Description
This classic Apple Strudel recipe features a tender, flaky dough wrapped around a sweet filling of fresh apples, raisins, cinnamon, and sugar. The dough is enriched with oil and egg, while the filling includes toasted bread crumbs to absorb excess moisture, ensuring a perfectly balanced dessert with a golden-brown crust. Baked to perfection and brushed with sour cream for a tender finish, this strudel is delightful served warm or at room temperature.
Ingredients
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 flour in a mixer bowl; beat in 1/4 cup oil until the mixture is slightly crumbly. In a small bowl, slowly whisk warm water into beaten egg, then add to the flour mixture, mixing well. Beat in the remaining oil until the dough is smooth. Transfer dough to a greased bowl, turning once to grease the top. Cover and let rest in a warm place for about 30 minutes to relax the gluten.
- Toast Bread Crumbs: Preheat oven to 350°F. Spread fresh bread crumbs into an ungreased 15x10x1-inch baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally to promote even toasting. Allow to cool completely to prevent sogginess in the filling.
- Roll Out Dough: Tape a 30×15-inch sheet of parchment paper onto a work surface and dust lightly with flour to prevent sticking. Divide dough in half. Place one portion on the parchment and roll it out very thinly into a 24×15-inch rectangle. Keep remaining dough covered to prevent drying. Remove tape from parchment after rolling.
- Assemble Filling: Sprinkle 3/4 cup of toasted bread crumbs evenly over the dough rectangle, leaving about 1 inch from the edges free. Starting 3 inches from a short side, spread 3 cups of chopped apples and 1/4 cup raisins along a 3-inch wide section on the dough. In a small bowl, mix sugar and cinnamon, then sprinkle half of this mixture over the fruit. Drizzle half of the melted butter over the filling to enhance richness.
- Roll the Strudel: Carefully roll up the dough jelly-roll style from the fruit-covered end, using the parchment to lift and guide the roll. Fold in the sides as you roll to contain the filling securely. Using parchment, transfer the assembled strudel to a 15x10x1-inch baking pan. Trim parchment to fit the pan for easier baking.
- Bake the Strudel: Place the baking pan on the lowest oven rack and bake for 45-55 minutes or until the strudel is golden brown. Brush the top of the strudel with sour cream twice during baking to achieve a tender, slightly glossy crust.
- Repeat with Remaining Dough and Filling: Repeat the rolling, filling, and baking process with the remaining dough and ingredients to make the second strudel.
- Cool and Serve: Using the parchment paper, transfer the baked strudel to a wire rack to cool slightly. The strudel can be served warm or at room temperature, sliced into 8 pieces per strudel.
Notes
- Ensure the dough is rolled very thin for the traditional flaky texture of strudel.
- Toasted bread crumbs absorb excess moisture from the apples, preventing a soggy filling.
- Brushing sour cream during baking adds moisture and a tender finish to the crust.
- Keep unused dough covered with plastic wrap or a kitchen towel to avoid drying out.
- Use firm, tart apples like Granny Smith for the best flavor and texture.
Nutrition
- Serving Size: 1 piece (1/16 of recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
