By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Filled pastry8 recipes from 5 countries
While often associated with Austria, Apfelstrudel is a beloved classic in German cafés and homes, offering a delightful combination of delicate, paper-thin pastry wrapped around a luscious filling of spiced apples, sweet raisins, and toasted breadcrumbs. It's a comforting dessert that truly embodies warmth and tradition.
According to eatmundo's ingredient comparison, the closest dish to Apfelstrudel from another cuisine is Sfogliatella Riccia (Italy): the two share 26% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the Strudel Dough: In a bowl, mix 250g wheat flour with 0.25 teaspoon salt. Gradually add 125ml lukewarm water and 2 tablespoons vegetable oil. Knead the dough vigorously on a lightly floured surface for 10-15 minutes until it's very smooth, elastic, and no longer sticky. Form into a ball, brush with a little oil, cover, and let rest in a warm place for at least 30-60 minutes. This resting time is crucial for stretching.
- 2
Prepare Apple Filling: Peel, core, and thinly slice 4 medium firm and tart apples. In a bowl, combine the sliced apples with 50g raisins, 75g granulated sugar, 1 teaspoon ground cinnamon, the zest and juice of 1 lemon, and 2 tablespoons of dark rum (if using). Mix well and set aside.
- 3
Brown Breadcrumbs: In a small frying pan, melt 50g of unsalted butter over medium heat. Add 75g breadcrumbs and toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Be careful not to burn them; they add a wonderful texture and butteriness. Set aside to cool.
- 4
Stretch the Dough: Drape a large, clean kitchen towel over a work surface and lightly flour it. Place the rested dough in the center and gently roll it out into a large rectangle. Then, carefully stretch the dough with the backs of your hands from the center outwards, working until it is paper-thin and large enough to cover the towel, about 70x50 cm (28x20 inches). If it tears slightly, don't worry too much.
- 5
Assemble the Strudel: Melt the remaining 50g unsalted butter. Brush the stretched dough lightly with some of the melted butter. Sprinkle the cooled, toasted breadcrumbs evenly over two-thirds of the dough, leaving a border along the edges. Spoon the apple filling over the breadcrumbs.
- 6
Roll the Strudel: Using the kitchen towel to assist, carefully roll the strudel tightly, starting from the filling-covered edge. Fold in the ends to seal them. Gently transfer the strudel, seam-side down, onto a parchment-lined baking sheet. Brush the entire strudel with more melted butter.
- 7
Bake the Strudel: Preheat your oven to 180°C (350°F). Brush the strudel with an egg yolk glaze (1 egg yolk whisked with 1 tbsp water) for a beautiful golden finish. Bake for 40-50 minutes, brushing with melted butter every 15 minutes, until it's deeply golden brown and crisp.
- 8
Serve: Let the strudel cool on the baking sheet for 10-15 minutes before slicing. Dust generously with powdered sugar just before serving. Enjoy it warm, perhaps with vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions
What is Apfelstrudel?
Apfelstrudel is an Austrian dessert consisting of a paper-thin stretched pastry filled with sweetened apples, cinnamon, and raisins. It is typically served warm, often accompanied by vanilla ice cream or whipped cream, as a common treat in coffee houses.
What type of apples are best for Apfelstrudel, and how should they be prepared to ensure the perfect texture?
Use firm, tart apples like Granny Smith or Honeycrisp, which hold their shape well during baking. Peel, core, and slice them thinly (about 1/8 inch or 3mm) to ensure they cook through evenly and soften perfectly without becoming mushy.
What's the key to achieving the incredibly thin, almost translucent strudel dough without tearing it?
The secret lies in using a warm, elastic dough (made with warm water and oil) and stretching it gently by hand from the center outwards on a floured cloth. Work slowly and evenly, allowing gravity to assist in thinning the dough until it's paper-thin.
How can I prevent the Apfelstrudel from becoming soggy, especially at the bottom or with the filling?
Toasting breadcrumbs in butter and spreading them over the dough before the apple filling creates a barrier that absorbs excess moisture. Additionally, ensure your apple filling isn't overly wet; drain any accumulated liquid before mixing with the other ingredients.
What are the ideal baking temperature and time for Apfelstrudel, and how do I know when it's perfectly done?
Bake the strudel at 350°F (180°C) for 40-50 minutes, brushing occasionally with melted butter. It's done when the crust is deep golden brown and crispy, and the filling is tender.