Making strudel dough from scratch is notoriously difficult and time consuming. Here, we have simplified the recipe using puff pastry so you can easily create a similar treat at home. The filling is still very traditional, and will bring back memories of cosmopolitan Vienna and sophisticated coffeehouses. Close your eyes and you may even hear a lilting Strauss waltz.
- 1 sheet (1/2 box) frozen puff pastry, thawed
- Flour for dusting
- ½ C (96 g) sugar
- ¼ C (30 g) walnuts, finely chopped
- ⅓ C (55 g) raisins
- ½ tsp (1.5 g) lemon zest
- 1 tsp (2 g) cinnamon
- 3 C (½ kg) chopped peeled Pippin apples (approx. 2-3 apples)
- 2 Tbsp (29 g) butter, melted
- 1 Tbsp (2 g) breadcrumbs
Preheat oven to 400°F (204°C). Lay puff pastry on a clean, floured kitchen towel. Lightly dust with flour. Roll very thin, to 14 x 17 inches (35 x 45 cm), gently sealing any tears with your fingers; set aside.
In a bowl, combine sugar, walnuts, raisins, lemon zest and cinnamon. Add apples, toss gently to mix.
Lightly brush dough with most of melted butter; sprinkle with breadcrumbs; add apple mixture down center of dough leaving a 1-inch (2-cm) margin. Fold in 1 inch (2 cm) along 2 short and 1 long side of dough; moisten edges lightly with water, and roll dough toward unfolded long edge, using towel to assist as needed and enclosing filling. Press gently to seal. Using towel as a sling, transfer strudel seam-side down to a cookie sheet, brush lightly with remaining butter. Prick top with a fork and bake 30 minutes or until golden brown. Let cool 10 minutes before slicing crosswise into 12 pieces.
Serving Suggestion:Serve warm with vanilla ice cream or custard sauce.
Prep time: 18 minutes.
Cook time: 30 minutes.
Makes 12 servings.