This traditional apple strudel recipe produces the most divine strudel I've ever tried. Made the authentic Austrian way with toasted breadcrumbs, fresh apples and raisins, once you try it, you'll see why it is so famous around the world. I'll also share with you some easy, clever tips on making a crisp, delicious pastry and how to elevate it even further (hint: there is browned butter involved). This is a pushy recipe Dear Reader.
About Apple Strudel
I made 6 whole apple strudels while trying to perfect this apple strudel. Honestly, I don't know if I want to make another one for a while haha. The problem is that is so damn good that I know I'll make it again! Part of the reason is the pastry's crispness but I also use browned butter to give it a lovely nutty aroma.
What pastry is apple strudel made from? Traditionally it is made with a strudel dough that is a thin, very large sheet of dough stretched across a table. I've got a recipe for it here for a cheese and cherry strudel as well as a bacon and egg breakfast strudel but in this recipe we use store bought filo pastry. If you have puff pastry and apples then give my apple turnover recipe a try.
Why does strudel go soggy? Apple strudel should be crisp when it comes out of the oven and when you serve it. To make sure that it is crisp, we use toasted breadcrumbs to soak up any juice that the apples release but my little tip is also to add sugar between each layer that caramelises beautifully (it's giving palmier pastry)! Seriously, I won't make strudel any other way now. I promise this little steps makes the BEST strudel!
Do I need to add raisins? No, of course not! You can make up the weight with more apples.
And if you love other Austrian cakes, make sure to try my Sacher Torte recipe. It's based on the one that I ate at Hotel Sacher in Vienna and I promise that this version is moist. Or try this Malakoff Torte recipe with fresh strawberries and cream.
The ingredients for Apple Strudel are very simple:
Raisins or currants - dried fruit adds a nice texture to the strudel. You can also use cranberries (not traditional but still delicious).
Rum or apple juice if you are keeping it non alcoholic. I like using spiced rum but use your favourite rum.
Breadcrumbs - I use fresh breadcrumbs that I make using leftover bread. Always use white breadcrumbs for strudel not rye or wholemeal.
Butter - I always use salted butter. There are two lots of butter in this recipe, one for cooking with the breadcrumbs and one for browning.
Apples - Granny Smith apples are perfect for strudel as they keep their shape well and have a tart flavour. If you use sweeter apples you may need a bit less sugar.
Lemon juice - use fresh or bottled. This is to prevent browning of the apple slices.
Caster or superfine sugar - to sweeten the apple filling.
Vanilla bean paste, extract or essence - depending on your budget and what you have!
Ground cinnamon - we just need 1 teaspoon for this
Salt - to balance the sweetness
Filo pastry - I like using refrigerated filo pastry more than frozen filo pastry because that way you don't have to thaw an entire packet.
White sugar - I actually prefer to use regular white sugar rather than caster or superfine sugar for between the layers just to give them a bit more crunch!
Tips For Making Apple Strudel
1 - Take the filo pastry out of the fridge 2 hours ahead of time. This will make it less brittle to handle. I use the Antoniou filo pastry that measures 37x25cms or 14.5x9.8 inches.
2 - I've given you the total whole weight of apples and the peeled and cored weight. 550g/1.2lbs of apples ends up being around 450g or 1lb of apple slices after coring and peeling.
3 - Use white breadcrumbs (sourdough or regular), save wholemeal breadcrumbs for a savoury recipe.
4 - Don't be tempted to add more lemon juice, it affects the flavour of the strudel (I learned this the hard way!)
5 - Make sure the breadcrumbs are toasted until golden. Test these out between your fingers, they should feel dry and crispy, like panko breadcrumbs. You can also use panko breadcrumbs but don't forget to toast them in butter.
6 - An easy way to brush butter in filo is to flick some butter with the pastry brush and then spread it out. I use a wide pastry brush like this and it saves a lot of time.
7 - Make sure that the browned butter is liquid and not setting. If the butter hardens then it will make the strudel hard to roll and may crack the pastry.
8 - To reheat apple strudel in the oven, place it on a baking tray and bake in a 160C/320F fan forced for 10-15 minutes.
9 - You can use the sediment after you make the browned butter. It's like to steam rice in the same saucepan.
10 - Resting the strudel for 45 minutes allows the apple to set and it is still a bit warm so it's perfect to serve then.
