Name: Viennese Apple Strudel
Prep time: 20 min
Total time: 60 min
Yield: makes 2 strudels
Cuisine: Austrian
Ingredients: 1 Simple Phyllo (Filo) Dough; juice of two lemons; 2 kg apples (4.4 lbs) (for ex: Coxs Orange Pippin, Jonagold...); 1 tbsp butter; 30 g sugar (1/4 cup) (for breadcrumbs mix); 20 g ground walnuts or almonds (1/8 cup); 80 g breadcrumbs (7/8 cup); 50 g raisins (1/3 cup); 3 tbsp rum; 50 g melted butter (1/4 cup); 1 tbsp ground cinnamon; 1/4 tsp ground allspice; 30 g light brown sugar (Light Muscovado); 2 tbsp sugar; Homemade vanilla sauce, for serving

Viennese Apple Strudel

I can still remember the long queue in front of Cafe Central, one cold December seven years ago. Should we stay in the line, or should we go someplace else? We stayed, and it was the best decision ever. After about 30 minutes, it was finally our time to enter the Cafe, where we were greeted and seated at a cute round table. Boy, were we impressed. The magnificent, traditional Austrian architecture was impeccable, the music playing in the background captured the vibe perfectly. It was like time stopped in the 19th century, and it was just perfect. Space was filled with every single person’s energy (and in 142 years, there were a lot of people visiting Cafe Central, Freud and Tito included). We knew right away that this is the place where you order the most traditional treat possible, and so we did. "Apfelstrudel mit Vanillesoße” or Apple Strudel with Vanilla Sauce. We were so impressed by the simplicity yet richness of the Strudel that Cafe Central became our number one place when visiting Vienna (good thing it’s only a 3-hour drive away from our home). That Apple Strudel inspired us to create our Viennese version. Layers of homemade phyllo dough, filled with pan-fried breadcrumbs, nuts, and sugar, then generously layered with apples and raisins. Gosh, this treat is super delicious served both warm or cold, with whipped cream or homemade vanilla sauce. Making apple strudel isn’t particularly hard (my mom makes it every month btw), but it takes quite a bit of focus and patience. However, if you want to fill your home with incredibly inviting coziness and warmth, this is what should be your next project. Ahh, what am I even doing here, I need to go and make an Apple Strudel right now.

Homemade phyllo dough is always better than store-bought. It's flakier and more controllable, meaning you can adjust the thickness depending on your taste and wishes.

First sprinkle your phyllo dough with sugar and breadcrumbs, then arrange the apple slices and raisins on top of it. Raisins are soaked in rum beforehand which makes them sweeter and richer in flavor. We also like to use a mixture of regular white sugar and light brown sugar. When baked, brown sugar becomes nutty and delicious.

Make sure to not be in a hurry when rolling the strudel. This step needs the most attention because the phyllo dough tends to be pretty sensitive and it can create holes in the dough. However, if you take the time and enjoy the process the the strudel will be fantastic.

Serve Apple Studel (Apfelstrudel) with whipped cream or silky, homemade vanilla sauce, as they do it in Austria. This way you will bring even more of the Vienna spirit to your home and kitchen..

Ingredients

Phyllo dough

1 Simple Phyllo (Filo) Dough

Viennese Apple Strudel

juice of two lemons

2 kg apples (4.4 lbs) (for ex: Coxs Orange Pippin, Jonagold...)

1 tbsp butter

30 g sugar (1/4 cup) (for breadcrumbs mix)

20 g ground walnuts or almonds (1/8 cup)

80 g breadcrumbs (7/8 cup)

50 g raisins (1/3 cup)

3 tbsp rum

50 g melted butter (1/4 cup)

1 tbsp ground cinnamon

1/4 tsp ground allspice

30 g light brown sugar (Light Muscovado)

2 tbsp sugar

Homemade vanilla sauce, for serving

Tools and equipment

large bowl

kitchen knife

apple corer

skillet

bowl

kitchen brush

large baking sheet

baking paper

METHOD

Prepare the phyllo dough

First, prepare the phyllo dough. If you are making the phyllo dough from scratch from our blog, simply click on the ingredient on the left and follow the instructions. You can also use store-bought phyllo dough, but it won't be as flaky and tasty as homemade.
Cut the apples

Pour cold water into a large bowl. Add a juice of one lemon. Clean the apples under running water. Using an apple corer remove the core from the apples, then peel them and add them to the bowl with cold water. Cut each apple into quarters, then cut each quarter on thin slices. Dribble the apple slices with lemon juice to prevent the oxidation.
Sugar, nuts and breadcrumbs

Place a large skillet over medium heat. Add the butter, sugar, ground walnuts, or almonds and breadcrumbs. Cook for about 5 minutes or until the breadcrumbs and nuts are golden brown and delicious. Stir regularly.
Raisins and rum

In a bowl, combine raisins and rum. Set aside for about 10 minutes. In a separate small bowl combine both regular sugar and brown sugar.
Roll out the phyllo dough and add the filling

Stretch the dough to a rectangle approx. 120 cm x 75 cm (45-inch x 30-inch). Cut the thick edges using a sharp knife. Lightly brush the stretched phyllo dough with melted butter, then sprinkle 1/4 of the dough, starting at the wider side / edge of the dough (as shown on the photo) with a mixture of both sugars and the mixture of breadcrumbs and nuts. Generously spread the apples on top of the breadcrumbs, then sprinkle with raisins, cinnamon and allspice.

Tip

Leave around 5 cm / 2-inch space on the narrow side of the dough when rolling the dough into a strudel. This way the filling won't slip while baking.
Roll into a strudel and bake

Using a tablecloth roll up "roulade style" starting at the fruit covered end and lifting with the tablecloth. Fold the bottom of the phyllo over the fruit, then roll away from you until filling is enclosed, and the seam is on the bottom. Using your fingers, close the edges of the strudel, then cut any excess dough. Gently roll the strudel onto a baking sheet lined with baking paper with the seam-side down. Lightly brush with melted butter. Bake at 190 °C / 375 °F for about 50 - 60 minutes or until golden and crispy. Remove from the oven and let the apple strudel cool for at least 30 minutes.

Tip

Using your index finger and thumb, gently press the rolled strudel in the middle. This way, the apples will get rearranged evenly on both sides. Firmly press together to stick, then cut. This way, you will get two apple strudels that are easier to manage and easier to place on a baking sheet. (as shown in the photo)
Serve

Serve Apple Strudel with whipped cream or homemade vanilla sauce. Generously sprinkle with icing sugar before serving. Store at room temperature (covered) or in a fridge for up to three days.