Apfelstrudel
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The Tale of Apfelstrudel
Story updated
Apfelstrudel is strongly associated with Habsburg Vienna, but its stretched, paper-thin pastry technique likely arrived via Ottoman and Turkish baklava traditions, carried through centuries of cultural contact across the Austro-Hungarian and Ottoman world. It has been documented in Viennese kitchens since at least the 17th and 18th centuries.
Ingredients
Scale:· 8 servings
- 1 package strudel or phyllo dough sheets
- 6 apples, peeled and thinly sliced
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/2 cup breadcrumbs, toasted in butter
- 1/2 cup melted butter
- Powdered sugar, for dusting
Instructions
- 1Toss sliced apples with sugar, cinnamon, and raisins.
- 2Lay out strudel sheets, brushing each layer with melted butter and stacking.
- 3Sprinkle the buttered breadcrumbs over the dough to absorb apple juices.
- 4Spread the apple mixture along one edge of the dough.
- 5Roll up tightly using the cloth or parchment underneath to guide it, tucking in the ends.
- 6Brush the outside with more butter and bake at 375°F for 35-40 minutes until golden.
- 7Cool slightly and dust with powdered sugar before slicing.
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