← Back to Search Results
baking Austrian
Viennese Apple Strudel

Photo by:
Comments: 0
 

Recipe

It doesn't matter if served warm or cold, apple strudel is always appreciated by lovers of fine desserts. Good with whipped cream.

Yield: Makes 10–12 servings
Prep time: 30 Mins, Plus Resting
Cooking time: 40 Mins

Ingredients

  • 2¼ lb (1kg) Golden Delicious apples
  • ½ cup raisins
  • ½ cup granulated sugar
  • ½ cup chopped blanched almonds
  • 3 tbsp dark rum
  • ½ tsp pure vanilla extract
  • Grated zest of ½ lemon
  • 4 sheets thawed frozen filo dough
  • 4 tbsp butter, melted, plus more for the baking sheet
  • 2/3 cup fresh bread crumbs
  • Confectioners sugar, for garnish

Directions

1. Preheat the oven to 350°F (180°C). Butter a large baking sheet. Peel, core, and cut the apples into ½ in (13mm) dice. Combine in a bowl with the raisins, sugar, almonds, rum, vanilla, and lemon zest.

2. Place a filo sheet on a work surface and brush with melted butter. Repeat with the remaining pastry sheets.

3. Sprinkle the bread crumbs over the pastry, leaving a 1in (2cm) border. Spoon the filling over the bread crumbs. Fold in the short sides to cover about 1in (2.5cm) of the filling. Starting from a long side, roll up the pastry, tucking in the filling if it escapes. Transfer to the baking sheet and brush with melted butter.

4. Bake for 30–40 minutes, brushing with the remaining melted butter after 20 minutes, until golden brown.

5. Let cool on the baking sheet. Sift liberally with confectioner's sugar. Serve warm, or at room temperature.

Notes

Preparing the apples: To ensure that your strudel does not turn soggy, choose crisp apples and avoid ones that are too ripe. Also, avoid cutting the apples too small, since they will soften while baking.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

216kcal (11%)
37mg (4%)
4mg (7%)
35mcg RAE (1%)
201mg
26mg
3g
22g
3g
34g
10mg (3%)
77mg (3%)
3g (14%)
8g (12%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
big-fat-cookies Big Fat Cookies
by Elinor Klivans
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
american-masala American Masala
by Suvir Saran
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?