Apfelstrudel with White Chocolate Glaze



Apfelstrudel, the dessert actually brought nostalgic feeling to me, my mind flew back in time while  I was  kneading the dough. Back to my “younger” days… my wondering days… sitting down in the old brown cafes in Vienna or any other cities in Europe…sipping my coffee eating my apfelstrudel… musing, writing or sketching artistic ideas after ideas… hmm… I feel so old now… but life goes on, the most important things are I was happy back then but I’m happier now  🙂


The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.




Preparation time

Total: 2 hours 15 minutes – 3 hours 30 minutes15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers


2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

– Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
– The tablecloth can be cotton or polyster;
– Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
– To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
– Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.


  1. Strudel dough … you’re one brave lady! I’m scared out of my mind just reading the instructions. But I want to attempt to make it at least once in my life, though.

    The best strudel I’ve ever had in my life is at a restaurant in downtown Prague. The best. (sigh …)

  2. Zita, I LOVE LOVE LOVE the white chocolate glaze, and the strudel looks beautiful. I love how you sliced it up! Beautiful job as always!

  3. its looks so good! well done!

  4. So, strudel seems to be your madeleine!

    I love, the cake, the glaze and the staging!

  5. Bravo bravo bravo it looks perfect and the pastry layers are so thin and flaky. White chocolate glaze I’m breathless……and the almonds are so good. Fab work on this challenge. Cheers from Audax in Australia.

  6. Just gorgeous Zita. Love the memories it’s evokes…& can say that your pictures take me back to a beautiful cafe I visited in Milan years ago while on vacation.Your pictures are elegant & full of character.

  7. Very well done! Your strudel looks delicious! I love that topping idea… Your pictures are very pretty!



  8. White chocolate glaze sounds just perfect for this strudel. I shall try it next time.

  9. I love white chocolate, geat idea to glaze the strudel with it!

  10. Such a beautiful strudel and the pictures are fantastic. Love the idea of white chocolate!

  11. I love how food brings so many other beautiful things with it. Thanks for the gorgeous pics.

  12. Your presentation is beautiful and your strudel looks delicious. Great job!

  13. Yum! A white chocolate glaze on top sounds delicious! Your pictures are simply beautiful.

  14. Great job! Beautiful

  15. The white chocolate is a perfect crowning touch! Beautiful!

  16. WOW, white chocolate glaze…great idea…it looks delicious, I am sure that give an extra special flavor to the strudel. Nice pictures.

  17. It looks beautiful, and I think the glaze adds a lovely touch.

  18. YUM! White chocolate glaze…sounds fantastic. You did a great job.

  19. Your strudel look fabulous Zita. Nice photographs.

  20. Looks delicious! And fantastic photography! Yummy!!


  21. White chocolate glaze? Omg how perfect! Love the photos!

  22. I think you did a lovely job and the glaze sounds delicious and decadent!

  23. This strudel is my favorite one :-), XOXO

  24. I bet the glaze was a nice touch to your gorgeous strudel!

  25. It looks beatiful! Such lovely photos. I envy your early years in the brown cafes..

  26. What beautiful photos. This strudel just looks like spring.

  27. what a nice idea– apple and white chocolate. tart meets creamy, hooray!

  28. Your strudel looks delicious and I love the photographs so elegant

  29. Beautiful Strudel!! I love your pictures, and the white chocolate sounds amazing =D.

  30. Wow, your strudel looks really good…and the white chocolate…Mmm.mmmm..! 🙂 Your photos are beautiful too!

  1. January 15th, 2014
    Trackback from : Apple Strudel | STL Cooks

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