Apple Strudel Recipe
Deliciously flakey; Served Warm. Optional: Ice cream or whipped cream
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Ingredients
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Strudel Dough (or store-bought phyllo substitute)
Filling
Assembly & Finish
Method
Strudel Dough (or store-bought phyllo substitute)
- 1
Make the dough
In a large bowl combine 2.5 cups flour and 0.5 tsp salt. Make a well and add 3/4 cup warm water, 2 tbsp vegetable oil and 1 tsp white vinegar. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- 2
Rest the dough
Form the dough into a ball, coat lightly with 1 tbsp oil, place in a bowl, cover with plastic wrap and let rest at room temperature for 1 to 1.5 hours until relaxed and soft (this makes it stretchable).
- 3
Alternative
If using store-bought phyllo or filo sheets, skip dough-making and use 8–10 sheets thawed and ready; adjust brushing step to account for more delicate pastry.
- 4
Roll and stretch
On a clean work surface dusted with a little flour, roll the rested dough as thinly as possible into a roughly 12x18 inch rectangle. Using the backs of your hands, gently stretch the dough from the center outward until paper-thin and nearly translucent (a few small holes are OK). Keep a towel over the dough while preparing the filling to prevent drying.
Filling
- 5
Prepare apples
Peel, core and thinly slice 6 apples. Place slices in a large bowl and toss immediately with 1 tbsp lemon juice and 1 tsp lemon zest to prevent browning.
- 6
Combine filling ingredients
To the apples add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1.5 tsp ground cinnamon, 1 tsp vanilla extract and 1/4 cup raisins (if using). Mix gently until evenly coated.
- 7
Add breadcrumbs
Stir in 1/2 cup fine dry breadcrumbs. The breadcrumbs will absorb excess apple juices during baking to keep the pastry crisp. Adjust amount by 1–2 tbsp if apples seem very juicy.
Assembly & Finish
- 8
Preheat oven
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly brush with melted butter.
- 9
Assemble the strudel
Carefully transfer the stretched dough to a clean towel or parchment. Brush the entire surface with about 2 tbsp melted butter. Spread the apple mixture in a log along one long edge, leaving a 2–3 inch border on the ends and a 1-inch border along the long side. Fold the short ends over the filling, then using the towel/parchment to help, roll the dough away from you into a tight log. Place seam-side down on the prepared baking sheet.
- 10
Brush and finish
Brush the top of the strudel with the remaining ~1 tbsp melted butter and lightly sprinkle 1 tbsp granulated sugar evenly over the top to encourage browning and a slight crunch.
- 11
- 12
Cool and dust
Remove from oven and let rest on the pan for 15 minutes to set. Transfer to a cutting board, slice into portions and dust lightly with 2 tbsp powdered sugar before serving.
- 13
Serve
Serve warm slices plain or with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
- 14
Notes for phyllo option
If using phyllo sheets: lay one sheet on the work surface, brush with melted butter and layer 2–3 sheets (8–10 total). Spread breadcrumbs over the top to absorb juices, then proceed with the apple filling and roll carefully. Bake as directed but check earlier (25–35 minutes) because phyllo can brown faster.
