Baking School In-Depth: Apple Strudel
Master the nuances of pulling, layering, and rolling this hand-stretched dough that envelops a warmly spiced apple filling in this classic Viennese pastry.
Strudel may have made its name in Vienna, Austria, but its story stretches far beyond the Austrian capital. Its roots twist through the Levant, the Ottoman Empire, and the Balkans—fold by fold, layer by delicate layer. The German word “strudel” means “whirlpool,” a nod to the baked good’s characteristic coiling and rolling. Yet its heritage aligns more closely with börek and baklava and with the centuries-old craft of stretching dough until it’s nearly translucent—a practice so refined, it’s almost spiritual.
Apple strudel (Apfelstrudel) is a contrast of textures—crackly and buttery outside, soft and spiced within. The filling of tart apples, golden raisins plumped in dark rum, crunchy walnuts, and a hint of cinnamon is scrumptious entirely on its own. But it’s sweetened bread crumbs—humble and often forgotten—that do the heavy lifting, absorbing fruit juices to keep the pastry crisp and layered. Served warm with a pool of Crème Anglaise, this strudel belongs to that rare category of desserts that feel both nostalgic and deeply elegant.
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INGREDIENT BREAKDOWN
The ingredients in traditional apple strudel may seem humble, but each one serves a role in structure, flexibility, moisture control, or flavor.
BREAD FLOUR: The strong protein content in bread flour is key to this strudel dough. Unlike all- purpose, bread flour creates a more elastic gluten network—exactly what’s needed for a dough that can stretch wafer-thin without tearing. The kneading process builds gluten gradually, and the long rest period relaxes the network, making it pliable. This duality—structure and flexibility—is what allows the dough to be pulled by hand into a sheer sheet you can read through.
KOSHER SALT: Salt in this dough does more than season. It strengthens the gluten network slightly and helps regulate hydration, giving the dough better stretch without becoming slack. In the filling, salt balances sweetness and brings out the brightness of the apples and rum-soaked raisins.
WATER: Water is the dough’s only hydration, so its precision matters. Not only does it activate gluten formation but it also allows the dough to come together smoothly during kneading. Too much water would make the dough slack and sticky; too little would make it dry and prone to tearing during stretching.
VEGETABLE OIL: Oil is the dough’s fat. Unlike butter, it’s neutral and fluid at room temperature— this keeps the dough soft and pliable without interfering with gluten development. It contributes suppleness rather than flake, allowing the dough to stretch evenly. It also helps preserve moisture and extends the dough’s workability during shaping.
DISTILLED WHITE VINEGAR: The vinegar’s acidity helps relax the gluten network slightly, increasing extensibility and reducing the risk of tears during pulling.
UNSALTED BUTTER: Butter appears in two places: the bread crumb layer and the final brushing before baking. In the bread crumb layer, it toasts and binds the crumbs and sugar, forming a moisture barrier that prevents sogginess. On top of the dough, melted butter gives the crust its golden, satiny finish and enhances crispness during baking.
DRY BREAD CRUMBS: Bread crumbs may seem like filler, but they serve a tactical purpose. They act as a sponge, absorbing juices from the apple filling and preserving the delicate crispness of the dough. Without them, the pastry risks turning soggy from within. Toasting them in butter and sugar adds another layer of flavor—caramelized, nutty, and slightly sweet.
GRANULATED SUGAR: Sugar shows up in the bread crumbs, the filling, and the Crème Anglaise. In the filling, it sweetens the apples and draws moisture from them. In the bread crumbs, it caramelizes during baking for added flavor. In the custard, it balances richness and subtly boosts the vanilla.
RAISINS: Soaked in dark rum, the raisins add chewy sweetness and a rich, plump texture to the filling. The soak not only enhances flavor but also softens the raisins, preventing them from leaching moisture during baking. Their sweetness plays against the tart apples, adding contrast and dimension.
DARK RUM: Rum deepens the filling’s flavor profile, lending warmth and complexity. Its alcohol softens the raisins, but most of it evaporates during baking, leaving behind a lingering note of caramel and spice.
APPLES: Tart, firm apples like Granny Smith hold their shape during baking, resisting mushiness. Their acidity balances the sweetened elements of the filling. Slicing them thinly and evenly ensures uniform texture and prevents air pockets.
LEMON JUICE: The acid in lemon juice prevents the apples from oxidizing and turning brown. It also heightens brightness, helping the fruit shine through the sweetness and spice.
WALNUTS: Toasted and chopped, the walnuts add a necessary crunch to the otherwise soft filling. Their earthy bitterness provides balance, cutting through the sweetness of the fruit and raisins. Toasting
them beforehand brings out their natural oils and intensifies their flavor.
GROUND CINNAMON: Cinnamon complements apples and raisins without overwhelming them, offering warmth and aromatic depth. A little goes a long way—just enough to round out the filling.
EGG YOLKS: Egg yolks are the base of the Crème Anglaise. Rich in emulsifiers and proteins, they give the custard its silky, spoon-coating texture. When tempered properly, they thicken the sauce without curdling. Their richness pairs beautifully with the crisp strudel, offering cool contrast.
WHOLE MILK AND HEAVY WHIPPING CREAM: This classic dairy pairing creates balance— milk lightens the texture while cream provides richness and mouthfeel. Together, they form a custard that’s luxurious but not heavy, ideal for draping over warm pastry.
VANILLA BEAN PASTE: Vanilla gives the Crème Anglaise its signature perfume. Paste is preferred over extract here—it carries both flavor and the telltale specks of real vanilla, adding visual and aromatic elegance.
TOOLS OF THE TRADE
Making strudel is less about fancy equipment and more about working with intention—but a few well-chosen tools make all the difference.
