For the strudel dough:
• 240 grams of flour
• 120 ml water
• 40 grams of oil
• pinch of salt
For the filling:
• 1 1/2 lb aplles (cored, peeled, and finely chopped)
• 75 grams sugar (or sugar substitute)
• 1/4 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 75 grams walnuts (chopped)
• 75 grams raisins (chopped)

For the strudel dough:

Mix all the ingredients and put the dough in the fridge while making the filling.
For the filling:
Mix all the ingredients in a bowl.
• Roll out the dough with a rolling pin on a clean and lightly floured surface. Flour the surface and the dough every now and then while rolling.
• When the dough gets bigger and thinner, and thus difficult to handle, put it down on a lightly floured tablecloth, straighten out the wrinkles in both the tablecloth and the dough. Continue stretching the dough on the tablecloth using your hands.
• In the end, the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting the baking sheet lengthwise. Thick edges should be cut off.
• Brush the dough with the oil.
• Spread the filling over the dough, leaving1 to 1 ½ inch to the edge.
• Fold in the side-ends of the dough. Using the towel, roll the dough all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-side down.
• Put the strudel onto a baking sheet and brush it with the oil or melted butter.
Baking the strudel
• Preheat the oven to 375 °F.
• Put the baking sheet with the strudel in the middle of the preheated oven and bake it for 35-45 minutes.
• When the crust turns golden, the Strudel is ready.
• Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar.

P.S. When we have tons of pears in the garden we make the Pear Strudel and it is also absolutely delicious!

Print Friendly, PDF & Email