Apple Strudel

Apple Strudel


Apples are best as apple pie, but the German traditional dessert, the strudel, is also a perfect recipe using apples. With its thin and crisp crust, the apple strudel has an apple filling which takes the apples to a different level. Unlike the apple pie, which must be sliced before serving, the apple strudel is handier to eat because of its shape. Make this delicious treat especially during apple picking season (or even when you just feel like serving something sophisticated for supper).

When making the apple strudel, make sure to create a good pastry dough with which to wrap the apple filling. The unleavened dough should be rolled into thin and elastic sheets. The rest of the ingredients of the apple strudel offer simplicity: the apples themselves mixed with bread crumbs and dried grapes (or raisins). It is then flavored with cinnamon, butter, and sugar. Just the combination of apples and cinnamon are enough to make you want more of this pastry.

Shape the dough into the traditional oblong after you have kneaded the dough until smooth, supple and elastic. Use a rolling pin and to stretch the dough with your hand. While the dough should be stretched very thinly, any holes that appear have to be mended. The key is to make the dough flaky when it bakes. Otherwise, make it simpler by using store-bought phyllo sheets.

Just like the apple pie, the filling of the strudel can make use of a variety of apples, but most especially the firm ones that can hold its shape when baking. Some examples of the sweet and tart apples perfect as apple strudel filling include the Granny Smith, Pippin, Golden Delicious, and Jonagold. To serve the apple strudel, top it with whipped cream, vanilla sauce or ice cream for a more decadent version. Serve it warm or cold and pair it with a glass of Jurancon wine.



  • ½ lb. flour
  • 1 spoon oil
  • 1/2 spoon vinegar
  • 1/3 lb. sugar
  • 1 egg
  • 1 cup lukewarm water
  • salt
  • pepper


  • 6 apples
  • 1.8 oz. molten butter
  • 1/3 lb. sugar
  • 2/3 oz. cinnamon
  • 1.8 oz. dry grapes
  • 1.8 oz. breadcrumbs
  • 0.35 oz. milk

Preparation Instructions

1. Make the pastry dough. In a bowl, mix the flour and salt and gradually add the water and the oil. Add the vinegar and egg and blend until you get supple dough. Knead for about five minutes until it is not sticky. Form into a ball and cover it with plastic wrap. Allow dough rest for 2 hours in an ambient temperature.

2. Meanwhile, make the apple filling. Peel the apples and dice into pieces about ½ inch in size. Place the diced apple, cinnamon, 3.5 oz. sugar, and dry grapes in a large bowl. Allow to macerate for about 1 hour.

3. After two hours, spread the dough as thin as possible (about 1/10 inch). Spread the molten butter, then the macerated apples (except the milk) over the thinly spread dough. Add the breadcrumbs. Further garnish with the macerated apples.

4. Preheat the oven to 400 degrees F. Roll together the pastry with apple filling to create a cylinder of about 2 inches in height. Use a brush to glaze the top with milk. Bake in the preheated oven for about 40 minutes.


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