Apple Strudel


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Preparation info

  • Makes 1 strudel,


    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Truly one of the glories of the Austro-Hungarian kitchen, apple strudel deserves its place of honor. Use the hardest, tartest apples you can find—the farmers’ market may hold some unknown treasures. My strudel mentors told me “the uglier the apple, the better the strudel.” At any rate, choose apples that will hold their shape during baking, such as Golden Delicious or Pippin, and avoid those that fall apart when cooked, such as Jonathan and McIntosh. This is Wolfgang Leschanz’s recipe.


  • 3 tablespoons raisins
  • 2 tablespoons golden rum
  • cup plus 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted, divided
  • cups fresh bread crumbs
  • Strudel Dough
  • ½ cup coarsely chopped walnuts
  • 2 pounds tart cooking apples, peeled, cored, and cut into ½-inch-thick slices


  1. Mix the raisins and rum in a small bowl. Mix the sugar and cinnamon in another bowl.
  2. Heat 3 tablespoons of the melted butter in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring often, until golden and toasted, about 3 minutes. Transfer to a plate and set aside to cool completely.
  3. Position a rack in the upper third of the oven and heat to 400°F. Line an 18 X 13-inch halfsheet pan with parchment paper. Stretch and trim the strudel dough as described. Using your hands or a feather pastry brush (a bristle brush could tear the dough), spread about 3 tablespoons of the remaining melted butter over the dough. Sprinkle the bread crumbs over the dough. Spread the walnuts in a 6-inch-wide strip about 3 inches from the short edge of the dough. Toss the apples, the raisins with their rum, and the cinnamon sugar, and spread over the walnuts.
  4. Fold the short end of the dough onto the filling. Pick up the end of the tablecloth at the short end of the strudel, and lift the tablecloth to roll the strudel on itself. Lift the strudel (be brave— it’s sturdier than you think) and transfer to the baking sheet, curving it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top of the strudel with the remaining melted butter, leaving any milk solids in the bottom of the saucepan or bowl.
  5. Bake until the strudel is deep golden brown, about 30 minutes. Cool for at least 30 minutes. Using a serrated knife, cut into thick slices, and serve warm or at room temperature.

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