Apple Strudel Recipe

This traditional apple pie is filled with apples, cranberries, walnuts, butter crumbs, and cinnamon sugar. Homemade fruit pie dough requires just a few ingredients and can be rolled out wafer-thin.

The popular apple strudel is heartily sweet and intended as a starter, main course and dessert. An everyday recipe that has many followers.

What pastry is apple strudel made from?

Apple strudel is a traditional Austrian pastry made from a thin, flaky dough called “strudelteig,” which is similar to phyllo dough. The dough is stretched or rolled out very thinly and then layered with a filling, which typically consists of thinly sliced apples, raisins, sugar, and spices such as cinnamon and nutmeg. The filled dough is then rolled up into a cylindrical shape and baked until it is crisp and golden brown. Apple strudel is usually served warm and dusted with powdered sugar. It can be enjoyed on its own or with a dollop of whipped cream or vanilla ice cream.

What is the difference between a strudel and a streusel?

Strudel and streusel are two very different types of baked goods.

Strudel is a type of pastry made from a thin, flaky dough called “strudelteig” that is rolled or stretched out very thinly and layered with a filling, such as fruit or cheese. The filled dough is then rolled up and baked until it is crisp and golden brown. Strudel is a traditional Austrian pastry and is often associated with sweet fillings, such as apples or raisins, but savory versions with fillings like cheese and vegetables also exist.

Streusel, on the other hand, is a type of crumbly topping made from a mixture of flour, sugar, and butter. It is often used to top cakes, pies, and other baked goods. The ingredients are mixed together until they form a crumbly texture, and then the streusel is sprinkled over the top of the baked goods before they are baked. Streusel is typically sweet, but savory versions can also be made by using herbs or spices in place of sugar.

Is strudel dough the same as filo pastry?

Strudel dough and filo (also spelled phyllo) pastry are similar in that they are both very thin, flaky doughs that are used to make layered pastries. However, there are some differences between the two.

Strudel dough, also known as “strudelteig,” is a traditional Austrian pastry dough that is made from flour, water, and oil. It is rolled or stretched out very thinly and layered with a filling, such as fruit or cheese, and then rolled up into a cylindrical shape and baked until it is crisp and golden brown. Strudel dough is typically softer and more pliable than filo pastry, and it has a slightly chewy texture when baked.

Filo pastry, on the other hand, is a type of dough made from flour, water, and a small amount of vegetable oil or melted butter. It is also rolled or stretched out very thinly, but it is usually layered with butter or oil and folded or crimped to create a flaky, crispy texture. Filo pastry is a traditional dough used in Middle Eastern and Mediterranean cuisine, and it is often used to make savory pastries like baklava and spanakopita, as well as sweet pastries like baklava and fruit tarts. Filo pastry is typically drier and more brittle than strudel dough and has a very crisp, flaky texture when baked.

How do you keep apple strudel from getting soggy?

1. Use a dry, firm apple variety: Choose apples that are firm and dry, as they will hold their shape better and retain their texture when baked. Varieties like Granny Smith, Braeburn, or Honeycrip are good options. Avoid using apples that are too soft or juicy, as they may break down and release too much liquid during baking, leading to a soggy strudel.
2. Pre-cook the apples: If you’re concerned about the apples releasing too much juice during baking, you can pre-cook them slightly before adding them to the strudel. Simply slice the apples and cook them in a pan with a little butter until they are slightly softened. This will help to release some of the excess moisture and reduce the risk of a soggy strudel.
3. Drain excess moisture: If you’re using apples that are particularly juicy, you can drain off any excess moisture before adding them to the strudel. Simply slice the apples and toss them in a colander with a little sugar to help draw out the juices. Let the apples sit for a few minutes, then shake the colander gently to remove any excess moisture.
4. Use a well-drained filling: If you’re using a filling that contains a lot of moisture, such as raisins or other dried fruit, be sure to drain off any excess liquid before adding it to the strudel. You can also add a little extra flour or breadcrumbs to the filling to help absorb any excess moisture.
5. Bake the strudel until it’s crispy: Make sure to bake the strudel until it’s golden brown and crispy. This will help to ensure that the strudel retains its texture and doesn’t become soggy.

What nationality is apple strudel?

Apple strudel is a traditional pastry from Austria. It is a popular dessert in Austria and many other Central and Eastern European countries, and it has become a well-known pastry worldwide. Apple strudel is made from a thin, flaky dough called “strudelteig,” which is similar to phyllo dough. The dough is stretched or rolled out very thinly and then layered with a filling, which typically consists of thinly sliced apples, raisins, sugar, and spices such as cinnamon and nutmeg. The filled dough is then rolled up into a cylindrical shape and baked until it is crisp and golden brown. Apple strudel is usually served warm and dusted with powdered sugar. It can be enjoyed on its own or with a dollop of whipped cream or vanilla ice cream.

Do you eat apple strudel hot or cold?

Apple strudel is typically served warm, either immediately after it has been baked or slightly cooled. It can be enjoyed on its own or with a dollop of whipped cream or vanilla ice cream. Some people also like to serve apple strudel with a side of warm vanilla sauce or caramel sauce.

While apple strudel can be eaten cold, it is generally best when it is warm and fresh out of the oven. The warm, spiced apples and the flaky, crispy pastry are a perfect combination when they are still warm, and the flavors and textures are at their best. If you do need to store apple strudel, it is best to keep it in an airtight container at room temperature or in the refrigerator. You can reheat individual servings in the oven or microwave before serving.

Best Apple Strudel Recipe

Servings: 8 Preparation: 15 minutes Cooking time: 30 minutes Calories: 340 Fat: 5g

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 2 tablespoons unsalted butter, melted
• 2 cups peeled and thinly sliced apples
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Powdered sugar, for dusting

Instructions

1. In a medium bowl, mix together the flour and salt. Gradually add the water and oil, stirring until a smooth dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the dough into a large rectangle, about 1/8 inch thick. Brush the dough with the melted butter.
4. In a separate bowl, mix together the sliced apples, cranberries, walnuts, brown sugar, cinnamon, and nutmeg. Spread the mixture evenly over the dough, leaving a 1-inch border around the edges.
5. Roll the dough up tightly, starting at one long edge and rolling towards the opposite edge. Place the roll seam-side down on the prepared baking sheet.
6. Bake the strudel for 30-35 minutes, or until it is golden brown and crispy. Remove the strudel from the oven and let it cool for a few minutes. Dust the strudel with powdered sugar before serving. Enjoy!

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Austrian Apple Strudel Recipe

Rating: 4.7/5

( 35 voted )

Serves: 8 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 340 calories 5 fat

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 2 tablespoons unsalted butter, melted
• 2 cups peeled and thinly sliced apples
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Powdered sugar, for dusting

Instructions

1. In a medium bowl, mix together the flour and salt. Gradually add the water and oil, stirring until a smooth dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the dough into a large rectangle, about 1/8 inch thick. Brush the dough with the melted butter.
4. In a separate bowl, mix together the sliced apples, cranberries, walnuts, brown sugar, cinnamon, and nutmeg. Spread the mixture evenly over the dough, leaving a 1-inch border around the edges.
5. Roll the dough up tightly, starting at one long edge and rolling towards the opposite edge. Place the roll seam-side down on the prepared baking sheet.
6. Bake the strudel for 30-35 minutes, or until it is golden brown and crispy. Remove the strudel from the oven and let it cool for a few minutes. Dust the strudel with powdered sugar before serving. Enjoy!