Step 3: Roll Out the Dough
- On a clean, lightly floured surface, roll the dough into a large rectangle, as thin as possible without tearing.
- Traditionally, strudel dough is stretched by hand to achieve a near-transparent sheet. Place the dough over a clean kitchen towel and gently stretch it using your hands, starting from the center and working outward.
Step 4: Assemble the Strudel
- Brush the dough lightly with melted butter.
- Sprinkle toasted breadcrumbs evenly over the dough. These absorb excess moisture from the apples and keep the strudel crisp.
- Arrange the apple filling along one long edge, leaving about 2 inches of dough free on the edges.
- Using the towel to help, gently roll the dough over the filling to form a log. Seal the edges by tucking them under the roll.
Step 5: Bake the Strudel
- Preheat your oven to 375°F (190°C).
- Place the strudel seam-side down on a baking sheet lined with parchment paper.
- Brush the top with beaten egg for a golden finish.
- Bake for 35–40 minutes, or until the strudel is golden brown and crisp.
Step 6: Serve and Enjoy
- Allow the strudel to cool slightly before slicing.
- Dust generously with powdered sugar.
- Serve warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips from Grandma
- Thin dough is key: The thinner you stretch the dough, the flakier the strudel.
- Use tart apples: They provide a perfect balance of sweetness and tang.
- Butter matters: Brushing with melted butter throughout the process keeps the pastry tender and golden.
- Prep ahead: You can make the filling a day in advance, keeping flavors even richer.
My grandma’s apple strudel isn’t just a dessert—it’s a connection to family, tradition, and the simple joy of baking from the heart. With this recipe, you can bring a little piece of her kitchen into your own home.
If you want, I can also make a quick illustrated step-by-step guide for this strudel, showing each stage visually—it makes following along much easier. Do you want me to do that?
