Viennese Apple Strudel

This strudel consists of flaky, paper thin dough filled with apples and raisins made in the traditional Viennese way using our organic All Purpose Standard flour. This staple Austrian dessert is well worth the effort! 

Download a printable version of the recipe here.

Viennese Apple Strudel

Yield: 12-15 servings

 This “apfelstrudel” is made in the traditional way from various European countries such as Germany and Austria. Stretching and pulling the dough paper thin creates delectable flaky layers. It’s worth the time and effort!

Tools: A large work surface such as a dining table or kitchen island, large smooth tablecloth or cotton sheet.

Ingredients:

Dough:

360g BSM AP Standard flour

2 large eggs (room temperature)

15g grapeseed oil

190g cup whole milk (room temp)

2g fine sea salt

170g unsalted butter (melted, for brushing only) 

Filling:

2lbs apples (small diced)

100g cane sugar

30g BSM AP Standard flour

8g ground cinnamon

2g ground mace

2g fine sea salt

120g dried fruits (by choice, optional)

Suggestions: raisins, dates, figs, apricots, etc.)

Method:

 In the bowl of a stand-up mixer, combine on low the dry ingredients using the paddle attachment.  In a separate bowl, whisk the eggs, oil, and milk. Add the liquid mixture to the dry mixture, and mix on low until the dry bits are saturated. Switch to the dough hook attachment and knead the dough on medium speed for about 4-5 min. The dough ball should look smooth and elastic. Knead by hand if needed for 1 min if the dough looks a little slack, as the dough need to be smooth overall. Place the dough seam side down into a lightly sprayed bowl and cover with plastic wrap. Allow the dough to rest for at least 2 hrs. at room temperature (75°F) or store overnight in the fridge if planning to assemble the strudel the next day.

 Stretching:

The dough will need to be stretched over a large table such as a dining table or kitchen island. You will also need a clean, smooth table-cloth, or a cotton/linen sheet will work in this case. Dust the cloth somewhat lightly with flour, and begin to roll the dough with a floured rolling pin into a long rectangular shape until it reaches somewhere around 12X25.

 Brush the surface of the dough with melted butter.

Begin to gently pull from the middle and down toward the edges of each corner of the dough until it is doubled in size. Continue this same process, making sure to not rush to prevent the dough from tearing. Wait a few minutes in between each stretching motion. The dough is ready for the filling once the dough is thin enough to read a written note underneath the dough. The dough will essentially at this point cover most of the table surface, and possibly hang over the edge of the table. If this is the case, simply trim the thicker dough edges hanging over. Either way, the thick edges of the dough will need to be trimmed before filling to create even thin layers in the roll. Once the dough is trimmed, brush with more melted butter across the entire dough surface before moving onto the filling.

Preheat an oven to 400°F. 

Filling:

In a medium bowl, toss the diced apples, sugar, flour, dried chopped fruits, and spices together and set aside. Toss the filling right before you are ready to fill the pastry dough.

Assembly:

On one of the long ends of the dough, place the apple filling all the way down leaving about an 8-inch gap from the edge. Gently fold over the excess dough onto the filling, using the cloth to assist in rolling the dough. Lift the cloth as you go so that the dough rolls gently into a log as you continue to roll the filling up into the dough. It should look like a log similar to cinnamon rolls, but be sure to not roll too tightly or the dough may tear.

Place parchment onto a sheet pan and spray the parchment with pan spray. Place the strudel log onto the sheet pan, and curve the log into a “U” or “S” shape so that it fits within the pan.  Brush the strudel moderately with more melted butter until completely coated.

*If you do not have large baking pans, you may also cut the log in half to bake side by side or on separate pans.  

Bake at 400°F for about 11-12min, then lower the oven temperature to 350°F and bake for an additional 30 min or until the strudel is golden brown.

Allow the strudel to slightly cool before serving. Serve warm with a dollop of Chantilly cream or over vanilla ice cream. Enjoy the cozy days of autumn with this classic Bavarian dessert!

To store:

Allow to cool completely before placing pieces in an airtight container. Best to consume the day of or within two days at most.

 To freeze: Allow to cool completely at room temp, then wrap tightly in plastic wrap. Place in the freezer for up to 2 months. Allow to thaw in the fridge overnight before reheating at 350°F for 8-10 min to serve warm.