- 250 g (2 cups) all purpose flour
- pinch of salt
- 1 egg
- 18 g (1+1/2 tbsp) vegetable oil
- about 60 ml (1/4 cup) water
- 5 (850g - 1,8 pound) apples I've used the Red Delicious
- about 2 tbsp lemon juice from 1/2 lemon
- 50 g (1/3 cup) raisins
- 50 g (3-4 tbsp) pine nuts
- 70 g (3 tbsp) sugar
- 1+1/2 tsp cinnamon powder
- 70 g (2,5 oz) cookies smashed into small crumbles
- unslated melted butter for brushing the dough
- 1 red apple slice into thin slices
- some drops lemon juice
- unsalted melted butter for brushing
- powdered sugar
- In a big size bowl, combine flour and salt.
- In a small size bowl, mix the egg and the vegetable oil.
- Add the egg mix into the flour mix and combine.
- Add the water little by little until reach a dough (not sticky).
- Knead the dough for few minutes until smooth and shape it into a ball.
- Grease the ball dough with vegetable oil and let it rest in a greased bowl, covered with plastic wrap, until prepare the filling.
- Soak the raisins in lukewarm water for about 15 minutes, or until soft.
- Meanwhile peel the apples, slice them into medium thick slices, place them in a big size bowl and irrorate with the fresh lemon juice.
- Add sugar, pine nuts, drained raisins, crumbled cookies, cinnamon and combine. Set aside.
- Cut out ¼ of the dough, roll it into a rectangle (long about 12 inch- 30 cm), then cut 9 long strips. Braid the strips to create 3 braids for final decoration.
- Roll out the leftover dough over a baking paper into a very fine rectangle: the dough sheet has to be almost transparent.
- Brush it with melted butter.
- Place the apple filling along the side of the dough (leaving 2,5cm-1inch to the edge). Fold in the sides to avoid the filling getting out during rolling.
- Roll the dough around the filling, seal the edges and place onto a baking sheet.
- Attach the braids to the strudel and brush with melted butter.
- Bake in preheated oven at 210°C-410°F for 15 minutes, then reduce to 170°C-340°F and bake for about 25 minutes.
- Cool down on a wire rack.
- Soak the slices into a water and lemon juice mix, then microwave for 3 minutes.
- Make Apple roses by overlapping the slices and rolling them as I show in the recipe video below.
- Place the apple roses over the strudel.
- Dust with powdered sugar and serve it warm or cold.
This cake is pretty easy to make but if you make it starting from scratch as I did, you should pay attention when you rolling the dough.
The crust should be very thin, almost transparent, so you should pay attention to not break it when you roll it!
The more thin your crust will be, more delicious your Strudel will turn out!
If you don’t want to make the crust from scatch , you can buy frozen or fresh Phyllo dough and use it as Apple Strudel crust.
Rolling the dough is a very delicate step, it could break it if you don’t be gentle and don’t pay attention.
I suggest to use the parchment paper while rolling, it’s very needful!
The decoration with the roses made with apple slices and the braids is inspired by Queenie’s Apple Strudel from Fantastic Beasts and Where to Find Them, but you can decorate it as you prefer!