APPLE STRUDEL, No. 1
This classic Apple Strudel recipe from 1918 offers a comforting taste of history, featuring a flaky, tender crust wrapped around a sweet and spiced apple filling. The combination of apples, cinnamon, and raisins creates a warm, inviting flavor profile, perfect for a cozy afternoon treat. The strudel's golden-brown crust and rich filling make it a satisfying dessert.
Ingredients
- 2 cups All-purpose flour
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Powdered sugar
- 1 cup Lukewarm water
- 6 count Apples, finely chopped (about 6 medium) (Quantity estimated (not specified in original recipe))
- 1 teaspoon Cinnamon (Quantity estimated (not specified in original recipe))
- 1/2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/2 cup Seedless raisins
- 1/2 cup Currants
- 1/4 cup Melted butter or oil (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter or oil, for greasing (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, sift the flour. Add the salt and powdered sugar. Stir in the lukewarm water slowly, mixing until the dough comes together and doesn't stick to your hands. Knead gently for a few minutes.
- 2Lightly flour a clean surface. Roll the dough out as thinly as possible, aiming for a tissue-paper thin consistency. Be careful not to tear the dough.
- 3In a bowl, combine the chopped apples, cinnamon, sugar, raisins, and currants. Mix well to ensure the apples are evenly coated.
- 4Brush the rolled-out dough with melted butter or oil. Spread the apple mixture evenly over the dough. Starting from one end, carefully roll the strudel tightly, using a tablecloth or clean kitchen towel to help. Grease a baking pan. Place the strudel in the pan. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown, basting frequently with melted butter or oil.