Chef's Tip
For easier dough handling, make the strudel dough a day ahead and refrigerate overnight. Allow it to come to room temperature for 30 minutes before stretching it. The resting period develops gluten properly, making the dough more elastic and less likely to tear.
Instructions
- Make the dough: In a stand mixer with dough hook, combine flour and salt. Add egg, 1 tbsp oil, and gradually add warm water until a soft dough forms.
- Knead dough on a floured surface until smooth and elastic, about 10 minutes. Form into a ball, brush with oil, and place in a bowl. Cover with plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight.
- Prepare the filling: In a large bowl, combine sliced apples, raisins, both sugars, cinnamon, nutmeg, lemon zest, and lemon juice. Mix well and let stand for 30 minutes, stirring occasionally.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and brush with butter.
- To assemble: Place a clean tablecloth on a large work surface and dust with flour. Roll the dough as thin as possible, then use your hands to gently stretch it until nearly transparent (you should be able to read through it).
- Brush the stretched dough with melted butter. Sprinkle with toasted bread crumbs, leaving a 2-inch border around the edges.
- Drain any excess liquid from the apple mixture. Spread the filling over the bread crumbs and sprinkle with chopped walnuts.
- Using the tablecloth to assist, carefully roll the dough into a log, starting from the filled side. Pinch edges to seal.
- Carefully transfer the strudel to the prepared baking sheet, seam side down. Brush with remaining melted butter.
- Bake for 40-45 minutes until golden brown. Allow to cool for 15 minutes before slicing.
- While the strudel bakes, make the cinnamon cream: Beat heavy cream with powdered sugar, vanilla, and 1/4 tsp cinnamon until soft peaks form.
- Dust the baked strudel with powdered sugar before serving. Slice and serve warm with cinnamon cream.
Plating
Slice the strudel into 2-inch portions and place on dessert plates. Dust generously with powdered sugar just before serving. Add a dollop of cinnamon whipped cream on the side or on top. For an elegant presentation, garnish with a small sprig of mint and a few fresh berries if available.
Storage & Reheating
Apple strudel is best enjoyed fresh on the day it's baked. Store leftover strudel covered at room temperature for up to 2 days. Reheat in a 300°F oven for 10 minutes to restore crispness. The whipped cream should be refrigerated separately and can be stored for up to 1 day; re-whip briefly before serving if it separates.
About This Recipe
This classic apple strudel recipe is inspired by the traditional version served at The Student Prince restaurant. The home adaptation preserves the technique of hand-stretching the dough to create those signature paper-thin layers that shatter delicately with each bite. The rich apple filling balances sweet and tart flavors, creating a dessert that honors its German culinary heritage.