Lexi Webster
Apple strudel is a beloved Austrian dessert that is easier to make than it seems. The pastry is a sweet dream of light, flaky crust filled with juicy apples and raisins. The key to making this classic dish is to roll out the dough as thin as possible, so it can be generously filled and rolled up. While some people use puff pastry or phyllo dough as a shortcut, making the dough from scratch involves kneading a mixture of flour, water, oil or butter, and vinegar, and then stretching it until it is paper-thin. The filling is a mixture of apples, sugar, cinnamon, and raisins, with optional additions like walnuts, lemon juice, and rum-soaked raisins. The strudel is then baked until golden brown and served warm with a dusting of confectioner's sugar or icing sugar.
| Characteristics | Values |
|---|---|
| Type of Dish | Dessert |
| Cuisine | Austrian, German, Czech |
| Main Ingredients | Apples, Cinnamon, Sugar, Breadcrumbs, Raisins, Dough |
| Optional Ingredients | Walnuts, Hazelnuts, Lemon Juice, Lemon Zest, Salt, Rum, Vinegar, Oil, Butter, Flour, Egg, Milk, Nutmeg |
| Dough Type | Unleavened, Flaky, Paper-thin, Phyllo, Puff Pastry |
| Baking Temperature | 375 °F (190 °C) |
| Baking Time | 30-50 minutes |
| Serving | Dust with Icing Sugar, Confectioner's Sugar or Powdered Sugar |
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What You'll Learn
Making the dough
First, make the dough by mixing lukewarm water, oil, vinegar, and salt in a big bowl. The acid from the vinegar will help relax the gluten to make the dough easier to stretch. Stir in about half the flour with a spoon until well combined, then gradually add the remaining flour until it comes together and you can work it with your hands. The dough should be moist but not sticky. If it is too sticky to knead, add a little more flour (you shouldn't need more than 1 or 2 additional tablespoons). Knead the dough until smooth for about 10 minutes, either in the bowl or on a work surface.
Next, slam the dough onto the work surface a few times to enhance gluten development, yielding a very elastic dough. Shape the dough into a smooth ball. Brush a clean bowl with oil, put the dough into the bowl, and brush it with oil (you can do this with your fingers).
Now, the dough is ready to be stretched. It should be so thin that you can read a newspaper through it. This can be done by hand or with a rolling pin, but either way, it will take some elbow grease! Once you have your paper-thin dough, it's time to assemble and bake your strudel.
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Preparing the filling
Firstly, gather your ingredients. You'll need a mix of apples—Granny Smith apples are a great choice for their tartness, but feel free to use a variety of apples for a deeper flavour. You'll also need sugar—either light or dark brown sugar will work, depending on your preference for sweetness. Some recipes also call for a teaspoon of lemon zest and a splash of lemon juice to add a tangy note to the filling.
Next, prepare the apples. You'll need about two pounds of apples, peeled, cored, and cubed into small pieces. The key is to ensure the apple pieces are all roughly the same size so they cook evenly. Once your apples are prepared, place them in a large bowl.
Now it's time to mix in the other ingredients. Add in your chosen sugar, along with the lemon zest and juice if using. A pinch of cinnamon adds a lovely warmth to the filling, and a pinch of salt enhances all the flavours. Some recipes also include chopped walnuts or other nuts for added texture and flavour. You could also soak your raisins in rum to make them juicier and add extra flavour. Give everything a good mix until all the apple pieces are well coated.
Finally, just before you're ready to assemble your strudel, sprinkle in about half a cup of raisins. The raisins will add a burst of sweetness to the filling. Mix them gently into the apple mixture, taking care not to break up the apple pieces. Your filling is now ready to be used!
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Assembling the strudel
Now it's time to add the filling. Make a mixture of cubed baking apples, raisins, lemon juice, lemon zest, sugar, cinnamon, and a pinch of salt. Mix the apple filling just before adding it to the dough, as mixing it in advance will make the apples leach liquid. Pile the filling onto the bottom portion of the dough in a narrow row, leaving a few inches on either side.
