Easy Apple Strudel Recipe (2024)

FAQs

What pastry is apple strudel made from? ›

What pastry is apple strudel made from? Traditionally the dessert is made using soft 'strudel dough', which is hand-stretched into paper-thin sheets. But for our version, we've made things simpler by using shop-bought filo pastry, as it's most similar in consistency.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. There are numerous techniques for manually pulling strudel dough.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Most sources agree that rétesliszt is ground less finely than plain flour: it's not quite as coarse as wheat farina ("Cream of Wheat"), but it's definitely enough of a texture difference that you can feel it in the flour. Plain flour clumps when you pinch it; strudel-flour does not.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

We would suggest precooking the filling, as Nigella does in her Gluten-Free Apple And Blackberry Pie. You can thicken the juices with some cornflour and even strain most of the juice off and serve it separately alongside the pie if there is a lot of juice.

Should Apple Strudel be refrigerated? ›

If you're not planning to consume the strudel immediately, slice it into portions, wrap each piece tightly in plastic wrap, and store them in a covered container in the refrigerator. This will keep it from drying out and absorbing other food odors. To extend the shelf life of the apple strudel, you can freeze it.

Brush the Bottom with Corn Syrup or Egg White

Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin, the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

These include apple strudel, almond strudel, semolina strudel, rice strudel, quark strudel, milk-cream-strudel, grape strudel, poppy strudel, nut strudel, cabbage strudel, meat strudel, damson strudel, cherry strudel, pear strudel, apricot strudel, ham strudel, coffee strudel, Parmesan strudel, roll strudel, mushroom ...

It's made with prepared puff pastry, so it's easy and delicious.

You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect the same results. Here's the best way to use each of these flaky, versatile doughs. It's easy to love any recipe calling for phyllo or puff pastry.

The classic crust used for apple pie is shortcrust and that's what I use. My recipe is very standard (flour, butter, salt, sugar, water).

Puff pastry is a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough. The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required.