Apple Strudel with Cinnamon Sugar
Experience the Crisp, Sweet Joy of Homemade Apple Strudel
There are some desserts that simply transport you, wrapping you in warmth and nostalgia with every bite. The classic **Apple Strudel** is undoubtedly one of them. Imagine layers of impossibly thin, flaky pastry cradling a succulent filling of spiced apples, raisins, and nuts, all baked to golden perfection. It’s a culinary masterpiece that looks incredibly impressive yet, with our easy-to-follow recipe, is entirely achievable in your home kitchen.
Forget the notion that **Apple Strudel** is a complicated, intimidating dessert reserved for professional bakers. This traditional Austrian delight is a testament to simple, wholesome ingredients coming together to create something truly magical. Whether you’re a seasoned baker looking to perfect your technique or a beginner eager to impress, this recipe for homemade **Apple Strudel** will guide you to a dessert that’s not just delicious, but a true experience. It’s perfect for a cozy afternoon treat, a show-stopping dessert for guests, or simply a sweet indulgence for yourself. Get ready to fill your kitchen with the irresistible aroma of cinnamon and baked apples – the true scent of comfort.
Ingredients for Your Perfect Apple Strudel
Creating an authentic **Apple Strudel** begins with selecting the finest ingredients. While the pastry might seem daunting, store-bought phyllo dough makes this an easy homemade dessert that tastes like it came straight from a Viennese bakery. Here’s what you’ll need:
- 16-18 sheets phyllo dough (thawed according to package instructions)
- 1/2 cup unsalted butter, melted
- 1/2 cup breadcrumbs, toasted
- 6-7 medium-sized baking apples (such as Granny Smith, Honeycrisp, or Fuji), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar (adjust to apple sweetness)
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves (optional)
- 1/2 cup golden raisins or dried cranberries (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour or cornstarch
- Powdered sugar for dusting
Step-by-Step: Crafting Your Delicious Apple Strudel
Follow these detailed steps to create a beautiful and flavorful **Apple Strudel** that will delight everyone.
- **Prepare the Apple Filling:** In a large bowl, combine the thinly sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and cloves (if using). Add the raisins or cranberries and chopped nuts (if using). Pour in the lemon juice and sprinkle with flour or cornstarch. Toss everything gently until the apples are evenly coated. Set aside for at least 15-20 minutes to allow the flavors to meld and the apples to release some liquid.
- **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- **Toast Breadcrumbs:** In a small pan over medium heat, melt 1 tablespoon of the butter. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant. This usually takes about 3-5 minutes. Set aside to cool slightly.
- **Prepare Your Work Surface:** Lay a large, clean kitchen towel or a sheet of parchment paper on your work surface. This will help you roll the strudel. Keep your phyllo dough covered with a damp towel to prevent it from drying out as you work.
- **Layer the Phyllo Dough:** Brush your work surface with a little melted butter. Lay one sheet of phyllo dough on the towel, then lightly brush it with melted butter. Repeat this process, layering about 8-10 sheets of phyllo dough, buttering each sheet as you go. This creates the wonderfully crisp exterior of your **Apple Strudel**.
- **Add Breadcrumbs and Filling:** Sprinkle half of the toasted breadcrumbs evenly over the buttered phyllo layers, leaving a 2-inch border around the edges. Carefully spread the apple mixture over the breadcrumbs, forming a log shape along one of the longer edges of the phyllo stack, again leaving a 2-inch border.
- **Fold and Roll:** Fold the short sides of the phyllo dough over the filling. Then, using the kitchen towel to assist you, carefully roll the phyllo and filling tightly into a log, starting from the long edge with the apple mixture. You want a firm roll, but be gentle so as not to tear the dough.
- **Transfer to Baking Sheet:** Carefully transfer the rolled **Apple Strudel** to the prepared baking sheet, seam-side down. Brush the top generously with any remaining melted butter.
- **Bake:** Bake for 30-40 minutes, or until the strudel is deeply golden brown and the filling is tender. If the strudel browns too quickly, you can lightly tent it with aluminum foil.
- **Cool and Serve:** Let the **Apple Strudel** cool on the baking sheet for at least 15-20 minutes before slicing. This allows the filling to set and prevents it from falling apart. Dust generously with powdered sugar before serving.
Serving Your Golden Apple Strudel Dish
The beauty of **Apple Strudel** is its versatility in serving. While it’s absolutely divine on its own, a few accompaniments can elevate this already incredible dish to new heights. For a truly classic experience, serve a warm slice of **Apple Strudel** with a dollop of freshly whipped cream. The cool, airy cream provides a delightful contrast to the warm, spiced apples and crisp pastry.
Another popular choice, especially in European cafes, is a scoop of vanilla bean ice cream that slowly melts into the warm strudel, creating a luscious sauce. If you prefer a richer, more indulgent treat, consider a drizzle of crème anglaise (custard sauce) or even a warm caramel sauce. For a simpler yet equally satisfying option, a light dusting of powdered sugar is often all you need. This **Apple Strudel** is perfect after a family meal or as a delightful afternoon coffee break treat. No matter how you choose to present it, this homemade **Apple Strudel** is sure to be a crowd-pleaser.
