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Apfelstrudel Rezept | Tiroler Apfelstrudel | Rezeptanleitung

Apple Strudel Recipe

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

Follow the instructions and make a delicious apple strudel at home. The gentleman in the photos is the pastry chef and owner of the well-known Café Hacker in Rattenberg. Known for its delicious cakes, biscuits or homemade ice creams the café is nestled in the 500-year-old walls of Austria's smallest town, Rattenberg.

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 oil
  • A pinch of salt
  • 160g luke warm water

For the filling:

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

Step-by-step - how to make your apple strudel

  1. Mix together the flour, egg(s) - depending on their size, oil, salt and luke warm water and knead together.
  2. Leave the finished pastry for at least an hour to rest. For best results make the pastry in the morning and leave it overnight in the fridge. This will make the dough easier to work with. Take the pastry out of the fridge half an hour before you wish to continue or until it has reached room temperature.
  3. Lay a decent sized tea towel on the work surface and sprinkle with flour. 
    Start to work your pastry on the worktop surface, do not shape the pastry with a pastry-roller, but pull it into shape with your hands by making fists and pressing down with your knuckles until you create a circle.  
  4. The pastry is ready when it is thin enough to read through! Lay the finished product carefully on the prepared tea towel and pull into shape.
  5. Carefully pull the dough to the desired size and gently brush melted butter over the pastry's lower end. 
  6. Spread the filling on the pastry. It is best to prepare the filling beforehand. Peel the apples and cut them into pieces, roast the breadcrumbs in a little butter and leave to cool, soak the sultanas in rum. When everything is prepared, put the apples, breadcrumbs, sultanas and sugar with cinnamon in a bowl and mix together. Spread everything onto the top of the dough. The more filling the better!!!
  7. Next, roll up the dough with the help of the tea towel. Ideally, the thin dough between the filling will dissolve during the baking process. 
  8. Place the rolled apple strudel on a baking tray. CAREFUL: place the strudel seam side down on the tray, otherwise it will become very hard during baking and will make the strudel difficult to slice.
  9. Brush the pastry with melted butter. Place the strudel in the oven for 10 minutes at 200° 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. Baking time differs depending on the type of apples used.
  10. And, voilá - your work of art is ready.

We wish you success and can't wait to see you in the Alpbachtal region. A visit to Austria's smallest town, Rattenberg, should be on your list of ‚things to do‘ and is easily combined with a stop at the Café-Konditorei-Hacker.

See our food blog for more recipes & tips