Serves a Crowd
Original Viennese Apple Strudel (Apfelstrudel)
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18 Reviews
Ojzzz
October 11, 2022
Hello :)
Could this be made up, then frozen? When needed, defrosted, ready to oven bake?
Or bake as per recipe, then frozen after cooked?
Thank you!
Could this be made up, then frozen? When needed, defrosted, ready to oven bake?
Or bake as per recipe, then frozen after cooked?
Thank you!
Ursula -.
November 18, 2022
Hi Ojzzz,
A heads up: I've never frozen apple strudel - it always goes way too quick. But I have heard people freezing it with success before baking it. It should keep for several months.
I would suggest the following: Assemble the strudel, then put it in the freeze on an parchment paper lined baking sheet (if you have space) for several hours. Once the dough isn’t sticky any more, loosely wrap in parchment paper and put it in a freezer bag. I would bake it directly from the freezer (parchment paper-lined sheet) because when defrosting it in the refrigerator overnight, the dough might get very sticky and the filling might liquify and ooze out. Oh, and again: I’ve never tried it, so no guarantee. Best, Ursula
A heads up: I've never frozen apple strudel - it always goes way too quick. But I have heard people freezing it with success before baking it. It should keep for several months.
I would suggest the following: Assemble the strudel, then put it in the freeze on an parchment paper lined baking sheet (if you have space) for several hours. Once the dough isn’t sticky any more, loosely wrap in parchment paper and put it in a freezer bag. I would bake it directly from the freezer (parchment paper-lined sheet) because when defrosting it in the refrigerator overnight, the dough might get very sticky and the filling might liquify and ooze out. Oh, and again: I’ve never tried it, so no guarantee. Best, Ursula
Rosalind P.
September 27, 2019
A little moral support for strudel makers: small rips in the dough as you're stretching it are okay. Because the dough is rolled and layered, the rips will be covered up by the layers.
jcucchi
December 21, 2015
I'm curious about the amount of flour here. Almost every Strudel recipe I find (many online, but also books) call for about 2.5 cups of flour. All the other ingredients, however, are about the same as yours in terms of amount. I'm concerned that this is a typo? Can 1 cup of flour really be enough to create a dough for a Strudel for 8-10?
Ursula -.
December 21, 2015
Hi jcucci,
Nope, no typo, it really is just 1 cup flour. If you are measuring in cups, use 1 cup and only add the additional 2 tablespoons if the dough is sticky. I noticed the same thing though - a lot of recipes call for more than 2 cups of flour. I think this is way too much. You have to stretch the dough until very thin, so you won't need a lot of dough. You can find more pictures from every step here:
http://www.lilvienna.com/original-viennese-apple-strudel/
What other readers have pointed out is a longer/hotter baking temperature. So probably try 375 °F.
Hope you will try it!
Ursula
Nope, no typo, it really is just 1 cup flour. If you are measuring in cups, use 1 cup and only add the additional 2 tablespoons if the dough is sticky. I noticed the same thing though - a lot of recipes call for more than 2 cups of flour. I think this is way too much. You have to stretch the dough until very thin, so you won't need a lot of dough. You can find more pictures from every step here:
http://www.lilvienna.com/original-viennese-apple-strudel/
What other readers have pointed out is a longer/hotter baking temperature. So probably try 375 °F.
Hope you will try it!
Ursula
jcucchi
December 21, 2015
Thanks for the prompt response. Will make it on Xmas. My husband's family was from Trieste and she made a glorious version... now lost to history. But this looks very close to hers.
paczryk
June 22, 2015
Solid strudel recipe. After my first attempt, I would recommend maybe starting the temperature at 400 (or hotter?) to encourage browning and also to adjust the oven baking time based on the thickness of your strudel. I think it would be prudent to aim for a thinner and longer strudel rather than a fat, log-like shape - the strudel can be bent or cut to fit the baking time. Also, I'm not sure if it is better to oil/butter the dough while pulling/shaping, or to flour (as the recipe indicates). I enjoyed the experience of making it, a nice change from pie/pastry dough!! And we were rewarded with some generous helpings of pure Viennese deliciousness.
sophie
January 14, 2015
I lived in Vienna for two years and this is exactly how I remember it! Very buttery with a thin dough and breadcrumbs. YUM. Thanks for sharing!
Sugartoast
January 8, 2015
By "fine" breadcrumbs, do you mean dry (vs fresh)? Thank you.
Ursula -.
January 9, 2015
Hi, I mean dry breadcrumbs you get in nearly every supermarket, most of the time next to the baking supply and flour. The last time I used "Breadcrumbs original" from Whole Foods from their "cheaper" 365 brand. It's kind of confusing, the breadcrumbs are dry but on the package it says "made from fresh bread" because once, they were fresh bread.... Any other brand is as good and will work fine, don't worry. The only thing important is to use finely ground ones and not the croutons like cubes.
AntoniaJames
January 8, 2015
It's been years since I made apfelstrudel. So nice to see this recipe. I look forward to trying it. Congrats on the Community Pick! ;o)
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