🥐 Apple strudel
Apfelstrudel is a roll of paper-thin pastry wrapped around sliced apples, raisins, sugar and cinnamon, brushed with melted butter and baked until the layers turn crisp and golden. Inside, the apples soften into a warm, fragrant filling. It is cut into thick slices and served warm, often dusted with icing sugar.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 sheets filo pastry
- 1 kg tart apples, peeled and thinly sliced
- 60 g raisins
- 80 g sugar
- 2 tsp ground cinnamon
- 1 tbsp lemon juice
- 70 g butter, melted
Method
- Heat the oven to 190 °C and line a tray with baking paper.
- Toss the apples with the raisins, sugar, cinnamon and lemon juice.
- Lay out the filo sheets on a clean cloth, overlapping them slightly, brushing each layer lightly with butter.
- Spread the apple mixture along one long edge, leaving a border, then use the cloth to roll the pastry up tightly. Tuck in the ends.
- Place seam-side down on the tray, brush with the remaining butter and bake for 35–40 minutes until deep golden. Cool for 10 minutes before slicing.
How to make it lighter
- A 150 g slice is about 390 kcal; a thinner 100 g slice saves around 130 kcal.
- Brush the filo sparingly — 1 tbsp of butter is about 100 kcal, and a light coat still crisps the layers.
- Use very sweet apples and cut the added sugar by a third; the raisins add sweetness too.
History
Layered pastries of this kind are usually linked to the Ottoman and Hungarian kitchens, from where the technique spread into the Habsburg lands. A handwritten recipe for a milk-cream strudel from 1696, kept in the Vienna City Library, is often cited as the oldest known strudel recipe. Apple strudel became a fixture of Viennese coffee houses and is now considered one of Austria's national desserts.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →