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Flavours of the Danube - Authentic Viennese Apple Strudel

13 May 2020

Nothing beats the combination of flaky pastry and spicy apple filling, but this Austrian favourite is famous world-wide for good reason. Simple ingredients deliver bold flavours, with each bite whisking you further along the glorious Danube.

Authentic Viennese Apple Strudel

Ingredients for the crust:

  • 6 sheets of filo pastry
  • 750g Bramley apples
  • 1.5 tsps ground cinnamon
  • Zest and juice of 1 lemon
  • 100g golden caster sugar
  • 75g raisins
  • 95g unsalted butter
  • 40g white breadcrumbs
  • 1 tbsp icing sugar for dusting


  1. Pre-heat your oven to 190C (170C for fan ovens) or gas mark 5. Line a rectangular baking tray with baking parchment.
  2. Peel, core, quarter, and slice your apples. Mix in a bowl with the lemon zest, cinnamon, raisins, and sugar. In a small pan, melt 1/3 of the butter and fry the breadcrumbs until golden. Add these to the apple mixture.
  3. Melt the remaining butter in a larger pan. On a dry, clean tea towel, lay one sheet of filo pastry and brush with the melted butter. Repeat the process until you've used all the pastry sheets. Leave some butter for later.  
  4. Lay the apple mixture along the length of the pastry sheets, leaving approx. a 2-3cm gap around the edge. Using the tea towel to help you, roll the pastry lengthways to enclose the filling. Tuck in the ends and lay seam-side down on the lined baking tray. Brush the entire strudel with the remaining butter and bake for 40-45 minutes until golden-brown.
  5. Leave to cool then dust with icing sugar before serving with cream, ice cream or custard. 

Guten Appetit!