Description
This classic Apple Strudel recipe features a tender, flaky dough filled with a spiced apple, raisin, and breadcrumb mixture. The strudel is baked to a golden brown perfection and brushed with sour cream during baking for a delicate finish. Perfect as a comforting dessert or festive treat, these strudels offer a delicious balance of sweet and cinnamon flavors in every bite.
Ingredients
Units
Scale
Dough
- 3 cups all-purpose flour
- 1/2 cup canola oil, divided
- 3/4 cup warm water (120°F)
- 1 large egg, room temperature, lightly beaten
Filling
- 1 1/2 cups fresh bread crumbs
- 6 cups chopped peeled apples (about 6 medium)
- 1/2 cup raisins
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup butter, melted
- 3 tablespoons sour cream
Instructions
- Prepare the Dough: Place the flour in a mixer bowl and beat in 1/4 cup of the canola oil until the mixture is slightly crumbly. In a small bowl, slowly whisk the warm water into the beaten egg, then add this liquid to the flour mixture. Mix well and beat in the remaining 1/4 cup of oil until the dough is smooth. Transfer the dough to a greased bowl, turning it once to grease the top. Cover and let it rest in a warm place for about 30 minutes to relax the gluten and allow for easy rolling.
- Toast the Bread Crumbs: Preheat your oven to 350°F. Spread the bread crumbs evenly in an ungreased 15x10x1-inch baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden brown. Remove from the oven and allow to cool completely. These toasted bread crumbs will add texture and absorb juices in the filling.
- Roll Out the Dough: Tape a 30×15-inch parchment paper sheet to your work surface and lightly dust it with flour. Divide the rested dough in half. Place one portion onto the parchment paper and roll it out very thinly into a 24×15-inch rectangle. Keep the remaining dough covered to prevent it from drying out while you work.
- Assemble the Filling: Sprinkle 3/4 cup of the toasted bread crumbs evenly over the dough rectangle, leaving a 1-inch border around the edges. Starting about 3 inches from a short side, spread 3 cups of chopped apples and 1/4 cup raisins in a 3-inch-wide strip along the dough. In a separate bowl, mix the sugar and ground cinnamon, then sprinkle half of this mixture over the fruit layer. Drizzle half of the melted butter evenly on top to enrich the filling.
- Roll the Strudel: Begin rolling the dough jelly-roll style from the fruit-covered end, using the parchment paper to help lift and guide the roll. As you roll, fold the sides of the dough inward slightly to contain the filling. Once fully rolled, carefully transfer the strudel on the parchment paper into a 15x10x1-inch baking pan. Trim the parchment as needed to fit.
- Bake the Strudel: Place the baking pan on the lowest oven rack and bake for 45 to 55 minutes, or until the strudel is a deep golden brown. While baking, brush the top of the strudel twice with sour cream to help develop a tender crust and add moisture. Remove from the oven and transfer the strudel to a wire rack to cool.
- Repeat Steps for Second Strudel: Repeat the rolling, filling, and baking process with the remaining dough, bread crumbs, apples, raisins, sugar mixture, butter, and sour cream.
- Serve: Serve the apple strudel warm or at room temperature, cut into 8 pieces per strudel. This dessert pairs wonderfully with whipped cream or vanilla ice cream if desired.
Notes
- Ensure the water used for the dough is warm (approximately 120°F) to help activate the gluten for a more pliable dough.
- Lightly dust the parchment paper and your rolling pin with flour to prevent sticking while rolling the dough thinly.
- Toasting the bread crumbs before adding to the filling prevents sogginess and adds a delightful texture contrast.
- Brushing with sour cream during baking adds richness and helps keep the crust moist and tender.
- This recipe yields two strudels, which can be stored in an airtight container and reheated gently before serving.
- For a twist, try adding chopped nuts such as walnuts or pecans to the filling.
Nutrition
- Serving Size: 1 piece (1/16 of total recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
