Apple Strudel with Raisins and Walnuts
A crisp rolled pastry filled with cinnamon apples, raisins and walnuts.
This apple strudel wraps tart apples, raisins and walnuts in a thin, supple dough. Resting the dough makes it easier to stretch, and a clean towel helps you roll the filled pastry without tearing it. Drain excess juice from the apples and use a little fine breadcrumb to protect the bottom from becoming soggy. Bake until crisp and golden, then rest before slicing. Mix flour and salt. Add egg, warm water and oil. Knead 8 to 10 minutes until smooth and elastic. Cover and rest 30 minutes. Toss apples with sugar and cinnamon. Stand 10 minutes, then drain excess juice. Stir in walnuts and raisins. Lay a clean tea towel on the counter and dust lightly with flour. Roll dough thin, then gently stretch with hands until nearly translucent.
Recipe card
Apple Strudel with Raisins and Walnuts
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Make dough
Mix flour and salt. Add egg, warm water and oil. Knead 8 to 10 minutes until smooth and elastic. Cover and rest 30 minutes.
Prepare filling
Toss apples with sugar and cinnamon. Stand 10 minutes, then drain excess juice. Stir in walnuts and raisins.
Stretch dough
Lay a clean tea towel on the counter and dust lightly with flour. Roll dough thin, then gently stretch with hands until nearly translucent.
Fill and roll
Brush dough with melted butter. Sprinkle breadcrumbs over the lower third, add filling, fold sides in and roll up using the towel.
Bake
Transfer seam-side down to a lined tray. Brush with butter and bake at 180°C (350°F) for 35 to 40 minutes until crisp and golden.
Rest and serve
Cool 15 minutes, dust with icing sugar if desired and slice with a serrated knife.
How to tell when it is ready
Cool 15 minutes, dust with icing sugar if desired and slice with a serrated knife.
Tips
- Mix flour and salt.
- Toss apples with sugar and cinnamon.
- Lay a clean tea towel on the counter and dust lightly with flour.
- Brush dough with melted butter.
Troubleshooting
- If dough tears, patch it with a small piece of dough and butter the seam.
- If filling is wet, drain it and add a little more breadcrumb.
Substitutions
- Use plant butter for a dairy-free pastry.
- Use dried cranberries in place of raisins.
Variations
- Add lemon zest.
- Use hazelnuts instead of walnuts.
Serving suggestions
- Serve warm with vanilla sauce.
- Add whipped cream.
- Offer vanilla ice cream.
- Pair with black tea.
Make ahead
Prepare components ahead and store safely. Store covered at room temperature up to 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
Storage
Store covered at room temperature up to 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
Food safety
Cool filling and pastry before storing; refrigerate leftovers within 2 hours.
Frequently asked questions
Can I use ready-made pastry?
Yes. Use filo sheets, brush each with butter and layer several sheets before filling.
How should I store apple strudel with raisins and walnuts?
Store covered at room temperature up to 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
Serve warm with vanilla sauce. Store covered at room temperature up to 1 day or refrigerate up to 3 days. Re-crisp in a low oven.
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