Apple Strudel

Filled to the brim with a gooey, cinnamon apple filling and wrapped in a golden, flaky crust, this apple strudel recipe is exactly what you need come fall when you’re asking yourself what to do with all of the fresh apples you picked up at the market. This recipe calls for raisins, melted butter and sour cream to create a decadent, moisture-rich strudel that’s akin to an apple pie, but personal-sized and flakier. Serve it warm with a scoop of ice cream and a drizzle of apple-cinnamon syrup over the top for a dessert that’ll leave your belly–and your taste buds–satisfied.

Apple Strudel Ingredients

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• All-purpose flour: We recommend a basic all-purpose flour for this recipe, but you can use pastry flour, whole wheat flour, or a 1:1 gluten-free flour mix of your choice.
• Canola oil: The mellow flavor of canola oil won’t compete with the sweet and savory filling.
• Water: Be sure to use water that is nice and warm–as close to 120°F as possible.
• Egg: Use room temperature eggs when baking for a lighter, fluffier end result.
• Bread crumbs: Make your own fresh breadcrumbs for the best results.
• Apples: The best apples for baking include McIntosh, Cortland and Braeburn, but whatever apples you have on hand will do.
• Raisins: Together with the apples and the cinnamon, raisins help to give this apple strudel a deep, rich flavor profile.
• Sugar: Regular granulated sugar is fine, or for a deeper, more complex flavor, try using coconut sugar.
• Ground cinnamon: Choose your favorite type of cinnamon for this recipe–you can’t go wrong.
• Butter: Opt for unsalted butter, or make your own butter from scratch.
• Sour cream: This tangy dairy product is used at the end of the baking process, and it helps to create a moist crust that’s perfectly flaky and tender.

Directions

Step 1: Make the dough

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Add flour to a mixing bowl or stand mixer; beat in 1/4 cup oil (prepare for the mixture to be slightly crumbly at this step). In a small bowl, beat the egg and then slowly whisk in warm water. Add this mixture to the flour mixture, mixing well to combine. Beat in the remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place for about 30 minutes.

Step 2: Bake the crumbs

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Preheat oven to 350°F. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake for 10 to 15 minutes, or until golden brown. Stir occasionally for an even bake. Remove from the oven and set aside to cool completely.

Step 3: Roll the dough

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Tape a 30×15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide the dough in half and then place one portion on the parchment, leaving the remaining dough covered. Roll the dough to a very thin 24×15-in. rectangle. Remove the tape from the parchment.

Step 4: Add the strudel filling

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Sprinkle 3/4 cup of the bread crumbs over the rectangle to within 1 inch of the edges of the dough. Starting 3 inches from a short side, sprinkle 3 cups of apples and 1/4 cup raisins over a 3-inch-wide section of dough. Mix the sugar and cinnamon; sprinkle half of the mixture over the fruit. Drizzle with half of the melted butter.

Step 5: Roll it up

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Roll up the dough jelly-roll style, starting at the fruit-covered end and lifting with parchment paper. Fold in the sides of the dough as you roll to contain the filling. Using the parchment, transfer the strudel to a 15x10x1-in. baking pan; trim the parchment to fit the pan.

Step 6: Bake, and repeat

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Bake on lowest oven rack for 45 to 55 minutes, or until the outside crust is golden brown. Brush the top with sour cream two times while baking. While this strudel is baking, repeat with the remaining ingredients to create another strudel roll.

Step 7: Cool and enjoy

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Using the parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature.

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Apple Strudel Variations

• Keep the raisins out: If raisins aren’t your thing, there’s no need to add them. Additionally, dried cranberries are another choice, if you’d prefer.
• Use a different fruit: Other options include pear, peach or even the berries of your choice.
• Go nuts: Chopped walnuts or pecans are a delightful (and crunchy!) addition to this apple strudel recipe.

How to Store Apple Strudel

You can store apple strudel on the counter or in the fridge, as long as it’s covered well with foil or plastic wrap.

How long does apple strudel last?

If you store your strudel at room temperature, we recommend eating it within two days. Otherwise, in an airtight container in the fridge, it’ll last up to five days.

Apple Strudel Tips

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Why is my crust falling apart?

Your dough may be a bit too dry when you roll it out. To fix this, sprinkle a tiny bit of cold water on the dough by wetting your fingers and gently flicking droplets over the top. Work it in until the dough comes together.

Why is the strudel soggy?

If you add too much of the filling, you may end up with a soggy apple strudel. To avoid this disaster, we recommend adding the filling in one single layer. Additionally, quickly mix the filling and add it, rather than allowing it to sit. If you allow the sugar to sit with the apples for too long, it’ll draw the water out and result in a runnier apple filling. This translates to a soggier strudel.

Should I add a glaze?

This apple strudel recipe is so tasty on its own, and traditionally it’s not made with a glaze. However, if you must add one, we recommend a light coating of homemade vanilla glaze.