Apple Strudel Recipe

5 from 1 vote

Apple Strudel Recipe

There’s nothing more cozy than the warm smell of this Apple Strudel Recipe filling your home! This classic dessert combines a homemade strudel dough wrapped around a sweet and spiced apple filling. Whether you serve it warm with powdered sugar and a drizzle of vanilla sauce, or with a scoop of vanilla ice cream, this apple strudel is a show-stopping treat that everyone will love!

Course Dessert

Cuisine Austrian, German

Diet Halal, Hindu, Kosher, Low Salt, Vegetarian

Prep Time 35

Cook Time 30

Resting Time 1

Total Time 2 5

Servings servings

Calories 381kcal

Author Ashley Amundsen

Equipment

Ingredients

Strudel Dough

2 cups all-purpose flour
¼ teaspoon salt
2 tablespoons vegetable oil
⅔ cup warm water
½ teaspoon apple cider vinegar

Filling

¼ cup unsalted butter for breacrumbs
½ cup plain breadcrumbs
2 Granny Smith apples peeled, cored, thinly sliced
2 Honeycrisp apples peeled, cored, thinly sliced
⅓ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup raisins soaked 10 minutes in water and drained
1 teaspoon vanilla extract
¼ cup unsalted butter melted, for brushing
powdered sugar for dusting

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. In a medium bowl, combine flour and salt with a spoon. Stir in oil, vinegar, and the water until a soft dough forms.
2 cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons vegetable oil, ⅔ cup warm water, ½ teaspoon apple cider vinegar
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Shape the dough into a ball, place in a medium bowl coated lightly with oil, cover with plastic wrap, and let rest at room temperature for 1 hour.
While the dough rests, melt 4 tablespoons butter in a small skillet.
¼ cup unsalted butter
Add breadcrumbs and toast until golden and fragrant, then set aside to cool.
½ cup plain breadcrumbs
In a large bowl, toss the apple slices with sugar, cinnamon, nutmeg, raisins, and vanilla.
2 Granny Smith apples, 2 Honeycrisp apples, ⅓ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ cup raisins, 1 teaspoon vanilla extract
On a clean table, lay out a large cotton or linen towel and lightly flour it. Roll out the rested dough with a rolling pin, then carefully stretch it by hand from the center outward until almost transparent (about 2x3 feet). Trim off any thick edges.
Brush the dough lightly with 2 tablespoons of the melted butter. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 2-inch border.
¼ cup unsalted butter
Spread the apple mixture evenly over half of the breadcrumbs.
Fold over the edges of the dough to keep the filling inside.
Grab the towel on the short end of the strudel (the end with the apple filling.)
Use the towel to gently roll the strudel into a log, the same way you would make cinnamon rolls.
Carefully transfer the strudel to the prepared baking sheet. Lift the strudel up with the towel, place it on part of the baking sheet, and gently slide it over seam-side down.
Generously brush the strudel with the remaining 2 tablespoons of melted butter.
Bake the strudel for 30-40 minutes or until it looks golden brown and crisp.
Let cool for 10 minutes, then dust with powdered sugar. Slice and serve warm with vanilla sauce, whipped cream, or vanilla ice cream.
powdered sugar

Notes

Storage Info: Keep loosely covered at room temp for up to 1 day if you plan to finish it quickly or store it in the refrigerator in an airtight container for up to 3 days. Reheat slices in 350°F (175°C) oven for 10–15 minutes to crisp the crust back up.

Nutrition