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Apple Strudel
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Apple Strudel

Apple Strudel - light dough filled with apples, raisins and pine nuts and baked.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 1 x 45 cm - 18 inch long Strudel
Course: Dessert
Cuisine: Italian, Austrian, Hungarian

Ingredients

For the dough
  • 250 gms flour sifted + 30 gms - 1/4 cup to work with during the rolling process, 2 cups
  • 150 ml water 5 oz., lukewarm
  • 20 gms vegetable oil I used sunflower + 1 tsp to grease the dough, 0.7 oz
  • 1 pinch salt
For the filling
  • 1 ½ kg apple peeled, cored and sliced, 3.3 lbs
  • 2 tbsp rum
  • 60 gms sultanas or raisins, 2 oz
  • 1 tbsp pine nuts
  • 120 gms sugar 4 oz
  • 100 gms breadcrumbs 3.5 oz
  • 60 gms butter 2 oz
  • lemon juice and grated zest of 1
  • 1 ½ tbsp cinnamon
  • 6 tbsp apricot jam
  • icing sugar

Notes

  • The above recipe, is made with “strudel dough”, which is probably what characterises the traditional strudel. When I am pressed with time though, I use puff pastry. The result is a non traditional strudel, with a thicker and flakier crust, which is still pretty delicious! And much easier to work with.