Frequently Asked Questions About Apple Strudel
Have some questions about making your perfect **Apple Strudel**? Here are answers to a few common queries:
Q: Can I make the apple filling ahead of time?
A: Yes, you can prepare the apple filling a few hours in advance. Store it in an airtight container in the refrigerator. Just before assembling your **Apple Strudel**, give it a quick stir. This can actually help the flavors develop even further.
Q: What’s the best way to prevent the phyllo dough from drying out?
A: Phyllo dough dries out very quickly! Always keep the unused sheets covered with a damp (not wet) kitchen towel while you are working. Work relatively quickly and have all your ingredients prepped before you start layering.
Q: Can I use different types of apples for my Apple Strudel?
A: Absolutely! A mix of sweet and tart apples often provides the best balance of flavor. Granny Smith apples are excellent for tartness and hold their shape well, while Honeycrisp or Fuji add sweetness and a nice texture. Feel free to experiment with your favorites!
Q: How do I store leftover Apple Strudel?
A: Leftover **Apple Strudel** can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap or aluminum foil. To reheat, you can warm slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through and the pastry crisps up again.
Your Apple Strudel Masterpiece Awaits!
There’s a profound satisfaction that comes from pulling a golden, fragrant **Apple Strudel** from the oven, knowing you’ve created something truly special from scratch. This recipe brings the timeless tradition of a classic **Apple Strudel** right into your kitchen, promising an experience that’s as rewarding to make as it is to eat. The flaky pastry, the tender, spiced apples – it’s a symphony of textures and flavors that captivates every palate.
We encourage you to roll up your sleeves, gather your ingredients, and embark on this delightful baking adventure. Your homemade **Apple Strudel** will not only fill your home with an irresistible aroma but also create lasting memories around your table. Once you’ve mastered this incredible dessert, we’d love to hear about your experience! Share your photos, tell us your favorite serving suggestions, or simply drop a comment below. Your culinary journey is important to us. For more heartwarming recipes, clever kitchen tips, and delicious inspiration, always come back to MagicInKitchen.com – your go-to source for all things delicious!
Apple Strudel
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 350-450 per serving
Ingredients
- For the Dough:
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ cup warm water
- 2 tbsp vegetable oil (or melted butter)
- 1 large egg, lightly beaten
- For the Filling:
- 6-7 medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and thinly sliced
- ½ cup granulated sugar (adjust to apple sweetness)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp lemon juice
- ½ cup golden raisins (optional)
- ½ cup breadcrumbs (plain, panko or toasted)
- ¼ cup chopped walnuts or pecans (optional)
- For Assembly and Baking:
- 6 tbsp unsalted butter, melted
- Confectioners’ sugar for dusting
Instructions
- **Prepare the Dough:** In a large bowl, combine flour and salt. In a separate bowl, whisk together warm water, oil, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be soft but not sticky. Form into a ball, lightly oil the surface, cover with plastic wrap, and let rest at room temperature for at least 30-60 minutes (or up to 2 hours). This resting period is crucial for easy stretching.
2. **Prepare the Filling:** While the dough rests, prepare the apple filling. In a large bowl, combine the thinly sliced apples, granulated sugar, cinnamon, nutmeg, lemon juice, and raisins (if using). Stir well to coat the apples. Set aside.
3. **Prepare the Workspace:** Lay a large, clean kitchen towel or tablecloth on a spacious work surface. Lightly flour the towel.
4. **Stretch the Dough:** On the floured towel, roll the rested dough into a large rectangle, about 18×12 inches. Brush the surface lightly with melted butter. Gently slide your hands underneath the dough (palms down), starting from the center and working outwards, stretching the dough paper-thin until it is almost translucent and covers most of the towel, about 24×36 inches or larger. If it tears slightly, don’t worry, just patch it. Trim any thick edges.
5. **Assemble the Strudel:** Brush the entire stretched dough generously with about half of the remaining melted butter. Sprinkle the breadcrumbs evenly over the dough, leaving a 2-inch border clean on all sides. This helps absorb apple juices and prevents the dough from becoming soggy. If using, sprinkle the chopped walnuts/pecans over the breadcrumbs. Evenly spread the apple filling over the breadcrumbs, leaving the same 2-inch border.
6. **Roll the Strudel:** Starting from one long edge, carefully lift the towel to help you roll the strudel tightly, forming a log. Continue rolling until the strudel is fully rolled. Gently tuck in the ends to seal. Carefully transfer the strudel to a baking sheet lined with parchment paper, seam-side down. Shape it into a crescent if needed to fit the pan.
7. **Bake the Strudel:** Preheat your oven to 375°F (190°C). Brush the top of the strudel with the remaining melted butter. Bake for 40-50 minutes, or until the strudel is golden brown and the filling is tender. If the strudel browns too quickly, loosely tent it with aluminum foil.
8. **Serve:** Remove from the oven and let cool on the baking sheet for at least 15-20 minutes before slicing. Dust generously with confectioners’ sugar before serving warm. leftovers can be stored at room temperature for a day or refrigerated for up to 3 days.
Chef’s Notes: For best results, use Granny Smith or other firm, tart apples. The dough needs to be stretched very thin, almost translucent, so the filling peeks through. Don’t be afraid to stretch it; if it tears, you can patch it with another piece of dough or just overlap. Serve warm with vanilla ice cream or whipped cream.
