We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 6–8 apples, preferably Fuji, Red Delicious, Granny Smith, or Honeycrisp, peeled, cored, cut in half vertically, then cut into ¼-inch slices
- 1 cup sugar
- 4 tablespoons cinnamon
- 4 tablespoons corn starch
- ¼ teaspoon nutmeg
- Zest of 1 orange
- 1 box strudel leaves or fillo dough
- 1 cup butter, melted
Toss the cut apples in a bowl with the sugar, cinnamon, corn starch, nutmeg, and orange zest. Set aside.
Place a sheet of parchment paper down on a table and place the strudel leaves on top. Layer two pieces on top of each other and brush the top piece with the melted butter. Then place two more sheets on top and brush the top with butter. Then repeat for a third time to create six layers.
Strain any accumulated juice from the apples, and spoon them in a log shape three inches in from one of the long edges. Take the top layer of dough and fold it over the apples to secure them, then wrap the apples, and the dough, into a log.
Brush the top and sides with more melted butter, then place in the refrigerator for one hour.
Preheat an oven to 350 degrees.
Place the strudel on a baking pan lined with parchment paper and cook for 15 minutes, or until golden brown. Serve with cranberry ice cream and orange blossom caramel
A classic Old World dessert, well worth rediscovering, tasty spiced apples are rolled up in freshly made strudel. This recipe is made using Erin Jeanne McDowell's grandmother's traditional pastry dough.
- 4 medium apples (567g, about 1 1/4 pounds), peeled and cored
- 1 cup (170g) golden raisins, packed
- 1/2 cup (113g) hot water
- 1/3 cup (67g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- grated rind (zest) of 1 lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 tablespoons (43g) unsalted butter, melted
- 4 tablespoons (57g) unsalted butter, melted and divided
- 1/2 cup (57g) fine bread crumbs
- turbinado sugar, as needed, for sprinkling
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
To make the filling: Grate the apples on the medium hole of a box grater, then transfer to a fine mesh strainer. Squeeze the apples well to remove any excess moisture.
Place the raisins in a small, heat-safe bowl. Pour the hot water over them and soak for 5 to 10 minutes. Drain the raisins and squeeze out the excess liquid.
Place the soaked raisins, sugars, lemon zest, cinnamon, ginger, and salt in the bowl of a food processor. Pulse until the mixture is fully combined and looks a bit pasty. Add the melted butter and pulse to combine, then transfer to a bowl and stir in the grated apples by hand. Set the filling aside.
To assemble: Stretch the strudel dough as described in the recipe. Drizzle with 3 tablespoons of the melted butter, then sprinkle with the bread crumbs. Dab the filling over the bread crumbs and distribute as evenly as you can. Roll up and trim the strudel as the recipe directs, and transfer it to the prepared baking sheet.
To finish and bake: Brush the strudel with the remaining tablespoon of melted butter and sprinkle it with turbinado sugar. Bake until the strudel is golden brown, 25 to 30 minutes. Rotate the pan halfway through the baking time. Remove from the oven and cool at least 15 minutes before slicing and serving.
- 1/2 cup plus 1 tablespoon sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon coarse salt
- 3 Granny Smith apples
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped dried apricots
- 1/2 cup dried fine breadcrumbs
- 6 sheets phyllo dough (roughly 13 by 16 inches), thawed if frozen
- 1 stick unsalted butter, melted
- Lightly sweetened whipped cream, for serving
Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl set aside 3 tablespoons mixture. Peel and core apples cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice stir into sugar mixture with apricots and breadcrumbs.
Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices serve warm with whipped cream.
We know what you're thinking. What even is a strudel?! We'll tell you because we're obsessed and its honestly pretty simple: Strudel is a layered pastry with a gooey filling. It can be done with all types of filling but the most popular is apple and this one is made even more delicious with the addition with cinnamon, lemon zest, and raisins.
If you're pie making pro whose curious if making your own pastry is worth it, we promise you in this case you might want to save your energy. Filo dough requires creating stacking incredibly thin layers, lathering them all with oil or butter. After all that work its not even guaranteed that you'll get the flaky results you want, and even if you do, we can almost promise you won't be able to taste the difference between homemade and store-bought (trust us, we've tried it).
Have some extra filo? Make our favorite spanakopita for a deliciously savory way to use your leftovers. And, if you're tried this strudel this recipe, let us know how it went in the comments below!
What You’ll Need To Make Apple Strudel
Traditional strudel dough is made from scratch, rolled, and stretched over a table until it is paper-thin. (It’s as tedious as it sounds!) The modern shortcut is to use readily available store-bought phyllo, a tissue-thin dough used for making flaky European and Middle Eastern pastries, such as strudel, baklava, and spanakopita. You can find it in the freezer section of most grocery stores (be sure to thaw it overnight in the refrigerator before using). It’s easy and forgiving to work with once you get a feel for it.
For the apples, be sure to use baking apples that hold their shape when cooked, otherwise you’ll end up with applesauce. Some readily available baking apples include: Granny Smith, Golden Delicious, Honey Crisp, and Fuji. And, if possible, use a mix of different varietals for better flavor.
Panko may seem like an unusual ingredient for a dessert like this it serves to soak up the excess juice that the apples give off while baking. When at the store, make sure you select the plain version of panko as it is usually placed right next to panko seasoned with Italian herbs.
- Top with Vanilla Ice Cream: Serve your warm strudel with creamy vanilla ice cream for an unforgettable treat!
- Add Icing: My 3 Ingredient Sugar Cookie Icing makes a great topping for this pastry too.
