Apple Strudel Recipe

Make and rest dough

In a large mixing bowl, whisk together 2.5 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 3 tbs vegetable oil, 1 tsp white vinegar and 3/4 cup warm water. Mix with a fork until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic. Shape into a ball, coat 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 so the dough can be stretched paper-thin).

Roll and stretch dough

After resting, transfer dough to a lightly floured work surface. Roll it with a rolling pin into a rectangle roughly 12x10 inches, as thin as possible. Transfer the rolled dough to a large clean linen or kitchen towel dusted with flour. Using the backs of your hands and fingertips, gently stretch the dough from the center outward until it is very thin and almost translucent, about 20–30 inches long if possible. Trim thick edges with a knife so you have a roughly rectangular sheet about 20x12 inches. Brush the entire surface lightly with 1 tbs melted butter to keep pliable.

Prepare apples

Peel, core and thinly slice apples so you have about 5 cups. Immediately toss the slices with 2 tbs lemon juice in a large bowl to prevent browning.

Combine filling ingredients

To the apples add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, and 2 tbs all-purpose flour (or fine breadcrumbs). Add 1/4 cup golden raisins and 1/4 cup chopped nuts if using. Toss thoroughly so the apples are evenly coated; the flour/breadcrumb will absorb excess juice during baking.

Assemble the strudel

Preheat oven to 375°F (190°C). Place a sheet of parchment on a baking sheet. With the dough still on the towel, fold the shorter ends under slightly to create a neat edge. Starting about 4 inches from the near edge, spread the apple filling in a single even layer along the length of the dough, leaving a 2-inch border on all sides. Dot the filling with small bits of the remaining melted butter (reserve 2 tbs for later brushing). Use the towel to help lift the near edge of dough and roll over the filling tightly but gently, pulling the towel as you roll so the strudel rolls onto the towel. Seal edges by tucking under and press gently to close. Transfer the log seam-side down to the prepared parchment-lined baking sheet.

Brush and bake

Brush the strudel all over with the remaining 2 tbs melted butter and sprinkle 1 tbs granulated sugar evenly on top. Cut 3 shallow slits across the top for steam to escape. Bake in the center of the preheated oven for 35–45 minutes or until the crust is golden brown and filling is bubbling in the slits. Rotate pan once halfway through baking for even color.

Cool and finish

Remove from oven and let the strudel cool on the baking sheet for 15–20 minutes to set. Transfer to a serving board and dust the top with 1 tbs confectioners' sugar if desired. Slice into 8 portions.

Serve

Serve warm or at room temperature with cooled heavy cream or vanilla ice cream (about 1 cup total for serving) spooned or scooped on the side.