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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.” – Intern Lena

  • 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.

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