Viennese Apple Strudel
The European Classic – Spiced Apple & Cinnamon Strudel
The secret lies in the contrast between the crisp, buttery layers of dough and the soft, sweet-tart interior of MacIntosh apples and plump raisins.
Achieving a perfectly crisp base without a “soggy bottom” requires the consistent, even heat of The Whatever Pan. By using the pan to first toast the breadcrumbs—creating that essential moisture-absorbing layer—and then as a baking stone, you ensure the pastry shatters beautifully with every forkful. The deep sides of the pan provide the perfect support for the roll, while the cast aluminium construction mimics a traditional stone oven. Finished with a delicate dusting of confectioner’s sugar, this strudel is best served warm, perhaps with a dollop of whipped cream or a scoop of vanilla bean ice cream.
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Serves
8
Course
Dessert
Prepare
20 mins
Cooks
35-45 mins
1 sheet high-quality strudel dough (or phyllo)
900g/31.7oz. sweet-tart apples (MacIntosh or Granny Smith)
80g/2.8oz. fine breadcrumbs
65g/2.3oz. granulated sugar
40g/1.4oz. unsalted butter (for breadcrumbs)
2 tbsp melted butter (for brushing)
50g/1.8oz. raisins, softened in warm water
1 tbsp lemon juice
½ tsp ground cinnamon
Confectioner’s sugar, for dusting
1 Preheat your oven to 190°C/375°F.
2 In your Whatever Pan, melt 40g of butter. Add the breadcrumbs and stir constantly until they are golden and resemble damp sand. Transfer to a bowl.
3 Create your cinnamon sugar by mixing the granulated sugar and cinnamon. Stir this into the toasted breadcrumbs.
4 Peel, core, and thinly slice your apples. In a large Jean Patrique Mixing Bowl, toss the apples with the softened raisins and lemon juice.
5 On a floured surface, roll or stretch your strudel dough until it is paper-thin and translucent. Pro Tip: Place the dough on a clean tablecloth to make rolling easier.
6 Brush half of the dough with melted butter. On the other half, spread the breadcrumb mixture, leaving a 1-inch border. Top the breadcrumbs with the apple mixture.
7 Using the tablecloth to help you, tuck in the sides and roll the dough up tightly into a log.
8 Line your Whatever Pan with parchment paper and carefully place the strudel inside. Brush the top generously with the remaining melted butter.
9 Bake for 30-45 minutes until the pastry is a deep golden brown and crisp to the touch.
10 Allow to cool slightly before dusting with confectioner’s sugar. Slice into thick portions and serve warm.
| Nutrient | Per Serving |
|---|---|
| Energy | 1,080kJ / 258kcal |
| Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 38g |
| Sugars | 22g |
| Fiber | 4g |
| Protein | 2g |
Nutritional information is an estimate per serving.