Applestrudel

🍏 Homemade Apple Strudel — A Cozy Autumn Classic
I’ve been looking forward to baking this apple strudel all week, especially with the fresh flour we just picked up at the old windmill in Puttershoek. There’s something so comforting about the scent of apples, cinnamon, and butter wafting through the kitchen on a crisp autumn day. And of course, Koos is right by my side—hoping I drop something tasty!

This traditional Austrian dessert is a celebration of simple ingredients and careful technique. With a flaky, paper-thin dough and a juicy apple filling, it’s the perfect treat to enjoy from the terrace as the garden transitions into fall.

 
🥣 Ingredients
For the dough (either two small or one big apple strudel):
250g flour
1 egg
1 tbsp vegetable oil
A pinch of salt
125ml lukewarm water
For the filling:
5 apples, peeled and chopped
Lemon juice (to prevent browning)
1 tbsp cinnamon
8g vanilla sugar
60g brown sugar
Raisins to taste
80g melted butter
Breadcrumbs (to soak up juices)
Sliced almonds (optional)
Powdered sugar (for dusting)
 
🧁 Instructions
Step 1: Prepare the Dough
Mix flour, egg, oil, salt, and water until a smooth dough forms.
Knead by hand until elastic. If sticky, add a little more flour. Split in two equally sized pieces if you are making two smaller appel strudels instead of one big apple strudel. Coat with oil and let rest for 1 hour in the refrigerator.

Tip #1: For best results, let the dough rest overnight in the refrigerator. This helps relax the gluten and prevents tearing when stretched

Tip #2: Instead of two small strudels, make one large one and shape it into a horseshoe. It’s easier to handle and makes a beautiful centerpiece.

Step 2: Make the Filling
Toss chopped apples with lemon juice, cinnamon, vanilla sugar, brown sugar, and raisins.
Melt the butter and set aside.

Step 3: Roll and Fill
Roll out the dough on a clean towel until it’s thin enough to see through. Use the backs of your hands to stretch gently.
Brush with melted butter and sprinkle breadcrumbs evenly.
Spread the apple filling across the dough, leaving a border.
Fold in the edges and use the towel to roll up the strudel carefully.

Step 4: Shape and Bake
Place on a lined baking tray, brush with butter, and sprinkle with sliced almonds.
Bake at 175°C (fan setting) for 30–40 minutes until golden brown.
 
🍂 Serving Suggestions
Let cool slightly before dusting with powdered sugar.
Serve warm with whipped cream, vanilla sauce, or a scoop of ice cream.
Save the ends as a snack for later—they’re extra crispy!
 
The apple strudel looks and smells divine. I think my Austrian father-in-law would be proud! Nothing beats a homemade strudel, especially when enjoyed from the terrace as autumn gently rolls in.