Homemade Apple Strudel Recipe
Recipe information
Make Homemade Apple Strudel in just 2h . able with whi served with Avle with our rasp
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Ingredients
Strudel Dough
Apple Filling
Finishing & Serving
Strudel Dough
1. Make and Rest Dough
In a large mixing bowl combine 2.5 cups all-purpose flour, 2 tbs semolina (or breadcrumbs), 1 tsp sugar, and 1/2 tsp salt. Stir to distribute. Add 3 tbs vegetable oil, 1 tsp white wine vinegar (or lemon juice) and 3 tbs warm water. Mix with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until the dough is smooth and elastic. Shape into a ball, rub lightly with oil, place in a bowl, cover tightly with plastic wrap, and let rest at room temperature for 1 hour (this relaxes the gluten and makes the dough stretchable).
2. Roll and Stretch Dough
After resting, oil a large clean work surface and roll the dough with a rolling pin into a very thin rectangle about 12 x 18 inches. Transfer the dough to a lightly oiled tea towel or clean linen cloth. Using the back of your hands (gently) begin stretching the dough from the center outward until it becomes very thin and almost translucent—aim for a 20 x 26 inch sheet with a slightly thicker border. If small tears appear, pinch them closed. Brush the entire surface lightly with 3–4 tbs melted butter.
Apple Filling
3. Prepare the Apples
Place 6 cups thinly sliced apples in a large bowl. Toss with 2 tbs lemon juice to prevent browning. Add 1/2 cup granulated sugar, 2 tbs light brown sugar, 1.5 tsp ground cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract and 1 tbs cornstarch. If using, add 1/2 cup raisins or currants. Mix until the apple slices are evenly coated and the cornstarch is distributed—this will thicken juices during baking.
4. Pre-toast Semolina (optional)
If you used semolina in the dough and want extra texture, you can lightly toast the 2 tbs semolina in 1 tbs butter in a small skillet until golden, then sprinkle across the butter-brushed dough center to absorb juices (optional step included to match ingredient list).
5. Assemble Filling on Dough
Arrange the apple mixture in a long strip along the lower third of the stretched dough, leaving a 2–3 inch border at each short end and about 2 inches on the sides. Do not overfill — you want one even layer of apples. If you toasted semolina, sprinkle it beneath the apples to help absorb excess moisture.
Assembly & Baking
6. Roll the Strudel
Lift the edge of the towel nearest you and begin rolling the dough over the filling using the towel to help lift and roll (not by folding). Roll gently and steadily into a tight log. Tuck the ends under to seal the filling. Transfer the roll seam-side down onto a parchment-lined baking sheet.
7. Butter and Bake
Brush the top of the strudel generously with remaining melted butter (about 2–3 tbs). Preheat the oven to 375°F (190°C). Bake on the middle rack for 35–45 minutes, rotating halfway through, until the pastry is golden brown and crisp and the filling is bubbling. If the top browns too quickly, tent loosely with foil.
8. Cool
Remove from the oven and let cool on the baking sheet for 15–20 minutes to allow juices to set; this makes slicing cleaner.
Finishing & Serving
9. Slice and Serve
Transfer the strudel to a cutting board. Using a serrated knife, slice into 8–10 portions. Dust each slice with powdered sugar to taste (about 2 tbs total). Serve warm with vanilla ice cream or whipped cream (about 1 cup) and a drizzle of raspberry sauce (about 1/2 cup) if desired. Garnish with optional toasted walnuts or extra raisins to taste.
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