Few desserts are as universally loved and cherished as the apple strudel. With its layers of delicate, buttery pastry and a filling of sweet, spiced apples, apple strudel has been a beloved treat for centuries. This pastry is thought to have originated in Austria, but its appeal has traveled the world, making it a staple in many households. Whether served warm with a scoop of vanilla ice cream or on its own for a cozy afternoon snack, apple strudel is a dessert that is hard to resist.
In this guide, we will explore the art of making a perfect apple strudel, from creating the flaky pastry to achieving the ideal apple filling. Even if you’ve never baked one before, you’ll soon be able to master this delicious dessert with a few simple steps.
The History of Apple Strudel
Before diving into the recipe, it’s worth noting the rich history of apple strudel. Strudel, which means “whirlpool” in German, refers to the rolled, spiral-like structure of the pastry. The earliest known recipe for apple strudel dates back to the 1600s, and the dish became particularly popular in the Austro-Hungarian Empire. Over time, its appeal has spread far and wide, becoming a beloved dessert in many parts of Europe and beyond.
While many variations of strudel exist, the apple version remains the most iconic, combining the natural sweetness of apples with spices like cinnamon and cloves for a comforting and indulgent treat.
Ingredients You Will Need
Making an apple strudel at home is surprisingly simple, requiring only a handful of ingredients. The most important component, of course, is the apples. Traditionally, a tart apple like Granny Smith is used, but feel free to choose your preferred variety.
For the pastry:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup water
- 2 tablespoons vegetable oil (plus extra for brushing)
- 1 tablespoon vinegar (optional, for extra flakiness)
For the filling:
- 6-8 medium apples, peeled, cored, and thinly sliced
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup raisins (optional)
- 1/4 cup chopped walnuts or almonds (optional)
- 1 tablespoon lemon juice
- 1/4 cup breadcrumbs (to absorb excess liquid)
For finishing:
- 2 tablespoons melted butter
- Powdered sugar (for dusting)
How to Make Apple Strudel
Preparing the Pastry
Start by making the dough. In a large mixing bowl, combine the flour and salt. Make a well in the center, and add the egg, water, and vegetable oil. Mix until the dough comes together, then knead it for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too dry, add a little more water. If too sticky, dust with a bit more flour.
Once kneaded, shape the dough into a ball, brush it with a little oil, and let it rest under a damp cloth for at least 30 minutes. This resting period helps relax the gluten, making the dough easier to stretch later.
Preparing the Apple Filling
While the dough is resting, prepare the apple filling. In a large bowl, toss the sliced apples with sugar, cinnamon, cloves (if using), raisins, nuts, and lemon juice. Set this mixture aside and allow the flavors to meld together. The sugar will draw out some moisture from the apples, which is why it’s important to have breadcrumbs ready for later, to absorb any excess liquid.
Rolling and Stretching the Dough
Now comes the fun part: stretching the dough. This step is key to creating a truly authentic apple strudel. Traditionally, strudel dough is stretched by hand until it becomes paper-thin, almost translucent.
Start by flouring a clean work surface and rolling out the dough with a rolling pin as thin as possible. Then, place your hands underneath the dough and gently pull and stretch it, working from the center outwards. Ideally, the dough should be thin enough that you can see the outline of your hand through it. Be patient—this takes practice, but it’s worth the effort!
Once stretched, trim off any thick edges, leaving a large, rectangular sheet of dough.
Assembling the Strudel
With the dough ready, it’s time to assemble the strudel. First, lightly sprinkle breadcrumbs over the dough to help absorb the juices from the apples as they bake. Then, evenly spread the apple filling over the dough, leaving a small border around the edges.
Carefully fold the edges of the dough over the filling to enclose it, then begin rolling the dough from one side, as you would with a jelly roll. Keep the roll tight but be gentle, as the dough is delicate.
Transfer the rolled strudel onto a parchment-lined baking sheet, seam side down. Brush the top with melted butter to help it crisp up beautifully in the oven.
Baking the Strudel
Preheat your oven to 375°F (190°C). Bake the apple strudel for 35-40 minutes, or until the pastry is golden brown and crisp. Halfway through baking, you can brush it with more melted butter for extra flavor and flakiness.
Once baked, remove the strudel from the oven and let it cool for 10-15 minutes before slicing. For an elegant touch, dust the top with powdered sugar before serving.
Serving and Enjoying Apple Strudel
Apple strudel is best enjoyed warm, fresh out of the oven. It pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the flaky, buttery pastry and the soft, sweet apples creates a delightful harmony of textures and flavors. Whether served as dessert after a meal or as a special breakfast treat, apple strudel is sure to impress.
If you happen to have leftovers, apple strudel can be stored in an airtight container for up to two days. To reheat, simply pop it in the oven for a few minutes to restore its crispness.
Frequently Asked Questions
Can I use store-bought puff pastry for apple strudel?
Yes, using puff pastry is a convenient shortcut if you don’t want to make the dough from scratch. While it won’t be exactly the same as traditional strudel dough, puff pastry can still provide a flaky and delicious result.
What kind of apples are best for apple strudel?
Tart apples like Granny Smith or Honeycrisp work well because they balance the sweetness of the filling. However, you can use any variety of apples you prefer.
Can I freeze apple strudel?
Yes, apple strudel freezes well. Simply wrap it tightly in plastic wrap and store it in a freezer-safe container. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat it in the oven.
Is apple strudel the same as apple pie?
No, while both are apple-based desserts, they differ in structure and texture. Apple pie typically has a thick crust, while apple strudel is made with thin, delicate layers of dough.
What can I serve with apple strudel?
Apple strudel pairs wonderfully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for added decadence.
What can I use instead of breadcrumbs?
You can substitute finely crushed graham crackers or crushed cookies for breadcrumbs in this recipe.