A recipe from Gemo
Apple Strudel
A classic Austrian apple strudel with a thin hand-stretched pastry wrapped around tart apples, cinnamon, buttered breadcrumbs, and optional raisins. The long baked roll is crisp at the edges, soft inside, and traditionally finished with powdered sugar.
Method
- 01
Make the strudel dough first. Mix 250 g flour and 0.5 teaspoon salt in a bowl, then add 1.5 tablespoons sunflower oil, 1 teaspoon vinegar, and most of the 125 ml lukewarm water. Stir to a rough dough, adding the remaining water only if the flour feels dry. Knead on the counter until smooth, elastic, and no longer sticky. Shape into a ball, rub lightly with oil, cover, and rest at warm room temperature.
⏱ 30 min
- 02
Prepare the filling while the dough rests. Put the 1100 g sliced apples in a large bowl with the lemon zest, lemon juice, 85 g granulated sugar, 1 teaspoon vanilla, 1.5 teaspoons cinnamon, and raisins if using. Toss gently so the apples are coated but not crushed.
- 03
Toast the breadcrumbs in 45 g of the melted butter in a pan over medium heat until golden and fragrant. Transfer to a plate so they stop cooking. Heat the oven to 180 C and line a large baking tray with parchment.
⏱ 6 min
- 04
Lay a clean kitchen towel on the table and dust it lightly with flour. Roll the rested dough into a large rectangle, then slide floured hands underneath and gently stretch it from the center outward until it is very thin and almost see-through. Trim any thick edges if they would make the roll heavy.
- 05
Brush the stretched dough lightly with some of the remaining melted butter, saving enough butter for brushing during baking. Scatter the toasted breadcrumbs over the lower third of the dough, leaving a border at the sides and bottom. Spoon the apple mixture over the crumbs in a long, even band.
- 06
Fold the side edges over the filling, then use the towel to roll the dough into a long strudel, keeping the roll fairly snug without tearing it. Pinch the ends closed and transfer it seam-side down to the prepared tray, curving it slightly only if needed to fit.
- 07
Brush the outside with melted butter and bake at 180 C until the pastry is crisp and golden and the apples are tender. Brush once more with butter halfway through baking, and again when it comes out of the oven if you want a softer, richer crust.
⏱ 40 min
- 08
Let the strudel stand until it is warm rather than piping hot, then dust with powdered sugar and slice with a serrated knife. Serve plain, or with whipped cream, vanilla sauce, or vanilla ice cream.
⏱ 15 min
Nutrition
