Strudel Recipe
Make Strudel Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Finish & Baking
Method
Dough
- 1
Make the dough
In a large bowl whisk together the all-purpose flour, semolina, sugar, and salt. Make a well in the center and add the warm water and 1 tablespoon of the oil. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be supple and not too sticky; add up to 1 tablespoon more water or 1 tablespoon more flour if needed.
- 2
Filling
- 3
Prepare apples and fillings
While the dough rests, combine the sliced apples, lemon juice, brown sugar, cinnamon and vanilla in a large bowl. Stir to coat. Fold in the raisins (if using) and toasted chopped nuts. The mixture should be juicy but not soupy.
- 4
Toast breadcrumbs
In a skillet over medium heat melt 1 tablespoon of butter (or 1 teaspoon oil) and add the fine breadcrumbs. Toast, stirring, until light golden and fragrant, 3–4 minutes. Remove from heat and let cool. Toss the cooled toasted breadcrumbs into the apple mixture — the crumbs absorb excess juice and keep the pastry crisp.
Assembly & Baking
- 5
Stretch the dough
Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper and lightly brush with melted butter. On a long clean kitchen towel lightly dusted with flour, roll the rested dough with a rolling pin into a rough rectangle approximately 12x16 inches, as thin as possible. Then using the backs of your hands and fingers, gently stretch the dough from the center outward until it becomes very thin and almost translucent; you should be able to see the pattern of the towel beneath. Trim any thick edges with a knife or scissors, leaving a rectangle roughly 20x14 inches.
- 6
Brush and layer
Brush the entire stretched dough surface lightly with melted butter. Sprinkle the toasted breadcrumbs in a line along one long side of the rectangle (about 2–3 inches wide) — the crumbs create a moisture barrier. Spoon the apple filling evenly over the breadcrumbs, leaving a 1.5–2 inch border on long and short edges.
- 7
Roll the strudel
Using the towel to help lift, fold the short edge over the filling, then carefully roll the dough (like a jelly roll) to encase the apples. The seam should end up on the underside. Transfer the rolled strudel to the prepared baking sheet seam-side down, tucking the ends underneath to seal. Brush the top with the beaten egg wash and dot or brush with any remaining melted butter. If desired, sprinkle with coarse sugar for crunch.
- 8
Bake
Bake in the preheated oven for 30–40 minutes, or until the pastry is deep golden brown and the filling is bubbling through any small cracks. Rotate the sheet halfway through baking for even color. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
- 9
Finish
Remove the strudel from the oven and let rest on the baking sheet for 15 minutes to set. Transfer to a cutting board, dust generously with powdered sugar, slice into 8–10 portions, and serve warm or at room temperature. Leftovers keep tightly wrapped in the refrigerator for 3 days; gently reheat in a 325°F (160°C) oven to crisp the pastry.
