Apfelstrudel (Apple Strudel)

Among all the pastries out there, strudel is one of the hardest things to make, it’s not that you need a special machine or some crazy talent, but the patient to slowly stretch a high gluten soft dough into an ultra-thin, semi-translucent membrane, thus this dough requires a very specific type of flour and a lot of stretching practices, and this is why we are not doing it the traditional way. Instead, we are using puff pastry, which is much easier to make or find, the logic behind this is that when you are rolling the strudel on the thin membrane dough, you are brushing on layers of butter so that when you bake it, each layer stays separate and flaky, which is the exact same thing that the puff pastry does, layers and layers of heavenly flakiness! This recipe makes about 2 small strudels or 1 large strudel

You’ll need:

  • 2 sheets of puff pastry (about 8-inch*8inch or 20cm*20cm for a small one, 1/5 inch or 0.5 cm thick)
  • 2 Granny Smith apple (try to use this apple because most other tends to become mushy after baking while this stays tender)
  • 3.5oz or 100g sugar
  • 1oz or 30g chopped almonds
  • 1oz or 30g raisins
  • 1oz or 30g flour
  • 1tsp or 5ml rum
  • 1tsp or 5ml vanilla extract
  • zest of half of a lemon
  • 1 egg

How to make this:

  1. Peel and quarter the apple, then cut then into 1/10inch or 1/2cm slices, this allows them to cook quickly at the same time maintain it’s texture, mix in the sugar, raisins rum, vanilla extract, and the zest of half of a lemon, toss until everything is well mixed. Cover and let the mixture sit for about 15 min, then add in the flour to remove the excess moisture
  2. Then light roll the puff pastry until its area roughly doubles, then sprinkle on some chopped almond, place the filling mixture on top, sprinkle with another layer of almond. Fold in each end, then roll it into a roll, make sure the seam is on the bottom of the roll. You can also do different designs, like this one here:ezgif-1-ce57f4c530.gif
  3. Brush on a layer of beat egg, then place it in a pre-heated 400F or 200C degree oven for about 30 min, brush with a layer of egg every 10 min or so
  4. Dust with some powdered sugar, serve with a good scoop of whipped cream


(The final product if you decided to spend some extra time & braid it)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s