A simple homemade apple strudel filled flavored with brown sugar, cinnamon, raisins, and sliced almonds. Everyone will love this flaky pastry filled with juicy apples.
Cook Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 7
Ingredients
For the dough
1egg
¼cup(60ml)warm water
1teaspoonolive oil
1 ¼cups(162g)all-purpose flour
pinchof salt
For the filling
2cupsapple, sliced thinly (2-4 apples, depending on size)
1tablespoonlemon juice
¼cup(40g)raisins
¼cup(28g)almond slices
½cup(100g)light brown sugar
1tablespoonall-purpose flour
½teaspoonground cinnamon
1whole egg
1tablespoonwater
2tablespoonsTurbinado sugar
Instructions
Make the dough
In a medium bowl, whisk together the egg, water, and oil. Whisk in the flour and salt until almost fully combined. Knead dough until it comes together in a cohesive ball.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let sit for 45 minutes.
Make the filling
In a large bowl, toss the apple slices with lemon juice.
Add the raisins, almond slices, brown sugar, flour, and cinnamon. Toss until well coated.
Assemble the pastry
Preheat the oven to 400°F.
On a lightly floured sheet of parchment paper, roll the dough into an 11x17 rectangle. Using a pairing knife, score the pastry into 3 columns taking care not to cut all the way through. You want the center column to be slightly larger than the edges.
Using a sharp knife or pastry wheel, cut the side columns into equal strips. (Refer to the photos above in the blog post.)
Fill the center column with the filling. Fold the pastry over the top and bottom to seal in the filling. Wrap the filling by pulling alternate strands of the cut sides over to the other side the press to seal the dough. Make sure to not leave any large gaps across the top.
Whisk together the egg and water. Brush over the top of the strudel. Sprinkle the top with turbinado sugar.
Lifting the sides of the parchment paper, transfer the pastry to a large baking sheet. Bake for 25-30 minutes, until the top is golden brown.
Set the baking sheet on a wire rack and allow the strudel to cool completely before slicing and serving.
Serve with a dusting of powdered sugar and/or vanilla ice cream.
Notes
Stretching the dough: Go slow when rolling the dough. It will be thin so you want to be delicate with it to prevent it from tearing.
Prepare the filling while the dough is resting in the bowl. If you wait until you've rolled the dough out, it could potentially dry out too much.
Make ahead tip:
Apple strudel tastes best the day it is made but will keep for up to 3 days stored in the refrigerator. You may wish to reheat it in a 350°F oven until warmed through.