Austrian Apple Strudel Recipe

  • By Alison Falk

  • July 16, 2020

Austrian Apple Strudel Recipe

Apfelstrudel, or Apple Strudel, is one of Austria’s most famous desserts. While many believe that apple strudel came from Germany, spoiler: it actually originated right next door in Austria! Enjoyed either warm or cold, this dessert is a favorite for anyone who comes across it. It’s made with strudel dough, which is thin and sheet-like, but most people mistakenly attempt to make it with a pre-made phyllo dough. Eaten warm with a scoop of vanilla ice cream is a *classic* way of enjoying this Austrian dessert. Check out the Apple Strudel recipe below to recreate this cozy dessert: your future guests are going to love it!

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Kitchen Items

  • Mixer (large bowl if you don’t have a mixer)
  • Rolling pin
  • Pastry brush
  • Oven


  • 1 ½ cups of flour
  • ½ a cup of room-temp water
  • 2 tbsp. of veggie oil
  • 1/3 tsp. of apple cider vinegar
  • ¾ of a cup of butter (melted)
  • 1 cup of breadcrumbs
  • ¾ of a cup of raisins (soaked in water for around 15 minutes—if you’re up for it, do an additional soak in rum for another 20 minutes)
  • ¾ a cup of almonds (finely chopped
  • 2 pounds of apples (peeled, cored, sliced)
  • ½ of a cup of sugar
  • ½ tsp. of cinnamon
  • Powdered sugar

The Dough

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The first step is making the dough… from scratch! Use melted butter, flour, lukewarm water, and a dash of salt. Combine these in a mixer (or a bowl if you’re a fast stir-er) and mix for about a minute. Let it rest so the dough is easy and elastic.

The Apple Filling

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The filling should be done before you roll out the dough. If you wait too long, the dough will get overly dry and break. An Austrian “must,” as far as the filling goes, is the addition of raisins—especially the rum-soaked kind. Add the raisins and the almonds to the filling—this will create texture and flavor.

Roll & Stuff the Dough

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Roll out your dough. There are many ways to go about spreading the apple filling onto the dough. We suggest making a strip/block of filling—about 5-6 inches thick. Roll and fold the dough so it makes a rectangle, but leave space to sprinkle breadcrumbs top to bottom. Leave a 2-inch margin from the ends of the strips.

Pile the filling on top of the breadcrumbs. Be careful not to allow for too much liquid, as it can make the strudel soggy. Brush the strudel with melted butter and put it in the oven for 50 mins. While it bakes, brush it with melted butter every 20 minutes for that extra golden-brown flakiness.

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Ways to Eat

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It tastes homey and coziest when fresh from the oven, served with a scoop of vanilla ice cream. You can always reheat it in the oven if it cools. Apple strudel is always served with sprinkles upon sprinkles of powdered sugar and whipped cream (homemade, if you’d like). Serve to your guests, and let them know how easy it is to recreate this Austrian treat.

How does this Apple Strudel recipe sound to you? Do you have some favorite desserts you make at home? Share with us on Instagram!