Apple Strudel brings together a paper-thin pastry and a filling of soft, cinnamon-like spiced apples with a gentle crunch from nuts and sweetness from raisins. The dough may seem tricky at first, but resting it for half an hour makes rolling much easier. Once you brush the pastry with melted butter and fold it around the filling, the whole thing bakes into something crisp on the outside and tender inside.
I usually bake mine on a weekend when I have time to roll the dough slowly. The garam masala might surprise you, but it gives the apple a cozy warmth that works beautifully with the sugar.
About the Recipe
This recipe takes a bit of patience, but the payoff is worth it. The dough starts simple with flour, salt, butter, egg, and just enough liquid to bring it together. After half an hour of resting, it rolls out thin enough to see through. The filling combines tart cooking apples with sugar, garam masala, nuts, and raisins for a balance of sweet and warm spice. Shaping the roll into a horseshoe looks impressive on the table, and the icing sugar finish adds a gentle sweetness that does not overpower the fruit.
Why you will love this recipe
Making strudel from scratch feels satisfying because each step builds on the last. The dough rests and becomes supple, the apples soften as they bake, and the pastry crisps up beautifully in the oven. You can serve it warm with a scoop of vanilla ice cream or let it cool and slice it for afternoon tea. The garam masala is not traditional, but it adds depth without making the dessert taste savory.
The breadcrumbs are optional, yet they soak up extra juice from the apples and keep the pastry from getting soggy. Each slice reveals layers of fruit and pastry, with the nuts and raisins scattered throughout for texture.
Cooking Tips
Roll the dough on a clean tea towel dusted lightly with flour so you can lift and turn it easily. Work gently when stretching the dough to avoid tearing, and patch any holes with a dab of melted butter. Dust the raisins with a pinch of flour before adding them to the filling, which stops them from sinking to the bottom.
Brush the shaped strudel generously with melted butter before baking to help the crust turn golden. Check the oven halfway through and rotate the tray if one side browns faster than the other.
Serving and Storing Suggestions
This recipe makes one large strudel, which serves about four to six people depending on portion size. Prep time is around 20 minutes, plus 30 minutes for the dough to rest and about 40 minutes for baking. Serve it warm with a dusting of icing sugar or let it cool to room temperature. Store leftovers wrapped in foil at room temperature for up to two days, or refrigerate for up to four days. Reheat slices in a warm oven for a few minutes to crisp the pastry again.
Similar Recipes
- Apple Turnovers
- Cinnamon Apple Hand Pies
- Pear and Walnut Galette
- Spiced Plum Strudel
- Apricot Frangipane Tart
Nutrient Benefits
Apples provide fiber and vitamin C, while nuts add healthy fats and protein. The raisins contribute natural sweetness along with iron and potassium. Using whole eggs in the dough adds a small amount of protein and helps bind the pastry. The recipe is not low in sugar or fat, but it offers real fruit and nuts rather than processed ingredients. Portion control is key, and enjoying a slice as an occasional treat fits well into a balanced diet.
Apple Strudel
Ingredients
For the strudels
- 8 tbsp Flour
- A pinch of Salt
- 2 tbsp Butter or Oil
- 1 Egg
- Milk or Water to mix
For the filling:
- 2 tbsp Butter or margarine (melted)
- 2 tbsp Breadcrumbs (fried in margarine, optional)
- 1 large cooking Apple (peeled and thinly sliced)
- 1 tsp Garam masala powder
- 2 tbsp Sugar
- 2 tbsp Nuts (chopped)
- 2-3 tbsp Raisins (dusted with flour)
- Icing sugar (for dredging)
Instructions
- Sieve flour and salt, then make a well. Add oil, egg, and enough milk/water for a thin dough. Let it rest for 30 minutes.
- Roll out the dough on a floured cloth until paper-thin. Brush with melted margarine and sprinkle with breadcrumbs.
- Arrange sliced apples on the pastry. Sprinkle with garam masala, sugar, nuts, and raisins.
- Roll the pastry into a Swiss roll, shape it into a horseshoe, and brush it with melted margarine.
- Bake at 230C/450F for 20 minutes, then reduce to 190C/375F for another 15-20 minutes.
- Serve hot or cold, generously dredged with icing sugar.
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Frequently Asked Questions:
Can I freeze Apple Strudel for later?
Absolutely! Once baked and cooled, wrap the strudel tightly in plastic wrap and freeze. Thaw in the refrigerator before reheating in a warm oven for the best texture.
What’s the best variety of apples to use in this recipe?
Opt for a cooking apple like Granny Smith for a perfect balance of tartness and sweetness. The firm texture holds up well during baking, ensuring a delightful filling.
Can I substitute garam masala with cinnamon?
Certainly! While garam masala adds a unique spice blend, cinnamon makes an excellent substitute for a more traditional flavour profile in your Apple Strudel.
Is Apple Strudel served as a dessert or breakfast?
Apple Strudel is a versatile treat commonly enjoyed as a dessert. However, its delightful combination of pastry and fruit makes it a lovely choice for a sweet breakfast or brunch.
What’s a suitable accompaniment for Apple Strudel?
Pairing Apple Strudel with a dollop of vanilla ice cream or a drizzle of caramel sauce enhances the overall experience. For a continental dessert spread, serve alongside Austrian Sachertorte and French Tarte Tatin.
1 comment
wow its gr8 mouthwatwatering dish……