How to Make a Traditional Austrian Apfelstrudel (Apple Strudel)
Apfelstrudel, or Apple Strudel, is one of Austria’s most beloved desserts. Known for its thin, delicate layers of dough enveloping a sweet and tangy apple filling, this dessert has a rich history and is enjoyed by people all over the world. It’s a perfect combination of crispy, flaky pastry and a warm, spiced apple mixture. Whether you’re an experienced baker or just getting started, making traditional Austrian Apfelstrudel can be a fun and rewarding experience. Here’s how to make it from scratch, step-by-step.
Ingredients for the Strudel Dough
For the dough, you’ll need:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup lukewarm water
- 1 egg (optional, but it can make the dough richer)
- 1 tablespoon white vinegar (helps to make the dough more elastic)
For the apple filling:
- 6 medium-sized apples (Granny Smith, Golden Delicious, or a mix)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup raisins (optional)
- 1/2 cup breadcrumbs (preferably dry and plain)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon rum (optional)
For the topping:
- Powdered sugar (for dusting)
- 1/4 cup butter (for brushing the pastry)
Step-by-Step Instructions
1. Making the Strudel Dough
The dough is key to a traditional Apfelstrudel. It must be thin and stretchy, so take your time and be patient when working with it.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the egg (if using), vegetable oil, vinegar, and lukewarm water. Stir everything together until a shaggy dough begins to form.
- Knead the Dough: Transfer the dough to a clean surface and knead it for 10 minutes, until it becomes smooth and elastic. You may need to add a little flour if the dough is too sticky.
- Rest the Dough: Once the dough is kneaded, place it in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest for at least 1 hour. The resting time allows the gluten to relax, which makes it easier to stretch later.
2. Preparing the Apple Filling
While the dough is resting, prepare the apple filling.
- Peel and Slice the Apples: Peel the apples, core them, and slice them into thin wedges (about 1/8-inch thick). You can use a mandoline for even slices.
- Mix the Filling: In a large bowl, combine the sliced apples with the sugar, lemon juice, cinnamon, and cloves. If you’re using raisins, add them here as well. Toss everything together to coat the apples evenly with the spices.
- Drain Excess Liquid: Let the apple mixture sit for about 10-15 minutes to release excess moisture. Drain the apples in a colander, and set aside the juices to prevent the strudel from becoming soggy.
3. Preparing the Dough for Stretching
Once the dough has rested, it’s time to stretch it out. This part can be tricky, but with a little practice, you’ll get the hang of it.
- Prepare the Surface: Lay a clean kitchen towel on your work surface. Dust it lightly with flour. The towel will help with rolling and transferring the strudel later.
- Roll the Dough: Place the dough in the center of the towel and gently roll it into a rough rectangle, as large as you can manage.
- Stretch the Dough: Use your hands to gently pull the dough from the center outward, working from the middle to the edges. Rotate the dough every few minutes to ensure it stretches evenly. The goal is to stretch the dough thin enough to see through it. If the dough tears, don’t worry—just pinch it back together. The dough should be thin enough that you can see the texture of the towel beneath it, but still strong enough to hold the filling.
4. Assembling the Strudel
Now that the dough is ready, it’s time to assemble the Apfelstrudel.
- Brush with Butter and Breadcrumbs: Melt the butter and brush it over the entire surface of the stretched dough. Then, sprinkle the breadcrumbs evenly across the dough. The breadcrumbs help to absorb excess moisture from the apples and prevent the strudel from becoming soggy.
- Add the Apple Filling: Spread the prepared apple mixture evenly along one edge of the dough, leaving a border around the sides.
- Roll the Strudel: Using the towel to help lift the dough, carefully roll the strudel from one end to the other, ensuring the filling stays in place. Roll it as tightly as possible without tearing the dough. If the strudel is long, you can fold the ends over to seal the filling inside.
5. Baking the Apfelstrudel
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Transfer to a Baking Sheet: Carefully place the rolled-up strudel onto a baking sheet lined with parchment paper. Brush the top of the strudel with the remaining melted butter.
- Bake: Bake the strudel for 30-40 minutes or until the pastry is golden brown and crisp. After about 20 minutes of baking, you can brush the strudel with more butter for an extra golden finish.
- Cool Slightly: Allow the strudel to cool for a few minutes before slicing. This lets the filling settle and makes it easier to cut.
6. Serving the Apfelstrudel
- Dust with Powdered Sugar: Once the Apfelstrudel has cooled slightly, dust it with powdered sugar for that classic finishing touch.
- Serve: Slice the strudel into pieces and serve warm, either on its own or with a dollop of whipped cream or vanilla ice cream on the side. A cup of coffee or tea pairs perfectly with this traditional dessert.
Tips for a Perfect Apfelstrudel
- Use the Right Apples: The type of apple is crucial to the flavor and texture of the filling. Tart apples like Granny Smith work well because they balance the sweetness of the sugar and the spices. You can also combine different apple varieties for added depth of flavor.
- Don’t Overfill the Strudel: While it’s tempting to pile on the apples, too much filling can cause the dough to tear or leak during baking. Keep the filling modest and evenly spread.
- Patience with the Dough: The dough is the heart of Apfelstrudel, and it takes patience to stretch it thinly. If you’re having trouble, don’t rush the process. It’s better to stretch slowly and carefully than to tear the dough.
Conclusion
Making a traditional Austrian Apfelstrudel is a rewarding experience that allows you to embrace the art of baking. With its delicate dough, perfectly spiced apple filling, and crispy, golden crust, Apfelstrudel is an iconic dessert that will impress anyone who tastes it. By following this detailed recipe and taking your time with the dough and filling, you can recreate this classic dish from Austria in your own kitchen. Whether you enjoy it for a special occasion or as an everyday treat, Apfelstrudel is sure to become a favorite in your baking repertoire.