Homemade Apple Strudel
Discover apple strudel's traveling roots from baklava and why finely cubed apples make the perfect filling beneath crisp, flaky pastry.
70 min
Medium
Internacional
6 servings
The story behind
Though it's now bound up with Austria and treated as a symbol of Vienna, apple strudel descends from baklava: the technique of stretching dough paper-thin reached Central Europe through the Ottoman Empire, and the Austro-Hungarians made it their own. Its roots, in other words, traveled farther than its reputation suggests. Traditional strudel dough is pulled so thin you can read through it; a home version using puff pastry simplifies the work while keeping those crisp, flaky layers. The filling of finely cubed apples is tossed with cinnamon, walnuts and muscovado sugar, whose molasses notes give more depth than plain white sugar. One technical point matters most: cutting the apples small ensures they cook through in the same time the pastry needs to turn golden, so the fruit is neither raw nor swimming in juice. Serve it warm, dusted with powdered sugar and often with cream or ice cream playing cool against the heat. It's a Viennese coffeehouse classic and a lingering after-dinner treat. Let it rest a few minutes before slicing so the filling sets and doesn't run.
Instructions
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1In a bowl, mix the apples with cinnamon, brown sugar, and walnuts.
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2Roll out the puff pastry and place the filling in the center; make diagonal cuts on the sides and cross the strips over the apples to create the braided pattern.
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3Place the strudel on a silicone mat or parchment paper on a baking sheet.
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4Brush with beaten egg and bake at 180°C (350°F) for 35-40 minutes until well golden and crispy.
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5Let it cool slightly and sprinkle plenty of powdered sugar over the entire surface before serving.
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