Apple Strudel
This classic Austrian dessert features paper-thin pastry filled with spiced apples, perfect for any occasion.
Ingredients
For the Strudel Dough
- 2 cups High-protein bread flour The higher protein content creates elastic dough.
- 1/2 cup Lukewarm water Temperature matters for gluten development.
- 2 tablespoons Vegetable oil Creates a soft, pliable dough.
- 1/4 teaspoon Salt Enhances flavor and strengthens gluten.
- 1 teaspoon Apple cider vinegar Helps achieve flakiness.
For the Apple Filling
- 6-7 large Granny Smith apples Tartness and firm texture are ideal.
- 1/2 cup Golden raisins Traditional addition for sweetness.
- 1 teaspoon Ground cinnamon Provides classic warmth.
- 2 tablespoons Fresh lemon juice Prevents apple browning.
- 1 cup Fine breadcrumbs Absorbs excess moisture.
- 1/2 cup Melted butter Creates flaky layers.
- for dusting Powdered sugar
Instructions
Preparing the Dough
- Mix flour and salt in a large bowl.
- Create a well in the center and add water, oil, and vinegar.
- Mix with a fork until a shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Form into a ball, oil the surface, and rest for 1 hour.
Making the Filling
- Peel and core apples, then slice thinly.
- Toss with lemon juice, cinnamon, and raisins.
- Toast breadcrumbs in melted butter until golden.
- Let filling ingredients come to room temperature.
Assembly
- Cover a large table with a clean cotton tablecloth and dust with flour.
- Place rested dough in the center and roll into a rough rectangle.
- Using gentle hands, stretch the dough from the center outward to tissue-paper thickness.
- Aim for a translucency where you can read a newspaper through it.
Final Assembly
- Brush the entire surface with melted butter.
- Sprinkle toasted breadcrumbs in a 3-inch strip along one end.
- Spread the apple mixture over breadcrumbs.
- Using the tablecloth, gently roll the strudel and transfer to a baking sheet.
- Brush with remaining butter and bake at 375°F (190°C) for 30-35 minutes until golden.
Notes
Unbaked strudel can be frozen for up to 2 months and best enjoyed within 2 days once baked. Store at room temperature, loosely covered.