Buttery Strudel Dough with Apple-Rum-Raisin Filling

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Thinking back to family vacations spent in the German, Swiss and Austrian mountains skiing, one of the fondest memories remain from the cozy times at after-ski restaurants, munching on warm, comforting soup like Fädlesupple and delicious desserts like Apfelstrudel. Recreating the entire atmosphere would be hard to do, but I figured I could at least provide you with the smells and tastes, and let you fill in the rest! 😉

Apfelstrudel Fantasies…

The original Vienna-style strudel dough is a simple oil dough that’s super elastic and then rolled paper thin. The dough is then brushed in butter (and I also used sour cream in my version) and folded tightly around the apple-rum-raisin filling to create a log-shaped “loaf,” that’s then baked and smothered in more butter before serving it with melting vanilla bean gelato and fluffy whipped cream. Sounds to die for? I thought so. I could eat this ALL DAY LONG (munching on my third slice as I am writing this).

Enjoy Wiener Apfelstrudel with a STROH Hot Chocolate

STROH spiced rum is one of the most delicious, warming smells and tastes you will ever experience! Used in many German and Austrian baking recipes, the iconic, Austrian rum shines in drink recipes as well. Try this grown-up hot chocolate and enjoy sitting by the crackling fireplace (ideally, if you have one 😉 ).

Pour hot chocolate into mug, pour shot of STROH rum into it, top with whipped cream and chocolate sprinkles. Zum Wohl! 🙂

Böfflamott Recipe coming this Friday!

Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes! 😀 This Friday I will share with you my uncle Gerd’s favorite recipe from German chef Alfons Schuhbeck called Böfflamott – my mouth is watering already!

Ingredients for about 12 servings:


  • 2 c (250 g) all-purpose flour
  • 1/2 tsp (2 g) salt
  • 1 medium-sized egg
  • 3.5 oz (100 ml) lukewarm water
  • 1 Tbsp + 1 tsp (20 ml) oil (sunflower or olive)
  • flour for work surface
  • butter and sour cream for brushing on

For the Filling:

  • 1 c (100 g) bread crumbs
  • 4 Tbsp (50 g) butter
  • 5/8 c (140 g) sugar
  • 4 tsp (10 g) cinnamon
  • 1 rounded cup (170 g) raisins
  • juice of half a lemon (10 ml lemon juice)
  • 39 oz (1100 g) sour apples (I used organic Granny Smith’s), peeled, cored, and cut into thin slices
  • 1 shot STROH rum

Other items you’ll need:

  • powdered sugar for dusting
  • whipped cream (I made my own by combining cream, some powdered sugar and vanilla extract, then whipping until stiff)
  • vanilla bean gelato (Talenti is my favorite!)


  1. Preheat oven to 375 degrees F (190 degrees C). Combine all ingredients and knead by hand or with an electric mixer until a smooth consistency is achieved and it easily peels away from your skin and work surface or the inside of the dough hook and the mixing bowl.
  2. Shape the dough into a ball, place in a bowl just big enough to fit it, then pour sunflower seed or olive oil until half of the dough is covered, give it a nice oil bath. Cover and let stand for 30 minutes. Side note: this helps tremendously with establishing the perfect amount of consistency for the dough!
  3. Remove dough from oil bath and dip in flour from all sides. Spread out a thin, cotton kitchen towel over your work surface and dust in flour. Transfer dough to the middle of the kitchen towel and, using a rolling pin, roll out to a rectangular shape close to the size of the kitchen towel. Carefully pull the dough using the back of your hands until it’s almost see-through. Brush with melted butter first, then brush on sour cream, cut edges to make them straight and even.
  4. For the filling, let the butter melt in a skillet on medium-high heat. Add the breadcrumbs and roast them until they’re golden brown. In a large bowl, add together sliced apples, bread crumbs, cinnamon-sugar, raisins, lemon juice and a shot of Stroh rum (original Austrian rum – check here for availability in your area!).
  5. Add the filling to the dough and spread out, leaving 2 inches on each side. With the help of the kitchen towel, first fold in the shorter edge on each side, then the longer edges. Now roll the entire strudel into a long log, then transfer to a baking sheet brushed with melted butter (the kitchen towel is your best friend here!).
  6. Bake at 375 degrees F (190 degrees C) for 30 minutes until golden brown. Remove from oven and immediately brush on melted butter. Let rest for 30 minutes before cutting, dusting with powdered sugar and serving with vanilla bean ice gelato and whipped cream – yum!

Sophie’s Apfelstrudel Tools & Entertaining Picks

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Some Other Winter-Appropriate German Recipes To Try:

  • Fädlesuppe – another great ski resort recipe!
  • Bratapfel – German Baked Apples perfect to get you through winter!
  • Gulaschsuppe – a Hungarian classic that’s super famous in Germany!

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.