Traditional Apple Strudel
A classic Austrian dessert featuring thin, flaky dough wrapped around a spiced apple filling. This traditional strudel is both elegant and comforting, perfect for showcasing the flavors of autumn.
Ingredients
For the dough:
· 2 cups all-purpose flour (250g)
· ¼ teaspoon salt
· 1 large egg, room temperature
· 2 tablespoons neutral oil (such as vegetable or canola)
· ½ cup lukewarm water (approx.)
· 2 tablespoons melted butter for brushing
For the filling:
· 4–5 medium tart apples (such as Granny Smith), peeled, cored, and thinly sliced
· ½ cup raisins (optional, can be soaked in rum or apple juice)
· ½ cup chopped walnuts or almonds (optional)
· ¾ cup granulated sugar
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· Zest of 1 lemon
· 1 tablespoon lemon juice
· ½ cup breadcrumbs, lightly toasted in butter
· 2 tablespoons unsalted butter, melted (for assembly)
For assembly and baking:
· ½ cup unsalted butter, melted (for brushing layers)
· Powdered sugar for dusting
Instructions
- Make the dough:
- In a large bowl, mix flour and salt.
- Make a well in the center and add egg and oil. Mix with a fork.
- Gradually add lukewarm water until a soft, slightly sticky dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Form into a ball, brush with a little oil, cover with a warm bowl or damp towel, and let rest for 1 hour at room temperature.
- Prepare the filling:
- Toss apple slices with lemon juice, lemon zest, sugar, cinnamon, nutmeg, raisins, and nuts (if using). Let sit for 20 minutes.
- Drain excess liquid from apples (important to prevent soggy dough).
- Stretch the dough:
- Lay a large, clean tablecloth or smooth sheet on a table. Dust lightly with flour.
- Place dough in the center and roll out gently with a rolling pin until about 12 inches in diameter.
- Carefully lift and stretch the dough using the backs of your hands, working from the center outward, until it is tissue-thin and nearly transparent (you should be able to see the pattern of the cloth through it). The dough should be roughly rectangular, about 24×18 inches.
- Trim any thick edges with scissors.
- Assemble the strudel:
- Brush the entire surface of the dough with melted butter.
- Sprinkle toasted breadcrumbs over the lower third of the dough (this absorbs moisture).
- Spread apple filling evenly over the breadcrumb-covered area, leaving a 2-inch border on the sides and bottom.
- Using the cloth to help, fold the sides over the filling, then lift the cloth to roll the strudel away from you into a tight log.
- Transfer carefully to a parchment-lined baking sheet, seam-side down. Curve into a horseshoe shape if needed to fit.
- Bake:
- Preheat oven to 375°F (190°C).
- Brush strudel generously with melted butter.
- Bake for 35–45 minutes, until golden brown and crisp, brushing with butter once or twice during baking.
- Let cool slightly on a wire rack.
- Serve:
· Dust generously with powdered sugar.
· Slice and serve warm, ideally with vanilla sauce (Vanillesauce), whipped cream, or vanilla ice cream.
Tips for Authentic Strudel
· Dough resting is key – it allows gluten to relax for easier stretching.
· Stretch gently – use knuckles and backs of hands to avoid tearing.
· Keep dough thin – you should almost be able to read through it.
· Drain apples well – too much moisture will make the dough soggy.
· Use toasted breadcrumbs – they absorb juice and keep the bottom crisp.
Shortcut Version
Use store-bought phyllo dough: Layer 6–8 sheets, brushing each with butter. Add filling and roll. Bake at 375°F for 25–30 minutes.
Serving Suggestions
· Classic: Warm with vanilla custard sauce or lightly sweetened whipped cream
· Modern: A scoop of cinnamon ice cream
· Beverage: Strong coffee, tea, or a dessert wine like Riesling
Storage
· Best eaten the day it’s made.
· Store leftovers covered at room temperature for up to 2 days.
· Reheat gently in the oven to restore crispness.
A labor of love that rewards with every flaky, spiced, buttery bite – a true celebration of apple season.