Apple Strudels

  • Time: 2 hours plus baking time.
  • Serves: 8
  • Level: medium

Mr WDC
Apple strudels for the whole family to make and enjoy.

What you need

For the pastry

375g plain flour

5 tbs vegetable oil

180ml water

Pinch of salt

100g melted butter

Icing sugar

For the filling

Zest of 1 orange, juice from half an orange

2 medium Bramley apples

100g raisins

80g chopped walnuts

2 tbs caster sugar

150g caster sugar

125g unsalted butter

3 medium eggs

1/2 tsp vanilla extract

80g ground almonds

100g plain flour

1/2 tsp baking powder

Pinch of salt

For the pastry crumb

40g white bread crumbs

40g ground almonds

40g Demerara sugar



Dad's Recipe Tales

A strudel is a treat we normally enjoy while sitting at the table of a Continental patisserie. But they’re quite easy to make at home, especially together with the family. Many little hands make light work! And there’s plenty of activity to engage the kiddies: kneading, pulling, stretching, cutting, chopping, scattering, rolling and more.

The key element of a strudel is the pastry, a paper thin sheet of translucent dough, stretched to its limits over a table top. But don’t let this put you off – think of it like blowing the biggest bubble possible from a piece of gum before it pops.

Strudels on the Continent come in many guises, the fillings can be wet and fruity, dry and cake-like, firm and nutty or stiff and milky. This recipe incorporates a sponge mixture with wet and dried fruit. Experiment with other fruit combinations, cherry and pear, apple and plum work well as would fresh or dried apricots.

Finally, there’s one issue that all strudel-makers must address: whether to roll the pasty around a single mass of filling or spread the filling evenly over the pastry and roll. My version is based on the latter approach.

How Dad Cooked It

This recipe makes four medium strudels. This may seem a lot but the idea is to share the pasty dough around the family and for everybody to have a go. In the event of any disaters there’s enough dough and filling to ensure there a couple good strudels make it to the oven!

1. For the pastry, put the flour in a bowl and add the oil, water and salt. Mix until it comes together. Add extra water a little at a time if necessary. Divide the dough into four and pass around the family. Knead, stretch, roll, pull, throw, bash for 10 minutes or until the dough is soft, pliable and elastic. Put the dough balls into a bowl covered with a wet kitchen towel and rest for 1 hour.

2. Peel and chop the apples, add to bowl with the raisins and walnuts. Add the orange juice and 2 tbs sugar and mix. Set aside.

3. For the filling, beat 150g sugar and the butter until light and fluffy. Add the eggs one at a time, beating well. Add the vanilla and orange zest. Beat in the ground almonds. Mix the flour with the baking powder and salt. Mix well into the batter. Cover and store in the fridge.

4. For the pastry crumb, mix the ingredients in a bowl.

5. To make the strudels, roll out each ball of dough on a floured work surface (a pvc tablecloth is ideal). Roll and stretch with your fingers to form four round sheets about 45cm-50cm in diameter – you should be able to see the tablecloth throught the dough. Brush over melted butter on each pastry sheet, scatter over the crumb mix, scatter spoonfulls of the batter mix over the front half the sheet. Then scatter the apple mix over the same half of pastry. Roll the whole pastry sheet gently from the front to complete the strudel. Lift onto a baking sheet lined with parchment paper and form a cresent shap. Cover each strudel with melted butter and bake for 40 minutes until evenly browned. Cool, sprinkle with icing sugar and serve with lightly whipped cream or ice cream.

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