This apple strudel is worth the effort because the filling and dough are homemade. A true holiday pleasure, this!
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 strudel |
Ingredients
- 3 cups all-purpose flour
- 1 egg, beaten
- 1 cup lukewarm water
- 1 teaspoon white sugar
- 1 teaspoon lard, melted
- 1 pinch salt
- 1 ½ cups butter, melted
- 1 cup toasted bread crumbs
- 1 cup ground walnuts
- 3 ½ pounds apples – peeled, cored and thinly sliced
- ¾ cup raisins
- 1 teaspoon ground cinnamon
- 1 ¾ cups white sugar
Instructions
- Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
- Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
- Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
- Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.
Nutrition Facts
| Calories | 620 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 252 mg |
| Sugars | 50 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I also had a hard crust, but I followed the advice of another reviewer, rolled it thinner and added at least 1/2 cup more melted butter. It was perfect! I wish I had used tart apples, but the filling is just so delicious. This makes a lot of strudel and my husband loved it so much he at half of it himself!
The best!
Use phyllo dough instead of trying to make the recipe version. The phyllo is a lot better, not tough, but light and flaky like I remember struedel tasting when I lived in Germany.
The inside was delicious but the dough was hard. The second time i made it, i did not cook it as long and buttered it up well before going into the over. It was PERFECT!
The filling is delicious, but the dough becomes very hard.
It tasted good but I had some trouble with the dough… it got very hard on the outside.