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Wiener Apfelstrudel (Viennese Apple Strudels)

Wiener Apfelstrudel (Viennese Apple Strudels)

PDT-Cover-front-web-DMPExecutive Chef Daniel Pliska from the University Club at MU has launched a recipe book that showcases dessert techniques through well-illustrated, step-by-step instructions. Pastry & Dessert Techniques features 65 delectable desserts, including these delicious apple strudels on page 231 of the book. Pair them with the caramel or creme sauce, and your guests will be licking their dessert plates clean. The recipe book is available for purchase at the university’s bookstore.



Apple Strudel

Yields 2 strudels


• 16 medium-sized Granny Smith apples
• 8 ounces raisins
• 1 pound granulated sugar
• 6 ounces dark rum
• 1 teaspoon ground cinnamon
• 8 ounces buttered bread crumbs
• 24 ounces bread flour
• 1 tablespoon salt
• 12 ounces water
• 4 ounces vegetable oil
• 10 ounces clarified butter
• 16 ounces white cake crumbs or buttered bread crumbs
• 16 ounces clarified butter
• a dusting of confectioners’ sugar


1. Peel, core and thinly slice the apples.

2. Combine apples with raisins, sugar, rum, cinnamon and bread crumbs.

3. Place flour and salt in a mixing machine bowl.

4. Add water and oil, and mix for 9 minutes.

5. Remove from the mixing machine, and form into two balls of dough.

6. Rub each dough ball with oil, and wrap with plastic.

7. Chill the dough for 24 hours.

8. Roll out each ball of dough on a floured tablecloth to about ½-inch thickness.

9. Stretch out the dough using the back of the hands until it is paper thin.

10. Sprinkle the dough with clarified butter, then cake crumbs or bread crumbs and then more clarified butter.

11. Add the apple-raisin filling, and use the tablecloth to carefully roll up the strudel.

12. Carefully unroll the strudel onto a sheet pan that has been brushed with clarified butter.

13. Twist and crimp the dough at each end of the strudel, and tuck into the sheet pan.

14. Brush each strudel with clarified butter, and allow them to rest for 30 minutes.

15. Bake at 400 degrees F until brown. Then lower the oven temperature to 325 degrees F, and bake until a skewer can pass through the apples without resistance.

16. Dust with confectioners’ sugar, and slice with a serrated knife.


Crème Anglaise

Yields 27 servings (1 1/2 ounces each)


• 1 quart half and half
• 1 vanilla bean, split and scraped
• 12 ounces granulated sugar
• 9 egg yolks



Scald half and half, vanilla bean pod and seeds and half of the sugar in a nonreactive pot. Remove from heat, and allow the mixture to steep for 10 minutes. Mix remaining sugar with yolks in a nonreactive bowl, and set aside. Bring heated liquid back to a scald. Remove the bean pod, and discard. Whisk scalded liquid into yolk and sugar mixture. Pour entire mixture back into the pot, and cook over medium heat while stirring with a wooden spoon. Cook until the creme Anglaise creates a nappe on the back of a spoon. Immediately power through a fine mesh strainer into a bowl over crushed ice, and stir until chilled.


Caramel Sauce


• 1 pound granulated sugar
• 2 cups water
• 1/2 cup corn syrup
• 2 cups heavy cream
• 2 ounces brandy


Cook sugar, water and corn syrup to the caramel stage.* Bring heavy cream to a boil, and slowly add it to the hot caramel. Note: Use a long whip to prevent being burned by the steam. Let the caramel cool slightly. Add brandy. Cover, and refrigerate. *

Chef’s tip: When making caramel sauce, use a pot that is at least five times larger in size than the amount of sugar solution being cooked to prevent the caramel from boiling over when the cream is added.



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