Master the nuances of pulling, layering, and rolling this hand-stretched dough that envelops a warmly spiced apple filling in this classic Viennese pastry.Strudel may have made its name in Vienna, Austria, but its story stretches far beyond the Austrian capital.Its roots twist through the Levant, the Ottoman Empire, and the Balkans—fold by fold, layer by delicate layer.

The German word “strudel” means “whirlpool,” a nod to the baked good’s characteristic coiling and rolling.Yet its heritage aligns more closely with börek and baklava and with the centuries-old craft of stretching dough until it’s nearly translucent—a practice so refined, it’s almost spiritual.Apple strudel (Apfelstrudel) is a contrast of textures—crackly and buttery outside, soft and spiced within.

The filling of tart apples, golden raisins plumped in dark rum, crunchy walnuts, and a hint of cinnamon is scrumptious entirely on its own.But it’s sweetened bread crumbs—humble and often forgotten—that do the heavy lifting, absorbing fruit juices to keep the pastry crisp and layered.Served warm with a pool of Crème Anglaise, this strudel belongs to that rare category of desserts that feel both nostalgic and deeply elegant.

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