Apfelstrudel (Apple Strudel) – Apple Alchemy


Apple strudel isn’t just a sweet treat; it’s a quintessential piece of Vienna’s rich culinary tapestry, woven into the city’s history and tradition. When you indulge in an authentic Strudel, you’re not just savoring a dessert; you’re tasting a slice of Viennese culture that has stood the test of time.

As you dive into the layers of its flaky crust, imagine the skilled hands that have perfected the art of stretching the dough, so thin you could read a newspaper through it. The strudel dough, akin to phyllo dough, requires patience and finesse, and it’s this delicate process that sets apart the German apple strudel from its cousins.

You’ll preheat your oven to bake this masterpiece, ensuring it reaches the ideal golden hue. The comforting aroma of baked apples and cinnamon wafts through the air, promising a delectable experience. Once out of the oven, you’ll dust the warm strudel with powdered sugar, adding a touch of sweetness and a snow-capped peak appearance that beckons you to take a bite.

The Apple Strudel (Apfelstrudel) is more than just food; it’s a symbol of Viennese culinary heritage, a testament to the city’s love affair with pastry. And now, it’s your turn to continue this delicious legacy.

Prep Time

20 Minutes

Cooking Time

35 Minutes


4 Servings


  • Apples (Granny Smith recommended): 6 medium-sized, peeled, cored and thinly sliced
  • Raisins: 1/2 cup, soaked in hot water to plump
  • Butter: 4 tablespoons, melted
  • Bread crumbs: 1/2 cup, for texture
  • Sugar: 3/4 cup, to sweeten
  • Ground cinnamon: 1 teaspoon, for spicing
  • Phyllo dough: 1 package (approximately 16 sheets)
  • Flour: for dusting
  • Chopped walnuts: 1/4 cup (optional for added crunch)
  • Lemon juice: 1 tablespoon, to prevent apple browning
  • Powdered sugar: for dusting before serving

Nutritional Information (Approx)

  • Calories: ~450-550 kcal
  • Fat: ~15-20g
  • Carbohydrates: ~75-85g
  • Fiber: ~3-4g
  • Sugars: ~35-45g
  • Protein: ~5-6g


  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Soak raisins in hot water. In a separate bowl, mix sugar and cinnamon.
  • On a well-floured surface, gently stretch phyllo dough into a thin layer.
  • Brush melted butter over the dough, sprinkle with bread crumbs, then distribute the sliced apples, drained raisins, sugar and cinnamon mixture, and walnuts if using.
  • Roll the dough with the filling inside and transfer to the prepared baking sheet.
  • Bake until golden brown, approximately 30-35 minutes.
  • Dust with powdered sugar before serving.

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