Apple Strudel Recipe

This apple strudel recipe is my go-to because it combines nostalgic comfort with a fun, hands-on experience perfect for impressing friends. Plus, the aroma of cinnamon apples baking fills my kitchen with cozy vibes that I just can’t resist!

I adore preparing Apple Strudel, a traditional and charming dessert that unites delicate layers of dough with a zesty apple filling. The dough is made with 2 cups of all-purpose flour.

I think the combination of 6 cups of apples, along with 1 teaspoon ground cinnamon, and 1/4 cup granulated sugar, creates a more-than-perfect balance of sweetness and spice. Adding 1/4 cup chopped walnuts for a nutty crunch is a favorite variation of mine.

Ingredients

• All-purpose flour: A versatile base, rich in carbohydrates, provides structure.
• Apples: High in fiber, natural sweetness, beneficial nutrients, adding moisture.
• Granulated sugar: Contributes sweetness and caramelization, enhancing flavor.
• Cinnamon: Offers warmth, spice, and antioxidants, complementing apples perfectly.
• Raisins (optional): Boosts natural sweetness, adds chewiness and iron content.
• Chopped walnuts or pecans (optional): Adds crunch, healthy fats, and protein.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1/2 cup unsalted butter, melted
• 1 cup bread crumbs
• 6 cups apples, peeled, cored, and thinly sliced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/2 cup raisins (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. In a sizable bowl, combine the all-purpose flour and salt. Pour in the water and vegetable oil. Knead the mixture until a smooth dough forms. Allow it to rest, covered, for 1 hour.

2. Melt the butter in a pan while the dough is resting. Add the bread crumbs to the pan. Stir the bread crumbs and the butter until they are golden brown. Allow them to cool, then set them aside.

3. In a different bowl, place the apples that have been cut into slices, the sugar that has been made from granulated sugar, the cinnamon that has been ground, fresh lemon juice, and (if desired) the chopped nuts and raisins. Combine these ingredients. Coat the apples with the mixture that has been combined.

4. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to preheat. Get a baking sheet and line it with parchment paper.

5. On a cloth that is lightly floured, roll the dough into a thin rectangle. With great care, stretch it out using your hands until it is nearly see-through.

6. Using a pastry brush, spread melted butter over the surface of the dough. Sprinkle the breadcrumbs evenly over the dough, leaving a 2-inch border around the edges.

7. Evenly distribute the apple mixture over the breadcrumbs, staying within the border.

8. Fold the strudel in half lengthwise. Using an offset spatula, spread half of the sesame paste over the longer half of the strudel.

9. Move the strudel to the baking sheet you prepared before. The sheet should be ready for use and waiting for the strudel to be placed on it. You want the strudel to have the seam side down when it lands on the baking sheet. A warm melted butter massage is in order now. You want the strudel to be as buttery on top as it is on the bottom, plus you never know when the top of a baked good might need to be good-looking. And so, with the brush in hand, you butter the top. As you can see, there is no way for the melted butter to pool up on the top side without making it sloppy.

10. Bake for 35 to 40 minutes or until golden brown. Let cool for a short time before slicing and serving.

Equipment Needed

1. Sizable mixing bowl
2. Pan
3. Spoon or spatula for stirring
4. Bowl for mixing apple filling
5. Oven
6. Baking sheet
7. Parchment paper
8. Clean cloth
9. Rolling pin
10. Pastry brush
11. Offset spatula

FAQ

• What type of apples work best for strudel?For the best flavor and texture, you can use tart apples such as Granny Smith.
• Can I make the dough ahead of time?You can indeed prepare the dough in advance—up to a day before assembly—and store it in the refrigerator.
• How thin should the dough be rolled?For the best results in pastry, the dough should be thin enough to see through, nearly to the point of being translucent.
• What is the purpose of bread crumbs in the recipe?The strudel’s bread crumbs take up excess moisture from the apples. Thus, the strudel is not soggy.
• Are nuts necessary in the apple filling?Nuts are not necessary, but they do provide a pleasant crunch and taste if you choose to include them.
• Can I substitute oil for butter in the recipe?Brushing gives the best flavor with butter, but if you prefer an option with no dairy at all, you can use oil.
• What can I use instead of raisins?Cranberries that have been dried or apricots that have been chopped and dried make excellent stand-ins for raisins.

Substitutions and Variations

Use whole wheat flour for a nuttier flavor and more fiber.
Coconut oil has a light, delicate taste, the oil from olives a much bolder presence. Both are good ingredients for your cooking adventures. Use them in venturing into the realm of fat. Coconut oil is great in sweets, roasted vegetables, pancakes, and savory dishes that don’t mind a sweet edge. Olive oil is your friend in warm, slow-cooked dishes and is also great for drizzling on things when you want to relay a clear message of “fat.” More on both below.
Butter without the salt: A replacement for margarine or a dairy-free alternative. This is for a vegan option.
Sugar, granulated: Exchanges for brown sugar deepen the flavor profile, and coconut sugar gives a continued but slightly different taste because of its caramel flavor.
Substitutes for raisins: Try using dried cranberries or chopped dried apricots for an entirely different fruit flavor.

Pro Tips

1. Rest the Dough Properly Allowing the dough to rest for a full hour is crucial. This relaxes the gluten and makes it easier to stretch the dough very thin without tearing it. For best results, cover it with a damp cloth while it rests to prevent drying.

2. Butter and Breadcrumbs Toasting the bread crumbs in butter adds a rich, nutty flavor to the strudel and helps absorb the moisture from the apples as they cook. Ensure they are evenly golden brown for the best texture and taste.

3. Stretch the Dough Thinly When rolling and stretching the dough, aim for a near-transparent thickness. The classic strudel dough should be thin enough to see the pattern on a cloth through it. This results in a delicate, flaky pastry once baked.

4. Rolling and Filling When you distribute the apple mixture over the dough, ensure it is even to avoid any uneven cooking. Roll the dough gently but firmly to encase the filling completely without tearing the dough.

5. Bake to Perfection Monitor the strudel closely during baking. Depending on your oven, the time can vary slightly. Look for a golden-brown color, which indicates the strudel is ready. Let it cool slightly before slicing to allow the filling to set properly.