Strudel is a type of layered pastry with a sweet or savory filling. The name strudel comes from the German word for "whirlpool" or "eddy," because the rolled version of the pastry looks like the inside of a whirlpool. Often associated with Austria, it was actually Turkish baklava that inspired Austrian strudel recipes when the Turkish treat arrived there in 1453. The oldest strudel recipe, handwritten in 1696, is for a milk-cream strudel. Today, strudel is made with a wide variety of fillings, including meat, vegetables, cheese, and even coffee. A range of fruit strudels are made as well, though apple is the most common flavor. The versatile treat was the official state pastry of Texas from 2003 to 2005.
Recipe Servings: 8
+ 40 minutes resting
Ingredients
Dough:
- ¼ cup (½ stick) unsalted butter, melted
- 1½ cups all-purpose flour
- Pinch of salt
- ⅓ cup water, lukewarm
Filling:
- ½ cup golden raisins
- 2 Tbsp rum
- 4 medium apples, peeled, cored, and cut into small strips
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
- ½ cup sugar
- ¼ cup slivered almonds, finely chopped
- 1 tsp vanilla extract
Assembly:
- 6 Tbsp unsalted butter, melted
- ¼ cup dry breadcrumbs
- Powdered sugar, as needed for topping
Directions
- Combine the melted butter, flour, salt, and water in a medium bowl.
- Blend the ingredients together using an electric mixer on medium speed for about 1 minute or until a smooth, elastic dough forms.
- Fill a small saucepan about half way with water and bring it to a boil. Remove the pan from the heat, pour the water out, dry the pan with a towel, and line it with parchment.
- Place the dough into the pan and put the lid on.
- Let the dough rest in the covered pan for 30 minutes at room temperature.
- Lay a thin kitchen towel, preferably one with a pattern, flat on the counter. Sprinkle the towel with flour. Roll the dough out into a rectangle on the towel as thinly as possible using a rolling pin.
- Brush the dough with melted butter.
- Use your hands to carefully stretch the dough out until it is about 18 by 12 inches. You should be able to see the pattern of the dish towel through the dough.
- Brush melted butter over the rolled-out dough again.
- Combine the raisins and rum in a small bowl. Let the mixture rest for 30 minutes before straining the raisins and discarding the rum.
- Combine the apples, lemon juice, cinnamon, sugar, raisins, almonds, and vanilla extract in a large bowl.
- Stir the ingredients together and then set it aside.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Face the long side of the dough towards you. On the right side of the rectangle, leaving a few inches of space from the edge, sprinkle the breadcrumbs from top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the dough.
- Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
- Fold the 2-inch margin of dough at the top and bottom over the filling.
- Roll up the strudel from the short side with the help of the towel. Tuck in the ends.
- Transfer the strudel to the baking sheet, seam side down. Brush dough with melted butter again.
- Bake the strudel for about 50 minutes in the lower third of the oven until lightly golden on top. Brush the strudel with melted butter every 20 minutes while it’s in the oven.
- Remove the strudel from the oven and let it cool for about 10 minutes.
- Sprinkle the strudel with powdered sugar and serve warm.
For Dough:
For Filling:
For Assembly:
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