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Apple strudel

Contents

Ingredients

Dough

See knishes.

Filling

Instructions

  1. Preheat oven to 375 °F.
  2. Peel and core apples. Thinly slice 4 of the 5 apples; grate the fifth apple with a coarse grater. In large bowl, toss apples with 34 c sugar, lemon zest and 1 tbsp lemon juice, 13 c cranberries, and 1 c raisins. Cover bowl with plastic wrap and let stand.
  3. In a small bowl, mix 2 tbsp flour, 14 tsp salt, spices, and 4 tbsp butter. Cover and set aside.
  4. Roll out dough. (See any strudel recipe on the internet for instructions, photos, etc.; “how to roll out strudel dough” is a well and thoroughly covered topic, and I have nothing new to add to it.)
  5. Carefully (so as not to tear dough) and generously brush dough with melted butter. (Leave a bit of the butter for the exterior.) Sprinkle with 12 c breadcrumbs and 2 tbsp of the sugar.
  6. Drain accumulated liquid from filling. Add flour/butter mixture to filling and toss to distribute.
  7. Lay filling out in a line down one of the long sides of the dough, an inch from the edge.
  8. Carefully roll up the dough, folding the ends inward as you roll. Transfer rolled-up strudel to parchment-lined baking sheet.
  9. Brush strudel with the remainder of the melted butter and the other 1 tbsp of sugar.
  10. Bake for 45 minutes or until exterior is golden-brown and crisp.