How to Make Apple Strudel like a Professional Pastry Chef

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough is lighter and can be lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped apples

Cranberries add tartness, while chopped apples enhance flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a unique flavor.

Start with strudel dough made from flour, water, and fat (oil or egg yolks).

Stretch the dough until thin enough to read a newspaper through it.

Use store-bought filo dough instead of traditional strudel dough.

Peel and cut 1.75 pounds of golden delicious apples into half-inch pieces.

Add 3 tablespoons of white sugar, 0.5 teaspoon of lemon zest, 1.5 teaspoons of lemon juice, 0.25 teaspoon of ground cinnamon, 0.25 teaspoon of ground ginger, and 0.125 teaspoon of table salt to the apples.

Microwave the apple mixture for 2 minutes, stirring halfway through.

Let the apples rest covered for 5 minutes after microwaving to allow juices to come out.

Drain the apples and reserve the juices for later use.

Add 3 tablespoons of golden raisins to the apple mixture (optional).

Add 1.5 tablespoons of panko breadcrumbs to the apple mixture to control juices during baking.

Melt 7 tablespoons of unsalted butter and add 0.125 teaspoon of salt to it, mixing well.

Defrost the filo dough overnight in the refrigerator and let it sit at room temperature for 30 minutes before use.

Cover the filo with plastic wrap and a damp towel to keep it moist.

Brush the first layer of filo with melted butter, covering it lightly.

Sprinkle confectioners sugar over the buttered filo layer to create a glue effect.

Layer a total of 7 sheets of filo, brushing each with butter and sprinkling with sugar, pressing down to stick layers together.

Fill the layered filo with the apple mixture, spreading it evenly.

Fold the edges of the filo over the filling and roll it up tightly to form the strudel.

Place the strudel seam-side down on a baking sheet lined with parchment paper.

Brush the top of the strudel with melted butter before baking.

Bake in a preheated oven until golden brown and flaky, about 30-35 minutes.

Let the strudel cool slightly before dusting with confectioners sugar and serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens