Grandma’s Traditional Austrian Apple Strudel Recipe

My great grandma Zuzanna was one of those amazing women, who had a magical skill of always making the most delicious dishes. Yes, they were very traditional and not even nearly as fancy as some of the delicious dishes that modern cuisine has to offer. Nevertheless, those flavors of my childhood will always remain the best food that I will ever have! Today I want to share my grandma’s traditional, Austrian apple strudel recipe.

apple strudel recipe

My great grandma was born in the beginning of 20th century and as a young lady from a good household, her destiny was boiled down to marrying well and being a good wife. The education that was at the time appropriate for such a woman was a school for wives, where she was taught how to do many of the household duties, as well as arts of sewing and of course cooking! My family comes from a mountain area full of forests and game, therefore great grandma Zuzanna was a master in preparing venison, rabbits and other delicacies that the forest has to offer. One of the few signature dishes that were always present at our table when I was growing up, was apple strudel that she learned to make in the school. To this day strudel is my family’s favorite dessert, present at every family get together.

Grandma’s Tradicional Austrian Apple Strudel Recipe

Step 1: Prepare your ingredients

strudel baking

Ingredients:

Pastry:

  • 300g plain flour
  • 1/2 cup of lukewarm water
  • 2 tablespoons of melted butter 
  • 1 tablespoon of spirit vinegar
  • 1 egg

Apples:

  • 1,5 kg of grated apples (Antonovka apples are the best, but if they don’t grow in your part of the world, use any sour apples that you can)
  • Raisins few handfuls
  • Cinamon
  • Walnuts few handfuls
  • 150g of breadcrumbs
  • 100g of butter

To make the pastry:

  • Combine all the ingredients in a bowl until they are well mixed together.
  • Place the pastry bowl on the breadboard or silicon mat and work the pastry until it’s smooth and elastic. Use both hands and knead the pastry for around 10 minutes. If it is too wet add more flour, and if it seems to dry add a little bit of extra water 
  • Cover the dough ball with a thin layer of olive oil and place in a bowl. 
  • Boil water in a pan and place the bowl with the dough over the steaming pan. Stop boiling the water after placing the bowl over the pan and set it aside. Cover the pastry bowl with a clean towel and set aside for 30 minutes. 

Step 2: The apples

How to prepare the apples:

  • While your dough is resting, wash all your apples and skin them. 
  • Grate all the apples on a thick grater. Make sure that you let the apple juice drip through the sieve and then squeeze any excess juice off the apples with your hands.
  • Take the breadcrumbs and butter place them in a pan. Place the pan on small heat and let the butter melt and soak into the crumbs. Mix them all well until they get a bit golden and are combined well with butter.

Rolling:

  • Place the dough ball on a silicon mat or a sheet of baking paper, and cover it from the top with another sheet of baking paper.
  • Once you have those 3 layers, start rolling the dough through the top paper and make it as thin as possible.
  • Peel off the top paper from your thin, flat pastry and place the apples evenly. On top of that, sprinkle cinnamon, raisins, and walnuts. Cinnamon, raisins, and walnuts are optional, depending on your personal preferences. You can add as much as you want or none at all. If you want the strudel to be sweet, you can add sugar at this point. I would not add more than 3/4 tablespoons, but in the traditional recipe we do not add any sugar, so this step is also optional depending on you.
  • Spread the butter breadcrumbs mix on top.
  • Start rolling the strudel tightly along the longer side. Make sure that you try to ‘glue’ the ends together very tight so nothing will leak out of the strudel while it is baking.
  • When it’s rolled make sure that you attach the edges into the main body. If it is not sticky enough on its own, use raw egg as a glue.  

Step 3: Baking

You are almost on the finish line! The last thing to do is to bake the strudel.

  • Once you have your roll, transfer it carefully a to a baking tray and shape it into a half moon.
  • Melt a little bit of extra butter and cover the top of the strudel.
  • Preheat the oven to 200-celsius degrees, but use te option of bottom heating and not the fan – it will dry out too much on fan setting.
  • Bake for 15 minutes. After that take the strudel out and cover it with a second layer of melted butter.
  • Bake for another 15 minutes.
  • Let the strudel cool down and sprinkle it with icing sugar before serving.

Have a great baking adventure! If you are looking for more delicious recipes for sweet treats, have a look at our post on Chocolate Chip Cookie Recipe: Our Favourite 10 Recipes or see what our Private Chefs are cooking.