Carefully lift the end of the dough by using a fabric sheet and bring it over the apples to cover. Continue to roll up the strudel by lifting the fabric. Avoid handling the strudel directly, as it is very delicate. About halfway through, tuck in the sides and continue to roll until it's all rolled up.
To transfer the strudel to the pan, roll it onto a piece of parchment paper and then place the parchment paper in a baking dish. If your strudel does not fit perfectly, that's okay—just curve it to fit. Brush the strudel with butter and sprinkle with a little more sugar.
Finally, bake the strudel in the oven. Start in an oven preheated to 425°F (220°C) for 20 minutes, then finish in an oven set to 350°F (180°C) until the pastry is golden brown. The strudel is ready when the crust turns golden. Take it out of the oven, let it cool slightly, then cut it into pieces and serve dusted with confectioner's sugar.
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Baking the strudel
Once you've prepared your strudel dough and filling, it's time to assemble and bake your Austrian apple strudel!
First, give the strudel dough a thin coat of butter and sprinkle with toasted ground hazelnuts for added flavour and texture. You can also add a layer of sour cream on the buttered dough before adding the apples, if you like. Next, spread a layer of toasted breadcrumbs onto the dough—these will help contain the juices from the apples as they bake.
Now it's time to add the fruit filling. Spread a mixture of cubed baking apples, raisins, lemon juice and zest, sugar, cinnamon, and a pinch of salt in a narrow row along the bottom portion of the dough, leaving about three inches on either side. If you're using rum-soaked raisins, add those in now. You can also add chopped walnuts for some extra crunch.
Once your filling is in place, it's time to roll up your strudel. Fold in the edges of the dough, then carefully roll the strudel up, sealing the ends well. If you're using puff pastry, apply the apple filling in the centre, fold up the sides and edges towards the middle, and press the edges together firmly. Lift your strudel into a baking tin, using baking paper if needed.
Finally, it's time to bake! Depending on the type of dough you're using, coat the strudel with melted butter or egg wash, and bake for 30 to 50 minutes, until golden brown. The exact baking time will depend on your oven and the type of dough you're using, so keep an eye on your strudel to ensure it doesn't burn.
Once your strudel is golden and crispy, remove it from the oven and let it cool down. Sprinkle with icing sugar, then slice and serve. Your Austrian apple strudel is now ready to be enjoyed!
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Serving the strudel
Once your strudel is baked and golden brown, remove it from the oven and leave it to cool down. You can dust it with icing sugar, confectioner's sugar, or a combination of cinnamon and sugar. You can also serve it with a scoop of vanilla ice cream.
Apple strudel is best eaten fresh, as storing it will make the pastry soggy. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Apple strudel is a beloved Austrian dessert, and it is often served with a cup of tea or coffee. It is a popular choice for a festive dessert and is a delicious way to showcase the flavours of autumn.
Some people like to add a splash of dark rum to their apple strudel filling, and this can be a nice touch for an adult dinner party. You can also experiment with different types of apples to add depth to the flavour.
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Frequently asked questions
You will need flour, water, oil or butter, vinegar, salt, apples, raisins, lemon juice, lemon zest, sugar, cinnamon, and butter.
Granny Smith apples are a good choice because their tartness balances the sweetness of the brown sugar. However, you can also use a sweeter variety of apple and adjust the sugar accordingly. Some recipes recommend using three different types of apples to give the filling a greater depth of flavour.
The dough should be rolled out until it is paper-thin, so thin that you can read a newspaper or see through it. This can be done by hand-kneading the dough until it is soft, supple, and glutinous. You can also use a rolling pin to roll the dough out onto a floured surface.
Breadcrumbs help to soak up the juices from the apples and ensure that the moisture stays within the strudel.
Bake the strudel for 30 to 50 minutes in a preheated oven at 375 °F (190 °C) until the crust turns golden brown.
