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>>Chef's recipes>>Viennese Strudel

Viennese Strudel

From Inbal Jerusalem, Executive Chef Motti Buchbut

Viennese Strudel


For the Pastry
  • 1 kg of flour
  • 100 ml. oil  
  • 400 ml. water
  • 20 gr. Sugar

Filling preparation

  • Mix all ingredients

For spreading on the rolled out dough

  • 200 ml. of oil/ melted butter
  • 100 gr. of cake or bread crumbs


For the Filling
  • 10 granny smith apples peeled and diced
  • 100 gr. of vanilla pudding
  • 80 gr. raisins
  • 100 gr. of crushed walnuts
  • 200 gr. of cake crumbs/bread crumbs
  • 100 gr. sugar
  • A pinch of cinnamon
  • Lemon peel zest from 1 lemon
  • A pinch of clove


  • Mix all the ingredients in a bowl until smooth dough is achieved.
  • Split the dough into 4 equal balls
  • Dab each ball with oil and wrap in an adhesive plastic sheet. Let rest for half an hour.
  • Using flour, roll out each ball to a thin leaf; Lay out one section of the dough on a floured sheet and sprinkle with a bit of oil and some cake crumbs. 
  • Spread the filling on the rolled out dough and roll pinching on every turn (just like sushi).
  • Place on a pan covered in baking paper, which has been brushed with butter.
  • Place in the oven for 20 minutes at a 180 degrees centigrade.
  • Let it cool and sprinkle icing sugar on top before serving.