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Wiener Apfelstrudel / Viennese Applestrudel

Viennese Apfelstrudel/Wiener Apfelstrudel This traditional Apple Strudel can be served warm or cold drizzled if liked with a Vanillla Sauce and is a wonderful accompaniment to the afternoon Sunday coffee or tea.


Basic Strudeldough recipe.


40 g / 1.4 oz melted butter

80 g / 2.8 oz bread crumbs roasted in 50 g / 1.7 oz butter


1.5 - 2 kg / 3.3 - 4.4 lbs granny smith apples (or any tart apples)

100 g / 3.5 oz nuts or almonds

100 g / 3.5 oz sugar

100 g / 3.5 oz sultanas (golden raisins)

1 - 2 teaspoons of cinnamon or 1 - 2 teaspoons lemon zest of an untreated lemon

2 - 3 tablespoons Rum

For Baking:

30 g / 1 oz butter

2 - 3 tablespoons sweet cream

2 taspoons sugar


Prepare the Strudeldough according to the basic recipe. Let dough rest in whole because this recipe is for 1 Strudel.

Prepare the filling:
peel the apples, slice thinly with knife or slice using a mandolin/box grater. Chop nuts or almonds. Wash and blench the sultanas, drain. Place apples, nuts, sultanas in a bowl add sugar, spices and Rum. Mix and let stand covered until Rum is absorbed into the mixture.

In the meanwhile roll out and stretch the Strudeldough on a floured kitchen towel. Roast bread crumbs lightly in butter. Brush the Strudeldough with the melted butter and sprinkle with the roasted bread crumbs, spread the filling and roll as described in the basic recipe. Let Strudel roll off the kitchen towel onto a buttered oven safe baking dish so that the edge of the Strudel is on the bottom. Brush on some melted butter and bake for 30-45 minutes, depending on thickness of the dough at 390-420°F (preheated). Brush on some melted butter several times during the baking time and brush with sweetened whipping cream in the last 10 minutes. Remove from oven and let rest so that the juices stop flowing when cut. Cut into 1.5 inch slices and dust with powdered sugar. Serve warm or cold.

Tip: Serve with a scoop of good Vanilla Ice cream on the side or Vanilla sauce

Foto Credit: Fotolia

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