Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. Apple strudel dough is a thin, elastic dough.
The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus.
Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century.
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 4 to 5 apples, any tart variety (peeled, cored & thinly sliced)
- 2 tablespoons fresh lemon juice
- 1/2 cup walnuts (chopped)
- 1/4 cup raisins
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup fresh cake or bread crumbs
- 1/2 cup butter (melted)
- To prepare the dough: Whisk the egg, butter, and salt with about 3/4 cup cold water.
Combine just enough of the liquid with the flour
to make a soft dough. The dough should feel
resilient but remain very slightly sticky. Drizzle in a
tablespoon or more water if the dough is too
ragged, or sprinkle in a small amount of flour if it
is too moist and mushy. Knead for five minutes by
hand, (2 minutes if using an electric mixer) until
smooth, soft and warm. Form it into a smooth
ball, wrap in plastic film, and let rest for at least 1
hour, preferably 4 hours.
- To prepare the filling: Toss together in a medium sized bowl, the apple slices and lemon
juice. Add the walnuts, raisins, sugar, and cinnamon and toss until evenly coated.
- To assemble: Spread a table with a clean cloth and sprinkle evenly with flour. Place the
dough in the center of the table, flatten with your palms into a 1-inch thick round, and
then begin stretching the dough from the center to the edge. Use a combination of the
sides of your hands and the tops of your knuckles to work the dough gently and evenly.
Continue stretching the dough until you can see light through it. If there are occasional
holes at the center, just pinch together to seal. Don’t worry about holes or tears near the
edge of the dough.
- Brush the entire strudel dough evenly with butter. Sprinkle half the crumbs on one half
of the dough, and on the same side arrange the apple filling in a long row close to the
edge of the dough. Sprinkle with the remaining crumbs. Fold over the edge and roll the
strudel into a log shape, using the cloth to help support and roll the pastry. Tuck in the
sides and roll up completely, arranging the strudel seam side down.
- Transfer carefully to a buttered or parchment-lined
baking sheet, curve the log into a crescent shape, if needed,
to fit the roll onto the pan. Brush with butter and chill for at
least 30 minutes (or overnight).
- Preheat the oven to 350°F. Bake the strudel until golden brown, 30 to 40 minutes. Let
cool slightly before cutting and serving.
Mixer with paddle or pastry marble
Measuring cups and spoons