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Apple Strudel – 1-Hour Recipe

A classic apple strudel with a flaky dough and sweet apple filling.

Recipe by Mama & Kaitlin· Structured by ReelsMeals

From: Website(view original)

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Apple Strudel – 1-Hour Recipe

Cook Time

1 hr

Tags

dessertbakingapple

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From Mama & Kaitlin on reelsmeals · View the original →

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Cooking context

1 hr estimated total time.

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dessertbakingapple

Ingredients

  • 2 cups flour
  • 3/4 cup lukewarm water
  • 1 egg
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 1/2 tsp salt
  • 1 cup raisins
  • 2 tsp cinnamon
  • 1/2 cup melted butter
  • 3/4 cup bread crumbs
  • 1/2 cup sugar
  • 3 1/2 lbs apples
  • rum

Instructions

  1. 1
    Pour flour into a pile on a clean surface.
  2. 2
    Whisk together water, egg, lemon juice, oil, and salt.
  3. 3
    Pour liquid into the center of flour and gently combine until clumps are gone.
  4. 4
    Knead dough until glossy, approximately 20 minutes.
  5. 5
    Place on a wooden cutting board to rest for at least 30 minutes.
  6. 6
    Wash raisins in hot water, soak them, heat in microwave for 1 minute, drain water, dry in paper towel.
  7. 7
    Mix raisins, 2 tsp sugar, and rum.
  8. 8
    Bubble melted butter on stove top, do not brown or burn.
  9. 9
    Pour bread crumbs into butter on stove, mix until golden brown, set off to side.
  10. 10
    Peel, core, and slice apples, sprinkle with lemon juice to keep from turning brown.
  11. 11
    Once dough has set for at least 30 minutes, begin to roll to paper thin.
  12. 12
    Then pull apart with back side of hands, not fingers, and make a square.
  13. 13
    Spread the bread crumbs on gently, followed by the apples, sugar, cinnamon, and rum-soaked raisins.
  14. 14
    Roll, place on a baking sheet, then bake for approximately 1 hour at 350°F.
  15. 15
    Bake until golden brown - might be longer or less than an hour depending on the oven.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest the dough

Allow the dough to rest for at least 30 minutes before rolling it out.

Soak and dry raisins

Wash, soak, microwave, drain, and pat dry the raisins before mixing with sugar and rum.

Melt butter without browning

Bubble the melted butter on the stovetop, taking care not to brown or burn it.

Roll dough paper‑thin

After the rest period, roll the dough to paper‑thin, then pull apart with the back of your hands to form a square before adding filling.

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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.