Apple Strudel Recipe

Make the dough

In a large bowl combine 2.5 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp salt. Stir to blend.

Make a well in the center and add 3 tbs vegetable oil, 1 tsp white wine vinegar and 3/4 cup warm water. Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead for 5–7 minutes until smooth and elastic. The dough should be soft but not sticky; add up to 1 tbs extra flour if excessively sticky.

Shape into a ball, coat lightly with 1 tbs oil, place in a bowl, cover tightly with plastic wrap and let rest at room temperature for 1 hour. Resting relaxes gluten so the dough can be stretched very thin.

Prepare apples

While the dough rests, combine the peeled, cored and thinly sliced apples (3 cups Granny Smith + 2 cups Honeycrisp/Fuji) in a large mixing bowl.

Add 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbs lemon juice and 1 tbs cornstarch. Toss until evenly coated. Stir in 1/4 cup golden raisins and 1/4 cup toasted sliced almonds if using.

Set the bowl aside for 10–15 minutes so the apples release a little juice; then drain any excess liquid, reserving up to 2 tbs of the juice to mix back into the filling if needed. Fold in 2 tbs cut unsalted butter so small pieces are distributed through the apples.

Taste a small piece and adjust sweetness or spice if desired (add up to 1 tbs extra sugar or a pinch more cinnamon). The filling should be slightly tart and well spiced — not syrupy.

Preheat and prepare

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside. Have 2–3 tbs melted butter and the beaten egg ready.

Roll and stretch dough

On a lightly floured work surface, roll the dough into a rough rectangle about 12 x 10 inches. Dust the top with a little flour, then using the backs of your hands, gently stretch the dough from the center outward until it is very thin and semi-translucent (aim for about 20 x 16 inches). Keep the edges slightly thicker. If the dough resists, let it rest 10 minutes and continue.

Brush the entire surface lightly with 2 tbs melted butter to help prevent sticking and add flavor.

Add filling

Spread the apple filling in a long strip down the lower third of the dough, leaving a 2-inch border at the bottom and about 2 inches free at the sides. Distribute filling evenly and pat down gently so it holds together but is not overloaded.

Fold the bottom edge of dough over the near edge of the filling, then roll the dough upward away from you, using the parchment paper to help lift and roll if needed, creating a tight log. Seal the seam by tucking the ends under and pressing gently.

Transfer the strudel seam-side down to the prepared baking sheet. Brush with beaten egg to seal and glossy finish; then brush with remaining melted butter and sprinkle with 1 tbs coarse sugar. If desired, cut 3 small slits across the top for steam vents.

Bake

Bake in the preheated 400°F (200°C) oven for 25–30 minutes, rotating the sheet halfway through, until the strudel is deep golden brown and crisp. If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

During the last 5 minutes of baking, gently warm 1/2 cup caramel sauce in a small saucepan or microwave until pourable (do not boil) to use for drizzling.

Remove the strudel from the oven and immediately brush or drizzle any remaining melted butter over the top. Let rest 10–15 minutes to firm up the filling and cool slightly for easier slicing.

Slice and plate

Slice the strudel into 8 equal pieces using a serrated knife. Place one slice on each dessert plate.

Top each warm slice with a scoop of Häagen-Dazs vanilla ice cream (about 1 scoop per slice for 4 servings or 1/2 scoop for 8). For the provided servings, use 4 scoops total (1 scoop per plate if serving 4).

Drizzle warmed caramel sauce over the strudel slice and ice cream (about 1–2 tbs per plate). Dust lightly with 1 tbs powdered sugar across all servings and sprinkle toasted almonds if desired.

Serve immediately while the strudel is warm and the ice cream begins to melt slightly for the best contrast in textures.