Austrian Apple Strudel

Ingredients

• 2.25 cup all-purpose flour (Plus extra for the work surface)
• 0.5 tsp fine sea salt
• 0.67 cup warm water (Lukewarm, approximately 105°F / 40°C)
• 2 tbsp canola oil (Plus more for coating the dough)
• 1 tsp apple cider vinegar
• 2.5 lb tart apples (Peeled, cored, halved, and thinly sliced; firm baking apples such as Granny Smith or Braeburn)
• 0.5 cup granulated sugar (For the apple filling)
• 0.5 cup golden raisins
• 2 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 6 tbsp unsalted butter (Melted, divided)
• 1 cup fresh breadcrumbs (Preferably made from soft white bread)
• 2 tbsp powdered sugar (For serving)
• 1 cup heavy cream (Lightly sweetened and whipped, for serving)
• 1 tbsp granulated sugar (For sweetening the whipped cream)

Steps

1. 1

   In a large bowl, combine the flour and salt. Add the warm water, canola oil, and cider vinegar, and mix until a shaggy dough forms.

2. 2

   Turn the dough onto a lightly floured work surface and knead vigorously until smooth and elastic, about 10 minutes. The dough should become supple rather than sticky.

3. 3

   Lift the dough and repeatedly throw it firmly against the work surface for several minutes. This crashing develops the gluten needed to stretch the dough very thin without tearing.

4. 4

   Shape the dough into a smooth ball, coat it lightly with oil, cover, and let it rest at room temperature for at least 30 minutes. Do not skip this rest; it relaxes the gluten and prevents the dough from snapping back.

5. 5

   Meanwhile, heat the oven to 375°F / 190°C. Line a baking sheet with parchment paper and prepare a clean, lint-free tablecloth or fabric square measuring about 3 to 4 feet across.

6. 6

   In a large bowl, combine the sliced apples, sugar, raisins, lemon juice, and cinnamon. Toss gently until the apples are evenly coated, then set aside while the dough rests.

7. 7

   Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until the crumbs are golden and fragrant, about 3 to 5 minutes. Remove from the heat and cool slightly.

8. 8

   Lay the tablecloth flat and dust it lightly with flour. Place the rested dough in the center and roll it into a rough rectangle. With floured hands, gently stretch the dough outward from the center until it is nearly transparent and large enough to cover much of the cloth. Trim or leave thicker edges as needed; a few small tears are acceptable.

9. 9

   Brush the stretched dough generously with some of the melted butter. Scatter the toasted breadcrumbs over the dough, leaving a border of about 1 inch around the edges.

10. 10

    Arrange the apple mixture in a thick band along the lower third of the dough, leaving the excess liquid in the bowl. Fold the side edges inward over the filling.

11. 11

    Use the tablecloth to lift and roll the dough forward over the apples, continuing until the strudel forms a log with the seam underneath. Gently transfer it to the prepared baking sheet and curve it slightly if necessary to fit.

12. 12

    Brush the outside of the strudel with the remaining melted butter. Bake at 375°F / 190°C until deeply golden and crisp, about 40 to 45 minutes.

13. 13

    Let the strudel cool briefly so the filling can set. Dust generously with powdered sugar, slice, and serve warm or at room temperature with lightly sweetened whipped cream.

Notes

The source notes that the strudel is best freshly baked. Leftovers may be stored in a sealed container at room temperature and reheated in a 400°F oven for 5 to 10 minutes. The recipe requires a clean tablecloth or other lint-free fabric folded into a 3- to 4-foot square. Small tears in the stretched dough are not a major problem because rolling the strudel brings the dough together.

Nutrition per serving

• dessert
• baked
• Austrian-inspired
• apple dessert
• vegetarian
• pastry
• holiday
• make-ahead-friendly