Original Viennese Apfelstrudel recipe

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.


Brush the strudel with butter after removing from the oven.

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