Viennese Apple Strudel
- Active Time 30m
- Total Time 1h 5m
Makes 2 strudels, 12 servings
Vienna's Hotel Imperial is situated on the main street that rings in the old city. A magnificent structure on the outside, it is even more impressive on the inside. The hotel's restaurant is a favorite dining spot for serious eaters, and the chef has given a light creative touch to traditional Austrian fare. What could be more traditional for Vienna than a piece of Viennese Apple Strudel? Strudel is at the heart of Austrian cooking, and what a sweet heart it is too.
- 2 pounds McIntosh apples, peeled, cored, and sliced thin
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- Juice of 1 lemon
- 1 cup golden raisins
- 1/2 cup chopped walnuts
- 12 sheets phyllo dough, defrosted, if frozen
- 6 tablespoons melted margarine or butter
- 1 cup cookie crumbs (ground vanilla wafers)
- Confectioners' sugar
Preheat the oven to 375 degrees F and grease a baking sheet (or spray with nonstick spray).
In a large bowl, combine the apples, granulated sugar, cinnamon, lemon juice, raisins and walnuts. Mix well and set aside.
Unwrap the phyllo, but keep it covered with plastic wrap or a damp towel to avoid drying out. On a sheet of plastic wrap or wax paper, lay down one sheet of phyllo, with the narrow end facing you. Brush with melted margarine or butter, working as quickly as possible.
Top with 5 more sheets of phyllo, brushing each with margarine or butter. Sprinkle about 1/4 cup of the cookie crumbs over the entire surface of the dough. Place half the apple mixture along the narrow end of the dough facing you. It should only cover about a quarter of the entire surface. Leave a 1-inch margin on each of three sides. Sprinkle another 1/4 cup of the crumbs over the apples.
Using the plastic wrap or wax paper, roll the strudel up and away from yourself. You should be able to roll it over about 3 times. Roll it onto half the baking sheet. Press the ends together to seal.
Repeat this process with the remaining phyllo, apple mixture, and cookie crumbs.
Brush strudel with melted margarine and bake for 35 minutes or until golden.
Allow to cool slightly on cooking rack, then sift confectioners’ sugar over strudel and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
269 calories; 11g total fat; 16mg cholesterol; 111mg sodium; 43g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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