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MY GRANDMA’S APPLE STRUDEL

Introduction (Short)

This traditional apple strudel is a warm, flaky pastry filled with tender spiced apples, raisins, and a touch of lemon. It’s a comforting dessert passed down through generations — perfect for holidays, family gatherings, or simply when you crave something homemade and nostalgic.

Ingredients

For the Strudel Dough (or Shortcut Option)

2 cups (250g) all-purpose flour, plus more for dusting

¼ teaspoon salt

1 large egg, lightly beaten

2 tablespoons (30ml) neutral oil (vegetable or canola)

½ cup (120ml) warm water
(Or use 1 sheet of thawed puff pastry for an easier option)

For the Apple Filling

2 lbs (about 4–5 medium) tart apples (like Granny Smith), peeled, cored, and thinly sliced

½ cup (100g) granulated sugar

½ cup (50g) plain breadcrumbs

½ cup (57g) raisins (optional but traditional)

1 teaspoon ground cinnamon

Zest of half a lemon

1 tablespoon fresh lemon juice

¼ cup (57g) unsalted butter, melted, for brushing

Instructions

For the Dough

In a large bowl, combine flour and salt.

Add egg, oil, and warm water. Mix until a soft dough forms.

Knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic.

Shape into a ball, brush lightly with oil, and cover with plastic wrap. Let rest for 30–60 minutes to relax the gluten.

For the Apple Filling

In a bowl, combine sliced apples, sugar, raisins, cinnamon, lemon zest, and lemon juice. Toss to coat.

In a skillet, melt 2 tablespoons of butter over medium heat and toast the breadcrumbs until golden brown. Let cool, then mix them into the apple filling.

Assembling the Strudel

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the dough on a lightly floured cloth into a large thin rectangle (about 18×12 inches).

Gently stretch the dough from the center outward until paper-thin — you should be able to see your hand through it.

Brush the dough lightly with melted butter.

Spread the apple filling evenly over the dough, leaving a 2-inch border on all sides.

Carefully lift the cloth to roll the strudel from one long side into a tight log.

Tuck the ends under and place the strudel seam-side down on the baking sheet.

Brush the top with the remaining melted butter.

    Baking

    Bake for 35–40 minutes, or until golden brown and crisp.

    Let it cool slightly, then dust with powdered sugar before slicing.

    How to Make (Simplified Version with Puff Pastry)

    Preheat oven to 375°F (190°C).

    Roll out thawed puff pastry slightly on a floured surface.

    Spread the apple filling evenly, leaving space at the edges.

    Roll up the pastry, seal the edges, and place seam-side down on a lined baking sheet.

    Brush with melted butter and bake for 25–30 minutes until puffed and golden.

      Variations

      • Nutty Strudel: Add ½ cup chopped walnuts or almonds to the apple mixture.
      • Caramel Twist: Drizzle caramel sauce over the filling before rolling.
      • Berry Apple Strudel: Mix in a handful of cranberries or raspberries for a fruity kick.
      • Vegan Version: Use vegan butter and skip the egg in the dough.

      Tips

      • Use tart apples for the best flavor balance.
      • Stretch the dough gently — too fast and it might tear.
      • Toasting breadcrumbs prevents sogginess.
      • For extra crispiness, brush with butter twice during baking.
      • Serve warm with vanilla ice cream or whipped cream for a classic touch.

      Conclusion (Short)

      Grandma’s apple strudel is more than just dessert — it’s a taste of tradition, filled with love, warmth, and the aroma of baked apples and cinnamon. Whether made from scratch or with puff pastry, it’s sure to become a family favorite.

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