New this month
Get the Allrecipes magazine

Apple Strudel II

"Homemade dough and filling make this apple strudel worth the work. This is a real holiday treat!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 620 cals
Original recipe yields 12 servings (1 strudel)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
  2. Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
  4. Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
  5. Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.

Nutrition Facts


Per Serving: 620 calories; 29.2 g fat; 87.4 g carbohydrates; 6.9 g protein; 77 mg cholesterol; 252 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

The inside was delicious but the dough was hard. The second time i made it, i did not cook it as long and buttered it up well before going into the over. It was PERFECT!

Most helpful critical review

The filling is delicious, but the dough becomes very hard.

Most helpful
Most positive
Least positive
Newest

The inside was delicious but the dough was hard. The second time i made it, i did not cook it as long and buttered it up well before going into the over. It was PERFECT!

Use phyllo dough instead of trying to make the recipe version. The phyllo is a lot better, not tough, but light and flaky like I remember struedel tasting when I lived in Germany.

It tasted good but I had some trouble with the dough... it got very hard on the outside.

The first time I also had a hard crust, but I followed the advice of another reviewer, rolled it thinner and added at least 1/2 cup more melted butter. It was perfect! I wish I had used tart a...

The filling is delicious, but the dough becomes very hard.

The best!