🍏 Apple Strudel
A classic pastry dessert originating from Austria, featuring thin layers of dough wrapped around a spiced apple filling. It’s crispy, flaky, and often served warm with powdered sugar or cream.
🛒 Ingredients (Serves 6–8)
Dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup warm water
- 2 tbsp vegetable oil or melted butter
- 1 tsp vinegar
Filling
- 4–5 medium apples (Granny Smith or tart variety), peeled, cored, and thinly sliced
- ½ cup sugar (adjust to taste)
- 1 tsp cinnamon
- ¼ cup raisins (optional)
- ¼ cup chopped walnuts or almonds (optional)
- 2 tbsp breadcrumbs, toasted in butter
- 2 tbsp lemon juice
Finishing
- 2–3 tbsp melted butter for brushing
- Powdered sugar for dusting
🍳 Instructions
1️⃣ Prepare the Dough
- Mix flour and salt in a bowl.
- Add water, oil, and vinegar. Knead until smooth.
- Cover and let rest 30 minutes.
2️⃣ Make the Filling
- Toss apple slices with sugar, cinnamon, lemon juice, raisins, and nuts.
- Set aside breadcrumbs separately.
3️⃣ Roll Out the Dough
- Roll dough into a thin rectangle on a floured cloth or surface.
- Carefully stretch it as thin as possible (you should see light through it if thin enough).
4️⃣ Assemble
- Brush dough with melted butter.
- Sprinkle breadcrumbs evenly to absorb excess moisture.
- Spread apple mixture along one long edge, leaving borders.
- Roll dough carefully into a log and seal edges.
5️⃣ Bake
- Preheat oven to 375°F (190°C).
- Place strudel on parchment-lined baking sheet, seam side down.
- Brush with melted butter.
- Bake 35–45 minutes until golden and crisp.
6️⃣ Serve
- Cool slightly, then dust with powdered sugar.
- Optional: Serve with vanilla ice cream or whipped cream.
🌟 Tips
- Stretch dough gently; tearing is okay — you can patch with extra dough.
- Toasting breadcrumbs prevents soggy bottom from apple juices.
- Use tart apples for balanced sweetness.
If you want, I can give you a shortcut version using puff pastry that’s faster but still delicious.
