Apple Strudel Recipe

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place shredded and chopped apples in a large bowl. Stir in brown sugar and golden raisins; set aside.
3. Place puff pastry on the prepared baking sheet. …
4. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Easy Apple Strudel Recipe

This apple strudel recipe is made easy with pre-made frozen puff pastry! A crisp, golden crust filled with sweet cinnamon sugar, tart apples and optional sliced almonds and golden raisins.

Prep: 15min

Total: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 226 kcal, Sugar 7 g, Sodium 84 mg, Fat 14 g, Saturated Fat 3 g, Trans Fat 1 g, Carbohydrate 22 g, Fiber 2 g, Protein 4 g, Cholesterol 20 mg, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 1 sheet puff pastry
• 2 cups apple (sliced thinly (3-5 apples, depending on size))
• Juice of one lemon
• 1/3 cup golden raisins (optional)
• 1/4 cup almonds (sliced or slivered )
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1/2 tablespoon all-purpose flour
• 1 egg
• Raw sugar or sparking sugar (garnish)
• Vanilla ice cream (optional for serving, but highly recommended)

Instruction:

1. Set out puff pastry sheet to thaw – you want it to still be cold, but no longer frozen.
2. Preheat oven to 400° F. Prepare a baking sheet with parchment paper or a silicone baking mat and set aside.
3. In a large bowl, squeeze the juice of one lemon (making sure to remove any seeds).
4. Peel and thinly slice your apples (or dice the apples), placing them in the bowl of lemon juice and coating thoroughly as you add them to the bowl.
5. In a small bowl, whisk to combine almonds, sugar, cinnamon, and nutmeg (and golden raisins, if adding).
6. Add dry mixture to bowl of apple filling and gently toss (and/or stir) to coat. Add flour and stir to coat. If you feel that your filling is too liquidy, drain a bit of the liquid.
7. Roll out pastry onto a large sheet of parchment paper or a large pastry mat in a rectangle (up to 11″x17″). Using a paring knife, lightly score the pastry into three columns (I usually eyeball it – as you can tell from my pictures it’s not 100% even, but it doesn’t affect the taste!). You want the middle to be wider than the outer thirds. Cut even slits on each outer column – as many as you want. The more you have, the longer it’s going to take you to wrap.
8. Pour your strudel filling down the center of the pastry and fold the center section of the pastry over at the top and bottom. Now start wrapping the center by pulling alternating slits of pastry from each side and pressing the ends into the pastry on the opposite side, pressing gently on the ends to connect to the base of the dough. Make sure you’re not leaving big holes across the top!
9. Carefully transfer the pastry to your prepared baking sheet.
10. Brush the top of the folded pastry with an egg wash* and then sprinkle raw sugar (or sparkling sugar) on top. You could also add some delicately placed almond slices on top if you wanted.
11. Bake for 25-30 minutes, or until top is golden brown.
12. Remove from oven, let cool on baking sheet for a few minutes, then transfer to a wire rack to cool before slicing into it.
13. Enjoy warm with a scoop of vanilla ice cream!

German Apple Strudel (Apfelstrudel)

This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!

Prep: 30min

Total: 150min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 439 kcal, Carbohydrate 59 g, Protein 4 g, Saturated Fat 14 g, Cholesterol 66 mg, Sodium 272 mg, Fiber 4 g, Sugar 31 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour ((188g))
• 1/4 teaspoon salt
• 1/3 cup lukewarm water
• 2 Tablespoons vegetable oil
• 1/2 teaspoon apple cider vinegar or lemon juice
• 3/4 cup butter (melted)
• 2/3 cup Panko breadcrumbs
• 2 lbs apples (peeled, cored, and thinly sliced (about 6 cups))
• 2/3 cup golden raisins (plumped in hot water for 10 minutes, then drained)
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• Powdered sugar (for dusting)

Instruction:

1. Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
2. Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn’t dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
3. When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
4. To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
5. Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
6. Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
7. Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
8. Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
9. Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
10. Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

How to Make Apple Strudel like a Professional Pastry Chef

FAQ

What pastry is apple strudel made from?

What’s the difference between apple strudel and apple strudel?

Is strudel dough the same as filo pastry?

What is German apple strudel made of?