Apple Strudel Recipe

Make dough

Combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Make a well and add 1/2 cup warm water, 2 tablespoons oil, and 1 teaspoon white vinegar. Mix with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

Rest dough

Shape the dough into a ball, coat lightly with 1 teaspoon oil, place in a bowl, cover tightly with plastic wrap, and let rest at room temperature for 1 hour to relax the gluten (this makes the dough stretchable).

Prepare butter for brushing

Melt 6 tablespoons unsalted butter and keep warm for brushing layers later.

Prepare apples

While the dough rests, peel, core, and thinly slice enough Granny Smith apples to measure about 4 cups. Place slices in a large mixing bowl and toss with 1 tablespoon lemon juice to prevent browning.

Mix filling

To the apples add 1/2 cup granulated sugar, 2 tablespoons packed light brown sugar, 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Toss until evenly coated and the cornstarch is distributed.

Cook slightly (optional)

For a less watery filling, heat a skillet over medium heat, add the apple mixture and 2 tablespoons cold diced unsalted butter, and sauté 3–4 minutes until the apples begin to soften and juices thicken slightly. Remove from heat and let cool to lukewarm. (If you prefer raw-baked apples, skip this step.)

Candy pecans

Heat a small nonstick skillet over medium. Add 1 cup pecan halves, 2 tablespoons granulated sugar, 1 teaspoon unsalted butter, and 1/8 teaspoon salt. Stir continuously until the sugar melts and coats the pecans, about 3–4 minutes. Transfer to a parchment-lined sheet to cool, then chop roughly when cool.

Roll and stretch dough

Preheat oven to 375°F (190°C). Line a baking sheet with parchment. On a lightly floured surface, roll the rested dough into a rectangle about 12x10 inches. Transfer to a clean lightly floured tea towel or piece of parchment larger than the dough. Using your knuckles and the backs of your hands, gently stretch the dough from the center outward until it is very thin and nearly translucent, approximately 20x16 inches (don’t worry if edges are thicker). Trim ragged edges with a knife, leaving a roughly rectangular sheet.

Layer butter and filling

Brush the entire stretched dough lightly with melted butter. Leaving a 1.5–2 inch border on one long side, spread the apple filling in a strip along the opposite long side, about 2–3 inches wide. Sprinkle the chopped candied pecans evenly over the apples. Dot the filling with small pieces of the remaining 2 tablespoons cold diced butter for richness.

Roll into strudel

Using the towel or parchment to help, lift the edge of the dough nearest the filling and roll it tightly away from you, encasing the filling. Continue rolling until you reach the buttered border; fold in the ends to seal. Transfer seam-side down to the prepared baking sheet. Brush the top generously with additional melted butter.

Bake

Bake in the preheated 375°F (190°C) oven for 30–35 minutes, rotating midway, until the strudel is deep golden brown and crisp. If the top browns too quickly, tent loosely with foil.

Rest

Remove from oven and let rest on the baking sheet 10–15 minutes to let juices set before slicing.

Serve

Slice the strudel into 8 equal portions. Warm 1/2 cup caramel sauce slightly and drizzle over each slice. Dust lightly with 1 tablespoon powdered sugar if desired. Serve warm; optional with vanilla ice cream or whipped cream.