Apfelstrudel or Viennese apple strudel is a close cousin to classic American apple pie. Tart apple is paired with sweet pastry dough for a delicious combination. Austrians love eating it with their afternoon coffee.
This traditional Apple Strudel Recipe is made with a simple dough that bakes up into a flaky, buttery crust and a juicy, spiced apple filling studded with rum-soaked raisins and finely chopped almonds. An impressive dessert that’s perfect for special occasions and the holiday season!
Did you know that Apple Strudel is not really a German pastry? It originated in Austria and is popular in many countries in Europe that once belonged to the Austro-Hungarian Empire. Germany wasn’t part of this empire but many popular Austrian dishes like Kaiserschmarrn or Apfelstrudel are also part of the Bavarian cuisine because of the proximity to Austria.
Traditional Viennese Apple Strudel is made with strudel dough. A soft dough made with only a handful of ingredients that’s hand-stretched into a paper-thin sheet the size of a tabletop. But many are afraid of making a strudel dough, so recipes these days often cheat by using sheets of purchased phyllo dough or puff pastry.