Apple strudel

Ingredients

• 130 gplain flour
• 54 g (about 1 medium)egg
• 30 gwater
• 9 g (1 tablespoon)seed oil
• 1 pinchsalt
• 750 gGolden apples, prepared
• 60 gsugar
• 60 gbreadcrumbs
• 30 gbutter
• 50 graisins
• 25 gtoasted pine nuts
• 1 teaspoonground cinnamon
• 2 tablespoonsrum
• 1 lemonlemon zest
• as neededbutter
• as neededicing sugar

Instructions

1. 1

   Mix the dough

   Put the flour, salt and water in a bowl. Add the seed oil, beat the egg separately and mix it into the bowl.

2. 2

   Knead and chill

   Stir with a fork, then tip the mixture onto the work surface and knead by hand until smooth and even. Wrap in cling film and refrigerate for 1 hour.

3. 3

   Prepare the raisins

   Meanwhile, soak the raisins in the rum.

4. 4

   Toast the breadcrumbs

   Melt the butter in a frying pan, add the breadcrumbs and cook over a medium-low heat, stirring often, until golden. Set aside.

5. 5

   Slice the apples

   Peel the apples and cut them into wedges. Remove the cores, then slice the apples thinly.

6. 6

   Mix the filling

   Put the apples in a bowl and add the sugar, toasted pine nuts, cinnamon, well-drained and squeezed raisins, and lemon zest. Mix gently, and do not prepare the filling too far ahead, as the fruit can release water while it sits.

7. 7

   Roll the pastry

   Once the dough has rested, dust it lightly with flour and roll it into a 35 x 45 cm rectangle. Transfer the sheet onto a piece of baking paper.

8. 8

   Fill and shape

   Melt some of the remaining butter and brush it over the pastry. Scatter the toasted breadcrumbs on top, leaving the edges clear, then add the apple mixture and spread it evenly. Roll up from a long side, using the baking paper to help, and fold the ends in halfway along to seal them.

9. 9

   Bake the strudel

   Place the roll diagonally, seam-side down, on a baking tray with the baking paper. Brush with the remaining melted butter and bake in a preheated conventional oven at 200°C for about 40 minutes.

10. 10

    Cool and serve

    When the strudel is well browned, take it out of the oven and leave it to cool until warm. Dust with icing sugar and cut into portions.

What is apple strudel?

Strudel is a rolled pastry associated with Central European cooking, and it is a familiar dessert in Trentino, in northern Italy. Its defining feature is a thin sheet wrapped around a fruit filling.

This version combines Golden apples with raisins, pine nuts, cinnamon and lemon zest. A homemade dough and a layer of toasted breadcrumbs give the roll both structure and a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 6g protein, 58g carbs, 10g fat.

Most of the carbohydrates come from the flour, apples, sugar, breadcrumbs and raisins; butter and seed oil provide much of the fat. The egg and pine nuts contribute some protein, though this is mainly a fruit-and-pastry dessert. Pair a slice with plain yoghurt or serve it after a meal with fruit for a more balanced plate.

The dough and its rest

Smooth dough: knead the flour, water, egg, oil and salt until the mixture feels even, rather than floury or lumpy.

Chill time: the hour in the fridge is part of the method, so allow for it when planning. It gives the dough time to rest before it is rolled thinly.

Prepare the filling carefully

Raisins: soak them in rum, then drain and squeeze them before adding them to the apples. This keeps excess liquid from going into the roll.

Apples: slice them thinly and mix the filling shortly before assembly. Leaving the sugared fruit to stand can draw out juice.

Why toast the breadcrumbs?

Breadcrumb layer: cooking them in butter until golden adds flavour and creates a barrier between the pastry and the fruit. Spread them over the brushed dough, but keep the edges clear for sealing.

Rolling and sealing

Thin rectangle: roll the rested dough to 35 x 45 cm, then transfer it to baking paper before filling. The paper helps you roll the pastry without having to lift the loaded sheet.

Closed ends: fold the tips in partway through rolling, then keep the seam underneath when you move the strudel to the tray. This helps the filling stay enclosed as it bakes.

Check the bake

Golden pastry: bake at 200°C for about 40 minutes, until the outside is well browned. The recipe gives browning as the visual cue, so check the pastry's colour towards the end of the bake.

Warm, not hot: leave the finished roll to cool until warm before dusting it with icing sugar and slicing. This gives the filling a little time to settle.

Serving the strudel

Serve a warm slice on its own, or pair it with plain yoghurt or a spoonful of softly whipped cream. Keep accompaniments simple so the apple, cinnamon and toasted nuts remain the focus.

Recipe notes & tips

• Drain and squeeze the rum-soaked raisins thoroughly before adding them to the apples.
• Slice the apples thinly so the filling spreads evenly through the roll.
• Mix the apple filling shortly before you assemble the strudel to limit juice collecting in the bowl.
• Use the baking paper to guide the roll rather than pulling the thin dough by hand.
• Keep the seam underneath when transferring the roll to the tray.
• Let the strudel cool until warm before cutting so the filling is less likely to spill out.

Variations

• Add walnuts: use them in place of some of the pine nuts for a different nutty flavour.
• Change the dried fruit: swap the raisins for chopped dried apricots.
• Skip the rum: soak the raisins in warm water instead.
• Add extra spice: mix a pinch of ground cloves into the cinnamon.
• Serve with yoghurt: add a spoonful alongside each warm portion.

Common mistakes to avoid

• Wet raisins: drain and squeeze them well so they do not add extra liquid to the filling.
• Filling made too early: mix the apples shortly before assembly to limit juice release.
• Breadcrumbs left pale: cook them until golden, stirring often, for the toasted layer.
• Pastry torn while rolling: use the baking paper to help lift and roll the filled dough.
• Open ends: fold the pastry tips in as you roll to keep the filling enclosed.
• Seam facing upwards: place the roll seam-side down so it stays closed on the tray.

How to store

Once cool, cover and refrigerate the strudel for up to 3 days. Reheat portions in an oven until warmed through to bring back some crispness; the pastry will soften if reheated in a microwave.

Frequently asked questions