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There is no better way to welcome September other than with a Wiener Apfelstrudel (Viennese apple strudel)!

I have tried many recipes of apple strudel throughout my life, even in Romania we have so many variations, but I still prefer this one the most! It has little pastry and it is not very messy to eat. It has a little bit of sugar and it can be enriched with buttery breadcrumbs or almonds.

Did you know that the apple strudel is not Austrian? It is believed that it has been brought to Austria by Turkish invaders, since they have always had a love for really thin wheat layers.

The recipe is inspired by  Springlane

I have adapted it a little as well and I will present more options to you. 


For the pastry

For the apple filling


  1. Making the dough

    Start by preparing the dough. In a big bowl, add the flour and some salt, make a well in the center and add the lukewarm water, oil and vinegar. Knead the dough for approximately 10 minutes or until smooth and elastic. Rest for 1 hour.

  2. Preparing the filling

    Mix the sliced apples with lemon juice and set aside. In a pan, meld the butter, then add the breadcrumbs and cook until golden. At the end, add the sugar and cinnamon, cook for 30 more seconds and then turn off the heat. Let it cool.

  3. Asamblare

    After 1 hour, roll the dough on a cloth dusted with flour (very important, take a cloth or a clean towel so that you will be able to roll it) and with the help of a rolling pin ad your hands, stretch the dough as much as you can till it looks paperthin. It is not difficult, I find it very relaxing, but you need to be patient and do it slowly so that you won't poke it.

    After stretching the dough, sprinkle the breadcrumbs/almonds mixture and then add the apples.  Sprinkle the soaked raisins over the apples, then bring the margins of the dough towards the center of the strudel and start rolling it very gently. Check my highlights for more instructions.

    Transfer the strudel on a baking sheet on a baking tray and bake for 45 minutes at 180 degrees. Brush with melted butter before baking to ensure a golden crust.

    The strudel will be flaky and delicious, I can assure you! If you love more filling than pastry, then this is for you!

    Poftă bună!

Numele meu este Andreea și locuiesc în București, România. Născută cu o pasiune pentru gătit, am dezvoltat o predilecție față de bucătăria globală și față de mâncarea locală consumată în întreaga lume în timpul petrecut în India. Nu numai că aș vrea să împărtășesc această pasiune cu voi toți, dar și să vă prezint rețete din întreaga lume pe care le puteți încerca chiar și voi, la voi acasă. Veți descoperi cât de incredibil de bune pot fi aceste preparate și vă veți îndragosti de ele iremediabil!