Apple picking season is officially upon us! This means we have a surplus of beautiful, in season apples at our ready.
With all of these apples we’ll be making our family’s, apple strudel recipe. Apple strudel originated in Austria and is widely popular throughout other European countries. This traditional apple strudel recipe is actually much easier to make from scratch than you may think. It features a flaky, buttery crust and a juicy cinnamon-spiced apple filling with dots of golden raisins, slivered almonds and chopped walnuts. And don’t forget, it is always topped with powdered sugar.
One of the best parts about this strudel is that it fills the house with a tantalizing aroma while it bakes in the oven. We love to serve it warm and even recommend adding a scoop or two of vanilla ice cream.
- 1/4 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 pinch of salt
- 1/3 cup water, lukewarm
- 1/3 cup golden raisins
- 4 medium apples
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/3 cup slivered almonds, finely chopped
- 1/3 cup walnuts, chopped
- 1 tsp vanilla extract
- 6 Tbsp unsalted butter, melted
- 1/4 cup breadcrumbs
- Powdered sugar for sprinkling on top
- In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed, about 1 minute, until a smooth and elastic dough forms.
- In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl combine cinnamon, sugar, vanilla extract and stir.
- Peel, core, and cut the apples into slices and then half, (see image). Combine apples with lemon juice. Add cinnamon – sugar mix, raisins, almonds, and walnuts.
- Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
- Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
- Brush half of the melted butter over the rolled out dough.
- The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
- Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
- Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
- Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
- Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
- Let cool for 10 minutes then sprinkle with powdered sugar.