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The Hirshon Viennese Apple Strudel – Wiener Apfelstrudel

  • Total Time: 0 hours


Units Scale
  • For the strudel dough:
  • 1/3 cup lukewarm water (80 ml / 80 g)
  • 1 tablespoon + 1/2 teaspoon neutral tasting vegetable oil (15 g)
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon fine sea salt
  • 145 g bread flour (1 cup)
  • 1/2 teaspoon vegetable oil for brushing the dough
  • flour for dusting
  • ***
  • For the strudel filling:
  • 3/4 cup sugar
  • 4 tbsp golden raisins
  • 3 tablespoons rum for soaking the raisins
  • 1 lb Granny Smith apples
  • 1 lb Cameo or Gala Apples
  • 5 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • Cinnamon to taste
  • Powdered cloves to taste
  • ***
  • For the nutty breadcrumbs:
  • 100 g breadcrumbs
  • 3 tbsp butter
  • 3 tbsp grated hazelnuts
  • ***
  • Plenty of melted butter for coating the strudel
  • 2 tablespoons melted butter for brushing the dough (divided)
  • confectioner’s sugar for dusting
  • whipped cream for serving (optional)


  1. To make the dough:
  2. Mix lukewarm water, oil, vinegar and salt in a big bowl. Acid such as vinegar helps relax the gluten to make the dough easier to stretch.
  3. Stir in about half the flour with a spoon until well combined, then gradually add the remaining flour until it comes together and you can work it with your hands.
  4. Knead the dough until smooth for about 10 minutes, either in the bowl or on a working surface.
  5. The dough should be moist but not sticky. If it is too sticky to knead, add a little more flour (you shouldn’t need more than 1 or 2 additional tablespoons).
  6. Slam the dough onto the worksurface a few times to enhance gluten development, yielding a very elastic dough.
  7. Shape the dough into a smooth ball. Brush a clean bowl with oil, put the dough into the bowl and brush it with oil (you can do this with your fingers).
  8. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature.
  9. Steep the raisins in the rum and leave to soak for one hour.
  10. To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over a moderate heat until golden brown. Towards the end, stir in the grated nuts, cook through quickly and remove from the heat.
  11. Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and powdered cloves, and mix in a generous pinch of cinnamon (TFD actually prefers cardamom, but it is absolutely not traditional).
  12. (Strudel rolling and cooking instructions respectfully cribbed from
  13. Adjust oven rack to middle position and preheat oven to 425°F. Place a large sheet of parchment paper on your work surface, then cover the table with a large clean cloth.
  14. On a lightly floured cutting board, roll dough into a 10- by 12-inch rectangle. Flip the board and the dough onto the center of the cloth and remove board.
  15. Working carefully, begin to stretch dough from the center out. This can be achieved by placing your hand, palm down, underneath the dough and gently pulling out to the edge. You can also place your fingertips under the dough to gently stretch.
  16. Avoid tearing the dough. If the dough does tear, gently patch together. Stretch the dough until it is a rectangle of approximately 18- by 30-inches and paper thin. The dough should be of even thickness throughout, and thin enough to see through it. Trim off any thick edges with kitchen sheers.
  17. Melt remaining butter and brush a thin coat over the dough (extra butter will be used to brush on top of the strudel before baking). Spread bread crumb mixture in a 12 inch strip at the far end of the dough, leaving a border of 6 to 8 inches from the end and 3 inches from both edges.
  18. Stir ¾ cup sugar, cinnamon, cloves and salt in large bowl to combine. Mix in apples, raisins, lemon juice, and zest until just combined. Immediately spoon apple mixture on top of the bread crumbs.
  19. Using the cloth, lift the end of dough over the strudel to cover. Continue to lift the cloth to roll up the strudel. Halfway through, fold the edges in to seal and continue to roll to the end. The strudel should be approximately 16 to 18 inches long.
  20. Roll the strudel directly onto the parchment paper, then lift parchment paper with strudel and transfer to a baking sheet. If the strudel doesn’t fit perfect straight onto the pan, gently curve it to fit. Brush with remaining butter and sprinkle with remaining tablespoon sugar.
  21. Bake for 20 minutes, then reduce oven to 350°F. Continue to bake until strudel is golden and apples are tender, about 30 minutes more. Transfer pan to wire rack and let cool, then sprinkle with icing sugar.
  22. Serve cool or cold with optional but highly recommended whipped cream.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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