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Crispy Classic Austrian Apfelstrudel Recipe with Easy Cinnamon-Spiced Apples

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A comforting and nostalgic Austrian dessert featuring crispy, flaky pastry filled with tender cinnamon-spiced apples. Perfect for cozy dinners, holidays, or casual get-togethers.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 3/4 cup (180ml) warm water
  • 2 tablespoons vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 4 medium tart apples (like Granny Smith), peeled, cored, and thinly sliced
  • 1/3 cup (65g) granulated sugar, adjust to taste
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup raisins (optional)
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons (60g) unsalted butter, melted
  • 1/3 cup (30g) breadcrumbs, toasted lightly
  • Powdered sugar for dusting (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. In a large bowl, combine 2 cups (240g) sifted all-purpose flour with 1/2 teaspoon salt. Add 3/4 cup (180ml) warm water, 2 tablespoons vegetable oil, and 1 teaspoon white vinegar. Stir until the mixture starts to come together.
  2. Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. It should feel soft but not sticky. If too sticky, sprinkle a bit more flour. Cover with a clean towel and let it rest for at least 30 minutes.
  3. While the dough rests, peel, core, and thinly slice 4 medium tart apples. In a bowl, toss the apples with 1/3 cup (65g) granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 tablespoon lemon juice, 1/4 teaspoon ground nutmeg, and 1/4 cup raisins if using. Mix gently so apples are coated but not mushy.
  4. In a dry pan over medium heat, toast 1/3 cup (30g) breadcrumbs until golden and fragrant, about 3-4 minutes. Set aside to cool.
  5. Lightly flour your work surface and rolling pin. Roll the dough out into a rough rectangle about 12×16 inches (30x40cm). Carefully transfer the dough onto a clean kitchen towel or parchment paper and gently stretch it with your hands until paper-thin. Patch gently if it tears.
  6. Brush the entire surface of the stretched dough with melted butter (about 4 tablespoons/60g). Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 1-inch border on all sides. Spread the cinnamon-spiced apple filling evenly over the breadcrumbs.
  7. Using the towel or parchment, carefully roll the strudel from the long side, keeping it snug but gentle. Seal the edges by pinching the dough together. Place the rolled strudel seam-side down on a greased or parchment-lined baking sheet.
  8. Brush the top with more melted butter for a deep golden crust. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until the strudel is crispy and golden brown.
  9. Let the strudel cool on a wire rack for at least 15 minutes to set the filling and maintain crispiness. Dust with powdered sugar if desired, slice, and serve warm with vanilla ice cream or whipped cream.

Notes

Stretch the dough until almost paper-thin and translucent for the best crispy texture. Toasted breadcrumbs absorb excess moisture and prevent sogginess—do not skip. Brush generously with melted butter between layers and on top for a golden, flaky crust. Watch the oven closely to avoid overbaking or underbaking. The dough can be rested longer if tough to stretch. For gluten-free, use a gluten-free flour blend with xanthan gum and adjust hydration. For vegan, substitute butter with coconut oil or vegan margarine.

Nutrition

Keywords: apfelstrudel, Austrian dessert, cinnamon apples, flaky pastry, classic strudel, easy apfelstrudel recipe, cinnamon-spiced apples, holiday dessert

Find it online: https://flurpchef.com/crispy-classic-austrian-apfelstrudel-recipe-with-easy-cinnamon-spiced-apples/