A classic dish with flaky pastry dough and warm cinnamon apple filling, cherished during holiday gatherings and special occasions.
Ingredients
Scale:
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup warm water
1/4 cup vegetable oil
4 medium Granny Smith apples, peeled, cored, and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup breadcrumbs (preferably stale)
1/4 cup raisins (optional)
1/4 cup melted butter (for brushing)
Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, warm water, and vegetable oil. Mix until a dough forms.
Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
In a separate bowl, toss the sliced apples with sugar, cinnamon, lemon juice, and breadcrumbs. If using raisins, add them to the mixture as well. Set aside.
After resting, divide the dough into two equal portions. Roll out one portion on a floured surface into a rectangle as thin as possible, about 1/8 inch thick. The dough should be translucent.
Brush the rolled-out dough with melted butter. Spread half of the apple filling evenly over the dough, leaving a 1-inch border around the edges.
Carefully lift the edge of the dough and roll it toward the other side, encasing the filling. Pinch the ends to seal. Place the strudel seam-side down on a baking sheet lined with parchment paper.
Repeat the rolling and assembling process with the second dough portion and remaining filling.
Preheat your oven to 375°F (190°C). Brush the tops of the strudels with more melted butter. Bake for 30-35 minutes or until golden brown.
Allow the strudels to cool slightly before dusting with powdered sugar. Slice and serve warm.
