Viennese Apple Pastry Roll — Apfelstrudel
Viennese classic from the Habsburg era, gossamer-thin stretched strudel dough rolled around spiced apples, raisins, and rum-soaked breadcrumbs, baked until deep golden.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 30g golden raisins in 1 tbsp dark rum 30 minutes. Peel, core, and slice 250g Bramley apples 5mm thick. Toss apples with 40g light brown sugar, 1 tsp cinnamon, 0.5 tsp lemon zest, and 0.5 tsp lemon juice. Stir in soaked raisins with remaining rum. Line a baking tray with parchment.
Toast
Melt 20g butter in a frying pan over medium heat. Add 40g fresh white breadcrumbs, toast 3–4 minutes until deep golden and crisp. Spread on a plate to cool completely.
Build
Preheat oven to 190°C (375°F). Lay a large tea towel on the work surface. Place one filo sheet on the towel, brush generously with melted butter. Layer remaining 5 sheets on top, brushing each with butter until all 6 are stacked.
Wrap
Scatter toasted breadcrumbs in a 10cm wide strip along one long edge, leaving 3cm borders at short ends. Pile spiced apple mixture on top in a thick log. Fold short ends over filling to seal. Using the towel, roll tightly away from you into a cylinder, finishing seam-side down.
Bake
Transfer strudel to prepared tray seam-side down. Brush top generously with remaining melted butter and scatter with 2 tbsp flaked almonds. Bake 35–40 minutes at 190°C until deep golden brown and crisp all over.
Rest and plate
Rest 10 minutes on the tray for filling to settle. Dust generously with 2 tsp icing sugar. Cut into four 4cm slices, arrange 2 slices per plate, and serve warm with cold vanilla cream alongside.
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