Viennese Apple Strudel

Viennese apple strudel, would you like a piece? Yes, we are going to make this beauty from scratch, strudel dough is actually not as hard as you may think. Just be sure you have enough time at hand when you make the dough because it needs a pretty long resting period. That was actually what I tried to ignore this time and that’s why my first dough had a lot of holes and couldn’t be strechted properly. So feel free to start the dough the day beforehand. Resting it more than a few hours, e.g. overnight is no problem at all, you just give the gluten more time to develop. And then you will be rewarded with a delicious dessert with lots of apple flavor!

Viennese apple strudel is slightly different from classic apple strudel, the main difference is that Viennese includes bread crumbs that are roasted in some butter. The bread crumbs help to soak up some of the apple liquid, but they are a carrier of flavor themselves. Compared to the Munich strudel that contains sour cream, you will only have apples, bread crumbs, and strudel dough. As you can see from my pictures, I decided to go with the plain version not including raisins. Obviously, you are free to add some. Viennese apple strudel is something like the grandpa of strudels in the German-speaking world. If you are wondering what kind of strudel to make, I would suggest this one.

Viennese Apple Strudel

Serves: One strudel
Prep Time: 1hr Cooking Time: 40min Total Time: 1hr 40min

This Viennese apple strudel is made with homemade dough and filled with lots of apples and bread crumbs.


  • Strudel Dough
  • 80 grams of warm water
  • 15 grams of neutral oil (I had sunflower oil)
  • 1/2 teaspoon of vinegar
  • A large pinch of salt
  • 145 grams of bread flour or high-gluten flour

  • Filling
  • 50 grams of butter
  • 100 grams of breadcrumbs
  • 1kg of tart apples (I used Elstar)
  • About 80 grams of regular sugar (you may want to increase the amount, depending on how tart your apples are)
  • 1 1/2 teaspoons of cinnamon
  • Optional: raisins to your liking (about 150 grams)
  • 50 grams of butter for brushing
  • Icing sugar for dusting



In this reel you can see how I make it. Place all the ingredients for the dough into a large bowl and either knead by hand or with the hook attachment for about ten minutes. The first two minutes on low, the last eight on medium speed. The dough should be fairly sticky and shiny and needs this amount of time for the gluten to develop its powers. If kneading by hand, slap on the table in between kneading. Wash another bowl with warm water, dry thoroughly and put about a teaspoon of oil in it. Place the dough inside, cover and let rest for at least an hour, better is two. You can have it rest at room temperature overnight.


Meanwhile for the filling melt the butter in a large frying pan. If your bread crumbs are not small, first process, then add them to the butter. Stir occasionally while browning them. They should look golden after a few minutes. Set aside. Then peel and chore the apples and cut into cubes. Mix prepared apples with sugar, cinnamon and raisins, if using. Once the bread crumbs have cooled off, add to the apple mix.


Now take out the dough, place on a large tea towel, which you should flour. Also flour your rolling pin and your hands. Roll out the dough into a rectangle. Then take off all rings of your fingers and stretch the dough. See also reel. This is best done with the back of your hands, so make fists and go under the dough. You should be able to see the tea towel below. The best is to start from the middle and work your way outwards. The dough should have the size of the tea towel, roughly of 40x70cm. Trimm off edges if they are still too thick.


Place the prepared apples on the dough, leaving an edge of at least 2 cm all around, I also like to only fill about 3/4 of the rectangle. Fold the edges on top of the filling and start rolling up using the tea towel below. Place the strudel on the prepared baking sheet (I do this still in the tea towel and slide it on) and brush with some melted butter. I recommend brushing the strudel at least two times during baking. Bake for about 35-40min or until golden. Either serve still warm or cold dusted with some icing sugar. Traditionally it is served with vanilla sauce.

P.S.: Maybe I can interest you in this plum strudel:

Pflaumenstrudel mit Zimtstreuseln

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