Apple Strudel Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 130g |
| Water | 30ml |
| Vegetable oil | 9g |
| Eggs | 54g |
| Salt | A pinch |
| Golden Apples | 750g |
| Sugar | 60g |
| Breadcrumbs | 60g |
| Butter | 50g |
| Raisins | 50g |
| Pine nuts | 25g |
| Ground cinnamon | 1 tsp |
| Rum | 2 tbsp |
| Lemon zest | 1 |
| Powdered sugar (for dusting) | To taste |
Instructions
To prepare this delicious Apple Strudel, start with making the dough. In a large mixing bowl, sift the flour and add the salt. Gradually pour in the water and begin kneading the mixture by hand. As you knead, add the vegetable oil. If the dough becomes too sticky, feel free to add an additional 10-20g of flour to achieve a smoother texture. Once the dough begins to come together, transfer it to a clean, lightly floured surface and continue kneading until it becomes smooth and elastic. Shape the dough into a ball and place it in a lightly greased bowl, covering it with plastic wrap. Allow it to rest for about 30 minutes.
Meanwhile, prepare the apple filling. Peel, core, and slice the apples into thin wedges, then cut them into thin slices. Place the sliced apples in a large mixing bowl and stir in the sugar, raisins, pine nuts, lemon zest, and a pinch of ground cinnamon. Drizzle the rum over the apple mixture and set it aside.
In a small saucepan, melt the butter over low heat, then set it aside to cool slightly. After resting the dough, gently stretch it out on a clean kitchen towel that’s lightly dusted with flour. Using your hands, work the dough into a large rectangular shape, roughly 35×45 cm (14×18 inches) in size.
Once the dough is ready, brush the surface with a bit of melted butter, avoiding the edges. Sprinkle a generous layer of toasted breadcrumbs on top. The breadcrumbs will absorb any excess moisture from the apples during baking, ensuring the strudel remains crisp. Next, carefully spread the prepared apple mixture evenly over the dough, leaving about 2-3 cm (1 inch) of space around the edges.
Now, it’s time to roll up the strudel. Use the kitchen towel to gently help roll the dough, sealing the edges as you go. Ensure the seam is tucked well to prevent any filling from spilling out during baking. Place the rolled strudel onto a baking tray lined with parchment paper, with the seam facing down.
Before placing the strudel in the oven, brush the top with the remaining melted butter for a beautiful golden finish. Bake the strudel in a preheated static oven at 200°C (400°F) for about 40 minutes. If using a fan-assisted oven, reduce the temperature to 180°C (350°F) and bake for 30 minutes. The strudel is done when it turns golden brown and crisp.
Once out of the oven, allow the strudel to cool slightly before dusting it with powdered sugar. Serve it warm, sliced into portions. The crispy, flaky crust and the sweet, aromatic apple filling will surely make this strudel a beloved treat.
