Strudel with apples and cinnamon
8 servings
120 minutes
Apple and cinnamon strudel is a legendary dessert of German cuisine, enveloped in the aroma of fragrant cinnamon and a crispy crust made from the thinnest dough. The history of this delicacy dates back to 18th century Austria, where it gained popularity and spread throughout Europe. Its unmatched taste comes from the combination of soft apple filling soaked in sweet raisins and light spiciness of nuts, surrounded by airy dough brushed with melted butter. Baked to a golden crust, it emits a cozy smell of homemade baking and perfectly complements a cup of aromatic coffee or strong tea. Strudel can be served hot to enjoy its crispy texture or cold when the filling becomes especially tender. This exquisite treat is rightly considered a symbol of comfort and home warmth.
1
Mix all the flour with salt and sift it. In a bowl or mixer, add 1.5 cups of the flour mixture, pour in warm water, vegetable oil, and mix well. The dough should be soft but not stick to your hands, so add the remaining flour as needed. Then cover the bowl with a towel and let it rest for 30 minutes.
- Wheat flour: 1 glass
- Durum wheat flour: 1 glass
- Water: 0.5 glass
- Vegetable oil: 3 tablespoons
- Salt: 0.5 teaspoon
2
Grind the nuts.
- Roasted almonds: 50 g
- Roasted hazelnuts: 50 g
3
Soak the raisins in cognac for 15 minutes, then drain the excess cognac.
- Light raisins: 100 g
- Cognac: 50 ml
4
Wash the apples, peel them, cut them in half, remove the core, cut each half again into quarters and slice everything thinly. Mix the slices with breadcrumbs, sugar, nuts, cinnamon, and raisins.
- Apple: 1 kg
- Breadcrumbs: 4 tablespoons
- Brown sugar: 0.8 glass
- Roasted almonds: 50 g
- Light raisins: 100 g
- Roasted hazelnuts: 50 g
- Butter: 50 g
5
Divide the dough into 4 equal parts. Roll out four thin sheets. The dough should be almost transparent. If you have a pasta machine, that would be great.
- Wheat flour: 1 glass
- Durum wheat flour: 1 glass
6
Layer the sheets overlapping on a kitchen towel or plastic wrap. Sprinkle them with flour and roll over a few times to bond the sheets.
- Wheat flour: 1 glass
- Durum wheat flour: 1 glass
7
Preheat the oven to 180–190 degrees.
8
Grease the layers with melted butter. Then evenly spread the filling, leaving about 2 cm from the edge. Roll the dough layers into a roll using a towel, tucking in the sides to close everything. Then transfer it on a greased baking sheet (you can line it with parchment paper) using the towel. Brush the strudel with melted butter.
- Butter: 50 g
- Apple: 1 kg
- Brown sugar: 0.8 glass
- Roasted almonds: 50 g
- Light raisins: 100 g
- Roasted hazelnuts: 50 g
- Breadcrumbs: 4 tablespoons
- Butter: 50 g
9
Bake for about 40 minutes, periodically brushing the surface with butter. At the end, you can put it under the grill for 5 minutes.
- Butter: 50 g
10
Decorate the ready strudel with powdered sugar. It can be eaten hot or cold.
- Powdered sugar: 50 g