Apple Strudel
User Reviews
5
Apple Strudel
Description
The Apple Strudel dough is made by combining flour, salt, sugar, eggs, vegetable oil, and water, then resting to allow elasticity. The filling consists of peeled and thinly sliced tart apples tossed with lemon juice, sugar, orange zest, cinnamon, toasted pecans, and golden raisins soaked in rum or whiskey and apple juice, infusing richness and moisture.
After prepping, the dough is divided and stretched thin over a floured towel, layered with melted butter and the prepared filling, then carefully rolled into long strudels. They bake on a parchment-lined sheet with butter until golden and crisp. A glaze of powdered sugar and milk is brushed on after baking to add sweetness and shine.
This recipe yields two long strudels suitable for several servings. The balance of tart apples, warm spices, nuts, and the moisture from soaked raisins offer a complex, textured dessert. It is best served freshly baked but may be stored refrigerated for a couple of days and reheated gently. Unbaked strudels can also be frozen for later baking.
Ingredients
For the strudel dough:
- 3 cups all-purpose flour plus more for dusting
- 1/8 teaspoon salt
- 1 tablespoon granulated sugar
- 2 egg
- 2 tablespoons vegetable oil
- 1/2 cup water
For the filling:
- 1/2 cup golden raisins (see note 1)
- 2 tablespoons dark rum or whiskey (see note 2)
- 2 tablespoons apple juice
- 1/3 cup pecans finely chopped (see note 3)
- 3 medium apple peeled, cored, and sliced into 1/8-inch pieces (see note 4
- 1 teaspoon lemon juice
- 3 tablespoons granulated sugar
- 1 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1 cup butter melted (2 sticks)
- 1 egg gently beaten with one tablespoon of water
For the glaze:
- 2 tablespoons milk plus more, if needed
- 2 cups powdered sugar
Instructions
To make the dough:
- In a large bowl with a whisk by hand, mix together the flour, salt, and sugar. Add eggs and vegetable oil, and water, and mix until dough is smooth. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
To make the filling:
- In a small saucepan over low heat, simmer the golden raisins, dark rum, and apple juice for about 10 minutes. Drain and set aside to cool.
- In a small skillet over low heat, toast pecans until light golden brown, about 5-7 minutes. Set aside to cool.
- In a large mixing bowl, toss together the apples, lemon juice, sugar, orange zest, cinnamon, pecans, and raisin mixture.
- Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and add melted butter to sheet.
To assemble the strudel:
- On the counter, lay a clean kitchen towel down and lightly dust with flour. Divide dough into two pieces. Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about 1/8 inch thick.
- Place half of the apple mixture along the long edge of the dough. using the kitchen towel to assist, roll the dough around the filling tightly. Repeat with the remaining dough and filling.
- Place both strudels seam-side down onto the prepared baking sheet and lightly brush with egg and water mixture. Place in oven and bake until crust is golden brown, about 25-30 minutes. Allow to cool completely on the baking sheet.
To make the glaze:
- In a small mixing bowl, whisk together milk and powdered sugar until thick, adding more milk a teaspoon at a time as needed. Drizzle glaze over cooled strudel and allow to harden. Slice and serve.
Notes
- Golden raisins soaked in rum or whiskey add richness but may be omitted for those who prefer no raisins.
- Alcohol can be omitted by using all apple juice, maintaining moisture without added liquor flavor.
- Toast pecans lightly before use for enhanced flavor; store toasted nuts airtight for up to one week.
- Tart apples like Granny Smith, Pink Lady, or Braeburn work well for balance and texture.
- Prepare dough and filling ahead: dough rests 30 minutes; pecans can be toasted up to a week in advance; sliced apples can be soaked to prevent browning.
- Store leftovers in the refrigerator up to 2 days; reheat in a low oven until warm.
- Unbaked strudels freeze well for up to 3 months; thaw before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 336kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 134mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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