Apfelstrudel — Print Recipe — The Culinary Codex

Paper-thin layers of hand-pulled pastry wrapped around spiced apple filling with raisins, walnuts, and breadcrumbs, baked until flaky and golden.

Ingredients

1 Combine flour, egg, oil, salt, and warm water. Knead vigorously for ten minutes until the dough is silky smooth and elastic. Rest covered for thirty minutes.
2 Toss sliced apples with sugar, cinnamon, and raisins. Toast breadcrumbs in butter until golden and set aside.
3 Stretch dough on a floured cloth, pulling carefully from the center outward with the backs of your hands until paper-thin and translucent.
4 Brush stretched dough with melted butter, sprinkle toasted breadcrumbs evenly over two-thirds of the surface, then distribute apple filling and walnuts.
5 Using the cloth to assist, roll the strudel into a tight log, tucking ends under. Transfer seam-side down to a lined baking sheet.
6 Brush top with melted butter and bake at 190 degrees for thirty-five minutes until golden and crispy. Dust with powdered sugar and serve warm.

Did You Know?

A true strudel dough should be stretched thin enough to read a newspaper through it, a test that Liechtensteiner grandmothers take very seriously.