Skip to main content

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.


Popular posts from this blog

Brisbane's top 10 'chew with a view' restaurants and cafes

It's a beautiful day! Where can you go and dine in the warm sun with a view that you'll never want to leave?

Here are ten top places in and around Brisbane to while away a lunch hour or a whole afternoon when the weather is warm and the skies are blue .

River Quay, South Bank

South Bank’s River Quay precinct has plenty of opportunities to relax in the sunshine and just about any restaurant at River Quay will offer a great spot for a winter lunch with a large, grassed lawn rolling down to the river bank.  You can even lie in the sun if you so desire.

Stop for champagne, oysters and more at Cove Bar and Dining, enjoy French provincial food at Aquitaine Brasserie, take in the river view from a Balinese daybed while you tuck into the contemporary menu at The Jetty, feast on Italian cuisine at Popolo or sip a long drink on the riverside deck of Stokehouse Q where the menu draws on local produce combined with bold flavours from the Mediterranean.

River Quay is the spot for Sunday …

Thar she blows - how to hunt whales the friendly way

A grunt and a spurt of seawater rising into the air show the position of a mother humpback whale and her three-week-old calf.

I'm on purpose-designed whale watching boat and we have motored for an hour over the calm seas of the great sandy straits up the coastline of Fraser Island

Captain Phil tells the 50 or so people aboard that the tip of the island is where we will see the whales and he is right.

Our first mother and calf are a little shy at first, keeping the boat at a good distance but I can clearly see the much smaller calf swimming strongly beside its mother.

I'm fascinated by the large circles of calm water that float past us and Phil tells us these are whale footprints

"They break the water tension when they flick their tails to swim down resulting in the clear circles on the water,” Phil says.

Sailors used whale footprints to track whales back in the bad old days when whales were valued more for their blubber than their beauty.

Our next mother and calf are a l…

Lunch amongst the lavender in the Scenic Rim

It was time to brush the cobwebs off the motor bike over Easter and head out of Brisbane into the beautiful Scenic Rim.

We started down the highway towards Beenleigh in beautiful autumn sunshine and stopped for a coffee at The Outpost Cafe at Canungra.  This is a well known bikies hangout but don't expect too much in the way of chains and dreadlocks - it's more favoured by the middle aged bikie enjoying the freedom of the road second time round.

The road less travelled is always our favoured route for this type of outing and we back tracked through Rathdowney before reaching our destination for the day, Kooroomba Lavender Farm about 65 minutes from Brisbane in the Scenic Rim at Mt Alford near Boonah.

Autumn is not the premium time for viewing either the vineyard or the lavender but the view across the valley to the mountains was still outstanding.  The building has a New Zealand lodge feel to it with plenty of stone walls both inside and outside, complimented by timber and ex…

Ten top things to do in Noosa Heads

It doesn't matter how many times I head down the hill on Noosa Drive towards the ocean, I still get a little shiver of excitement every time. This very special part of the world has achieved international recognition for its unique environment and I am privileged to be able to dip my toes into it on a regular basis.

Here are ten of my favourite Noosa pastimes.

1. Although it’s always tempting to sleep in, I don't like to waste a moment of the day when I wake up in Noosa. The best way to start is in the coffee queue at Sails on Hastings Street and then a stroll along the winding boardwalk to the National Park, koala spotting along the way.

Depending on my mood and energy level, I continue the walk through the park to enjoy the beachside views. Some like to run it. You can pick up a coffee at the information hut in the national park as well.

2. After a bit of exercise there's nothing like a big breakie at Aromas and a spot of people watching. With t…

Lots to explore at Brisbane's South Bank

Four markets in one day - what a way to spend a Sunday!

We started at the organic markets at Downy Park, Windsor which was not such a good idea. Why? Well we took the dog and the place was full of puddles - he's a corgi with very low legs - it all ended up being very messy.

Also, these markets definitely finish up on their advertised closing time of 10.30am.  Call me slow or just plain lazy but I find it hard to get out and about early on a Sunday morning. We arrived primed for breakfast at 10am just as everyone was shutting up - they had even run out of bread for French toast!

However, this market was just the first on our list. Next, we drove to South Bank Parklands to explore the Young Designers Market and the Granite Belt Flavours Market - both on the same day.

Several designer/clothes/jewellery purchases later, K2 subdued his inner male and agreed to look for the Granite Belt Flavours market which was not in its usual spot.  On the way, we walked through the regular South Ba…