- Serve with Milk: This strudel tastes wonderful with a cold glass of milk or a hot cup of coffee!
- Dust with powdered sugar. This will give your strudel a pretty, yet simple look!
Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans and 2 tablespoons cut butter in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioner’s sugar. Pass warm caramel sauce, to drizzle over the strudel.
Mix milk and confectioner’s sugar thoroughly.
*Cook’s Note: If too thick add a little bit of milk. If too thin add a little bit of confectioner’s sugar.
Steps to Make It
Place the flour in a bowl with the salt and add the water, then 2 tablespoons oil. Stir with a spoon until it comes together and you can work it with your hands.
Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, add only 1 teaspoon at a time.
Form the dough into a smooth ball, brush it with 1 teaspoon oil and place it back in the bowl for 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
Place grated apples in a s ieve , pour over lemon juice and squeeze lightly to remove excess juice from apples.
Place apples in a large bowl, add sugar, cinnamon, nutmeg, raisins and combine well.
Insert pot in the unit and close lid. Select BAKE, set the temperature to 170°C and time to 25 minutes. Press START/STOP to begin preheating.
While unit is preheating, spread puff pastry out, sprinkle the middle with breadcrumbs which will help absorb juices from the apples during baking. Place apple mixture down the middle over the breadcrumbs. Cut sides of pastry unto approximately 1 cm wide strips. Beginning at the top, fold left strip at a 45° angle over the apple mixture, then do the same with the right strip. Continue repeating this until you have plaited all the strips and tuck the bottom strips that are sticking out underneath the strudel.
Once unit beeps to signify it has preheated, line the pot with baking paper and place strudel in the pot diagonally. Close lid and cook for the first 10 minutes.
Add egg to a cup and whisk. When there is only 10 minutes left on the timer, open lid and brush strudel with the egg. Close lid to continue cooking.
When cooking is complete, carefully remove Strudel from the unit and allow to cool down. Serve slightly warm with vanilla sauce or your favourite ice cream.
Quark Filling for Quark Strudel
- 250 g Quark (see recipe on blog)
- 3 Tbsp. Sugar
- some Vanilla Extract
- 1 Egg Yolk
- 2 +1/2 Tbsp. Corn Starch
- some fruits (optional) like cherries, cut peaches …
31 thoughts on &ldquoApple Strudel – Apfelstrudel&rdquo
Left a comment a few days ago – not sure where it went or if I had something not allowed in comment?
So trying again. Love your recipe and found the video Very helpful. I have recently been profecting my Bubba’s original Apple Strudel recipe (which I learned from my Grammy, her daughter, who escaped from Hungary in 1956 with my Father who was 12 at the time). Our family’s recipe is exactly the same except it has a little more oil in the dough.
My question is as follows: 1. Do you think using your dough recipe with less oil will make less potential for a soggy bottom? 2. If frozen, how long would you recommend thawing before reheating? Thaw in fridge or counter? And 3. What temp and how long would you reheat before serving? Also, if you’re only serving 1 slice at a time would you recommend reheating by microwave per slice?
Thank you so much for the video – with my Bubba and Grammy no longer with us to ask questions, it was very helpful to get closer to perfecting the recipe:)
The comments have to be approved by me, so that’s why you didn’t see your previous comment. I had to work through them first (always starting at the bottom). So I just answered your questions a couple of minutes ago :-)
One more thing: I highly recommend using a scale and the metric system for the perfect outcome! With the conversion to US customary system, there are always little adjustments that might affect the outcome and also, the metric system is much more precise.
So, My Great Grandmother (Bubba) passed down her recipe for Apple Strudel. My Father was actually born in Hungary(escaping with his parents when he was 12 in 1956). I learned the recipe from my Grandmother, who is now gone. Our family recipe is exactly the same only with a little more oil in the dough. I have recently started a small baking business & to my excitement one of the local new restaurants I pitched to sell desserts to has a German theme. So they are now selling my Apple Strudel al la mode:). Without my Grandmother to ask questions, finding your site and video was so helpful in getting my technique closer to the original. The restaurant was a little concerned about the 1st batch being a little soggy after reheating. I actually made the 2nd batch closer to your recipe, by decreasing the oil. Can you give me any further suggestions on helping me get the right consistency for them to sell? Currently I am baking fully, then either delivering to them out of freezer or fridge. Then they are heating a roll up before serving and serving with a scoop of ice cream. I am waiting to hear back if the 2nd batch was less soggy for them – but thought I’d ask for any suggestions now in case I need to tweak more. Would you suggest delivering to them in frozen state? How long should they thaw? Should they thaw at room temp or in fridge? How long should they heat up for serving? And if they are serving by the slice, should they just microwave each piece to heat up as its ordered? I would think that could work better so their is not a portion of the reheated roll left over. Thanks for any and all suggestions! My Bubba and Grammy Julia thank you <3
these are a lot of questions, I’ll try my best
So, for the dough, I don’t really know why it was soggy but if you knead it long enough it should be right. On the other hand, there is also “over kneading” which can ruin the consistency of a dough and makes it hard to work with. Was the dough soggy before baking or after? If it was after, maybe the appley you are using have a lot of juice coming out, then I would try a different sort of apples. You could also increase the amount of bread crumbs to soak liquid. I can’t tell how is the best way to deliver since it depends on how that kitchen is planning. If they have customers asking for it very frequently, I would prefer to not freeze and just deliver and serve fresh after heating a slice in the microwave for some seconds. If they only serve it occasionally, they should slice and freeze the Strudel and then just remove them in single slices and put them into the microwave a little longer to thaw. But they will probably have to figure it out themselves. Good luck with your baking business!