Apple Strudel

Classic apple strudel is a thinly stretched dough, crispy crust and fragrant juicy filling! Real apple strudel is delicious! Simply and easily!

Summary

Ingredients

For the dough

• Wheat flour – 250 g + for working with dough
• Salt – 0.5 teaspoon
• Egg – 1 pc.
• Warm water – 100 ml
• Vegetable oil – 20 ml (a little more than a tablespoon) + for greasing the dough
• Melted butter – 100 g

For filling

• Sweet and sour apples – 800 g (6 pcs.)
• Ground butter crackers – 70 g
• Raisins – 180 g
• Sugar – 3 tbsp (to taste)
• Ground cinnamon – 7 g

For decoration

• Powdered sugar – to taste

To serve

• Creamy ice cream (or whipped cream)

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Instructions

1. Sift 250 g flour into a large bowl and add 0.5 teaspoon salt. Mix together.
2. Make a well in the center of the flour. Add 1 egg, 20 ml vegetable oil, and 100 ml warm water to the well.
3. Mix with a spoon until a rough dough forms, then knead by hand for 10-15 minutes until the dough is elastic and no longer sticky. Dust with flour as needed.
4. Grease the dough with vegetable oil, wrap tightly in cling film, and let rest at room temperature for 30 minutes.
5. While the dough rests, prepare the filling: rinse the raisins, soak in hot water for 10 minutes, then drain and pat dry with paper towels.
6. Peel, core, and chop the apples into small pieces.
7. Mix the apples, raisins, crackers, sugar, and cinnamon together in a bowl.
8. Preheat your oven to 190°C (374°F). Line a baking sheet with baking paper. Sprinkle your work surface with flour.
9. Roll out the dough from the center toward the edges using a rolling pin.
10. Dust your hands with flour, place them (bent fists) under the dough, and gently stretch it in all directions until it's very thin and elastic.
11. Transfer the stretched dough to a clean napkin or cloth. Trim off any thick edges.
12. Spread the filling in a line along the length of the dough, leaving a border from the edge. Press down gently.
13. Lift the nearest edge of the dough and fold it over the filling. Brush the dough with some of the melted butter.
14. Using the napkin to help guide it, roll the strudel tightly into a cylinder.
15. Transfer the strudel to the prepared baking sheet, seam-side down. Brush the top and sides with the remaining melted butter.
16. Bake for 30 minutes until the top is golden brown.
17. Remove from the oven and let cool for 20 minutes.
18. Dust with powdered sugar and serve with ice cream or whipped cream.