What a treasure! Grandma’s recipes are the best. While I don’t know your specific grandma’s secret handshake with cinnamon and sugar, this recipe is a classic, authentic version of a Viennese-style Apple Strudel (Apfelstrudel). It’s the kind of recipe passed down through generations, with a thin, flaky, hand-stretched dough and a simple, perfect apple filling.
Let’s make your kitchen smell like a European bakery.
MY GRANDMA’S AUTHENTIC APPLE STRUDEL (APFELSTRUDEL)
This recipe stays true to the traditional method, which is a loving process. The magic is in stretching the dough until it’s tissue-paper thin.
Yields: 2 large strudels (about 12 servings total)
Prep time: 1 hour (plus 30+ minutes resting time)
Cook time: 30-40 minutes
Ingredients
For the Strudel Dough (or use 1 sheet of thawed puff pastry for a shortcut):
· 2 cups (250g) all-purpose flour, plus more for dusting
· ¼ teaspoon salt
· 1 large egg, lightly beaten
· 2 tablespoons (30ml) neutral oil (like vegetable or canola)
· ½ cup (120ml) warm water
For the Apple Filling:
· 2 lbs (about 4-5 medium) tart baking apples (like Granny Smith), peeled, cored, and thinly sliced
· ½ cup (100g) granulated sugar
· ½ cup (50g) plain breadcrumbs
· ½ cup (57g) raisins (optional, but traditional)
· 1 teaspoon ground cinnamon
· Zest of half a lemon
· 1 tablespoon fresh lemon juice
· ¼ cup (½ stick / 57g) unsalted butter, melted, for brushing
You will also need:
· A large, clean tablecloth or sheet (a cotton or flannel one is best)
· All-purpose flour for dusting the cloth
Instructions
Step 1: Make and Rest the Dough (The Most Important Step)
- In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg and oil. Using a fork, gradually incorporate the flour into the wet ingredients.
- Slowly add the warm water, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead vigorously for 8-10 minutes until it is smooth, elastic, and no longer sticky. You can also do this in a stand mixer with a dough hook for 5-6 minutes.
- Shape the dough into a smooth ball. Brush it lightly with a little oil, place it back in the bowl, cover with a warm bowl or plastic wrap, and let it rest for at least 30-60 minutes at room temperature. This relaxes the gluten, which is essential for stretching.
Step 2: Prepare the Filling
- While the dough rests, toss the sliced apples with the lemon juice, lemon zest, sugar, cinnamon, and raisins (if using). Set aside.
- In a dry skillet over medium heat, toast the breadcrumbs, stirring constantly, until they are lightly golden and fragrant. This adds a nutty flavor and helps soak up the apple juices. Set aside to cool.
Step 3: The Grand Stretch (Be Brave!)
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Lay your clean tablecloth out on a large table and dust it generously with flour.
- Place the rested dough in the center. Roll it out with a rolling pin into a rough rectangle until it’s about ⅛-inch thick.
- Now, use your hands: Make your hands into loose fists, knuckle-side down. Gently place them under the dough and start stretching it from the center outward. Work your way around the table, carefully pulling the dough thinner and thinner.
- The goal is to stretch it so thin you can read a newspaper through it. Don’t worry if you get a few small holes; the strudel will be rolled up and they won’t matter. The edges will be thicker, and that’s okay.
Step 4: Assemble the Strudel
- Once the dough is stretched, trim off the very thick outer edges with scissors.
- Brush the entire surface of the dough lightly with some of the melted butter.
- Sprinkle the toasted breadcrumbs evenly over the bottom third of the dough, leaving a 2-inch border on the sides. This will create a barrier against sogginess.
- Spoon the apple filling in a line on top of the breadcrumbs.
- Using the cloth to help you, lift the edge of the cloth to fold the dough border over the filling. Then, continue to use the cloth to carefully roll the strudel forward, tucking in the sides as you go, until it is fully rolled up. It should look like a long, snug log.
- Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Curve it into a horseshoe shape if it’s too long.
Step 5: Bake to Golden Perfection
- Brush the entire strudel generously with the remaining melted butter.
- Bake for 30-40 minutes, or until the strudel is a deep, beautiful golden brown.
- Remove from the oven and let it cool on the pan for at least 30 minutes. This allows the juices to set.
Step 6: Serve
- Dust the strudel generously with powdered sugar.
- Slice with a serrated knife and serve warm, ideally with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Grandma’s Wisdom (Key Tips for Success)
· Patience with the Dough: The long resting time is non-negotiable. A well-rested dough is a stretchy dough.
· Dry the Filling: The lemon juice not only adds flavor but also prevents the apples from browning. If your apples are very juicy, you can pat them dry with a paper towel after slicing to prevent a soggy strudel.
· The Breadcrumb Trick: Toasting the breadcrumbs is a classic, clever step that prevents the bottom of the strudel from getting wet and doughy.
· Embrace Imperfection: The first time you stretch the dough, it might not be a perfect rectangle, and you might get a hole. It doesn’t matter! The flavor will be 100% there.
This recipe is a labor of love, just like Grandma used to make. The process is part of the joy, and the result is absolutely worth it. Enjoy every bite