Making apple strudel from scratch? Does it pay off? My grandmother says no. She buys the dough for the Austrian national dish in the supermarket. And probably she would not have any room in her kitchen to stretch out the dough anyway! There are always too many things around, that wait to be boiled, frozen or cut. (Go to recipe directly)
Nevertheless, I somehow always feel the need to try out stuff from scratch. And have therefore already made Strudel dough a few times. Whether it pays off or not, you have to find out yourself! Anyway, it’s fun to make it from scratch!
Below you can find my recipe for a classic Austrian Apple Strudel with homemade dough and a filling of apples, cinnamon, vanilla, sugar, raisins, walnuts and roasted bread crumbs.
If you don’t have the time to make the dough from scratch, you can buy some ready-made filo dough in the supermarket. (Very similar to Austrian/German Strudel dough)
If packed bread crumbs are not so common in your country’s grocery stores, here is an easy way to make bread crumbs at home.
I’ve made a video for my apple strudel, so that it’s easier to understand how to make it. This is only the short version, for the longer version of the tutorial, visit my youtube-channel! ;D
It is not so difficult, you just have to focus a bit and take good care of the dough, so you do not make holes during the stretching.
If there is a hole in the strudel dough, it’s not the end of the world, though. Just “repair” it before you add the filling. I’m pretty sure it will taste delicious anyway!
I want to make more videos in the future, so I’m happy if you visit Vienna Sunday Kitchen on Youtube, subscribe and give feedback on how you like the video!
Here is the Apple Strudel recipe:
How to make Apple Strudel from scratch
For the dough
- 150 g flour all purpose flour / 1.2 US cup
- 1 pinch salt
- 1,5 tbsp. oil vegetable oil eg. sunflower or canola
- 0,5-1 tbsp. bright vinegar eg. apple vinegar, white wine vinegar (no dark balsamico)
- 80 ml lukewarm water ~1/3 US cup
- oil to spread on the dough
- flour to spread on the working surface
For the filling
- 600 g apples sweet-sour, 5-7 apples
- 1 lemon
- 60 g sugar granulated sugar / 4 tbsp.
- 4 tbsp. raisins
- 4 tbsp. Rum
- 1/2 tbsp. cinnamon grated
- 2 vanilla beans or grated vanilla, or vanilla sugar
- 3 tbsp. unsalted butter liquid, for the bread crumbs
- 1 cup bread crumbs unflavoured
- 3 tbsp. unsalted butter liquid, for spreading on the dough
- powdered sugar for serving
- big bowl for kneading the dough
- plate + cling film for wrapping and letting rest the dough
- rolling pin or an empty bottle, alternatively
- large cloth eg. an old tablecloth, large dishtowel
- grater or food processor, for grating the apples
- In a bowl, knead flour, salt, oil, vinegar and lukewarm water to a smooth dough. If you like, wear a plastic glove so that the dough does not stick to the hand.
- Brush a plate with oil. Place the dough on top and brush the entire surface with oil. Cover with cling film and allow to rest for 30 minutes at room temperature.
- Meanwhile, heat up butter in a pan. Add sugar and breadcrumbs and roast them at medium temperature until golden brown.
- Put the raisins in rum and soak for about 10 minutes.
- Press the lemon.
- Cut the apples into thin slices, using a grater, kitchen machine or knife. Most people peel the apples for the apple strudel, but I don't!
- Mix the lemon juice with the apples so that they do not become brown. In a bowl, mix all the ingredients for the filling. (Don't add the breadcrumbs yet, though)
- Preheat the oven to 180°C circulating air (356°F). Heat the remaining butter to make it liquid.
- Sprinkle some flour on a clean working surface. Roll out the strudel dough with a rolling pin. With your hands, gently stretch out the dough until it becomes very thin. (Remove jewelry that could damage the dough) The dough should be about the size of the baking sheet. Place on a damp cloth. The thicker ends can be cut off.
- Pour the roasted breadcrumbs on one half of the stretched out strudel dough.
- Then spread the apple filling evenly on the crumbs. Not on the whole strudel, but only on the half, where the crumbs are. Grease the other (empty) half of the strudel with 1 tbsp of the melted butter.
- Turn the strudel into a roll with the help of the cloth. Start with the side where the filling is (see video). Close the ends well, so that the filling does not fall out.
- Spread some melted butter on top and put into the oven for a total of 30 minutes at 180°C. After 20 minutes of baking time eventually spread with more butter.
- After baking, allow to cool down a bit, sprinkle with caster sugar and serve when still warm! Enjoy!