The taste of Austria

An apple strudel is a true classic among Austrian pastries. With this favorite recipe, it becomes even better: By soaking the raisins in STROH, the strudel becomes exceptionally flavorful and moist. This simple trick turns the apple strudel into a special delight, bringing the taste of Austria to your plate!


For the strudel dough

  • 300 g plain flour
  • 20 g oil
  • 1 egg
  • 1 pinch of salt
  • 125 ml lukewarm water


For the filling

  • STROH 60
  • 150 g raisins
  • 3 kg of apples
  • 220 g sugar
  • 170 g breadcrumbs
  • 120 g butter
  • cinnamon sugar
  • melted butter



  • Let the raisins soak in STROH overnight, or at least for 2-3 hours.
  • To prepare the strudel dough, combine all the dough ingredients in the bowl of a stand mixer and mix until a smooth dough is formed (The amount of water required depends on the flour’s absorption capacity and may vary).
  • Once the dough attains the desired elastic consistency, shape it into a ball. Brush the ball with oil and allow it to rest for a minimum of 30 minutes.
  • Roll out the strudel dough in a circle using a rolling pin after the rest time.
  • After the resting time, roll out the strudel dough into a circular shape using a rolling pin. Then, on a floured cloth, carefully lift the dough with the back of your hands and slowly stretch it in all directions until it becomes very thin. The dough should be rectangular, with the short side slightly larger than the baking sheet.
  • Drain the raisins. Squeeze them a little if necessary.
  • Peel the apples and remove the seeds. Cut the apples into thin slices.
  • Toast the crumbs in butter in a pan until golden and distribute evenly over two thirds of the drawn strudel dough.
  • Spread the apples on top and sprinkle with cinnamon sugar and raisins.
  • Carefully brush the remaining third of the strudel dough with melted butter.
  • Then roll up the strudel, place on a greased baking sheet and brush with melted butter.
  • Bake at 190 °C top and bottom heat for 30 minutes.


Pro tip: To turn a classic apple strudel into a traditional Viennese apple strudel, add sour cream to the sliced apples. This makes the strudel more sumptuous.

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