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Apple Strudel

in Diana's Recipe Book

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(total ratings: 4)
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Servings: 8
In Vienna it is said that in the making of a perfect apple strudel, the dough is stretched so finely that a love letter may be read through it.

1 1/2 cups bread flour or all-purpose flour
1 egg, lightly beaten
1/2 cup unsalted butter
1 cup fresh bread crumbs
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 1/4 lb. cooking or very tart dessert apples (about 4 medium)
1/2 cup golden raisins
Confectioners' sugar, for dusting

Sift the flour and a pinch of salt into a large bowl. Make a well in the center, add the beaten egg and 1/4 cup warm water, and mix with your hands to a smooth dough. With the bowl tipped to one side, and with open fingers, beat the dough, rotating your wrist. The dough is ready when it pulls away from the bowl and is difficult to beat. Place in a clean, lightly floured bowl, cover and leave in a warm place for 15 minutes.

Melt half of the butter in a skillet. Slowly fry the bread crumbs until golden brown, then set aside to cool in a bowl. Mix the sugar and cinnamon in a small bowl. Preheat the oven to 350 degrees F (180 C).

Thoroughly flour one side of a large clean dish towel, place the pastry on top and, with your fingers, gently stretch the dough to a large rectangle about 24 x 20 inches; cover with another dish towel and set aside for 15 minutes. Melt the remaining butter and set aside.

Peel, quarter, core and thinly slice the apples and combine with the bread crumbs, cinnamon mixture and raisins. Brush the dough liberally with the melted butter, then sprinkle the apple mixture all over the dough. Trim away the thick edge with a pair of scissors.

Pick up the dish towel from the shorter side, and push away and down from you to lightly roll the strudel up like a jelly roll. Tip the strudel carefully onto a baking sheet, seam-side down or to one side. Leave the strudel straight, or curve it lightly into the traditional crescent. Brush the pastry with any remaining butter.

Bake in preheated 350 degree F (180 C) oven for 35-45 minutes, or until crisp and golden. Cool, slightly, sprinkle with confectioner's sugar and serve warm with vanilla custard, ice cream or whipped cream served alongside.

Makes 8 servings.

Source: DianasDesserts.com
Date: July 21, 2002


Reviewer: b
Reviewer: Monis Gupta
Your recipes are very easy to understand and make but some words are difficult to understand, so is there any culinary terms columm you have like a pastry dictionary?

Reviewer: Kelli Bonica
Filling turned out great, however I found the dough rather hard to roll out as fine as was necessary. Due to this, pastry did not turn out as it needed to. Next time I will use puff pastry and then the filling.

Reviewer: Austin
I was shocked at how awful this dessert came out. Everything I've made from this website has been so good. But this apple strudel was bland and had conflicting flavors.


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