How to make the best Apple Strudel you've ever tasted

Thank goodness the days when a woman's worth as a marriage partner in Austria was judged by her ability to make strudel pastry without a hole are over or there would be lots of unmarried travel writers.

How do I know this?  Take a group of travel writers, a large lump of pastry and a rolling pin and it's not hard to work out who would be left on the shelf.

The Austrian National Tourist Office was in town recently with a pop up apple strudel making class at Alchemy Restaurant.

There were some excellent tips from a master Apple strudel maker.
  • It's a simple dough and the secret is in the resting 
  • You can roll it out with the rolling pin but also stretch the dough 
  • Remove your rings if you don't want holes in the dough
  • Pull until nice and thin and can almost see through the pastry
  • Cut off the thick edges
  • Sprinkle with bread crumbs so the apples don't soak through the dough too quickly
  • Spread with apples and raisins
  • Fold sides in and use the tablecloth to roll up. Brush with butter and put in the oven for an hour to caramelised the apple at about 180 degrees
    The pastry will be cooked after half an hour if you are desperate.

    Apfelstrudel (Apple strudel)


    Strudel dough
    ¼ kg (8.8 oz./2 cups) very fine flour
    1 teaspoon salt
    1‐2 tablespoons oil
    About 1/8 litre (½ cup) lukewarm water
    100 g (3.5 oz./ ¾ cup) dry bread crumbs
    125 g (4.4 oz. / 5/8 cup) butter
    1 ½ ‐ 2 kg (3 ½ ‐ 4 ½ lbs.) apples
    Sugar and Cinnamon
    Ground cloves
    Walnuts and raisins


    For the Strudel dough, mix together flour, salt, oil and enough lukewarm water to make a soft dough. Knead very well until it becomes silky and smooth.

    Form the dough into a loaf, cover and allow to rest for about 30 minutes. Roll out the
    dough on a table covered with a floured cloth. Place your hands under the dough
    and, using your thumbs and the back of your hand, gently begin pulling and stretching
    the dough until wafer‐thin. Trim away the thick edges.

    Brown the bread crumbs in some of the butter until golden brown. Brush the strudel
    dough with melted butter and spread the bread crumbs over it. Peel and core the
    apples, cut into thin slices (a cucumber slicer may be used) or grate coarsely.

    Season with sugar, cinnamon and a pinch of ground cloves and spread on top of the bread
    crumbs. If you like, scatter a few raisins and/or coarsely grated walnuts on top.

    Using the cloth to help lift the dough, roll up the strudel from the sides as you would a jelly
    roll. Place it seam-side down on a baking tray, brush generously with butter and bake
    at 180°C (350° F) until golden brown.
Here's our group effort at making Apfelstrudel

Sarah tried to peel the apple without breaking the peel - not so easy!

David started the pastry rolling.

David, Sarah and Lee pull the pastry carefully, trying to avoid making holes.

Lee used the tablecloth to roll the strudel

And roll the strudel

And roll the strudel
And this is one that was made earlier (I'm sure ours would have looked like this)

The Austrian National Tourist Office chose Alchemy's riverside views for their strudel making class. It was as close to the Danube as they could get. Obviously, we had to use a LOT of imagination there.

Judging by my fondness for Gustav Klimt's work, I think I am a little Viennese at heart. Austria is certainly on my bucket list and here are my five top food reasons to visit Vienna!

Coffee shops like this

Cakes like this

Wiener schnitzel

Dining like this.
This is obviously not food - it's my favourite Gustav Klimt painting - enjoy!

Find out more about Vienna.

Disclaimer: Ed+bK was a guest of Vienna Tourist Board and The Austrian National Tourist Office at the cooking class.