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