Apple strudel is a classic Austrian and German pastry of thin, flaky dough wrapped around a spiced apple filling. This recipe uses a simple, reliable dough that you can stretch by hand, and a buttery, cinnamon-scented filling that stays juicy without making the pastry soggy. The result is a golden, crisp strudel that tastes like it came from a Viennese café, but is entirely doable at home.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup (120 ml) warm water
- 2 tablespoons (30 ml) vegetable oil, plus more for brushing
- 1/2 cup (1 stick / 113 g) unsalted butter, melted, divided
- 1/2 cup (50 g) plain breadcrumbs
- 3 pounds (1.4 kg) tart apples (such as Granny Smith), peeled, cored, and thinly sliced
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (60 g) golden raisins (optional)
- 1/2 cup (60 g) chopped walnuts (optional)
- 1 large egg yolk, beaten with 1 tablespoon water (for egg wash)
- Powdered sugar, for dusting
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Make a well in the center and add the beaten egg, warm water, and 2 tablespoons of the vegetable oil. Stir with a fork until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed. Shape into a ball, brush with a little oil, cover with plastic wrap, and let rest at room temperature for 30 minutes. This rest makes the dough easier to stretch.
- Preheat the oven: While the dough rests, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Toast the breadcrumbs: In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the breadcrumbs and cook, stirring, for 2–3 minutes until golden and fragrant. Remove from heat and set aside.
- Prepare the filling: In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, raisins (if using), and walnuts (if using). Toss well to coat.
- Stretch the dough: Place a clean kitchen towel on your work surface and dust it lightly with flour. Place the rested dough on the towel and roll it out with a rolling pin as thin as you can. Then, using the backs of your hands, gently stretch the dough from the center outward until it is paper-thin and almost translucent. It should be about 24 by 16 inches (60 by 40 cm). Trim any thick edges with a knife.
- Brush with butter: Brush the stretched dough with about 2 tablespoons of the remaining melted butter. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 2-inch (5 cm) border on one long side.
- Add the filling: Spread the apple mixture over the breadcrumbs, again leaving a 2-inch (5 cm) border on one long side.
- Roll the strudel: Using the towel to help you, lift the edge of the dough and roll it over the filling. Continue rolling, using the towel to guide the strudel, until you have a tight log. Tuck the ends under and place the strudel seam-side down on the prepared baking sheet.
- Brush and bake: Brush the top of the strudel with the egg wash. Bake for 35–40 minutes, until deep golden brown and crisp. If the strudel browns too quickly, tent loosely with foil.
- Cool and serve: Let the strudel cool on the baking sheet for at least 15 minutes before slicing. Dust with powdered sugar just before serving.
Tips
- Dough too sticky? If the dough sticks to your hands while kneading, add a little more flour, a tablespoon at a time, until it becomes smooth. If it’s too dry, add a teaspoon of water.
- Stretching the dough: Work slowly and gently when stretching. If the dough tears, just pinch it back together. The towel underneath is essential—it helps you lift and roll without breaking the dough.
- Use firm apples: Choose tart, firm apples like Granny Smith or Honeycrisp. Softer apples break down too much and make the filling mushy.
- Make ahead: You can assemble the strudel a few hours ahead and keep it in the refrigerator, unbaked, covered with plastic wrap. Bake just before serving.
Serving Suggestions
Serve warm or at room temperature, dusted with powdered sugar. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is classic. For a traditional touch, serve with a warm vanilla sauce or custard.
Variations
- Cherry-Apple Strudel: Replace half of the apples with pitted fresh or frozen cherries. Reduce the sugar to 1/2 cup (100 g) since cherries are sweet.
- Rum-Raisin Strudel: Soak the raisins in 2 tablespoons of rum for 30 minutes before adding to the filling. Drain well and pat dry.
- Nut-Free: Omit the walnuts and add an extra 1/4 cup (30 g) of raisins or dried cranberries.
- Puff Pastry Shortcut: If you’re short on time, use a sheet of thawed puff pastry instead of the homemade dough. Roll it out slightly, fill, and bake at 400°F (200°C) for 20–25 minutes.
Storage and Reheating
Store leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until crisp. Avoid microwaving, as it makes the pastry soggy. You can also freeze the baked strudel for up to 2 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
Can I use store-bought phyllo dough instead of making the dough from scratch? Yes, you can. Use about 8 sheets of phyllo, brushing each with melted butter and layering them. Then proceed with the filling and rolling as directed. The texture will be slightly different—more delicate and flaky—but still delicious.
Why is my dough tearing when I stretch it? The dough may not have rested long enough, or it may be too dry. Make sure you knead it well and let it rest for the full 30 minutes. If it tears, just pinch it back together—small tears won’t affect the final result.
Can I make the filling ahead of time? Yes, you can prepare the apple filling up to a day in advance. Store it in an airtight container in the refrigerator. Toss it again before using to redistribute the juices.
What apples are best for strudel? Tart, firm apples like Granny Smith, Braeburn, or Jonagold work best. They hold their shape during baking and provide a nice contrast to the sweet filling.
Do I need to peel the apples? Yes, peeling is recommended for a smooth, tender filling. The peel can become tough and chewy during baking.
Can I freeze the unbaked strudel? Yes. Assemble the strudel, place it on a baking sheet, and freeze until firm. Then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time.
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