Easy Apple Strudel Recipe (2024)

FAQs

What pastry is apple strudel made from? ›

What pastry is apple strudel made from? Traditionally the dessert is made using soft 'strudel dough', which is hand-stretched into paper-thin sheets. But for our version, we've made things simpler by using shop-bought filo pastry, as it's most similar in consistency.

What is the difference between apple strudel and apple streusel? Their names sound similar and they both contain apples, but that's where the similarities end. Apple strudel is a thin pastry filled with apples. The term "streusel" typically refers to a crumbly topping made from butter, sugar and flour.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily. The fine sheets of pastry dough create a crispy, crackly effect when layered and baked.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

We would suggest precooking the filling, as Nigella does in her Gluten-Free Apple And Blackberry Pie. You can thicken the juices with some cornflour and even strain most of the juice off and serve it separately alongside the pie if there is a lot of juice.

The best-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (milk-cream strudel, Milchrahmstrudel).

It's made with prepared puff pastry, so it's easy and delicious.

Some rely on vinegar to help the dough stretch without springing back. Bread flour gets the thumbs-up in many recipes because its higher gluten content makes the dough more elastic. That's the science.

How do you avoid a soggy bottom in pastry? ›

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Combine gluten and water, and a network of long, unorganized, knotted gluten strings will form. Kneading aligns these strings, creating a dough you might be able to stretch so thin you can almost see through it. The more gluten, the more elastic, stretchy and strong the dough will be.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect the same results. Here's the best way to use each of these flaky, versatile doughs. It's easy to love any recipe calling for phyllo or puff pastry.

A strudel is a type of sweet or savory layered pastry with a filling inside. The history of strudel dates back for hundreds of years, it was made as an easy yet satisfying meal by the poor. The name Strudel comes from the German word for "whirlpool" or "eddy".

The classic crust used for apple pie is shortcrust and that's what I use. My recipe is very standard (flour, butter, salt, sugar, water).