Printable Recipe

Apple Strudel with Walnuts and Raisins

This apple strudel uses a soft yeasted dough wrapped around a filling of sliced apples, raisins, toasted walnuts, cinnamon and brown sugar. Toasted breadcrumbs absorb the fruit juices, while a simple vanilla glaze finishes the baked strudel.

Prep time

30 min

Cook time

40 min

Total time

2 hrs 10 min, including rising and cooling

Yield

Ingredients

Steps

Filed under: apple, walnut, raisin, baked, austrian.

Source channel: Bäckergeheimnisse

Key ingredients

[Dough] 400–450g wheat flour, [Dough] 2 tbsp sugar, [Dough] 13g fresh yeast, [Dough] 200ml warm water, [Dough] 1 egg yolk.

Ingredients

[Dough] 400–450g wheat flour
[Dough] 2 tbsp sugar
[Dough] 13g fresh yeast
[Dough] 200ml warm water
[Dough] 1 egg yolk
[Dough] 5–6g salt
[Dough] 30g butter, melted and cooled
[Layering] 120–150g softened butter, for brushing the dough
[Apple filling] 4–5 apples
[Apple filling] 50g raisins
[Apple filling] 50g walnuts, roughly chopped
[Apple filling] 2 tsp ground cinnamon
[Apple filling] 60g brown sugar
[Apple filling] 50g breadcrumbs
[Apple filling] 30g butter
[Vanilla glaze] 120g icing sugar
[Vanilla glaze] 2–3 tbsp sour cream or plain yoghurt
[Vanilla glaze] 1 tsp vanilla extract

Method

Dissolve the fresh yeast and sugar in the warm water and leave for 5 minutes.
Combine 400g of the flour and the salt in a large bowl. Add the yeast mixture, egg yolk and 30g melted butter.
Knead into a soft, smooth dough. If it remains very sticky, gradually work in some of the remaining flour.
Cover and leave the dough to rise in a warm place for 50–60 minutes.
Meanwhile, peel and core the apples and cut them into thin slices. Mix with the raisins, walnuts, cinnamon and brown sugar.
Melt 30g butter in a frying pan. Add the breadcrumbs and toast briefly until golden, then leave to cool.
Heat the oven to 180°C conventional and line a baking tray with baking paper.
Roll the risen dough into a large, thin rectangle on a lightly floured surface.
Brush the dough with the softened butter and scatter the toasted breadcrumbs evenly over it.
Spread the apple filling over the dough, leaving a border around the edges.
Fold in the sides and carefully roll the dough from one long edge into a strudel.
Place it seam-side down on the prepared baking tray and brush the surface with a little remaining butter.
Bake for 35–40 minutes until golden and cooked through.
Mix the icing sugar, sour cream or yoghurt and vanilla extract until smooth.
Leave the strudel to cool for at least 15 minutes, drizzle with the vanilla glaze and cut into 8 slices.