WebHow to make Austrian Apple Strudel from scratch. See full recipe: http://www.vienna-sunday.kitchen/en/r Classic Austrian Apple Strudel recipe with homemade dough …
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Traditional Austrian apple strudel (apfelstrudel) made with hand-stretched dough is the authentic way to make this classic dessert! It's easier than you think to make homemade apple strudel from scratch. This is the flakiest, most intensely apple apfelstrudel around.
Otherwise, I only spend about 1 ½ hours on the entire process before my traditional apple strudel goes into the oven. That includes, making the dough, resting the dough, preparing the apple filling, toasting the breadcrumbs, stretching the dough, and assembling and rolling the strudel (and taking photos).
Meanwhile, make the apple strudel filling by combining thinly sliced apples, lemon juice, sugar, cinnamon, and the rum-soaked raisins. When the time comes, you want to make sure you use a slotted spoon when transferring the filling to the stretched strudel dough. Those extra juices will make your strudel soggy.
Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer. Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two).