Apple Strudel Recipe
There are as many apfelstrudel recipes as there are grannies in Austria, Germany and the Balkans. This one is representative of the tradition, but feel free to improvise a bit if you so desire.
For the Filling
This filling is best made the day before your strudel so you have it on-hand once the dough is stretched and waiting.
5 pounds apples, gala or golden delicious, peeled, halved, cored and sliced into wedges
2 ounces (4 tablespoons) lemon juice
2 ounces (2/3 cup) raisins or black currants
4 tablespoons rum (optional)
3 ounces (6 tablespoons) butter
5.25 ounces (3/4 cup) granulated sugar
1 teaspoon ground cinnamon
2 teaspoons lemon zest
2 ounces (generous 1/2 cup) chopped, toasted almonds or walnuts
Begin by processing the apples. You want 5 pounds of slices in total (not pre-peeling and coring weight). Dribble the lemon juice over the apples as you work to prevent them from browning too much.
Heat the butter in a large pot or Dutch oven that has a lid. When it’s melted and bubbling, add the apples, sugar, cinnamon, lemon zest and lemon juice. When the apples start sizzling, cover the pot and let the apples cook 10-15 minutes. Uncover the pot and cook another 10-15 minutes until the liquid has evaporated. Stir in the raisins and nuts (or you can reserve them for the assembly if you prefer). Spoon the filling out onto a sheet pan to cool.
Meanwhile, combine the raisins and the rum in a microwave-safe bowl and zap them at full power for about 30 seconds. Let them soak until you’re ready to use them.
For the Dough
Gezogenem is what this dough is called in Austria, or so I understand. “Pulled dough.” That word will make more sense when we get to the tutorial, where photos will speak louder than typewritten words. You’ll need to assemble:
15 ounces (3 cups) all-purpose flour (King Arthur is ideal for this)
pinch of salt
2 eggs, room temperature
1 tablespoon vegetable or canola oil
6 ounces (3/4 cup) milk, room temperature
In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil. Set the bowl on top of a digital scale and add enough of the milk until you have 10 total ounces. You can do the same thing in a clear glass measuring cup, whisking the egg mixture with a fork and adding milk until you reach 1 1/4 cups. Turn the mixer on low and pour the milk and egg mixture into the bowl. Keep stirring until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed.
Turn off the machine, form the dough into a ball and rest it at room temperature for at least an hour, or up to two.
For Assembly
about 8 ounces butter, melted
about 3 cups bread crumbs, dried
egg wash
Hi Joe,
thank you for apple strudel recipe and dough and I would like to start it soon.
Thanks so much for this recipe! My husband has been wanting to make strudel for SO LONG! His Slovenian grandma used to always make it and since she passed, no one’s really made it in the family. Sooo, you’ve made it possible! Thanks again!
It’s my very great pleasure, Lydia! Please let me know if you have any questions along the way. I’m here to answer!
– Joe
Joe thanks for this easy receipe. I love apple strudel. I had a homemade slice a long time ago, and it was delightful. So I asked for the recipe to the lady who made it. Her answer was “it is a lot of work and it is a family recipe, secret…”
Ha! Secret recipes…no fair! Just making a strudel from scratch will wow people. You’ll like this one I think. Try it and send me pictures!
Cheers,
– Joe
Thanks so much for this! My Oma used to make apple strudel all the time when I was a kid. Unfortunately, I could never find a recipe online that used anything other than Filo pastry and it’s not possible to get the recipe from her anymore (one of many that we all wish we could get). It’s just not the same with Filo.
I agree completely, Shelagh. Filo makes lousy strudel. You know of course that I have a photo tutorial for the assembly, yes?
http://joepastry.com/category/pastry/strudel/
Have fun and let me know if it comes anywhere near the original. I’ll be curious!
Your friend,
– Joe
Does unbleached verses bleached all purpose flour make a difference in the gluten content? I have been testing different flours in my strudel dough and still haven’t found the best flour for flaky dough. While I’m asking you a question, here is another…I have perfected , my cinnamon bread except for one thing, the large air pockets where filling is. Tried rolling differently, tried powdered sugar instead of granular sugar, tried misting with water but nothing works. Any advice on either of these questions would be greatly appreciated.
Hi Cindy!
Bleaching does indeed make a difference where gluten is concerned. The bleaching process helps gluten molecules to bond with one another, so it generally gives you a higher rise. It also makes the dough a bit stretchier.
Regarding air pockets, a little less and/or leaner filling will help keep the layers from slipping away from one another and getting pushed apart by steam.
Let me know how it all goes!
Cheers,
– Joe
Hi Joe,
Quick question: is it possible to cut the dough in half or thirds and thenstretch it in order to work with a more manageable piece of dough? I live in an apartment where space is a little limited but would really love to try this!!
Thanks!
Hi Rose! That is definitely possible. Let me know how it goes!
– Joe
It went pretty well! The dimensions came to a little over half the size of the square in your tutorial. I tried one apple and one sour cherry with almonds and both were a hit!
One quick question though: if freezing the unbaked strudel for later, do you recommend thawing or baking it frozen? I froze mine and had some issues with (over) flaking. Anyway, thanks for the recipe!
Hola Joe,
Any advise on following your great recipe without the use of an electric mixer ? I don´t have one =(
Thanks in advance !
Hi Monica!
This is an easy dough to make without a mixer as it’s quite soft. You need to be sure you knead it until it’s homogenous, that’s the only real precaution. I’d say double the times in the instructions, which is still only about 5 minutes. Go longer if you don’t feel the dough is smooth enough. You can’t hurt it by kneading extra, and in fact it will only help the dough. Have fun!
– Joe