Updated March 28, 2026
Austria's hand-stretched strudel tradition from Apfelstrudel to Weintraubenstrudel: one technique, a universe of sweet fillings, every region's own version, every season's own fruit.
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Chef Elsa
Hand-stretched strudel filled with tart Weichseln sour cherries, butter-toasted breadcrumbs, and a whisper of cinnamon, baked until the pastry shatters and the fruit spills dark and warm onto your plate.
Chef Elsa
Dark, sticky Bohemian plum butter spread thick across hand-stretched strudel dough, rolled, baked until the pastry shatters and the filling caramelizes at the edges. Proper Austrian Mehlspeisen with centuries behind it.
Chef Elsa
Hand-stretched strudel filled with ripe autumn pears, toasted walnuts, and cinnamon, baked until the pastry shatters and the kitchen smells like an October afternoon in the Salzkammergut.
Chef Elsa
The first strudel of the Austrian baking year: spring rhubarb, bright and bracingly tart, wrapped in hand-stretched dough with toasted breadcrumbs and Vanillezucker, baked until every layer shatters.
Chef Elsa
Hand-stretched strudel filled with cool, tangy Topfen and ripe Wachau apricots on a bed of buttery toasted breadcrumbs. Two of Austria's greatest fillings in one golden summer roll.
Chef Elsa
Hand-stretched strudel filled with dark, dense Waldviertel poppy seeds cooked in milk and rum, baked golden and dusted with powdered sugar. The Christmas Mehlspeise that smells like an Austrian kitchen in December.
Chef Elsa
Ground almonds, lemon zest, and Vanillezucker folded into a light, souffled filling, wrapped in paper-thin hand-stretched dough and baked until the whole kitchen smells like a Viennese Konditorei on a Saturday morning.
Chef Elsa
Hand-stretched strudel filled with sweet summer cherries, butter-toasted breadcrumbs, cinnamon, and lemon zest, baked golden and dusted with powdered sugar while it's still warm from the oven.
Chef Elsa
Ripe Wachau apricots wrapped in hand-stretched strudel dough with buttery breadcrumbs, baked until the pastry shatters and the filling turns to warm sunshine. Lower Austria's favorite summer Mehlspeise.
Chef Elsa
Hand-stretched Apfelstrudel with tart apples, rum-soaked raisins, and buttery toasted breadcrumbs, rolled on a floured cloth and baked until the layers shatter under powdered sugar.
Chef Elsa
Semolina custard folded inside hand-stretched strudel dough and baked until golden, the kind of quiet Austrian Mehlspeise that doesn't shout but makes you come back for a second slice every time.
Chef Elsa
Hand-stretched strudel dough wrapped around late-summer Zwetschken plums with cinnamon, buttered breadcrumbs, and lemon zest, baked golden and dusted with powdered sugar while you can still smell August in the kitchen.
Chef Elsa
Hand-stretched strudel filled with rum-laced chestnut puree, toasted breadcrumbs, and a whisper of lemon zest. Autumn in Austria, rolled up and baked golden.
Chef Elsa
Torn bread soaked in sweet vanilla cream, rolled in hand-stretched dough, and baked in a custard bath until golden and trembling. Vienna's oldest strudel, and still its most comforting.
Chef Elsa
Hand-stretched strudel filled with tangy Topfen quark, sour cream, and rum-soaked raisins, baked golden and dusted with powdered sugar. Vienna's second favourite strudel, and some Viennese will tell you it's the first.
Chef Elsa
Hand-stretched strudel filled with ripe wine grapes, toasted hazelnuts, cinnamon, and lemon zest, baked golden and dusted with powdered sugar. The taste of an Austrian autumn, wrapped in pastry.
Chef Elsa
Hand-stretched strudel dough rolled around a warm walnut filling with cinnamon, lemon zest, and rum-soaked raisins. The smell of an Austrian Christmas kitchen in every slice.
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