Apple Strudel

by on September 4, 2011 » Add the first comment.
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  1. Use strudel pastry (keep moist).
  2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
  3. Brush outside w/ butter.
  4. Bake till golden brown.
  5. Cut ends off to sit flat, then cut into serving slices.


  • 4 CU flour
  • 3 eggs – 3 yolks and 2 whites – third white reserved for end
  • scant salt
  • 2 TBL vegetable oil
  • 3 TBL orange juice
  • 1 tsp vanilla
  • 3 TBL raisins
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 CU Turbinado sugar
  • 3 TBL butter or margarine
  • 1 TBL cinnamon
  • 1 tsp nutmeg
  • water to moisten to THICK dough consistency
  • 5 apples (cored, but with skins)


  1. Grate apples using large hole grater
  2. Toss apples with 2 TBL sugar and the cinnamon – SET ASIDE
  3. Mix all ingredients except apples
  4. Place dough on a slightly greased waxed paper
  5. Roll dough making it very thin – about 1/8 thickness
  6. Put waxed paper on placemat to give you better control
  7. Spread apples evenly over dough, leaving 1 inch border on longest edge
  8. Roll into long tight tube leaving bare edge on the outside
  9. Brush bare edge with remaining egg white
  10. Put roll on floured or greased bake pan – seam side down
  11. Butter top of roll
  12. Sprinkle 2 TBL Turbinado sugar mixed with cinnamon on top
  13. Bake @ 350 degrees (approx 45 minutes) until top begins to be a dark golden brown
  14. Slice ends off for a quick snack and reward.
  15. Cut remaining rope into about 2 inch slices
  16. Cut the two inch slices on the bias, and set on plate with pointy side of bias cut on top.
  17. Serve with hot cocoa



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