Viennese classic: Apple strudel | Desserts and Sweet Temptations | DW | 06.07.2016
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Desserts and Sweet Temptations

Viennese classic: Apple strudel

The renowned Residenz coffee house at Vienna’s Schönbrunn Palace is serving up a local specialty: Viennese apple strudel. This variety of apple cake was already popular at the imperial court.

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Viennese classic: Apple strudel

Viennese Apple strudel

Recipe for 10 servings

Strudel pastry

125 g fine white flour

2 pinches of salt

1 egg

50 ml lukewarm water

10 ml sunflower oil

Mix the ingredients together to make soft dough. Knead the dough until it no longer sticks to your hands or the table. Shape it into a ball, cover in oil, chill and set to rest for 20 to 30 minutes. Then spread the dough on a flour covered cloth using a rolling pin to form a square. Use your hands to ensure the dough is paper thin. Then cover it in melted butter.

Fried breadcrumbs

50 g of breadcrumbs

25 g butter

Heat butter in a pan, add breadcrumbs and fry until golden brown.

Sugar and cinnamon

70 g refined sugar

5 g cinnamon

Mix ingredients.


75 g fried breadcrumbs

75 g Sugar and cinnamon

85 g raisins

5 ml lemon juice

Approx. 500 g of sour, peeled, pitted and sliced apples

a shot of rum

Mix all ingredients together well.


Cover the thinly spread dough with filling, cut away thick edges, then use a piece of cloth to carefully roll the dough over. Place on a baking tray covered in butter and bake at 190 °C until golden brown.


This recipe comes to us courtesy of Residenz coffee house at Vienna’s Schönbrunn Palace

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