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Apple strudel Popular

Preparation Time:
30 minutes
Cooking Time:
Recommended Wine:
  • Dough:
  • ½ lb. flour
  • 1 spoon oil
  • 1/2 spoon vinegar
  • 1/3 lb. sugar
  • 1 egg
  • 1 cup lukewarm water
  • salt
  • pepper Garnishing:
  • 6 apples
  • 1.8 oz. molten butter
  • 1/3 lb. sugar
  • 2/3 oz. cinnamon
  • 1.8 oz. dry grapes
  • 1.8 oz. breadcrumbs
  • 0.35 oz. milk
Preparation Instructions:


Prepare the dough with flour, water, salt, oil, vinegar, and egg.


The dough should be supple. Allow to rest for 2 hours in an ambient temperature.


Peel the apples and dince into pieces about ½ inch in size.


Place the diced apple, cinnamon, 3.5 oz. sugar, and dry grapes in a large bowl. Allow to macerate for about 1 hour.


Spread the dough as thin as possible (about 1/10 inch).


Spread the molten butter, then the remaining ingredients (except the milk), for a garnishing over it. Add the breadcrumbs.


Further garnish with the macerated apples.


Roll together to create a roll of about 2 inches in height. Use a brush to glaze the top with milk.


Allow to cook on a small flame for about 40 minutes.

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Apple strudel

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with good cooking apples that are tart, crisp, and aromatic. The dough consists of flour, oil (or butter) and salt. The secret of apple strudel dough preparation is in making the pastry very thin and elastic.


Preparing of the original strudel dough is a difficult process that appears complex. The dough is kneaded by flogging often against a table top to align the starch molecules but if it appears to be thick and chunky you must throw that dough away and make some new kind, rested, then rolled out on a big table, so it should cover the whole table, and than stretched by hand on a floured tablecloth. It is best to use a rolling pin. The dough should be very thin, and holes are mended if any occurs. When the dough is finally stretched out, old fashioned apple strudel dough is very large, and often may reach the size of a bed sheet. A single layer should be so thin that one could read a newspaper through it.

Apple juice can be added to the pastry dough instead of water, and the dough may be substituted using frozen phyllo dough. Vanilla and rum may be used to add flavour to the filling and light flavoured olive, or other oil may be used instead for butter or lard. Other less usual ingredients may include zest, lemon juice, and nuts (preferably ground walnuts, slivered almonds, or in Italy, in Trentino Alto Adige, pine nuts). Before baking, it is best to sprinkle brown sugar and cinnamon over the top coated with either butter or olive oil. The rolled-up and filled apple strudel is baked in a pan in the oven. The apple strudel is sliced and traditionally is served warm, often sprinkled with powdered sugar.


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