Viennese Appke Strudel

Viennese influences in the Wrocław gastronomy date back to the seventies of the 19th century, when along with opening the first Wiener Café (Viennese Café) on the Oder River(Café Cloin) the social nightlife returned to cafés. By the Mocha coffee (variant of a caffé latte), Kapuziner coffee (with milk and whipped cream), Mélange coffee(a milder version of cappuccino) and Wiener Eiskaffee (Ice Coffee) also bouillon and pâtés appeared in the morning menus together with layer cakes, tree cakes, ice-cream, hot chocolate and punches, and with time also a classical Viennese Apple Strudel.



  • 250 g wheat flour
  • 2 spoons of lemon juice
  • 1 spoon of oil
  • 1/8 litre of warm water
  • 1 egg
  • flour to pour onto the board
  • pinch of salt


  • 1 kg of sour apples (hard)
  • 50 g raisins
  • 100 g of breadcrumbs
  • 1 teaspoon of the cinnamon
  • 100 g butter
  • butter for spreading
  • 100 g of sugar
  • icing sugar (for the decoration)


Mix water, oil, lemon juice, egg, salt and flour in a bowl.
Knead dough until it becomes smooth. Next, lay it on the pastry board sprinkled with flour and cover for 30 minutes so that it does not get dry.
Brown breadcrumbs gently in butter.
Peel the washed apples, stone, cut them in quarters and cut up into thin slices, add breadcrumbs, sugar, raisins, cinnamon and mix everything to join all the ingredients.
Spread the oblong clean cloth on the table, sprinkle it with flour. Roll the dough up on the cloth very thinly to get a rectangular shape. Lay the apple filling out evenly on 2 / 3 of the dough length. Roll the dough with a cloth up from the stuffed side, in order to place the free part on the top.
Put the strudel cautiously into the greased metal sheet and spread the entire top lightly with a brush with molten butter.
Put the strudel on to boil to the hot oven (180 ° C) and bake for 35-40 minutes. Sprinkle the warm strudel with a lot of icing sugar. You can serve it either hot or cold.

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