Learn how to make Apple Strudel, a classic Viennese dessert. A flaky crust envelops a warmly-spiced fruit filling in this cozy homemade Apple Strudel recipe that will have everyone begging for seconds.
3mediumapplespeeled, cored, and sliced into 1/8-inch pieces (see note 4)
1 teaspoonfresh lemon juice
1 1/2teaspoonorange zest
1cupbuttermelted (2 sticks)
1egggently beaten with one tablespoon of water
For the glaze:
2tablespoonsmilkplus more, if needed
To make the dough:
In a large bowl with a whisk by hand, mix together the flour, salt, and sugar. Add eggs and vegetable oil, and water, and mix until dough is smooth. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.
To make the filling:
In a small saucepan over low heat, simmer the golden raisins, dark rum, and apple juice for about 10 minutes. Drain and set aside to cool.
In a small skillet over low heat, toast pecans until light golden brown, about 5-7 minutes. Set aside to cool.
In a large mixing bowl, toss together the apples, lemon juice, sugar, orange zest, cinnamon, pecans, and raisin mixture.
Adjust oven rack to lower-middle position and preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and add melted butter to sheet.
To assemble the strudel:
On the counter, lay a clean kitchen towel down and lightly dust with flour. Divide dough into two pieces. Place one piece of the dough onto the floured towel and using a rolling pin, roll out into a rectangle shape, about 1/8 inch thick.
Place half of the apple mixture along the long edge of the dough. using the kitchen towel to assist, roll the dough around the filling tightly. Repeat with the remaining dough and filling.
Place both strudels seam-side down onto the prepared baking sheet and lightly brush with egg and water mixture. Place in oven and bake until crust is golden brown, about 25-30 minutes. Allow to cool completely on the baking sheet.
To make the glaze:
In a small mixing bowl, whisk together milk and powdered sugar until thick, adding more milk a teaspoon at a time as needed. Drizzle glaze over cooled strudel and allow to harden. Slice and serve.
Golden raisins: I know raisins can be polarizing, but they are a classic ingredient in Apple Strudel; especially once soaked in rum or whiskey and apple juice. I highly recommend trying them at least once, and feel free to omit if you're still not on Team Raisin.
Rum or whiskey: Either of these liquors add a lovely rich and caramel-like flavor. For an alcohol-free option, simply opt for all apple juice (1/4 cup).
Pecans: Feel free to use toasted pecans, if desired. To toast nuts for this Apple Strudel recipe, in a medium skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and store in an airtight container for up to 1 week.
Apples: I love the tartness and crisp texture of Granny Smith apples, but any tart apple such as Pink Lady, Jazz, Jonathan, or Braeburn will do.
Yield: This homemade Apple Strudel recipe makes 2 long strudels; enough for about 8 dessert or brunch side dish-size servings.
Storage: Store leftovers covered in the refrigerator for up to 2 days. Reheat in a 300-degree oven for 10 to 15 minutes, until heated through.
Make ahead: If you'd like to get a head start on this homemade Apple Strudel, feel free to toast the pecans up to 7 days in advance. If you'd like to pre-chop your apples, here's how to keep them fresh: Soak peeled and cut apples in a solution of 2 cups water + 1/4 teaspoon salt for 5 minutes, then rinse and store (will prevent oxidation for 5 to 7 days). Or, soak cut apples in lemon-lime soda such as 7UP or Sprite for 10 minutes, drain and store (will prevent oxidation for 2 to 3 days).
Freezer: Wrap, date, and label the unbaked strudels and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 45 to 60 minutes, then bake in a 425-degree oven for 25 to 30 minutes. Glaze as directed in the recipe.
Tools of the trade: Use a woven (not terrycloth) towel to roll the strudel so it doesn't stick to the dough.