Best Apple Strudel Recipe

This our Best Apple Strudel Recipe is a delicious dessert, which tastes best in autumn and winter when we also have apples in bulk, fresh, full of flavor, and ripens well.
Briefly, AppleStrudel is a rolled dessert with strudel dough. Also, it fills with apples, raisins, and pine nuts. Strudel dough is a dough prepared with eggs, water, and a little oil. The layer should be thin, similar to phyllo dough layers.

About Strudel

Although strudel widely cooks in the Balkan countries, including our country, this is a traditional Austro-Hungarian recipe. Strudel dates back to the period of the Ottoman Empire, which extended to central Europe, including the former Austro-Hungary.

Also, the Turkish baklava and the phyllo dough Turkish cuisine pastries inspired Austro-Hungarian cookers to create this recipe.
Then, the recipe spread widely in Austria, Germany, and Northern Italy. Also, these regions are known for cultivating the best varieties of apples.

I will bring the traditional Apple Strudel recipe. As I explained above, we use finely chopped apples for the filling. In this way, the diced apple does not come out of the dough. Raisin is the other ingredient.

Also, if you do not prefer it, you can use plums, apricots, or other dried fruits cut to raisin size.
Pine nut is another ingredient that gives this dessert a delicious flavor. In the absence, you can also use hazelnuts, almonds, or other nuts.

To Summarise, the cooking of the dessert consists of:

• Prepare the dough and roll it
• Prepare the strudel filling
• Filling the strudel, roll up, and bake it

Ingredients

For Strudel Dough

• 170 g of flour 00
• 1 egg
• a little salt
• 50 ml of water
• 1-2 tbsp of corn or sunflower oil

For the filling

• 5-6 medium apples (750-800 g)
• 60 g raisins
• 40 g pine nuts
• 60 g melted butter
• 3 tbsp of brown sugar
• 3 tbsp of rum
• ground lemon zest
• 80-100 g of bread crumbs
• 1 tsp of cinnamon powder
• icing powder for decor

Directions

Strudel Dough

1. First, in a bowl, we will add sifted flour and a little salt. Add the egg in the middle and mix with a fork.
2. Also, add the water gradually. When all the moisture is absorbed, we will add the oil. As well, knead the dough well for a few minutes on a surface sprinkled with some flour.
3. In the end, the dough must be soft and elastic like the one we prepare for the burek. Transfer the dough to a bowl coated with vegetal oil.
4. Put a little oil on the dough’s surface, cover it with a kitchen napkin, and let it rest for 20-30 minutes.

Strudel Filling

1. While the dough rests, we will prepare the filling. First, place the grapes in a bowl along with the rum to marinate and soften.
2. Meanwhile, we will peel the rinsed apples, cut their middles, and dice them into small cubes.
3. Then, put the apples in a bowl, add the raisins together with the rum, sugar, cinnamon, minced lemon zest, and mix well. We will let them marinate all together.
4. Meanwhile, in a non-stick pan, we will bake for a few minutes the pine nuts.
5. Then, set aside to cool and add to the apple mixture 15-20 minutes after marinating the apples.
6. Also, in a pan, we will add a spoonful of butter and the bread crumbs. And, we will cook it at a low temperature until it gets a light golden color and flavors by the butter.
7. Also, we melt the other part of the butter and let it apart.

Rolling The Dough And Fill It

1. When the filling is ready, continue to roll the strudel dough. We will open a thin layer using a little flour below and above the dough.
2. I roll the dough as we usually do for the phyllo dough, giving it a rectangular shape. However, do not worry about it. Also, you can cut the border of the layer for the correct strudel shape.
3. Then for convenience, I passed the strudel layer over a parchment paper. So, we could wrap it even simpler.
4. As well, you can even roll the dough directly above it for your convenience.
5. I used the baking sheet format to measure the strudel layer. Also, I let the layer be about two fingers wider on each side to fold it afterward.
6. We will grease the noodles well with butter all over the surface.
7. Spread on top of all the bread crumbs. You may need 80-100 g of this to cover the entire surface evenly. In this way, it will absorb the juices that may come out of the apples during baking.
8. Next, we will add the prepared filling, carefully opened, leaving two finger spaces on each side.
9. Then, fold the noodles carefully on all four sides. This way, we are sure that the filling does not come out during baking.
10. So, with the help of the baking paper, we collect the roll strudel layer, shaking as much as we can the excess flour that may have remained from the opening of the dough.
11. Also, we will coat the noodles with the remaining amount of melted butter.
12. Meanwhile, we turned on the oven to heat to 180 degrees.

Baking and Serving

1. Then, we will transfer our apple strudel to a baking pan based on parchment paper. Bake it in the preheated oven at 180 degrees for 25-30 minutes and then for another 30 minutes at 170 degrees.
2. Once ready, remove it from the oven, let it cool a bit, transfer it to a serving plate and sprinkle it with powdered sugar.
3. In the end, we cut it into pieces and accompany it with ice cream.

Bon Appetit!