There are two strudel recipes for you to choose from. An easy one and a more involved one. Happy Baking! Grandma’s Easy Strudel
1 package of Puff Pastry sheets 6 cups of apples 2/3 cups of golden raisins plumped in hot water for 10 minutes ½ cup granulated sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg Powdered sugar
1. Preheat oven for 375 degrees 2. Defrost puff pastry sheets 3. Roll out puff pastry sheets to half thickness 4. Peel, core, and slice apples 5. Mix apples cinnamon, sugar, nutmeg, and raisins 6. Add filling to center of puff pastry long ways 7. Fold over edges of puff pastry sheet leaving the center open 8. Repeat with second 9. Transfer strudel to baking sheet and bake for 35-40 minutes until golden brown
Even easier
Substitute apples for your favorite canned pie filling! Full Strudel Recipe
Dough 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/3 cup lukewarm water 2 tablespoons vegetable oil 1/2 teaspoon lemon juice
Filling 3/4 cup butter, melted 2/3 cup breadcrumbs 6 cups of Granny Smith apples thinly sliced 2/3 cup golden raisins, plumped in hot water for 10 minutes 1/2 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon of nutmeg Powdered sugar
1. If using a stand mixer, combine the flour and salt, mixing add in the water, oil, and lemon juice while mixing on low speed until you get a soft dough, then using the kneading hook, knead the dough until a soft ball forms.
2. Take it out of the mixer and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times, then shape into a ball and lightly oiling it put it into a bowl. Cover the bowl tightly with plastic wrap and let the dough rest for an hour or so.
3. preheat oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel and slice the apples into thin slices. Mix the sugar and cinnamon together.
4. Remove the dough from the bowl and cut it in half with a large knife. Set half of the dough aside. Reshape the other half into a ball and then roll it out as thin as you can on a dry surface.
5. Gently lift the dough and move it to a flat surface covered by a tablecloth or sheet. Working gently, lift and stretch the dough a little at a time. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when it becomes slightly transparent.
6. Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape.
7. Using your hands, gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins and nuts, and half of the cinnamon-sugar mixture.
8. Fold the short end of the dough over onto the filling, then fold the sides. Grab the cloth close to the filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel up.
9. Transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat for the second one. Brush the top of both strudel with the remaining melted butter.
10. Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.