky, buttery pastry wrapped around tender, aromatic apples that’ll transport your kitchen straight to a Viennese café.
Austrian Apple Strudel Recipe – with Homemade Dough (Apfelstrudel)
Difficulty: Easy8
slices30
minutes40
minutes1
hour10
minutesIngredients
- For the Austrian Strudel Dough
300g (2½ cups) all-purpose flour
100g (7 tbsp) melted butter
100ml (⅓ cup + 1 tbsp) warm water
Pinch of fine salt
- For the Traditional Apple Filling
4-5 medium apples, peeled and roughly sliced
150g (1½ cups) walnuts, roughly chopped
80g (⅔ cup) breadcrumbs
60g (¼ cup) sugar
2 tsp ground cinnamon
50g (3½ tbsp) butter for toasting breadcrumbs
Extra melted butter for brushing
Powdered sugar for dusting
Directions
- Make the Strudel Dough
- In a large mixing bowl, combine the flour and a pinch of salt. This is the base of your apfelstrudel dough – simple but effective.
- Pour in the melted butter and warm water, stirring until a dough starts to form. The mixture will look shaggy at first, but don’t worry – that’s exactly what we want.
- Shape the dough into a smooth ball with your hands. Boil water and pour it into a bowl to heat it up, then quickly empty and wipe the bowl dry. Place your dough ball in this warm bowl and cover with a clean kitchen towel. Let it rest for 30 minutes – this develops the gluten for that signature stretch.
- Prepare the Apple Walnut Filling
- Start by making the toasted breadcrumbs. Melt the butter in a large pan over medium heat and add the breadcrumbs. Toast them, stirring constantly, until they turn golden brown and smell nutty – about 3-4 minutes. This step prevents soggy pastry and adds incredible flavor.
- While the breadcrumbs cool, prepare your apples: peel and cut them. Roughly chop your walnuts.
- In a large bowl, gently combine the apples, chopped walnuts, cooled toasted breadcrumbs, sugar, and cinnamon. The breadcrumbs will absorb apple juices during baking, keeping your strudel pastry crisp – just like they do in authentic Austrian recipes.
- Stretch and Assemble the Apfelstrudel
- Preheat your oven to 200°C (400°F). Once the dough has rested, transfer it to a lightly floured surface. This is where the magic happens – roll it out into a rectangular shape, aiming for 2-3mm thickness. The rested dough should be elastic and cooperative.
- Spread your apple walnut filling evenly over the rolled-out dough, leaving about a 2cm border around the edges. Don’t overfill – you want clean, manageable rolls.
- Carefully roll up the dough from one side, tucking in the edges as you go to seal in the filling. Place the rolled apfelstrudel onto a parchment-lined baking sheet, seam-side down.
- Brush the top generously with melted butter – this creates the golden, crispy crust. Bake for 40-45 minutes until it’s beautifully golden brown and the filling is bubbling.
Notes
- The secret to perfect apfelstrudel is patience. If your dough springs back while rolling, give it another 10 minutes to relax.
- Always toast your breadcrumbs until properly golden. This isn’t just for flavor – it’s crucial for preventing the dreaded soggy bottom that ruins many homemade strudels.
- Choose tart apples – they hold their shape and provide the perfect sweet-tart balance that defines authentic Austrian apple strudel.
Once you’ve mastered this strudel dough recipe, you’ll absolutely want to try wild blueberry strudel with quark. Using the exact same butter-enriched dough as this apple version, that wild blueberry strudel combines creamy quark cheese with bursts of juicy wild blueberries for a dessert that’s equally impressive but completely different in flavor.
The beauty of making homemade strudel dough is how versatile it is – once you’ve got the technique down with apples and walnuts, you can easily swap in different fillings
Serving Your Austrian Apple Strudel
Let the apple strudel cool for 15 minutes before slicing – this allows the filling to set properly. Dust with powdered sugar just before serving for that classic Viennese café presentation.
Traditional apple strudel tastes amazing both warm and at room temperature. Leftover slices keep well wrapped in the fridge for up to 3 days, and honestly, they taste even better the next day when all the flavors have melded together.
This apfelstrudel also freezes beautifully – wrap individual portions and freeze for up to 3 months. Perfect for when you want to impress guests with homemade Austrian pastry without the last-minute stress.
Austrian Apple Strudel Nutrition Facts Per Slice
This Austrian apple strudel recipe provides a good balance of nutrients from wholesome ingredients. The homemade apfelstrudel contains natural fiber from fresh apples and walnuts, making it more nutritious than store-bought versions which typically range from 170-250 calories per slice.
| Nutrient | Amount per Slice |
|---|---|
| Serving Size | 1 slice (161g) |
| Calories | 446 |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 32mg |
| Sodium | 85mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 4g |
| Total Sugars | 14g |
| Protein | 7g |
| Calcium | 25mg |
| Iron | 2mg |
| Potassium | 180mg |
