Traditional Apple Strudel Recipe – Classic Central European Dessert

Name: Traditional Apple Strudel Recipe
Prep time: 30 min
Cook time: PT-481812H57M22S
Total time: 1 h 15 min
Cuisine: Central European
Ingredients: 1/2 cup golden raisins; 2 tablespoons rum; 4 large apples, peeled, cored, and finely diced; 1 tablespoon lemon juice; 3/4 cup packed brown sugar; 3/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 package (2 sheets) frozen puff pastry, thawed; 1/2 cup panko breadcrumbs; 1 egg; 1 tablespoon milk; 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract

Apple strudel is a classic pastry that combines the tartness of apples with the sweetness of cinnamon and raisins, all wrapped in a crisp, golden crust. Originating from Central Europe, this dessert has become beloved around the world. The traditional apple strudel recipe outlined here uses frozen puff pastry for convenience, but retains the classic flavors and textures that make this dish a perennial favorite. Below is a comprehensive guide on how to create this delightful treat, from ingredients to serving suggestions.

Ingredients

For the Apple Strudel:

1/2 cup golden raisins
2 tablespoons rum
4 large apples (peeled, cored, and finely diced)
1 tablespoon lemon juice
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 package (2 sheets) frozen puff pastry, thawed
1/2 cup panko breadcrumbs
1 egg
1 tablespoon milk

For the Cinnamon Glaze:

1 cup powdered sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Instructions

1. Prepare the Raisins:

Start by soaking the raisins in rum. Place them in a small bowl and pour the rum over them. To expedite the process, set the bowl in a sink filled with a couple of inches of hot water and let the raisins soak for 15-20 minutes. This step plumps up the raisins and infuses them with the rich flavor of rum. After soaking, drain any excess rum from the raisins and set them aside.

2. Prepare the Apple Filling:

While the raisins are soaking, you can prepare the apple filling. Peel, core, and finely dice the apples. Toss the diced apples with lemon juice in a large bowl to prevent browning. Add the soaked raisins, brown sugar, ground cinnamon, and ground nutmeg to the apples. Stir well to ensure that all the ingredients are evenly mixed. This mixture should be sweet with a hint of spiciness from the cinnamon and nutmeg.

3. Preheat the Oven and Prepare the Puff Pastry:

Preheat your oven to 400°F (200°C). Prepare two large pieces of parchment paper for working and baking. Lay out the puff pastry sheets on the parchment paper. Using a rolling pin, gently roll out the folds and creases in the puff pastry to smooth the dough. This helps in creating a more uniform strudel.

Sprinkle 1/4 cup of panko breadcrumbs down the center of each sheet of puff pastry. The breadcrumbs act as a barrier to absorb excess moisture from the apple filling, helping to keep the pastry crisp. Evenly divide the apple mixture between the two sheets of pastry, spooning it on top of the breadcrumbs.

4. Form the Strudel:

Using a pizza cutter, cut each sheet of puff pastry into strips approximately 1/2 to 3/4 inch wide. Be sure to make the cuts as evenly spaced as possible. Gently move the cut puff pastry to baking sheets, keeping the parchment paper underneath.

Fold each strip of pastry over the apple filling in an alternating pattern, starting with either the left or right side. Continue folding the strips over at a slight angle, overlapping them as you go. Moisten the outer edges of the strips with a little water to help them stick together. This technique creates a beautiful, braided effect on the top of the strudel.

5. Brush and Bake:

In a small bowl, beat the egg and milk together. Using a pastry brush, lightly coat the tops and sides of the strudel with the egg wash. This will give the strudel a golden, shiny finish. Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and crisp.

6. Prepare the Cinnamon Glaze:

While the strudel is baking, you can prepare the cinnamon glaze. In a medium bowl, whisk together powdered sugar, milk, ground cinnamon, and vanilla extract until smooth. The glaze should be thick but pourable. If it is too thick, add a little more milk; if too thin, add more powdered sugar.

7. Drizzle and Serve:

Once the strudel is fully baked, remove it from the oven and allow it to cool on a wire rack. Drizzle the cooled strudel with the cinnamon glaze. The glaze adds a sweet, spicy finish to the strudel, complementing the flavors of the apple filling. Slice and serve the strudel warm or at room temperature. It pairs wonderfully with a cup of coffee or tea.

Serving Suggestions

Apple strudel is versatile and can be enjoyed in many ways. Here are a few serving suggestions:

With Vanilla Ice Cream: Serve slices of warm apple strudel with a scoop of vanilla ice cream for a delightful contrast between the warm pastry and the cold ice cream.
With Whipped Cream: A dollop of freshly whipped cream adds a light and creamy element to each slice of strudel.
As a Breakfast Pastry: Enjoy a slice of apple strudel as a sweet breakfast treat. It pairs well with a hot cup of coffee or tea.
As a Dessert: For a more elegant presentation, dust the top of the strudel with powdered sugar before serving.

Storage and Reheating

Apple strudel can be stored at room temperature for a couple of days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also reheat individual slices in a microwave, but this may make the pastry less crisp.

FAQ

Can I use fresh puff pastry instead of frozen?

Yes, you can use fresh puff pastry if it is available. Just ensure it is rolled out to the appropriate thickness and handle it gently to avoid tearing.

What kind of apples are best for apple strudel?

For the best results, use tart apples such as Granny Smith or Jonagold. These varieties hold their shape well during baking and provide a nice contrast to the sweetness of the sugar and raisins.

Can I make apple strudel ahead of time?

Yes, you can prepare the strudel up to a day in advance. Assemble it, but do not bake it until you are ready to serve. Store the assembled but unbaked strudel in the refrigerator, covered with plastic wrap. Bake it just before serving for the best texture.

Can I freeze apple strudel?

Yes, you can freeze apple strudel. Wrap it tightly in plastic wrap and then aluminum foil. To bake, thaw it in the refrigerator overnight, then bake as directed.

What can I substitute for rum in the recipe?

If you prefer not to use rum, you can substitute with apple juice, orange juice, or a splash of water. These alternatives will provide some moisture without the alcohol content.

How can I make the glaze thicker or thinner?

To adjust the consistency of the glaze, add more powdered sugar to thicken or more milk to thin it out. Mix until you achieve your desired consistency.

This traditional apple strudel recipe combines the flavors of sweet apples, aromatic spices, and a crispy pastry crust. Whether you’re baking for a special occasion or just because, this classic dessert is sure to impress. Enjoy the process and the delicious results!