Wiener Apfelstrudel

Wiener Apfelstrudel is a classic Austrian treat that we consume often in the US as Apple Strudel. Strudel dough can be made fairly easily at home but requires some talent, so I am using the classic ingredients but a store-bought, frozen puff pastry dough. This recipe also makes two strudels, so you can use one for the race and give the other as gift!

Wiener Apfelstrudel

Wiener Apfelstrudel

Take the puff pastry dough out of the freezer, it takes just the right amount of time to thaw while you prepare everything else!

Melt butter over the stove and add the breadcrumbs. Toast for a few minutes to add some nuttiness, and then add the crushed hazelnuts for about the last 2 minutes. Set aside in a bowl to cool.


Peel the apples and place in a large bowl with a few tablespoons of lemon juice. Be sure to toss the apples in the lemon juice after adding each one to avoid browning.


Add the raisins, cinnamon, cloves, and sugar to the apples and toss to coat.


Now it’s time to roll your puff pastry dough. Try to get it pretty big, like at least 12×16 inch rectangle. Next, sprinkle the surface with half of the breadcrumb mixture, leaving space around the edges.


Add half of the apples to one edge of the pastry dough.


Then carefully roll the dough over top the apples. Then, roll the entire mound up and brush the pastry dough with egg wash before you roll the final seal.


Place on parchment paper, brush top with egg wash, and then repeat with your other puff pastry sheet. Bake at 375° for 40-50 minutes. Remove and let cool before slicing and serving! Sprinkle with some powdered sugar for extra flare and sweetness!


Wiener Apfelstrudel

  • Servings: 8
  • Difficulty: medium
  • Print


    • 2.5 lbs granny smith apples (about 6)
    • 4 tablespoons raisins, soaked in light or dark rum
    • 3 tablespoons butter
    • 1/2 cup plain breadcrumbs
    • 3 tablespoons crushed hazelnuts
    • 2 teaspoons cinnamon
    • 1 teaspoon grated cloves
    • 1/2 cup white sugar
    • 1 egg for egg wash
    • 1 pack of Puff Pastry dough (2 sheets)
    • Powdered sugar for dusting


    1. Remove puff pastry from freezer to thaw
    2. Cover raisins with rum and allow to steep and plump while you prepare the other ingredients
    3. Melt the butter over medium low heat in a medium skillet, then add breadcrumbs
    4. Toast breadcrumbs until starting to brown and add the nuts for the last two minutes, set aside to cool
    5. Peel the apples, and cut into 1/8 inch slices and then halve slices.
    6. Transfer apples as you work into a large bowl with lemon juice and toss to coat so that your apples do not brown
    7. Add the sugar, cinnamon, cloves, and raisins to the apples
    8. Preheat oven to 375°
    9. Working with one sheet a time, roll on a lightly floured surface to at least a 12×18 inch rectangle
    10. Sprinkle the breadcrumb mix over the entire surface, leaving about 1 inch border on all edges
    11. Pile half of the apple mix on one end of the rectangle, and then fold the dough over the apples
    12. Carefully roll the strudel and when you get towards the end, coat the last seam with egg wash before folding over
    13. Place on parchment lined baking sheet and brush entire strudel with egg wash
    14. Repeat with second sheet of dough
    15. Bake 40-50 minutes, allow to cool, and serve with powdered sugar!

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