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Original Viennese Apfelstrudel Recipe

As if a visit to Schönbrunn Palace didn’t offer enough, one of the highlights is a demonstration on how to make an authentic Vienna apple strudel. You can enjoy a simple demonstration for about 30 minutes or even take a full class for 2 hours. Either way, you get to eat strudel, which makes most things worthwhile. The recipe is simple (you can find it here). It’s the technique that is key.


  • Flour

  • Salt

  • Eggs

  • Oil

  • Butter

  • Breadcrumbs

  • Cinnamon

  • Sugar

  • Raisins

  • Lemon Juice

  • Apples

  • Rum


Strudel Dough

  • 250g plain flour, 2g salt, 50g eggs, 100g lukewarm water, 20g oil.

  • Knead all the ingredients into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.

Buttered Breadcrumbs

  • 100g breadcrumbs, 50g butter.

  • Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.

  • Cinnamon sugar

  • 140g fine crystal sugar, 10g cinnamon.

  • Mix the dry ingredients.


  • 150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.

  • Mix ingredients thoroughly.


  • Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough.

  • Cook on a buttered baking tray at 190 degrees centigrade until golden brown.

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