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Austrian

Apfelstrudel

Vegetarian

Paper-thin pastry rolled around cinnamon apples, raisins and buttery toasted breadcrumbs, baked until crisp and dusted with sugar. This home version uses filo.

Apfelstrudel is an Austrian pastry, ready in about 1 hour 20 minutes and made with apple and filo pastry. It serves 8 and is rated intermediate to cook.

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Delicious apple strudel served with whipped cream and vanilla sauce on a white plate.
Photo: Fatih Maraşlıoğlu / Pexels · Pexels License
Prep
25 min
Cook
40 min
Rest
15 min
Total
1 h 20 min
Serves
8
Level
Intermediate
Calories
289

Ingredients

8 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) and line a baking tray. Toss the apples (opens in a new tab) with the lemon juice (opens in a new tab), sugar (opens in a new tab), cinnamon (opens in a new tab), raisins (opens in a new tab) and walnuts (opens in a new tab).

  2. Step 2

    Toast the breadcrumbs (opens in a new tab) in 2 tablespoons of the butter (opens in a new tab) in a frying pan until golden.

  3. Step 3

    On a clean tea towel, layer the filo (opens in a new tab) sheets, brushing each with melted butter (opens in a new tab). Scatter the crumbs over the lower two-thirds and pile the apples (opens in a new tab) along the long edge nearest you.

    • 8 min

  4. Step 4

    Using the towel to help, roll up firmly, tuck in the ends and transfer seam-side down to the tray. Brush with the remaining butter (opens in a new tab).

    • 3 min

  5. Step 5

    Bake until deep golden and crisp. Cool for 15 minutes, dust with icing sugar (opens in a new tab) and slice.

    • 40 min
    • 190°C

About this dish

Origin
Vienna, Austria · Well documentedStrongly associated with Viennese cuisine; strudel pastry has roots in Ottoman layered doughs.Also popular in Germany, Hungary, CzechiaMore food from Austria
Dish
Dessert · Snack · Pastries · Desserts
Cooking method
Oven-baked
Taste
sweet, fruity, aromatic / warmly spiced, buttery
Diet
Vegetarian (lacto-ovo)
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-sodium
Without the optional extras: No nut ingredientsWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead
Cook more with
Apple · Filo pastry · Lemon juice · Sugar · Cinnamon · Raisins
Techniques
Baking · Toasting

Allergens

  • Contains, can be adapted: Milkfrom butter, breadcrumbs
  • Contains, can be adapted: Tree nutsfrom walnuts
  • Contains: Wheatfrom breadcrumbs, filo pastry
  • Contains: Glutenfrom breadcrumbs, filo pastry
  • May contain: Soyfrom breadcrumbs
  • May contain: Sesamefrom breadcrumbs
  • May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

289 kcal per serving

Calculated

1 serving ≈ 179 g · recipe makes 8

Where the energy comes from

  • Protein 4%
  • Carbohydrate 62%
  • Fat 35%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy289 kcal162 kcal
Protein2.7 g1.5 g
Carbohydrate46.6 g26 g
Net carbohydrate42.4 g23.7 g
Sugars28.5 g15.9 g
Added sugars10.9 g6.1 g
Fibre4.2 g2.3 g
Fat11.6 g6.5 g
Saturated fat6.8 g3.8 g
Trans fat——
Cholesterol27 mg15 mg
Sodium207 mg116 mg
Salt equivalent0.5 g0.3 g
Vitamins & minerals per serving
Potassium
213 mg
Calcium
35 mg
Iron
1.1 mg
Magnesium
15 mg
Vitamin A (RAE)
89 µg
Vitamin C
7 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
37 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: walnuts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The toasted crumbs absorb the apple juices and keep the pastry crisp.

Common mistakes

  • Letting filo dry out — keep the sheets covered with a damp towel while you work.

Serve with

  • Serve warm with vanilla sauce, whipped cream or vanilla ice cream.

Storage

  • Keep at room temperature for 1 day or refrigerated for 3 days.

Reheating

  • Re-crisp in a moderate oven for 10 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 20 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Bake · about 40 min at 190 °C

    Puffed with golden-brown spots on both sides.

  3. Cool · about 15 min

    Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

  4. Start to finish: about 1 h 15 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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