Traditional Apple Strudel Recipe

Traditional Apple Strudel Recipe

Ingredients

For the Apple Strudel

1/2 cup golden raisins

2 tablespoons rum

4 large apples peeled, cored, and finely diced

1 tablespoon lemon juice

3/4 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 package 2 sheets frozen puff pastry thawed

1/2 cup panko breadcrumbs

1 egg

1 tablespoon milk

For the Cinnamon Glaze

1 cup powdered sugar

2 tablespoons milk

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Instructions

Soak Raisins

In a small bowl, combine the raisins and rum. Place the bowl in hot water and let the raisins soak for 15–20 minutes. After soaking, drain any excess rum

Prepare the Filling

Toss the diced apples with lemon juice to prevent browning. Add the soaked raisins, brown sugar, cinnamon, and nutmeg. Mix well to combine

Preheat the Oven

Preheat oven to 400°F 200°C and line a baking sheet with parchment paper

Assemble the Strudel

Roll out the thawed puff pastry sheets on the prepared parchment paper. Sprinkle the panko breadcrumbs evenly over the pastry. Spoon the apple mixture onto the pastry and spread evenly

Cut the edges of the dough into strips and fold them alternately over the apple filling to form a lattice. Moisten the edges of the pastry with water to seal

Bake

In a small bowl, whisk the egg and milk to make an egg wash. Brush it over the top of the strudel

Bake for 35–40 minutes or until the pastry is golden and crisp

Make the Glaze

Whisk together powdered sugar, milk, cinnamon, and vanilla extract in a small bowl until smooth

Serve

Remove the strudel from the oven and let it cool briefly. Drizzle the cinnamon glaze over the cooled strudel before serving