Traditional Apple Strudel Recipe

The Chef in You has a traditional apple strudel recipe and step by step method to follow to guide you through the kitchen and kneading. Apple, walnuts, raisins, cinnamon, fresh handmade dough and a hint of rum makes this the yummiest strudel you will ever make! The best thing about this recipe is the authors nonchalant approach to baking and use of ‘dunno’ and ‘gotta’ when it comes to specific measurements, technique and timing. Make use of the authors notes and experience, my dough stretched like Elasti Girl, is the perfect description for well made dough. With experience, you will notice that sometimes the recipe needs some tweaking, the method some adjustment and final product some artistic improvement.. Do your best and have fun!

  • For the Strudel
  • 2 tablespoons (30 ml) golden rum (or use apple juice)
  • 3 tablespoons (45 ml) raisins
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup plus 1 tablespoon (80 g) sugar
  • 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
  • 1 1/2 cups (350 ml) fresh bread crumbs
  • Strudel dough (recipe below)
  • 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
  • 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
  • For the Strudel dough
  • 1 1/3 cups (200 g) unbleached flour
  • 1/8 teaspoon salt
  • 7 tablespoons (105 ml) water, plus more if needed
  • 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
  • 1/2 teaspoon cider vinegar
 For the Apple Strudel

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

2 Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs.

Authors Notes:

It was very hard for me to spread melted butter over the dough although I used my fingers. The dough was super thin and I was left with no option but to sort of lightly pat the butter on top. But it dint hinder the taste and it came out beautifully even then

3. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

Author Notes:

Make sure the filling is without any liquid. Sometimes if you leave the mixture (apple +cinnamon) for a while, the apple will ooze out liquid. Avoid it. This will help

4. fold the short end of the dough onto the filling.

5. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.

Author Notes:

To make this step easier, it is v essential to flour the tablecloth liberally. I used my instincts to flour generously though I thought may be I over did it, but I hardly had any problems. In fact I had no issues and then when I lifted the cloth, the dough rolled beautifully and did not stick at all

6. Transfer the strudel to the prepared baking sheet by lifting it.

Author Notes:
I was apprehensive to use my hands, so used a wide spatula and lifted it slowly. It worked well

7. Curve it into a horseshoe to fit.
8. Tuck the ends under the strudel.
9. Brush the top with the remaining melted butter.
10. Bake the strudel for about 30 minutes or until it is deep golden brown.
Author Notes

You gotto make it to believe the aroma that filled the house. It was too good to be true!Cool for at least 30 minutes before slicing.

12.Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

For the Strudel Dough

13. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

14. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

Author Notes:

Since I made it on a weekend, I had time to kill, hence I allowed the dough to stand for close to 2 hours. The dough turned out to be amazing to work with!

15. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle

16. To repeat what I mentioned previously : Flour welland roll it out as much as you can.

Author Notes:

17. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

18. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.
Author Notes: I dunno precisely why or how, may be due to standing time being longer, my dough stretched like Elasti Girl. I think mine stretched more than 2 by 3. I stopped only when the holes in the dough started getting bigger. But it was super duper thin! Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

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