Austrian Apple Strudel Original Recipe
This Austrian Apple Strudel Original Recipe has been a family staple in my house ever since I was a kid. It’s one of my all-time favorite desserts for fall. As a big fan of apples, I love that this recipe uses two pounds of them. The delicate, flaky homemade dough encases a cinnamon-spiced apple filling, toasted breadcrumbs and chopped walnuts. It tastes delicious and makes the whole house smell amazing!
You’ll start out by making a simple dough using flour, oil, water and a pinch of salt. Allow the dough to rest in an oiled bowl before rolling it out. Meanwhile, toast the breadcrumbs. Then toss together the thinly sliced apples, rum, ground cinnamon and sugar. The dough is pretty easy to work with. First, roll out the dough on a work surface with a rolling pin. Then transfer the dough to a clean, lightly floured kitchen towel and stretch it out with your hands until see-through thin. Top the dough with butter-toasted breadcrumbs and chopped walnuts, so that the breadcrumbs can absorb some of the juices from the apple filling and help keep the strudel crisp. Place the apples over the breadcrumbs and roll the dough up. Bake the strudel until golden brown. Once baked, remove it from the oven, brush immediately with melted butter and dust with powdered sugar. Serve warm.
To make the Austrian Apple Strudel Original Recipe, you will need the following ingredients:

Steps to make Austrian Apple Strudel Original Recipe
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1
Make dough: Combine flour and salt
1min -
2
Add water, vinegar and oil
10min -
3
Rest
60min -
4
Toast breadcrumbs
6min -
5
Prepare cinnamon sugar
1min -
6
Prepare apples
10min -
7
Toss apples with cinnamon sugar and rum
1min -
8
Heat oven
Preheat the oven to 375 ℉.
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9
Roll out dough
10minRoll out the dough on a work surface into a rectangle shape. Then, transfer the dough to a clean, lightly floured kitchen towel and stretch out the dough until see-through thin. Gently stretch each side with closed fists. Place your hands under the dough at one corner and carefully work your fists outward toward the edge of the dough. Once the dough is very thin, gently run your fingers along the edges and pull to ensure they're thin enough too.
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10
Brush with butter
1min -
11
Top with toasted breadcrumbs and nuts
1min -
12
Add apples
2min -
13
Fold edges
1min -
14
Roll up strudel
1min -
15
Transfer to baking sheet
1min -
16
Bake
40min -
17
Brush with melted butter and dust with powdered sugar
1min -
18
Serve
Recipe Reviews
I’ve struggled with strudel dough for so long—it was always either too sticky or not elastic enough, and it discouraged me from baking. But today I tried your dough, and I’m thrilled! It turned out perfect, tasted amazing, and my husband loved it. Now I actually enjoy making strudel dough again. Thanks for sharing the recipe!
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