Apple Strudel Recipe
Apple strudel is one of my all-time favorite desserts. Fresh apple flavor shines through in every delicious bite. Our apple strudel recipe has just the right amount of sugar to sweeten the apples without overpowering them. Strudel dough is uniquely interesting — sort of gummy on the inside, yet crunchy on the outside with a hint of butter. Enjoy a slice alone, with ice cream, or with a light dusting of powdered sugar.
Allow plenty of time to prepare this recipe. You will need it to peel and slice the apples and to stretch the strudel dough. If you follow our recipe and use a smooth tablecloth, rolling your strudel will be easy. The end result is well worth every moment of the process. Apple strudel is a treat you and your family will cherish.
This recipe makes six apple strudels, each with three to four servings. If you are baking for a dinner party, this recipe is perfect if apple strudel is your primary dessert. If you are baking for fewer people, you may prefer to cut this recipe in half. Apple strudel holds up well; just wrap each roll in plastic wrap and refrigerate.
From the Kitchen of Judy Haftl Naujalis
- 2 cups water
- 6 TBS salted butter
- 2 eggs
- ½ cup + ⅜ cup sugar
- ½ tsp salt
- 8 cups + ⅜ cup flour
- 5 lbs baking apples
- powdered sugar for dusting (optional)
Yield: six 10” pieces of apple strudel
Preheat the oven to 325°. Spray two baking sheets with cooking spray. (Use rimmed baking sheets.)
Heat the water and 2 TBS of butter in a small saucepan over low heat until the butter melts. Remove from heat and pour into a medium mixing bowl. Whisk in the eggs until well combined with the water and butter. Continue whisking and add ½ cup of sugar and the salt.
Add 8 cups of flour to a large mixing bowl. Make a well in the center of the flour and pour in the water and egg mixture. With your hands, knead this into smooth dough. Cover with a cloth and set aside.
Peel and core the apples. Using a food slicer or mandoline, slice the apples into uniformly sized slices. Cover and set them aside.
Cover a table with a smooth tablecloth. Grease your hands with butter and twirl the dough around between your hands to stretch the dough into a round sheet. After it reaches the size of a pizza, carefully place it in the center of the cloth. Slowly stretch the dough into an even larger sheet by gentling pulling on its edges. Work your way around the dough until it is very thin and approximately 36” by 36”. The final sheet will have a shape somewhere between a circle and a square.
After the dough is stretched into a thin sheet, carefully place the apples in a single layer over the entire sheet. Sprinkle the apples with ⅜ cup sugar and then ⅜ cup flour.
With a sharp cook’s knife, carefully cut the strudel in half by cutting through the very center of the sheet of apples (as if you are slicing a pizza in half).
Position yourself so that this slice line runs left to right in front of you. To roll the strudel, carefully pick up the edge of the tablecloth closest to you. As you lift the cloth from the surface of the table, the strudel will start to roll. Keep rolling until the roll reaches the slice line. Rest the cloth on the table and cut this first roll of apple strudel into three pieces. Place all three pieces of strudel on one baking sheet. Repeat this process with the other half of the strudel.
Bake for one hour. Remove the trays from the oven and baste the apple strudel with 2 TBS of butter. Return the strudel to the oven and bake for another hour. After the strudel bakes for the second hour, remove it from the oven and baste it with the remaining 2 TBS of butter.
Serve this apple strudel warm or cold just as it is or dusted with powdered sugar. Enjoy!