Vienna Style Apple Strudel – Wiener Apfelstrudel


590 ml (2 ½ cups) sifted all purpose flour
1 egg
1 tablespoon vegetable oil
½ teaspoon salt
1 teaspoon lemon juice
warm water
1.5 kg (3.3 lbs) Golden Delicious apples
120 ml (½ cup) sugar
2 tablespoons sugar
1 teaspoon cinnamon
120 ml (½ cup) flaked almonds
160 ml (⅔ cup) raisins or currants
zest from 1 lemon
80 ml (⅓ cup) melted butter
240 ml (1 cup) fine breadcrumbs
60 ml (¼ cup) rum (optional)


Combine all ingredients and knead smooth elastic dough.

Shape into ball.

Place warmed bowl over ball and let rest for 20 minutes.

Roll out on floured surface into rectangular shape.

Transfer onto floured cloth and pull dough with back of hands until dough is paper thin.

Peel, core, and slice apples. Optional: combine with sugar, cinnamon, raisins, lemon zest, and rum.

Brush dough with melted butter and sprinkle with breadcrumbs and almonds.

Spread apple filling along long side of dough.

Lift cloth on long side and roll up.

Transfer to greased baking sheet, then tuck ends underneath to prevent juice from running out.

Brush with remaining melted butter and sprinkle with breadcrumbs.

Bake at 200°C (400°F) for 45-50 minutes.

Credit: Rosa Gebhardt, Saskatoon