Print

Homemade Apple Strudel with Raisins and Cinnamon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This classic Apple Strudel recipe features a tender, elastic dough wrapped around a flavorful filling of cinnamon-spiced apples, raisins, and browned breadcrumbs. Baked to golden perfection and dusted with powdered sugar, this traditional dessert is perfect for serving warm or cold and is complemented wonderfully by vanilla sauce.

Ingredients

Dough

  • 1 1/2 cups all-purpose flour
  • a pinch of salt
  • 1 medium-sized egg
  • 1 tablespoon oil
  • 1/3 cup + 1-2 teaspoons lukewarm water
  • 1 teaspoon oil for brushing

Filling

  • 1/3 cup unseasoned breadcrumbs
  • 3 tablespoons butter (divided: 3 tablespoons for breadcrumbs, 1 tablespoon melted for brushing dough, additional for brushing strudel)
  • 4 apples (e.g., Granny Smith)
  • 1/4 cup sugar (more to taste)
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 2 tablespoons rum
  • 1/3 cup raisins (adjust to taste)
  • Powdered sugar for dusting

Instructions

  1. Mix dough ingredients. Add flour, a pinch of salt, egg, and oil to a medium mixing bowl. Use spiral dough hooks of an electric mixer to combine while slowly adding lukewarm water. Mix for about 5 minutes until the dough is elastic and sticks together.
  2. Rest the dough. Shape dough into a ball, brush all sides with 1 teaspoon oil, place back in bowl, cover with a dishtowel, and let rest on the counter for 30 minutes.
  3. Prepare browned breadcrumbs. Melt 3 tablespoons butter in a frying pan over medium heat. Add breadcrumbs and fry, stirring regularly until golden brown. Remove from heat and set aside.
  4. Prepare the apple filling. Peel, core, and cut apples into small pieces. In a mixing bowl, combine apples, sugar, cinnamon, lemon juice, rum, raisins, and either mix in the browned breadcrumbs or keep them separate for a moister filling.
  5. Preheat oven. Set oven temperature to 390°F (200°C) and prepare for baking.
  6. Roll out the dough. Sprinkle a finely-threaded large dishtowel with flour. Roll the dough with a rolling pin, then gently stretch it by hand until it measures about 24 x 17 inches, being careful not to tear it.
  7. Butter the dough. Brush approximately 1 tablespoon melted butter evenly over the entire surface of the stretched dough.
  8. Assemble the filling. Spread the apple mixture on the left side of the dough, leaving a 2-inch gap at edges; if breadcrumbs are separate, place them on dough first, then the apple mixture on top.
  9. Roll the strudel. Fold over the top and bottom edges, then use the dishtowel to carefully roll the dough from the left side inward, making sure the seam is on the bottom.
  10. Prepare for baking. Transfer the rolled strudel onto a parchment-lined baking sheet. Brush the top and sides with more melted butter.
  11. Bake the strudel. Place on the middle rack and bake for 30-40 minutes. After about 15 minutes, remove and brush with additional melted butter to enhance browning and flavor.
  12. Finish and serve. When baked and golden, remove from oven and let cool briefly on the baking sheet. Dust with powdered sugar before slicing. Serve warm or cold, ideally with vanilla sauce.

Notes

  • Use Granny Smith apples or other tart varieties for the best flavor contrast.
  • Rolling the dough very thin and stretching it carefully is key to a delicate strudel texture.
  • Brushing the dough with melted butter multiple times during assembly and baking enhances crispiness and flavor.
  • Keeping breadcrumbs separate from the apple mixture can help retain juiciness in the filling.
  • Strudel tastes delicious served with vanilla sauce or whipped cream.
  • Make sure to use a large, finely-threaded dishtowel to avoid thread residue on the dough.

Find it online: https://marthatasty.com/homemade-apple-strudel-with-raisins-and-cinnamon-recipe/