Who’s strudel is it anyway …


Apple Strudel

Apfelstrudel – Stroudel aux pommes

There is hardly a pastry dessert in the world whose fame can match that of the old Viennese Apple Strudel, and quite appropriately, it is not the easiest thing in the world to prepare! But have no fear, nothing can stand between you and the perfect Apple Strudel, when you take your first bite of this delicious dessert, no joke!

A table, a large cloth, patience and lots of dexterity in your fingertips, are required for the production of Apple Strudel at home.

Recipe for 1 strudel

Strudel dough:

        • 200 g all purpose flour
        • 1 Teasp Salt
        • 1 Tblsp Oil
        • 1/2 Tblsp white vinegar
        • ca. 150 ml lukewarm water


        • 100 g Butter
        • 100 g Bread crumbs
        • 1 kg Apple
        • 80 g Granulated sugar
        • 1 Tblsp Cinnamon
        • 50 g Raisins
        • 50 g Butter for brushing


Sift the flour into a bowl and knead with the rest of the ingredients to a soft dough.

Knead the dough until it becomes silky and smooth. Brush with oil and let rest for half an hour.

Peel the apples …

… and slice thinly.

Wash the raisins. Fry the butter and breadcrumbs until golden. Mix the apples with the crumb, spics and rum.

Carefully start pulling the dough.

Stretch on the lightly floured cloth

Spread the filling onto 3/4 of the dough, the remaining quarter brush with the melted butter.

Carefully start rolling the dough.

Place the strudel onto a baking tray, lined with baling paper. Bake at medium heat for about 45 min. During baking repeatedly brush with melted butter.

Slice into portion, dust with icing sugar.

Bon Appetit!


Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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