Hi Everybody! I’m so excited to share this Apple Strudel recipe with you today, not only because it’s one of my very favorite desserts, but also because it’s one of those recipes that has taken me a while (and by while I mean a couple of years!) to master. This is a classic apple strudel recipe, with thin layers of dough filled with the wonderful flavors of apples, cinnamon and raisins; perfect for this time of year! To me, this apple strudel tastes like home. It’s one of the traditional Czech desserts, and growing up, it was one of my grandmother’s specialties. The hard part of the recipe is making the dough, because you literally need to get it paper thin and super elastic without tearing it. It takes a little bit of practice, but it is well worth the effort, because once you learn how to do it, you will be able to make a delicious strudel that looks and tastes like it came from the cafe’s of Europe! Dusted with some sugar and served with sweet whipped cream, it’s the perfect sweet treat with some afternoon tea or coffee!
CLASSIC APPLE STRUDEL
(Recipe from Apetit Magazine)
*Makes 2 Strudels*
YOU WILL NEED
1 1/2 – 2 cups all-purpose flour
2 tbs canola oil
1/2 tsp lemon juice
1/4 tsp salt
3 1/2 oz warm water
8 apples, peeled and cored
8 tbs unseasoned breadcrumbs
6 tbs granulated sugar
2 tsp ground cinnamon
7 tbs unsalted butter, melted
1/4 cup raisins
1. Begin by preparing your dough: Whisk together the water, oil, salt, lemon juice and egg and set it aside. Sift the flour into your electric mixer bowl and make a well in the center, then pour in the wet ingredient mixture, and mix until a soft dough forms (begin by using 1 1/2 cups of flour, and if the dough is too wet add more flour, I used almost 2 cups). Using the dough hook attachment, knead your dough for a couple of minutes, until it is soft and elastic. Form the dough into a ball and place it on a plate and cover it with a hot bowl or pot (I boiled some water, added it to the pot until the pot warmed up, then poured it out and dried the pot, and covered the plate with the dough with it). Let the dough rest of 30 minutes.
2. In the meantime, prepare your filling. Thinly slice your apples, and to make sure that the raisins are plump, soak them in some hot water, then strain them. Divide the dough in half (each half will make one strudel), and roll out the first half on a floured surface until it is thin. Then, take out a clean kitchen towel, and place the dough on it. Using your hands, gently stretch out the dough and make it as close to the size of the kitchen towel as you can, and as thin as possible without tearing it. Cut off any rough edges to make a nice rectangle. Preheat your oven to 375 deg F and line a baking sheet with parchment paper.
3. Brush about 2 – 3 tbs of melted butter on top of the stretched out dough, then sprinkle it with half of the breadcrumbs, sugar and cinnamon, and lay down an even layer of half of the apples and sprinkle them with the raisins, leaving a 1 inch border around the sides, and a 3 inch border on one of the short sides. Begin rolling the strudel jelly roll style, starting at the shorter end (not the end with the 2 inch border). Once you have formed the strudel, place it on your baking sheet, tuck under the ends and brush it with some butter. Repeat the same process for the second strudel.
4. Bake for about 50 minutes, or until the strudels are golden brown, brushing them with butter a couple of times during the baking time. Let rest for at least an hour before eating. Dust with confectioners’ sugar and serve with whipped cream or vanilla ice-cream.
(*NOTE: The original recipe was in metric measurements and I converted them to cups/oz. If you prefer to use the metric measurements to be more precise, here they are: 280g all-purpose flour, 100ml warm water for the dough.)
Happy Baking, Everyone!
Looks yummy! I like your name. The first thought that came to mind when I saw “Shop Girl” was the movie You’ve Got Mail, my all time favorite. Love Tom and Meg!
Thanks so much! 🙂 My blog name is a reference to You’ve Got Mail, my favorite movie too! Thanks for stopping by today!
Can’t wait to try this, it looks so good.
Thanks so much! 🙂
I am so ready for apple season. This looks delicious.
Thank you so much!
YUM!! I am in love with this. So pretty!
Thanks so much! 🙂
What a beautiful strudel! I love that you are able to make your grandmother’s recipe. It makes the dessert so much more of a treasure. Family recipes are the best 🙂
Amy | Club Narwhal
Thanks so much, Amy!
Looks so good! I love apple desserts and how nice that it’s your grandmother’s recipe. 🙂 Thanks for the visit today!
Thanks so much! 🙂
Wow, that looks amazing!! Family recipes are always cherished treasures… I’m glad you were able to master this!
Thank you for stopping by my blog today to check out my recipe. I also have a weekly recipe link up, and I’d be thrilled for you to share one of your recipes (new or old) with us there too!
Have a great day Maria!
Thanks so much, Alesha! 🙂
Thanks for joining the party, everything on your blog looks so delicious.
Celeste @Healthful Mind Body and Soul
Thanks so much, Celeste! 🙂
Oh My! Hubby is going to be calling you up and thanking you sometime this weekend. Be prepared!!! He is going to love this. Thanks.
Ha! Thanks Robin! Hope you love the apple strudel! Thanks so much for stopping by, have a great weekend! 🙂
The strudel looks absolutely delicious! Thanks for sharing!
That looks so yummy! I am going to have to make this for my oldest. He will think he has died and gone to heaven. Yum!!!
Thanks for sharing this! I grew up eating a similar version, called Plachenta (sp?). My family originated from Romania/Bulgaria. My favorite savory version had a salted cottage cheese filling. Are you familiar with it? She also made a nut version with chopped walnuts. YUM. And apple. I have fond memories of walking around the table with my mom, grandma and brother, stretching the dough that was laying over the table 🙂 Sadly, both my mom and grandma are gone now and I never learned to make this myself. Maybe I’ll give your recipe a try. Thanks for sharing. I’m going to pin it. – Cindy @ Diy beautify
Hi Cindy! Thanks so much for the comment! You’re right, there are different versions of the strudel and I guess different countries have slightly different fillings. We also used to make a nut version with chopped walnuts! And there was also a sweet cheese version, sometimes with raisins. And what sweet memories to have! 🙂 It took me a while to learn how to make the strudel, but it’s wonderful learning how to make something that tastes like your childhood! 🙂 Thanks so much for stopping by today, I hope you have a nice weekend! 🙂
I just love Apple season,your strudel is here just in time for fall. Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
Come Back Soon,
What a gorgeous strudel Maria! Pinned! I would love to include this in an Apple Recipe round up if that’s okay with you – let me know 🙂
I want to make this when the weather cools off some. Would you tell me the dimensions of the kitchen towel you use? I seem to have them in all different sizes. Thanks!
Hi Nancy! Ok so I usually use a pretty standard sized kitchen towel…. so about 15 x 23 inches? Or approximately that. I hope you enjoy this apple strudel! It took me some practice to get it right, but it’s absolutely delicious and I love making it! Hope you enjoy it too! Have a great weekend! 🙂
We grew up with a fabulous apple strudel that my grandmas friend used to make but she won’t give out the recipe 🙁 I’m going to try yours. It looks delicious! ! Grandmas friend said something about the right apples being hard to find?? Do you use a certain kind?
I hope you enjoy this apple strudel, Lori! My grandma used to make a delicious one too! This takes a little practice, but it’s delicious! As for the right apples, I’ve used many different kinds… I like using tart ones, but whatever you like should work!