Indulge in culinary nostalgia with homemade apple strudel

In our recipe, we reveal how to quickly prepare this classic treat, which is perfect both for everyday enjoyment and special occasions. Check out how to make apple strudel and let the scent of baked apples fill your home.

Apple strudel is a dessert with a unique charm that combines tradition and homemade taste. This classic treat, known from European kitchens, has gained recognition for its balance of simplicity and sophistication. Delicate pastry enclosing juicy apples with a hint of cinnamon and a touch of vanilla delights both in appearance and taste.

Why reach for apple strudel? It's a dessert that works perfectly on any occasion – from afternoon tea to family gatherings or festive dinners. Compared to other desserts, strudel offers a unique balance – it is sweet enough to satisfy a craving but light enough not to feel heavy.

Making apple strudel may seem challenging, but in reality, it's a dessert you can adapt to your needs – both in terms of time and flavour preferences. The key to success is the apples, suitable pastry, and aromatic filling. You have two options: puff pastry, which saves time, or shortcrust or semi-shortcrust pastry, perfect for fans of traditional baked goods.

Ingredients:

For the pastry:

• 400g of flour,
• 2 eggs,
• 250g of butter,
• 6 tablespoons of lukewarm water,
• 2 tablespoons of vinegar.

If you're short on time, it's worth using ready-made puff pastry.

For the filling:

• 6–8 apples (preferably slightly tart, like Grey Renette),
• sugar and vanilla sugar (to taste),
• a pinch of cinnamon,
• a handful of raisins or chopped nuts (optional),
• a teaspoon of cornflour (to bind the apple juices).

Method of preparation:

1. Preparing the pastry: If using puff pastry, simply unfold and gently roll it out. For shortcrust pastry, prepare it yourself by combining the ingredients to obtain an elastic consistency, then chill in the refrigerator.
2. Filling: Peel the apples, remove the cores, and grate or slice them thinly. Add sugar, vanilla, cinnamon, and optionally raisins and nuts. To prevent excess moisture, sprinkle the apples with cornflour.
3. Forming the strudel: Spread the dough on a work surface, place the prepared filling in the centre, leaving a margin at the edges. Gently roll the dough into a log, pinching the ends to keep the filling from spilling out.
4. Baking: Transfer the strudel to a baking sheet lined with parchment paper and brush with beaten egg. Bake at 190°C for 40–50 minutes, until the pastry is golden and crisp.
5. Serving: The ready strudel can be served warm or cold. It pairs perfectly with vanilla sauce, a scoop of vanilla ice cream, or whipped cream.

Remember, apple strudel is not just a dessert – it's a moment of respite and culinary pleasure. The taste of homemade apples combined with delicate pastry will make every bite pure joy.