Wiener Apfelstrudel

“To enjoy the sweet and soft inside of the ´Apfelstrudel´ you first have to break through the crunchy, dense outside. This reminds me of the so-called Ring in Vienna which historically was a wall of buildings there to protect the kingdom, but is now the heart of Vienna, including all the traditional beautiful old buildings like the Hofburg.

  • Puff pastry
  • 1kg of apples
  • 80g of sugar
  • 4 tbsp. of  raisins
  • Lemon juice approx. 1 Lemon
  • 15g of Cinnamon powder
  • 3 tbsp. of Butter
  • 100g of breadcrumbs

Make the filling first:

  • Heat the butter in the pan, add the breadcrumbs and fry them slowly (moderate heat) until golden brown. 
  • Peel the apples, cut into slices and sprinkle them with the lemon juice. Add sugar and cinnamon and mix.
  • Preheat the oven to 180°C.


  • Roll out the puff pastry and place on sheet of baking paper. 
  • Distribute the breadcrumbs, the apple mixture and the raisins over 1/3 of the dough. 
  • Coat the remaining surface with the egg and fold the ends in to close it. Coat the top with the rest of the egg and put it in the oven. 
  • Bake for 40 – 50 min until golden brown.  

This ArchiFood recipe is from our intern Lena.

The Architects Meal

Get the tasty recipe with author Marianne Ibler's own handsketch from the new architectual cook book "The Architect's Meal" for FREE + the introduction to the book.

*You will receive other extracts from my books on regular basis. Plus offers and promotions. You can always unsubscribe with a single click.

You have Successfully Subscribed!