Old Vienna Apple Strudel

This is justifiably the most popular strudel in Vienna, whether homemade, enjoyed at a coffee house, or bought from a pastry shop. In Vienna it’s common to use very tart raw apples in the filling; all the steam and juices generated by the apples result in a strudel where the dough is soft and moist rather than crisp. I like cooking the apples for the filling so that the strudel bakes crisp. Spooning some sour cream in with the apples is a classic old-fashioned Viennese way with strudel. See