Apple Strudel

Name: Apple Strudel
Cook time: 140 min
Total time: 140 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 250g All-purpose Flour; 150ml Water, lukewarm; 2 tbsp Neutral Oil, e.g., sunflower; 1/2 tsp Salt, fine; 1 tsp White Vinegar; 6 medium Tart Apples, about 1 kg, peeled, cored, sliced thin; 80g Raisins; 2 tbsp Dark Rum, or apple juice to soak raisins; 120g Granulated Sugar; 2 tsp Ground Cinnamon; 1 Lemon Zest; 1 tbsp Lemon Juice; 70g Unsalted Butter; 100g Fine Dry Breadcrumbs; 30g Unsalted Butter, melted, for brushing the dough; 2 tbsp Powdered Sugar, for dusting; Some All-purpose Flour, for dusting the work surface

This classic apple strudel features paper-thin pastry wrapped around a warmly spiced filling of tart apples, raisins soaked in dark rum, and bright lemon. A layer of toasted breadcrumbs and butter keeps the filling wonderfully moist while giving the crust a delicate crunch. Serve warm with a dusting of powdered sugar for an irresistible, old‑world dessert.

This classic apple strudel features paper-thin pastry wrapped around a warmly spiced filling of tart apples, raisins soaked in dar... Show more

Traditional Eastern European Recipe

Health Grade

D- · Occasional

Rating

4.7

Time

2 hrs

Price

0,58 €

Calories

466 kcal

vegetarian

kid friendly

comfort food

holiday/special occasion

Method

Make the dough

In a large bowl, stir together all-purpose flour and fine salt. Add lukewarm water, neutral oil, and white vinegar, then mix until a shaggy dough forms. Turn it onto a lightly floured counter and knead for about 8 minutes, until smooth, soft, and elastic.

Rest the dough

Shape the dough into a ball, place it in a bowl, and cover it so the surface does not dry out. Let it rest for 30 minutes so the gluten relaxes and the dough stretches without springing back.

Prep the filling

Stir the raisins with the dark rum in a small bowl and let them soak for 10 minutes. While they plump up, peel, core, and thinly slice the tart apples. Toss the apples with granulated sugar, ground cinnamon, lemon zest, and lemon juice, then fold in the drained raisins.

Toast the crumbs

Set a skillet over medium heat and melt the 70 g of unsalted butter. Add the fine dry breadcrumbs and stir constantly until they turn golden and smell nutty, about 4 minutes. Take the pan off the heat right away so they do not burn.

Heat the oven

Preheat the oven to 375° F and line a baking sheet with parchment.

Roll the strudel

Lightly dust your work surface with flour, then roll the dough into a very thin rectangle. Slip your hands under it and gently stretch it from the center outward until it is almost see-through. Brush the dough with some of the melted butter, scatter the toasted breadcrumbs over it, leaving a narrow border, and spoon the apple filling in a long mound along one long side. Fold the short ends in, roll it up tightly into a log, and set it seam-side down on the prepared baking sheet.

Bake until golden

Brush the top with the remaining melted butter. Bake for 35 to 40 minutes, until the crust is deep golden brown and crisp and the filling is bubbling at the seams. If it starts browning too quickly, tent it loosely with foil for the last few minutes.