Apple Strudel Recipe
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Preparation time: 20 minutes (but take filo pastry out of fridge 2 hours ahead of time and steep fruit 1 hour beforehand)
Cooking time: 30 minutes
Serves: 6
Ingredients Needed
80g/2.8ozs raisins or currants
3 tablespoons/45ml rum (or apple juice)
60g/2ozs breadcrumbs (regular white or white sourdough)
25g/0.9ozs butter
100g/3.5ozs butter
550g/1.2lbs apples whole weight or 450g/1lb apple slices
2 teaspoons lemon juice
150g/5ozs caster or superfine sugar
3 teaspoons vanilla bean paste, extract or essence
1 teaspoon ground cinammon
1/4 teaspoon salt
8 sheets filo pastry (around 120g/4ozs)
45g/1.6ozs white sugar
Step-By-Step Instructions
Step 1 - Take filo pastry out of the fridge 2 hours before starting. Then steep the dried fruit in the rum. Place raisins in a microwave proof bowl and pour rum or juice over. Microwave on high for 1 minute and allow to steep for 1-2 hours. The liquid should have all absorbed.
Step 2 - Place the 25g/0.9oz butter in a frypan and fry the breadcrumbs until crispy on low medium heat. This should take around 8 minutes, make sure to turn it over well. Test by picking it up between your fingers where it should be dry and crisp. Set aside to cool.
Step 3 - Brown the butter by placing it in a saucepan on medium heat and leave to bubble and become brown and nutty smelling. Watch this carefully so that it doesn't burn - it should take around 8 minutes. Drain into a bowl leaving behind the sediment. Make sure that it is warm when you are ready to use it.
Step 4 - Peel, halve and core the apples and slice into thin slices. Then cut these slices into 4 sections crossways as shown. Place in a bowl along with the lemon juice and toss. Add caster sugar, vanilla, cinnamon and salt as well as the rum soaked raisins and toss with your hands to ensure that the apple pieces are separated and coated with the cinnamon sugar. Cover to prevent browning.
Flicking with butter using a wide brush
Brushing butter vertically and then adding sugar
Step 5 - Preheat oven to 200C/400f or 180C/350F fan forced and have a large baking tray ready. On a large sheet of parchment with the longer side facing you, lay one sheet of filo pastry on top. Brush with the melted browned butter, I like to flick some butter from the brush and then brush it vertically. Sprinkle each layer with 1.5 teaspoons of sugar all over. Repeat with the remaining 7 sheets of filo but on the last one, don't add butter and sugar.
Draining filling
Step 6 - Leaving a 2 inch border on the sides and 1 inch at the bottom spread breadcrumbs evenly over 3/4 of the strudel. Drain the apples of the juice and spread apples over the bottom half of the strudel. Fold over the left and right hand sides of the pastry. Then using the parchment, roll over the pastry to make a round, tight log. Place seam side down and brush with butter around the top and sides. I like to carefully transfer the unbaked strudel to another sheet of clean parchment as the other one has butter on it. Bake for 30 minutes, turning around after 20 minutes. Allow to rest for 45 minutes. Sift icing sugar over the strudel and serve with whipped cream, ice cream or custard!
Spreading breadcrumbs (leaving border)
Adding apple filling
Folding over the left and right hand side
Using parchment to roll up the strudel
Personal Note
The day that I made my final apple strudel I was so happy because I was quite frankly sick of seeing strudel. I left Mr NQ with dinner and a big slice of it and went out. I was going to a travel event in the city and I was running late because it was a Thursday night and it was very busy in the city. It also didn't help that I drove into the wrong parking station. Google maps isn't great in the city with all of those tall buildings and when I drove in and got to the boom gates I realised there was nowhere for me to put in a code and so I reversed backwards up the ramp, something that I consider high risk because I hate reversing and also because I didn't know if there would be a car behind me.
I briefly considered parking in the loading dock which actually seemed very quiet and dormant. But then regrouped and realised that the parking station was on the opposite side of the street so I did another loop in the busy city traffic and finally found it. I was even later at this stage. I was also busting to pee as I had been stuck in gridlocked traffic for so long.
The hosts were texting me and I was busy rushing to the restaurant where the event was held. I figured I'd just slip in quietly and take my seat. I've seen many people do this in the past and it isn't a big deal. I arrived breathless and apologised for being late and they looked at the sheet to find my seat. It was right in front of where the marketing director was doing a presentation so there was no chance to me slipping in quietly! And then he saw me and stopped talking and gave me a big hug and kiss and said "Lorraine is here!". I was blushing like crazy and then everyone started clapping. And I didn't get to pee for one and a half hours while the presentation was on because I was sitting in the front. So much for the subtle entrance - that will teach me not to be late again!
So tell me Dear Reader, do you like apple strudel? And have you ever mistakenly made a big entrance?
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