Ingredients for Apple Strudel
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter; 2 tablespoons unsalted butter, melted; 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons ice water
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 6 cups tart apples, peeled, cored and thinly sliced
- 1 cup dried currants
- 1 egg white, lightly beaten
- Powdered Sugar
- 1 cup chopped pecans (optional, as alternative to dried currants)
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How to Make Apple Strudel
- Whisk together 3 cups all-purpose flour and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and 2 tablespoons of ice water.
- Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Divide the dough in half, cover, and let rest for at least 1 hour.
- Generously flour a clean kitchen towel or large piece of parchment paper.
- On the floured surface, roll out one half of the dough into a 15-inch square.
- Brush the dough with 2 tablespoons melted unsalted butter.
- Let stand for a few minutes.
- Gently stretch the dough from the center outwards, using your fingertips and the back of your hands, until it becomes paper-thin and approximately 36 inches square.
- Brush the stretched dough with 1/4 cup melted unsalted butter.
- In a bowl, combine 2 cups granulated sugar and 2 teaspoons ground cinnamon.
- Trim the edges of the dough to create a neat rectangle.
- Arrange half of the prepared apple filling (see below) along the center of the dough, leaving a 6-inch border at the bottom edge.
- Sprinkle half of the sugar-cinnamon mixture over the apples.
- Top with 1/2 cup currants (or pecans).
- Fold the 6-inch border of the dough over the filling.
- Using the floured cloth/parchment, carefully lift and roll the dough away from you, creating a tight roll.
- Seal the ends of the strudel tightly.
- Place the strudel on a lightly greased 15 1/2 x 10 1/2 x 1-inch baking pan; curve slightly to form a crescent.
- Repeat steps 8-21 with the remaining dough and filling.
- Brush the tops of both strudels with 1 egg white, lightly beaten.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until golden brown and crisp.
- Remove from the pan and let cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
524g
Fat
370g
Carbs
96g
