Traditional Apple Strudel with Homemade Dough
A traditional apple strudel made with hand-stretched dough, spiced apples, sultanas and breadcrumbs. Crisp, delicate pastry with a soft apple filling—served warm or cold with a dusting of icing sugar.
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Equipment
- Stand mixer with dough hook—or a large mixing bowl
- Large clean cloth, approximately 1200 × 1000 mm
- Rolling Pin
- Large baking tray
- Apple peeler or vegetable peeler
- Apple corer
Ingredients
Strudel dough
- 250 grams strong bread flour Plain flour may be used; see Chef’s Note
- 3 grams fine salt Approximately ½ teaspoon
- 150–165 ml lukewarm water Add gradually; the exact amount depends on the flour
- 30 ml neutral oil Plus extra for coating the dough
- plain flour For dusting the cloth and work surface
Apple filling
- 1 kg Cooking apples Approximately 6–8 medium apples; Granny Smith works well
- 80 grams sugar Adjust slightly according to the apples
- 1 Lemon Finely grated zest and juice
- 100 grams sultanas
- 6 grams cinnamon
To assemble and finish
- 80 grams Clarified butter Melted and cooled slightly
- 50 grams Breadcrumbs
- icing sugar for dusting the strudel after baking.
Instructions
Make the strudel dough
- Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the oil and most of the lukewarm water.
- Mix on low speed until the ingredients form a soft dough, adding the remaining water gradually if required.
- Continue kneading on low to medium speed for 10–15 minutes, until the dough is smooth, silky and elastic.
- Shape the dough into a ball and lightly coat the entire surface with oil.
- Place on an oiled tray or in a bowl. Cover directly with plastic wrap and leave at room temperature for 1–2 hours. The dough may also be refrigerated overnight.
Prepare the apple filling
- Peel and core the apples, then slice them thinly and evenly.
- Combine the apples, sugar, lemon juice and zest, sultanas and cinnamon in a large bowl.
- Cover and leave for approximately 2 hours. This softens the apples and draws out excess juice, making them easier to roll inside the delicate dough.
- Drain the apples thoroughly before assembling the strudel.
Stretch and assemble the strudel
- Preheat the oven to 210°C conventional or 190°C fan-forced. Line a large baking tray with baking paper.
- Spread a large clean cloth over the work surface and dust it generously with flour.
- Place the rested dough in the centre and roll it to approximately 300 × 300 mm.
- Slide the backs of your hands beneath the dough. Working gently from the centre outwards, stretch the dough until it is paper-thin and approximately 1000 × 800 mm. You should almost be able to see the cloth through it.
- Carefully tear or trim away any thick edges that have not stretched evenly.
- Brush the stretched dough lightly with melted clarified butter, then scatter the breadcrumbs evenly over the surface.
- Arrange the drained apple filling along one short side of the dough, leaving a border around the edges.
- Fold the side edges over the filling. Use the cloth to lift and roll the strudel forward, keeping the filling enclosed without rolling it too tightly.
- Seal the final edge with clarified butter and gently tuck the ends underneath.
- Using the cloth for support, transfer the strudel to the prepared tray with the seam underneath. Curve it slightly if required to fit the tray.
Bake and serve
- Brush the surface generously with clarified butter.
- Bake for 25–30 minutes, or until the pastry is crisp and deeply golden.
- Brush with a little more clarified butter immediately after baking.
- Leave to stand for 10–15 minutes before dusting generously with icing sugar.
- Serve warm or at room temperature. Apple strudel is best eaten on the day it is baked.
Choosing the apples: Use firm, tart cooking apples that hold their shape during baking. Granny Smith apples work particularly well. Avoid soft eating apples, which can collapse and release too much liquid.Working with the dough: The dough has been kneaded sufficiently when a small piece can be stretched thin enough to see light through it without tearing. Resting is essential—it allows the gluten to relax so the dough can be stretched easily.Using plain flour: If strong bread flour is unavailable, use 250 g plain flour with approximately 1 teaspoon vital wheat gluten. Begin with 130 ml water and add more only if needed.Stretching safely: Remove rings and watches before stretching the dough. Use the backs of your hands rather than your fingertips, working gently from the centre towards the edges.Keep the filling dry: Drain the rested apples thoroughly. Excess juice is the most common cause of a wet base or torn pastry.Make ahead: The dough can be prepared, coated with oil, covered and refrigerated for 24–36 hours. Allow it to return to room temperature before stretching. The apple filling can be prepared several hours ahead and kept covered in the refrigerator.Storage: Apple strudel is best on the day it is baked. Refrigerate leftovers in a covered container for up to three days.Reheating: Reheat in a 180°C oven for approximately 8–10 minutes to restore the crisp pastry. Microwaving will soften it.
KOOK’S SECRETS
Properly rested dough stretches; rushed dough fights back. If the dough keeps springing back, cover it and rest it for another 10–15 minutes Tried this recipe?Let us know how it was!