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Traditional Austrian Apple Strudel

Name: Traditional Austrian Apple Strudel
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 750 g Äpplen (tart variety preferred); 100 g Valnötter; 50 g Strösocker; 1 pinch Kanel; 2 tbsp Russin; 1 tbsp Mörk rom; 1 pc Vaniljstång; 1 pc Citron (juice only); 50 g Smör (for toasting crumbs); 50 g Ströbröd; 50 g Smör (melted for brushing); 1 pc Smördeg (about 250g); 1 tsp Florsocker

A cornerstone of Viennese coffee house culture, this apple strudel balances tart fruit with the warmth of cinnamon and toasted walnuts. The thin, flaky layers of pastry provide a delicate crunch that yields to a rich, spiced filling. Best enjoyed warm with a light dusting of powdered sugar or a dollop of whipped cream, ice cream, or vanilla sauce on the side. It is a timeless dessert that brings the elegance of Austria into your own kitchen.

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schedule

Förberedelsetid 25 min

timer

Tillagningstid 40 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 551 kcal

Protein 6g

Carbs 51g

Fat 33g

Instruktioner

6 steg

Förhindra att skärmen slocknar

Peel the apples, remove the cores, and cut them into eighths. Depending on how chunky you like your strudel, you can slice these eighths in half once more.

750 g Äpplen (tart variety preferred)

In a large mixing bowl, combine the prepared apples with the chopped walnuts, ground cinnamon, sugar, raisins, and the seeds scraped from the vanilla bean. Add the lemon juice and, if you prefer a richer flavor, a small splash of rum.

100 g Valnötter, 50 g Strösocker, 1 pinch Kanel, 2 tbsp Russin, 1 tbsp Mörk rom, 1 pc Vaniljstång, 1 pc Citron (juice only)

Preheat your oven to 200°C (390°F). In a pan over medium heat, melt half of the butter and stir in the breadcrumbs, toasting them until they are fragrant and golden brown.

50 g Smör (for toasting crumbs), 50 g Ströbröd

Lay out two strudel sheets on a floured kitchen towel so they overlap by about 10cm. Brush the pastry lightly with melted butter and layer the remaining two sheets on top. Spread the toasted breadcrumbs over the pastry, followed by the apple mixture, leaving the final third of the dough empty to prevent leaking.

50 g Smör (melted for brushing), 1 pc Smördeg (about 250g)

Using the towel to help you, roll the strudel up carefully and tuck in the ends. Place the strudel on a baking sheet lined with parchment paper and bake for 30 to 40 minutes until the exterior is beautifully golden and crisp.

Use a fine-mesh sieve to dust the strudel with powdered sugar.

1 tsp Florsocker

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Traditional Austrian Apple Strudel

Förberedelsetid 25 min

Tillagningstid 40 min

Portioner 6

Ingredients

750 g Äpplen (tart variety preferred)

100 g Valnötter

50 g Strösocker

1 pinch Kanel

2 tbsp Russin

1 tbsp Mörk rom

1 pc Vaniljstång

1 pc Citron (juice only)

50 g Smör (for toasting crumbs)

50 g Ströbröd

50 g Smör (melted for brushing)

1 pc Smördeg (about 250g)

1 tsp Florsocker

Nutrition Facts

Calories 551 kcal

Protein 6g

Carbohydrates 51g

Fat 33g

Instructions

1.
Peel the apples, remove the cores, and cut them into eighths. Depending on how chunky you like your strudel, you can slice these eighths in half once more.

750 g Äpplen (tart variety preferred)
2.
In a large mixing bowl, combine the prepared apples with the chopped walnuts, ground cinnamon, sugar, raisins, and the seeds scraped from the vanilla bean. Add the lemon juice and, if you prefer a richer flavor, a small splash of rum.

100 g Valnötter, 50 g Strösocker, 1 pinch Kanel, 2 tbsp Russin, 1 tbsp Mörk rom, 1 pc Vaniljstång, 1 pc Citron (juice only)
3.
Preheat your oven to 200°C (390°F). In a pan over medium heat, melt half of the butter and stir in the breadcrumbs, toasting them until they are fragrant and golden brown.

50 g Smör (for toasting crumbs), 50 g Ströbröd
4.
Lay out two strudel sheets on a floured kitchen towel so they overlap by about 10cm. Brush the pastry lightly with melted butter and layer the remaining two sheets on top. Spread the toasted breadcrumbs over the pastry, followed by the apple mixture, leaving the final third of the dough empty to prevent leaking.

50 g Smör (melted for brushing), 1 pc Smördeg (about 250g)
5.
Using the towel to help you, roll the strudel up carefully and tuck in the ends. Place the strudel on a baking sheet lined with parchment paper and bake for 30 to 40 minutes until the exterior is beautifully golden and crisp.
6.
Use a fine-mesh sieve to dust the strudel with powdered sugar.

1 tsp Florsocker

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