Ilse’s Bakery Recipe: Apfelstrudel

The earliest known recipe for Apfelstrudel dates back to the late 17th or early 18th century. The strudel's pastry is similar to the filo dough used in Middle Eastern and Balkan cuisines, which suggests a link to Turkish baklava, brought to Austria during the Turkish sieges. However, the strudel evolved to have its unique characteristics and became a distinct part of Austrian, Bavarian, Czech, and Hungarian cuisines.

The oldest known recipe for Apfelstrudel is from 1696, in a handwritten cookbook at the Vienna City Library. The classic Viennese Apfelstrudel is a simple yet elegant pastry made with a thinly rolled, elastic dough filled with tart cooking apples, sugar, cinnamon, raisins, and breadcrumbs.

In the 20th century, Apfelstrudel became known and loved beyond Europe, often associated with Austrian and German baking traditions. Today, it's a symbol of Austrian culinary heritage and is enjoyed worldwide, often served with whipped cream, vanilla sauce, or ice cream.

The history of Apfelstrudel is a testament to the cultural exchange and culinary fusion that have shaped European cuisine over the centuries.

Ingredients

• Dough
• 2 cups all-purpose flour
• 1/2 cup warm water
• 2 tablespoons vegetable oil
• 1 egg
• 1/4 teaspoon salt
• Filling
• 4 large apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
• 1/2 cup breadcrumbs
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup raisins (optional)
• Juice of 1 lemon
• Assembly
• 1/2 cup melted butter
• Powdered sugar, for dusting

Instructions

1. Dough
2. In a large mixing bowl, combine the flour, warm water, vegetable oil, egg, and salt. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic. Shape it into a ball, coat it with a little oil, and let it rest in a covered bowl for about 1 hour.
4. Filling
5. Preheat your oven to 375°F (190°C).
6. In a bowl, mix the sliced apples with breadcrumbs, sugar, cinnamon, raisins (if using), and lemon juice. Ensure the apples are evenly coated.
7. Assembly
8. Roll out the dough on a floured surface into a thin rectangle.
9. Brush the rolled-out dough with melted butter.
10. Spread the apple filling evenly over the dough, leaving some space around the edges.
11. Carefully roll the dough with the filling into a log, using a kitchen towel to assist if needed. Place the strudel seam-side down on a baking sheet lined with parchment paper.
12. Brush the top of the strudel with more melted butter.
13. Bake in the preheated oven for approximately 35-40 minutes or until the strudel is golden brown and the apples are tender.
14. Allow the Apfelstrudel to cool for a few minutes before dusting generously with powdered sugar.
15. Slice and serve warm. Optionally, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream

Prep time: 1 hour, 30 minutes

Cook time: 45 minutes

Total time: 2 hours, 15 minutes

Serves: 12 Servings

Category: Dessert

Cuisine: Austrian

Updated: 1 month ago