Save A timeless Austrian dessert featuring flaky pastry filled with spiced apples, raisins, and a touch of cinnamon. Perfect served warm with vanilla sauce or whipped cream.
My family adores baking apple strudel every autumn. The aroma of cinnamon and sweet apples fills our kitchen, making this a special tradition we look forward to each year.
Ingredients
- All-purpose flour: 250 g (2 cups)
- Salt: 1/4 tsp
- Egg: 1 large
- Vegetable oil: 2 tbsp
- Lukewarm water: 100 ml (about 1/3 cup + 1 tbsp)
- Tart apples (e.g., Granny Smith): 1 kg (2.2 lbs), peeled, cored, thinly sliced
- Raisins: 80 g (1/2 cup)
- Granulated sugar: 100 g (1/2 cup)
- Ground cinnamon: 1 tsp
- Lemon zest: 1/2 tsp
- Lemon juice: 2 tbsp
- Chopped walnuts or almonds (optional): 60 g (1/2 cup)
- Unsalted butter, melted: 60 g (1/4 cup)
- Fine dry breadcrumbs: 60 g (1/2 cup)
- Powdered sugar: For dusting
Instructions
- Prepare the dough:
- In a bowl, combine flour and salt. Make a well, add egg, oil, and lukewarm water. Mix and knead until smooth and elastic (about 8–10 minutes). Shape into a ball, brush with oil, cover, and let rest at room temperature for 30 minutes.
- Make the filling:
- In a large bowl, toss the apple slices with raisins, sugar, cinnamon, lemon zest, lemon juice, and nuts (if using). Set aside.
- Toast the breadcrumbs:
- In a skillet, melt 2 tbsp butter over medium heat. Add breadcrumbs and toast until golden. Cool slightly.
- Prepare to bake:
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Shape the dough:
- Roll out the dough on a floured towel into a thin rectangle (about 60x40 cm / 24x16 in). Gently stretch by hand until almost transparent.
- Butter and breadcrumbs:
- Brush the dough with half the remaining melted butter. Sprinkle toasted breadcrumbs evenly, leaving a 5 cm (2 in) border on all sides.
- Add filling:
- Spread the apple mixture evenly over the breadcrumbs.
- Roll:
- Fold in the short edges, then, using the towel, roll up the strudel from the long side into a log. Transfer seam-side down to the baking sheet.
- Brush & bake:
- Brush the strudel with the remaining melted butter. Bake for 35–40 minutes until golden brown and crisp.
- Finish & serve:
- Cool slightly, dust with powdered sugar, and slice to serve.
Save Sharing apple strudel after dinner brings everyone together. Watching my grandma slice warm strudel and drizzle vanilla sauce is a memory cherished by our whole family.
Required Tools
Large mixing bowl, rolling pin, clean kitchen towel, baking sheet, parchment paper, pastry brush, skillet
Allergen Information
Includes wheat, eggs, dairy, and tree nuts (if using nuts). Check all labels for cross-contamination risks.
Nutritional Information
Per serving: 295 calories, 8 g total fat, 53 g carbohydrates, 5 g protein
Save Enjoy every slice of homemade apple strudel. Serve warm and savor each bite with your favorite sauce.
Recipe FAQs
- → What apples are best for strudel?
Tart apples like Granny Smith work best, providing a balanced flavor and holding shape during baking.
- → Can I substitute nuts in the filling?
You can omit the nuts for a nut-free version or use almonds instead of walnuts, depending on your preference.
- → How do I get the pastry thin and flaky?
Knead the dough until elastic and stretch it gently over a towel. Aim for an almost transparent sheet for optimal flakiness.
- → What can I serve with strudel?
Enjoy slices with a drizzle of vanilla sauce, whipped cream, or even a scoop of vanilla ice cream for extra indulgence.
- → Is this dessert vegetarian?
Yes, the ingredients are suitable for a vegetarian diet. For vegans, swap egg and butter for plant-based alternatives.
- → How do I toast breadcrumbs for assembly?
Simply melt butter in a skillet, add breadcrumbs, and cook until golden brown. Allow to cool before using in the pastry.