Have you ever had homemade apple studel before? If so, you know the difference in taste between homemade and the strudel found in grocery store bakeries. This biggest difference is the dough and this easy recipe for apple strudel has a great homemade dough that will make you wonder why you ever messed with store-bought dough sheets.
Apple strudel is called apfelstrudel in Germany, but strudel was probably first made in Austria. Traditional Viennese apple strudel is always made with a true strudel dough. This dough is soft and made with only a few ingredients before being stretched and rolled into paper thin sheets. Many bakers are intimidated by having to make a thin dough and end up using phyllo dough or puff pastry sheets but there is a difference in the taste and texture.
Chose The Right Apples
Choose your apples carefully. Granny Smith apples are my favorite, I like their tart taste. It mixes nicely with the sweet strudel dough and the raisins. Golden Delicious work well also, but they are sweeter and you lose that sweet/tart balance. Make sure the apples are good, meaning no blemishes or brown spots. I like to cut the apples up into small stripes, others like to cut them into small slices. There really is no difference in the end result, I happen to like the way the stripes look when you plate the dessert.
For the strudel dough:
- 1/4 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 pinch of salt
- 1/3 cup water, lukewarm
For the dough:
In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
For the apple filling:
- 1/3cupgolden raisins
- 4 medium apples
- 1tbsp lemon juice
- 1tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup slivered almonds, finely chopped
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, melted
- 1/4 cup breadcrumbs
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
Peel, core, and cut the apples into small stripes. Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
Then use your hands to carefully stretch it until it is about 18×12 inches (45×30 cm) big and you’re able to see the pattern of the dish towel through the dough.
Brush half of the melted butter over the rolled out dough.
The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.
This is a great dessert to serve warm. Let it cool a bit before sprinkling on the powdered sugar or it may melt. Whipped cream is the traditional topping and ice cream is a favorite for many. Either are natural topping to use with this dish.