Salzburger Apfelstrudel
A delightful variation of the classic Austrian apple strudel, originating from Salzburg, featuring a flaky pastry filled with tender apples, raisins, and warm spices.
🧂 Ingredients
- 300 g All-purpose flour(for the dough)
- 150 ml Lukewarm water
- 3 tbsp Vegetable oil(plus extra for brushing)
- 1 pinch Salt
- 1 kg Granny Smith apples(peeled, cored, and thinly sliced)
- 150 g Granulated sugar(divided)
- 100 g Breadcrumbs
- 50 g Butter(melted, for toasting breadcrumbs)
- 50 g Raisins(optional, soaked in rum)
- 2 tsp Ground cinnamon
- 1 tbsp Lemon juice
- for dusting Powdered sugar
👨🍳 Instructions
- 1
Prepare the dough: Mix flour and salt in a bowl. Gradually add lukewarm water and oil, mixing until a smooth, elastic dough forms. Knead for about 10 minutes. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 30 minutes - 2
Prepare the filling: Toss sliced apples with 100g of sugar, cinnamon, lemon juice, and raisins (if using).
💡 Tip: Ensure apples are thinly sliced for even cooking. - 3
Toast the breadcrumbs: Melt butter in a pan and toast breadcrumbs with the remaining 50g of sugar until golden brown.
⏱️ 5-7 minutes💡 Tip: Watch carefully to prevent burning. - 4
Stretch the dough: On a floured surface covered with a clean kitchen towel, roll out the dough as thinly as possible, until it's almost transparent. You should be able to read text through it.
💡 Tip: Use the back of your hands to gently stretch the dough, working from the center outwards. - 5
Assemble the strudel: Brush the stretched dough with melted butter. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a border. Spread the apple filling over the breadcrumbs. Carefully roll up the strudel using the towel to help, tucking in the ends.
💡 Tip: Be gentle to avoid tearing the dough. - 6
Bake the strudel: Place the strudel seam-side down on a baking sheet. Brush the top with melted butter. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until golden brown and crisp.
⏱️ 35-40 minutes - 7
Serve: Let the strudel cool slightly before dusting with powdered sugar. Serve warm, optionally with vanilla sauce or whipped cream.
💡 Tip: Best served warm.
💡 Pro Tips
- ✓The key to a good strudel is a very thinly stretched dough.
- ✓Don't overfill the strudel, or it may burst during baking.
- ✓Using a mix of apple varieties can add depth of flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped nuts like walnuts or almonds to the filling.
- Incorporate a tablespoon of rum or apple schnapps into the apple mixture.