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1
Make the Dough
10 Mins
Room temperature, 20°C (68°F)
Mix the flour and salt in a bowl, add the lukewarm water, oil and vinegar, and knead for about 8 minutes until the dough is smooth, soft and slightly tacky. Shape it into a ball, brush with a little oil and cover.
Knead until the dough feels like an earlobe — soft and elastic, not stiff.
Done when: A smooth, elastic ball that springs back when pressed.
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2
Rest the Dough
20 Mins
Room temperature, 20°C (68°F)
Leave the covered dough to rest for 20 minutes at room temperature so the gluten relaxes — this is what lets it stretch paper-thin without tearing.
Do not skip the rest; unrested dough fights back and tears.
Done when: Dough relaxed and easy to press flat.
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3
Make the Apple Filling
10 Mins
Room temperature, 20°C (68°F)
Peel, core and thinly slice the apples, then toss them with the lemon juice, sugar, cinnamon, raisins and chopped walnuts. Toast the breadcrumbs in half the butter until golden and leave to cool.
Slice the apples thin — thick chunks stay raw inside and tear the pastry.
Done when: Thin apple slices evenly coated with sugar, cinnamon and lemon.
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4
Stretch, Fill & Roll
10 Mins
Room temperature, 20°C (68°F)
Lay a clean tea towel on the table, dust it with flour and stretch the dough over your knuckles until it is paper-thin and you can read a newspaper through it. Brush with melted butter, scatter the breadcrumbs, spread the apple filling along one edge and roll it up with the towel, tucking the ends under.
Work with the backs of your hands under the dough, not your fingertips — fingertips poke holes.
Done when: A long, even roll with the seam underneath and no tears.
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5
Bake Until Golden
35 Mins
190°C (375°F)
Lift the roll onto a lined baking tray, seam-side down, brush all over with the remaining melted butter and bake at 190°C (375°F) for 35 minutes, until deep golden and crisp.
Brush with butter halfway through baking for an extra-crisp, glossy crust.
Done when: Deep golden, crisp pastry that sounds hollow when tapped.
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6
Cool & Dust
5 Mins
Warm, 60°C (140°F)
Leave the strudel to cool for 10 minutes, then dust generously with icing sugar, slice with a serrated knife and serve warm with whipped cream or vanilla ice cream.
A serrated knife saws through the crisp layers without crushing them.
Done when: Warm slices with visible layers of apple and crisp, sugared pastry.
auto_awesome Finishing Touches & Plating
Serve the apfelstrudel warm, dusted with icing sugar and with a cloud of whipped cream — the crisp pastry, soft cinnamon apples and cold cream are the whole point.
Austria
35m
Spain