National Council for Hotel Management and Catering Technology(Under Ministry of Tourism, Government of India)

  • Cooking Time: 20 hours
  • Preparation Time: 30 minutes
  • Servings: 1
  • Category: Veg

Recipe of the Month


Apfelstrudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire.

A strudel is a type of sweet or savoury layered pastry with a filling inside, that gained popularity in the 18th century through the Habsburg Empire(1278-1780). Austrian cuisine was formed and influenced by the cuisines of many different people during the many centuries of the Austrian Habsburg Empire's expansion.


300 grams bread flour
pinch of salt
30 ml vegetable oil
0,2 l water (lukewarm)

2 kg apples (Golden Delicious)
150 grams granulated sugar
30ml dark rum
150 grams raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)

Buttered breadcrumbs
300 grams butter (unsalted)
300 grams bread crumbs


Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.

Roast butter and bread crumbs.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.

Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.

Tear off edges, shape strudel into roll by lifting strudel sheet.

Place strudel on a buttered baking sheet and brush with melted butter.

Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.

If you want to bake a delicious Apfelstrudel the dough has to be rolled out very thin. You can also buy the finished dough which tastes good as well.

Submitted by : Chef Vivek Sagar


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