Austrian apple strudel recipe

Austrian Apple Strudel recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Austrian apple strudel is a classic dessert that originated in Vienna. This delicious pastry is made with thinly sliced apples, sweetened with sugar and flavored with cinnamon and lemon zest. The filling is then wrapped in layers of flaky, buttery phyllo dough and baked to golden perfection. The result is a warm and comforting treat that is perfect for any occasion.

Keywords: Austrian, apple strudel, dessert, Vienna, pastry.

Austrian apple strudel recipe details

Austrian apple strudel recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

1/2 cup finely chopped walnuts

1 sheet Pepperidge Farmpuff pastry

1 large green apple

2 or 3 Tablespoons of butter

1/3 to 1/2 cup of golden raisins

8 to 10 dried apricot halves, cut into quarters

1/4 cup water

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg yolk beaten with 1 Tablespoon water

Instructions:

Cut and core apple and chop into small pieces, about 1/2 inch in size. Over medium heat, melt butter in a large skillet. Add apples, raisins, and apricots. Mix well and saute a few minutes. Add water, sugar, cinnamon, and nutmeg. Cover and simmer for about 10 minutes, until apples are tender but not overcooked. Add sugar or seasoning to taste. If apples appear too dry, add a little water. If apples appear too moist, cook a few minutes without cover. Remove from skillet and cool.

While apples are cooking, remove puff pastry from freezer and thaw for about 20 minutes. Place on flat surface and distribute apple mixture down the middle of pastry sheet. Make 2-1/2-inch cuts diagonally along both sides of the exposed pastry at 1-1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze. At time of baking, brush with egg wash and bake at 425 degrees Fahrenheit for 25 minutes or until strudel is light golden brown and pastry if puffed. I use a cookie sheet covered with parchment paper to prevent burning on the bottom.