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Traditional apple strudel
Apple Strudel Recipe | Alpbachtal

Apple Strudel Recipe

One of the Top 10 favourite meals in Austria, the apple strudel should be a part of your Austrian experience. Follow our local recipe with accompanying photos – couldn’t be easier.

As easy as 1, 2, 3 to your own perfect apple strudel.  With help from the owner and master pastry chef and confectioner of the Café Hacker in Rattenberg give friends and family a treat to remember.

Ingredients for your Apple Strudel

For the pastry: Even the liquid ingredients are weighed hence the measurement of gramm and not ml.

  • 440g flour (type w700 in Austria or type 550 in Germany)
  • 2 small eggs or 1 large egg
  • 60g of oil
  • A pinch of salt
  • 160g of luke warm water

For the filling:

  • 1200g of sour apples
  • 120g of sugar mixed with a pinch of cinnamon
  • 250g of breadcrumbs
  • Melted butter
  • A handful of raisins
  • Rum

How to make your Apple Strudel

Mix together the flour, egg(s), oil, salt and warm water and knead it together.  Leave the finished pastry for at least an hour to rest.  The best results would be to make the pastry in the morning and leave it overnight in the fridge.  This will give a product that is easy to work with. Take the pastry out of the fridge for a half hour before you wish to continue or until it has reached room temperature.

Prepare your apples by peeling, coring and cutting into cubes.  Put the raisins in the rum to soak. Fry the breadcrumbs in butter to a golden brown. When everything is ready put the apples, breadcrumbs, raisins, and the sugar-cinnamon into a large bowl and mix together well. 

Turn the oven onto 200°c.

Lay a good-sized tea-cloth on the work surface and sprinkle with flour. 
Start to work your pastry on the work surface, do not shape the pastry with a pastry-roller but pull it out with your hands by making fists and pressing down with your knuckles until you create a circle. The pastry is ready when it is thin enough to read through!  Lay the finished product carefully on the prepared tea-cloth and gently brush melted butter on pastry. Spread the filling on the pastry – the more the better!

Using the end of the tea-towel slowly start to roll the strudel together. Put the completed apple strudel on to a baking tray. Our Tip:  put the finished folded ends underneath on the baking tray.  Brush the pastry with the melted butter. Place the strudel in the oven for 10 minutes before reducing the heat to 180°c for a further 30 to 45 minutes.  The strudel is finished when you see the juices from the apples spreading on the tray. 

Your work of art is ready, ENJOY!

We look forward to welcoming you to the Alpbachtal Seenland Region.  A visit to the smallest town in Austria, Rattenberg, should be on your list of ‚things to do‘.  A mediavel gem in the heart of the Tyrol.  See how your strudel matches up to the one you can enjoy at the Café Hacker.