Apple Strudel
How do you make homemade apple strudel?
Knead flour, water, oil, and egg; let it rest and roll the dough out until very thin. Brush with butter and sprinkle with breadcrumbs. Fill with a marinated mixture of apples, rum-soaked raisins, pine nuts, and spices. Roll up with the help of a cloth and bake at 180°C, then lower to 170°C, until golden.
I love this dessert because it is incredibly simple to make, wonderfully delicate, and most importantly, it is practically all fruit. There are many variations, but this recipe I am sharing is the original one, requiring few ingredients while being absolutely delicious.
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Servings: For one strudel of approx. 55 cm
Ingredients
- 160 g white spelt flour or all-purpose 00 wheat flour
- 1 tablespoon sunflower oil
- ½ teaspoon salt (approx. 2 g)
- 50 ml water
- 1 egg
- 5 Reinette or Golden apples, preferably older so they are mealier (approx. 800 g)
- 75 g raisins
- 5 tablespoons rum
- 40 g pine nuts
- 4 tablespoons cane sugar (about 50 g)
- Peel of 1 organic lemon
- 2 teaspoons cinnamon
- 50 g clarified butter or ghee (plant-based butter is fine if you do not have it)
- 80 g breadcrumbs
Instructions
Start by placing the raisins in a small bowl and pouring in the rum. Let them soak for at least 30 minutes so they hydrate.
Meanwhile, in a small pan, warm the pine nuts over medium-low heat to bring out their properties, then set them aside to cool.
Meanwhile, in a small pan, warm the pine nuts over medium-low heat to bring out their properties, then set them aside to cool.
Finely chop the apples and place them in a large bowl as you go.
Carefully grate the lemon peel without touching the white part, then chop it finely.
In the large bowl with the chopped apples, add the cinnamon, lemon zest, sugar, raisins, and rum. Mix very well, cover, and let rest for at least 30 minutes; ideally, about 1 hour.
In another bowl, sift the flour, then add the water, oil, salt, and egg. Mix first with a spoon and then with your hands.
Knead until you obtain a smooth, even dough, then let it rest for 30 minutes.
After the resting time, place a clean kitchen towel or piece of cloth on a work surface, sprinkle generously with flour, place the dough on top, and roll it out with a rolling pin until you have a 50 cm x 55 cm rectangle.
It should be very thin, as shown in the photo.
Melt the butter and brush it over the entire surface of the rolled-out dough, leaving a little aside. Sprinkle all the breadcrumbs over the butter.
Drain the apple mixture well and spread it over the entire surface of the dough, then add the pine nuts.
Preheat the oven to 180°C (356°F). Fold all the edges inward by about 3 or 4 cm, as shown in the photo.
Now, with the help of the towel, fold one side toward the center.
Then fold the other side in the same way.
All the edges should be well sealed, as shown in the photo, so none of the filling escapes.
Place parchment paper on a baking tray. With the help of the towel, gently roll the strudel onto the tray, positioning it crosswise so it fits well. Brush with the melted butter set aside. Bake at 180°C (356°F) for 20 minutes, then lower to 170°C (338°F) for another 20–30 minutes, until nicely golden.
Remove from the oven, let it cool slightly, and dust with powdered sugar. Serve with your favorite drink or, if you want it even more indulgent, with ice cream.
Enjoy your meal!
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- 160 g white spelt flour or all-purpose 00 wheat flour
- 1 tablespoon sunflower oil
- ½ teaspoon salt (approx. 2 g)
- 50 ml water
- 1 egg
- 5 Reinette or Golden apples, preferably older so they are mealier (approx. 800 g)
- 75 g raisins
- 5 tablespoons rum
- 40 g pine nuts
- 4 tablespoons cane sugar (about 50 g)
- Peel of 1 organic lemon
- 2 teaspoons cinnamon
- 50 g clarified butter or ghee (plant-based butter is fine if you do not have it)
- 80 g breadcrumbs