GLASS MIXING BOWLS: Ideal for mixing dough and letting it rest—you’ll want one large enough to comfortably knead in. (Pictured: Glass Mixing Bowl 10-Piece Set.)
ROLLING PIN: While most of the stretching is done by hand, a rolling pin gives you a head start when shaping the dough into its initial rectangle. (Pictured: Patisserie Rolling Pin.)
PASTRY CUTTER: A pastry cutter is useful for trimming thick edges or evening out the rectangle before filling. (Similar to pictured: Williams Sonoma Soft Touch Dual Rotary Pastry Cutter.)
SMALL SAUCEPAN: A small saucepan is perfect for melting butter for the sweetened bread crumbs. (Pictured: Williams Sonoma Signature Thermo-CladTM Stainless-Steel Saucepan.)
CHEF’S KNIFE: TA sharp knife is handy for peeling and slicing apples into thin, even pieces. (Pictured: Wüsthof Classic Chef’s Knife.)
PASTRY BRUSH: Essential for brushing melted butter onto the dough layers, a soft- bristled brush provides a gentle touch. (Pictured: Williams Sonoma Olivewood Pastry Brush.)
LINEN OR LIGHTWEIGHT COTTON CLOTH: Drape this over your work surface for stretching the dough. The texture helps grip the dough and absorbs excess moisture. (Similar to pictured: Flour Sack Towels, Set of 4.)
RULER: A ruler is helpful for gauging dimensions as you roll and stretch, especially for even distribution of filling and final shaping.
SILICONE SPATULA: A silicone spatula is great for gently folding the apple mixture and scraping every last bit of filling into place. (Pictured: Get It Right Ultimate Spatula in Studio.)
Apple Strudel
Ingredients
Dough:
1 cup (127 grams) bread flour¼ teaspoon kosher salt5 tablespoons (75 grams) water1½ tablespoons (21 grams) vegetable oil1 teaspoon (5 grams) distilled white vinegar
Bread crumbs:
1½ tablespoons (21 grams) unsalted butter½ cup (60 grams) dry bread crumbs2 tablespoons (24 grams) granulated sugar
Filling:
⅓ cup (53 grams) raisins2 tablespoons (30 grams) dark rum4 cups (436 grams) 1/4-inch-sliced peeled apples (about 3 medium apples; see Note)2 tablespoons (30 grams) fresh lemon juice½ cup (100 grams) granulated sugar½ cup (60 grams) chopped walnuts, toasted1 teaspoon (2 grams) ground cinnamon¼ teaspoon kosher salt¼ cup (57 grams) unsalted butter, melted and dividedCrème Anglaise (recipe follows)
Instructions
Notes
Crème Anglaise
Ingredients
Instructions
PREPARING THE APPLE FILLING
For the best texture, slice apples uniformly and combine just before assembling. Soaked raisins, toasted walnuts, and cinnamon round out the filling without overwhelming the fruit’s natural tartness.
In a small bowl, combine raisins and rum. Cover and let stand for at least 30 minutes or up to 2 hours.
In a large bowl, toss together apples and lemon juice. Stir in soaked raisins and rum, sugar, walnuts, cinnamon, and salt until combined.
STRETCHING & FILLING THE DOUGH
A soft cloth helps anchor the dough as you stretch it by hand. The goal is transparency—you should be able to see the weave of your cloth underneath. Build the filling close to the bottom edge for easier rolling.
Line a table or counter with a large clean kitchen towel or tablecloth, and lightly dust cloth with flour. On prepared cloth, roll dough into about a 6-inch square. Using the backs of your hands, gently lift and stretch dough. Place on cloth; gently tug and stretch into a 22×18-inch rectangle, with one short side closest to you. (Dough should be thin enough to see the pattern of your cloth through it.) Using a pastry wheel, trim off thicker edges of dough, about ½ inch from all sides. Start with linen. A smooth tablecloth or tea towel provides grip, helps prevent tearing, and acts as a sling for rolling and transferring the dough. Lightly flour the cloth, not the dough. Use the backs of your hands—not your fingertips—to coax the dough thin. Your palms apply uneven pressure; the backs are gentler and more controlled.
Sprinkle about half of melted butter onto dough; gently brush butter to spread out. Sprinkle bread crumbs into a 3-inch-wide rectangle that is 4 inches up from bottom of dough and 2 inches inward from both sides of dough. Pile apple mixture onto bread crumbs, leaving any liquid in bowl. Pack apples tightly together. Use a soft brush and a light hand. You’re painting the surface, not soaking it. Too much butter can weaken the pastry. Don’t just spoon in the filling—compress it lightly so it forms a tidy, even log. This helps it roll cleanly and bake evenly.
ROLLING & BAKING THE STRUDEL
The dough’s elasticity makes rolling surprisingly manageable. Use the cloth to guide the log gently, and seal the edges for a tidy bake. A final brush of butter delivers a flaky, golden finish.
Fold bottom border of dough over apple filling, gently stretching to cover. Using cloth to help you, turn and roll up dough and filling into a log. Pinch and tuck ends of dough under log to seal. Place, seam side down, on prepared pan. (Use the cloth as a sling to help transfer strudel to prepared pan.) Brush remaining melted butter onto dough. Tug the edge of the cloth to roll the dough into shape. Avoid fingers, which can poke holes or shift the filling unevenly.
Bake until golden brown, 40 to 45 minutes, rotating pan halfway through baking. Let cool on pan on a wire rack for 15 minutes. Serve warm or at room temperature with Crème Anglaise. Store in an airtight container for up to 2 days. Wait at least 15 minutes after baking before slicing. This helps the layers set and rewards you with clean, defined spirals.
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