Old Viennese Apple Strudel

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Portionen: 4


  • 250 g Flour
  • 1 piece Egg
  • 1 pinch Salt
  • some Water (cold)
  • 1 tsp Butter


  • 15 pieces Cooking apples (medium-sized)
  • 7-8 tbsp Bread crumbs
  • 1 tbsp Butter
  • 70 g Raisins
  • 70 g Almonds (finely chopped)
  • Sugar according (to taste)
  • 1 tsp Cinnomon
  • 1/2 piece Lemon (grated peel)
  • 1 piece Egg
  • 40 g Melted butter (for coating)
  • Icing sugar (for sprinkling)

Preheat oven to 180°C. Sift the flour into a bowl and make a well in the centre. Put all other dough ingredients into the well, mix and quickly knead into smooth dough with all the flour. It should neighter stick to the work surface (board) not to your hands. Shape a loaf out of the dough, cover with a damp kitchen cloth and leave to rest for 1 hour at room temperature.
Meanwhile prepare the filling: Fry the breadcrumbs in the butter. Peel, core and halve the apple and cut into approx. 4-5 mm thick slices. Mix with the remaining filling ingredients.
Using a rolling pin roll out the dough on a floured work surface or on a table cloth as far as possible, lift the dough with the back of both hands and stretch to all sides slowly and carefully until the dough is as thin as possible (take off your rings). Place the filling onto the dough, roll it up using the cloth and put onto a baking sheet (covered with baking paper). Blend the egg and melted butter and brush the strudel with this mixture. Bake in the oven for approximately 45 minutes.


You can also put some sour cream on the strudel and sprinkle the filling with rum before rolling up. Apple Strudel is served lukewarm with vanilla sauce or whipping cream.
You can make cherry strudel, rhubarb, plum, pear, blueberry, and grape strudel as well as curd cheese strudel the same way. Sprinkle the dough surface with dry breadcrumbs, if the fruit is particularly juice, curd cheese or cream filling is put directly onto the dough.

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Old Viennese Apple Strudel

  1. Amalia Artopoulou
    Amalia Artopoulou kommentierte am 08.12.2016 um 16:10 Uhr

    Just made it!!!! Very very nice!!!!! :)

  2. SandRad
    SandRad kommentierte am 01.03.2016 um 19:58 Uhr

    Ehm, ich kann ja relativ gut Englisch, aber Rezepte in Englisch finde ich dann doch zeitweise schwierig zum Verstehen. Eigentlich ein gutes Rezept, das aber viele User gleich gar nicht verstehen werden. Ist schade darum.

    • SandRad
      SandRad kommentierte am 03.03.2016 um 10:01 Uhr

      Das ist sehr lieb, vielen herzlichen Dank :) Jetzt kenne ich auch den Unterschied zwischen tsp und tbsp :D l. G. :)

  3. julielovesmango
    julielovesmango kommentierte am 09.02.2014 um 17:33 Uhr


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