Chef's Tip
When stretching the strudel dough, remove all jewelry and work patiently from underneath using the backs of your hands. The dough should be thin enough to read newspaper through it. If it tears, simply pinch it back together — the multiple layers will hide small imperfections.
Instructions
- For the strudel dough: In a medium bowl, combine flour and salt. Make a well in the center and add oil and warm water.
- Mix gradually, incorporating from the sides until a soft dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
- Form dough into a ball, brush with oil, then cover with a warm inverted bowl. Let rest for 30 minutes.
- For the filling: In a large bowl, toss sliced apples with lemon juice. Add sugar, cinnamon, and nutmeg and mix well.
- Mix in raisins and walnuts if using. Set filling aside to let juices develop, about 15 minutes.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small skillet, toast breadcrumbs in 2 tablespoons of melted butter until golden brown. Let cool.
- To assemble: Cover a large table with a clean tablecloth. Flour the cloth well. Place the dough in the center.
- Using a rolling pin, roll the dough into a thin rectangle, about 10 x 15 inches.
- Gradually stretch the dough further using the backs of your hands underneath, working from the center outward until paper-thin and about 18 x 24 inches.
- Trim any thick edges. Brush the stretched dough with 2 tablespoons of melted butter.
- Sprinkle the buttered breadcrumbs evenly over the dough, leaving a 2-inch border around the edges.
- Drain excess liquid from apple filling, then spread filling in a 3-inch strip along one of the shorter ends of the dough, leaving 2 inches from the edge.
- Using the tablecloth as assistance, lift the edge of the dough over the filling and carefully roll it up like a jelly roll, tucking in the sides as you go.
- Carefully transfer the strudel to the prepared baking sheet, seam side down. Shape into a horseshoe if necessary to fit.
- Brush the strudel with beaten egg and the remaining 2 tablespoons of melted butter.
- Bake for 30-35 minutes until golden brown and crisp.
- While strudel bakes, make the custard sauce: Scrape vanilla bean seeds into a saucepan with the milk and the pod. Heat until just below simmer.
- In a heatproof bowl, whisk egg yolks, sugar, and cornstarch until pale yellow.
- Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon.
- Strain sauce through a fine-mesh sieve. Cover surface with plastic wrap to prevent skin formation and let cool slightly.
- Let strudel cool for 10 minutes before slicing. Dust with powdered sugar before serving.
Plating
Slice strudel into 2-inch portions and place on dessert plates. Pour a pool of warm vanilla custard sauce alongside or around the base of each portion. Dust with additional powdered sugar just before serving, and garnish with a small sprig of mint if desired.
Storage & Reheating
Store cooled strudel covered at room temperature for up to 2 days. Reheat in a 300°F oven for 10 minutes before serving. The custard sauce can be refrigerated separately for up to 3 days. Gently reheat the sauce in a saucepan over low heat, whisking occasionally.
About This Recipe
A treasured European pastry dating back to the Habsburg Empire, this apple strudel celebrates the technique of creating delicate, paper-thin pastry by hand. The carefully spiced apple filling balances sweet and tart flavors, while the traditional vanilla sauce provides a luxurious complement to the flaky layers. This home version preserves the essence of the classic Viennese dessert while making the elaborate process more approachable.