Apple Strudel Recipe

Introduction

Apple Strudel is a classic dessert featuring tender, spiced apple filling wrapped in a delicate, flaky dough. This homemade version balances tart apples with warm spices and a touch of sweetness, making it a comforting treat perfect for any occasion.

Ingredients

• 1 recipe Strudel Dough
• 4 apples (about 1 1/4 pounds or 567g), peeled and cored
• 1 cup (170g) golden raisins, packed
• 1/2 cup (113g) water, hot
• 1/3 cup (67g) granulated sugar
• 1/3 cup (71g) light brown sugar, packed
• Zest of 1 lemon
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon table salt
• 3 tablespoons (43g) unsalted butter, melted
• 4 tablespoons (57g) unsalted butter, melted and divided (for topping)
• 1/2 cup (57g) fine bread crumbs
• Turbinado sugar, as needed, for sprinkling

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking.
2. Step 2: Grate the peeled and cored apples using the medium hole of a box grater. Transfer grated apples to a fine mesh strainer and squeeze out excess moisture to avoid sogginess.
3. Step 3: Place golden raisins in a small heat-safe bowl and pour hot water over them. Soak for 5 to 10 minutes, then drain and squeeze out excess liquid.
4. Step 4: In a food processor, combine soaked raisins, granulated sugar, light brown sugar, lemon zest, cinnamon, ginger, and salt. Pulse until fully combined and slightly pasty. Add 3 tablespoons melted butter and pulse a few more times to mix. Transfer this mixture to a bowl and fold in the grated apples by hand. Set aside the filling.
5. Step 5: Stretch the strudel dough thinly as directed in your dough recipe. Drizzle the dough with 3 tablespoons of melted butter, then evenly sprinkle the fine bread crumbs over it. Carefully spread the apple filling over the bread crumbs in an even layer.
6. Step 6: Roll the dough into a tight log, trimming the edges as needed for a neat finish. Transfer the rolled strudel carefully to the prepared baking sheet.
7. Step 7: Brush the top of the strudel with the remaining tablespoon of melted butter and sprinkle generously with turbinado sugar to create a sweet, crunchy crust.
8. Step 8: Bake the strudel in the preheated oven for 25 to 30 minutes, rotating the baking sheet halfway through for even browning. The strudel should turn golden brown and crisp.
9. Step 9: Remove the strudel from the oven and allow it to cool for at least 15 minutes before slicing and serving. This resting time helps the filling set slightly for easier cutting.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweet-tart flavor; mixing apple varieties adds depth.
• For an extra layer of flavor, add a handful of chopped nuts such as walnuts or pecans to the filling.
• If you prefer a gluten-free version, substitute the traditional dough with a gluten-free pastry dough.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.

Storage

Store leftover apple strudel in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strudel dough in advance?

Yes, you can prepare the strudel dough ahead of time and refrigerate it for up to 24 hours. Bring it to room temperature before stretching to make it easier to work with.

What can I use if I don’t have turbinado sugar for topping?

If turbinado sugar isn’t available, coarse sanding sugar or raw sugar work well as substitutes, providing a similar crunchy, sweet topping.

Apple Strudel Recipe

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★★★★★

4.9 from 70 reviews

This classic Apple Strudel recipe features delicate, flaky strudel dough filled with a spiced apple and golden raisin mixture. The combination of cinnamon, ginger, and lemon zest adds a warm and aromatic flavor to the juicy grated apple filling. Topped with butter, bread crumbs, and a sprinkle of turbinado sugar for a crisp, golden crust, this dessert is perfect for a cozy autumn treat or any time you crave a fruity pastry.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Austrian

Ingredients

Scale 1x2x3x

Dough

• 1 recipe Strudel Dough

Filling

• 4 apples (567g), about 1 1/4 pounds, peeled and cored
• 1 cup (170g) golden raisins, packed
• 1/2 cup (113g) hot water
• 1/3 cup (67g) granulated sugar
• 1/3 cup (71g) light brown sugar, packed
• Zest of 1 lemon
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon table salt
• 3 tablespoons (43g) unsalted butter, melted

Topping

• 4 tablespoons (57g) unsalted butter, melted and divided
• 1/2 cup (57g) fine bread crumbs
• Turbinado sugar, as needed, for sprinkling

Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the strudel.
2. Prepare the Apple Filling: Grate the peeled and cored apples using the medium hole of a box grater. Transfer the grated apples into a fine mesh strainer and press to remove excess moisture, ensuring the filling is not too watery.
3. Soak the Raisins: Place the golden raisins in a small heat-safe bowl, pour hot water over them, and let soak for 5 to 10 minutes. Drain and squeeze out any remaining liquid from the raisins.
4. Mix Spiced Filling: In a food processor bowl, combine soaked raisins, granulated sugar, light brown sugar, lemon zest, cinnamon, ginger, and salt. Pulse until thoroughly mixed and the texture is slightly pasty. Add the melted butter and pulse again to incorporate.
5. Combine Apples and Raisin Mixture: Transfer the processed raisin mixture to a bowl and fold in the grated apples by hand to evenly distribute the filling ingredients.
6. Prepare Dough and Assemble Strudel: Stretch the strudel dough according to its recipe instructions. Drizzle 3 tablespoons of melted butter evenly over the dough, then sprinkle the fine bread crumbs on top. Evenly spread the apple and raisin filling over the breadcrumbs.
7. Roll and Transfer: Roll up the strudel dough tightly with the filling inside, trimming edges as needed according to the dough recipe. Place the assembled strudel seam side down on the prepared baking sheet.
8. Finish and Bake: Brush the strudel with the remaining 1 tablespoon of melted butter, then sprinkle the top with turbinado sugar for a sweet crunch. Bake in the preheated oven for 25 to 30 minutes, rotating the pan halfway through baking to ensure even browning.
9. Cool Before Serving: Once baked until golden brown, remove the strudel from the oven and allow it to cool for at least 15 minutes before slicing and serving to let the filling set properly.

Notes

• Ensure to squeeze excess moisture from the grated apples to avoid soggy filling.
• Soaking the raisins softens them and prevents them from drying out during baking.
• Using fine bread crumbs helps absorb moisture and keeps the crust crisp.
• Turbinado sugar adds a nice crunch and subtle caramel flavor when sprinkled on top.
• Allowing the strudel to cool before slicing helps maintain the shape and makes serving easier.

Keywords: Apple strudel, strudel dough, spiced apple dessert, baked pastry, cinnamon apple dessert, raisin filling