Apple strudel

After the Sacher Torte here is another famous Austrian pastry: the apfel strudel, or apple strudel. A thin pasta and crunchy on the outside, but soft inside, enclosing apples, pine nuts and raisins flavored aroma of cinnamon. A sweet classic but always in fashion, here in its original version, who gives his best when eaten warm, accompanied by an English sauce, of vanilla ice cream or whipped cream simple. I ate for the first time in Austria, to Graz, and I fell madly in love. On the other hand, apple strudel is one of a series of sweet with apples</in> I love always. It probably will seem a bit’ laborious to do, but it is actually quite simple: the key thing, with apple strudel, It is pulling a lot, very thin the dough casing. Then you have to do is stuff it, roll it up and cook it. Is, Obviously, taste it! Have a good day

APPLE STRUDEL (Original Austrian recipe)

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  • 250 grams of flour 00
  • 30 grams of sugar
  • 25 grams of butter
  • 5 granmmi of salt
  • 1 egg
  • 100 millilitres of water
  • butter, far enough to brush the dough before and during cooking
  • brown sugar, far enough to sprinkle the dough
  • 1 kg of apples
  • 100 grams of pine nuts
  • 150 grams of raisins
  • 80 grams brown sugar (granulated or if you prefer)
  • cinnamon, to taste
  • grated rind of 1 lemon


For the apple strudel, you must first prepare the dough: put all the ingredients for the dough in a bowl to knead until a smooth dough, elastic and compact. Give it a 'ball shape', cover with plastic wrap and let it rest for at least thirty minutes.

For the filling of apple strudel, Peel apples, cut them in half, into quarters and then into thick slices about one centimeter and finally diced. Put them in a bowl with raisins, pine nuts, sugar, lemon zest and cinnamon and let macerate.  Preheat oven to 220 degrees.

Meanwhile, stretch the dough with a rolling pin on a floured surface: the dough is stretched thin, to a height of 2-3 mm at most. Once you have obtained a thin sheet, roll the dough on rolling pin, lift it up and lay on the work surface a slightly cloth sprinkled with flour, so that the dough does not stick: lean the pastry and brush all over with melted butter.

Spread dough on the apple-based stuffing, leaving free a centimeter long edges of the sheet, and fold inward all the free sides of the dough by filling, so that nothing can escape. Then, using the canvas, roll the strudel, being careful not to break the casing and close well sides pressing, so that the stuffing remains inside.

Transfer the apple strudel, using the canvas, on the baking sheet and brush it all over with melted butter and sprinkle with sugar cane. Bake for 30 minutes basting twice, during cooking, with melted butter. Once cooked, Sprinkle the apple strudel with icing sugar and serve warm with vanilla ice cream or whipped cream. Bon appétit!

THE PAIRING: Our suggestion for this recipe is the Moscato Passito “Villa Monticelli” Farm Barberani Orvieto. An elegant wine, from tropical fruit scents, from citrus flavor, almond and apricot jam.

Apple strudel
Apple strudel

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Emanuela Martinelli 9 January 2015 at 12:15

I was already passed to wish you Happy New Year? I do not remember but you do them now and I taste the most delicious strudel! A big hug Ada!!! <3

Sicilians creative in the kitchen 9 January 2015 at 12:47

You were not gone but you do not need to do so, You know that. But now that I did I'm happy and I wish you good year, and all that you wish will come true. Kisses sincere, ADA

Valeria September 9, 2013 at 12:49

I state that I always follow your recipes that I find adorable, but I would give you a hint:to prevent the lemon juice and sugar made from macerated apples, can “puncture” the pasta during cooking, pasta, before putting apples and after having put, It goes dusted with breadcrumbs browned with a little butter in order to absorb the excess moisture. If you want, In addition, in addition to the lemon you can soak the raisins in rum. Dear greetings, Valeria

Sicilians creative in the kitchen September 9, 2013 at 13:55

Hi Valeria! First of all thank you for the compliments! Coming to strudel, I have always made this cake (beloved family) exactly as you indicate, with a little grated browned in butter bread. I then did a pastry course and during a lesson, We prepared right strudel and this is the recipe for the pastry chef (very popular). I wanted to put this because in theory it should be better, but I confess also you also organoleptically me the creamy sauce that I know form breadcrumbs like best. A dear greeting, ADA

Valeria September 10, 2013 at 10:36

Thank you for your reply, I know that next time instead follow your recipe…I .voglio also be a Sicilian (Catania) creative in the kitchen!

Sicilians creative in the kitchen September 10, 2013 at 13:05

Perfect, I Messina and Catania you, It will explode kitchen creativity! Let me know strudel and a warm greeting to you and to my beloved Sicily!

Valentina September 8, 2013 at 14:40

Ciao Ada 🙂 Adoro lo strudel, so much… so much! Yours is really inviting, mi hai fatto venir voglia di prepararlo 😀 Un abbraccio, good Sunday :*

Sicilians creative in the kitchen September 9, 2013 at 13:59

You are lovely, As always! And if you invite me to prepare! I bring the coffee … 🙂


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