Apple Strudel is a sweet delicacy that perfectly combines tradition and taste. This apple pastry is easy to prepare and delivers an unparalleled experience with its crispy crust and fruity apple filling. What are you waiting for? Bake this apple cake today!
Bring Autumn into Your Kitchen!
This Apple Strudel is much more than just an apple cake. It has a long tradition and is one of the most beloved desserts in Austria's Styria region. Apples hold special significance in this part of Austria, thriving due to the mild climate and fertile soil. This strudel utilizes these valuable fruits and transforms them into a delicious treat, perfect as a dessert or sweet snack.
The preparation is relatively simple, so you don't need years of baking experience to master this recipe. The dough is typically a strudel pastry or a fine shortcrust that becomes particularly crispy in the oven. However, the real star is the filling: fresh, tart apples, refined with cinnamon, sugar, raisins, and sometimes a hint of lemon. This mixture gives the Apple Strudel its typical balance between sweetness and freshness.
Crisp apples give the pastry its special flavor, perfectly rounded off by the addition of cinnamon and other spices. It combines the best that Austrian apple culture has to offer and is the perfect autumn bake.
Juicy apples also taste great in other pastries and dishes. For example, enjoy an Apple Pie Latte, a delicious coffee dream with apple syrup, or tasty French apple beignets. You'll want to savor another piece of our apple cake with cinnamon streusel right away.
Ingredients
For the dough:
2 1/2 cups (310g) all-purpose flour
1 3/4 sticks (200g) unsalted butter
1/2 cup (100g) sugar
1 large egg
Zest of 1/2 lemon
1 tsp baking powder
For the filling:
1 1/3 lbs (600g) apples, e.g., Granny Smith
1/4 cup (50g) sugar
1 tsp ground cinnamon
1/4 cup (40g) raisins, soaked in rum
Instructions
Prepare a shortcrust pastry using flour, butter, sugar, egg, grated lemon zest, and baking powder. Chill the dough for at least 30 minutes.
Peel the apples, remove the cores, and slice them into 1/4-inch thick pieces.
Place the apple slices in a large bowl and add sugar, rum-soaked raisins, and cinnamon. Mix well and let the apples marinate for 15 minutes.
Roll out the shortcrust pastry into a rectangle about 1/3-inch thick. Use two sheets of parchment paper for this.
Spread the apple slices on one half of the dough and fold the other half over the top.
Seal the edges of the dough well to prevent the juice from leaking out during baking.
Bake the Apple Strudel at 340°F (170°C) in a conventional oven for 40 minutes.
