As a kid in the UK, I used to love eating Apfelstrudel, delivered from the frozen section of the local supermarket. Little did I know how different a freshly made Austrian strudel could actually taste! We are still a few hours drive away from the traditional home of Apfelstrudel in Vienna, but I set out to find the best places in Frankfurt after experiencing a particularly sad and soggy example for dessert at a certain restaurant here (to remain nameless). So far, found a few nice ones (listed below), but nothing outstanding, so if you have a tip for me, leave a comment and let me know!

Apfelstrudel has its roots in the Austro-Hungarian Empire’s Habsburg Dynasty, tracing back to the 17th century. Its origin is often associated with similar Middle Eastern pastries, like Baklava, brought to Europe by the Turks during their siege of Vienna. The strudel gained popularity as a symbol of the Austro-Hungarian Empire’s influence and culinary tradition. The word ‘strudel’ in German means ‘whirlpool’ or ‘eddy’, reflecting the pastry’s layered, rolled-up appearance.

In fact there are many restaurants who serve Apfelstrudel, so it isn’t hard to get a sample, but with many mass produced and reheated versions, or careless thick and soggy pastries, it is easy to be disappointed. So, what makes a perfect Apfelstrudel?

1. Pastry Texture: The strudel dough should be thin, flaky, and light, yet sturdy enough to hold the filling without getting soggy.
2. Filling Quality: Look for a generous, well-spiced apple filling. The apples should be tender but not mushy, and the filling should be sweet but not overly so, with a good balance of cinnamon and possibly other spices like cloves or nutmeg.
3. Apple Variety: The type of apple used can greatly affect the taste. Traditional recipes often use tart apples like Granny Smith, which balance the sweetness of the sugar and the pastry.
4. Freshness: Freshly baked strudel will generally have a better texture and flavor compared to one that’s been sitting out for a while.
5. Serving Accompaniments: Apfelstrudel is often served with vanilla sauce, whipped cream, or ice cream. These should complement the strudel without overpowering it.
6. Aroma: A good Apfelstrudel will have a pleasant aroma of apples and cinnamon, which is inviting and indicative of its freshness and quality of ingredients.
7. Visual Appeal: The strudel should look appetizing, with a golden-brown crust and visible layers of pastry and filling.

First place I thought of was a really nice authentic Austrian restaurant called Seefeld near Musterschule station on the edge of the city centre. They are also the source of the headline picture that I am using so as you can see, appearance was good :). And a really nice crispy glased top. But not the best pastry though and it was still a little soggy.

After this I headed to Café Liebfrauenberg in the centre where they have Apfelstrudel listed online as a menu highlight. This is actually a famous spot for afternoon coffee and cake, so I had high hopes. The vanilla custard source was superb and while the strudel was nice, again it gave the impression of being a little old and reheated.

In the same vein, two other places Mozart Café who prominently advertise their strudel and Apfelwein Wagner (which I didn’t expect) also did very good apfelstrudel, but still not exceptional.

I am still on the hunt so let me know if you found somewhere!

Did you spot a mistake or bad link? Leave a comment and let me know.