Apfelstrudel

Apfelstrudel is the beloved Viennese apple strudel, a filling of spiced apples, raisins, cinnamon and buttery crumbs wrapped in pastry stretched so thin you can read a newspaper through it, then baked golden and dusted with icing sugar. Served warm with cream or vanilla sauce, it is a cornerstone of the Austrian coffee-house table.

Highlights

• The wafer-thin pastry - the famously thin stretched strudel dough.
• The spiced apple filling - the apples, raisins, cinnamon and crumbs inside.
• Warm with cream - served with whipped cream or vanilla sauce.
• Strudel-making - some cafes show the dough being stretched.

When to go

Year-round; best warm from a cafe with coffee, and especially comforting in the cold. Any Austrian cafe or restaurant serves it.

Practical notes

It is a simple, homely cake rather than an elaborate patisserie, and best warm and fresh. Quality varies, so a good cafe with fresh strudel beats a tired slice. It is a cafe treat rather than a fancy dessert.

Nearby

Cafes across Vienna and Austria serve it; it belongs with the coffee-house ritual.