Most often associated in the UK with Austria, thanks in no small part to its namecheck in the Sound of Music, variations on the fruit-filled strudel are found throughout central and eastern Europe, all of them closely related to the filo-wrapped desserts of the Balkans and Middle East. The delicate, stretchy pastry makes this recipe a project, rather than a quick fix, but it is a fun way to spend an autumn afternoon.
Prep 20 min
Soak 2 hr
Cook 1 hr 40 min
Serves 6
For the pastry
100g butter
285g plain flour, plus extra for dusting
A pinch of salt
1 egg
150g water
2 tbsp demerara sugar
50g flaked almonds (optional)
Icing sugar, to serve
For the filling
75g currants (optional)
4 tbsp apple brandy, or other brandy, rum, whisky, black tea, orange juice or liquid of your choice (optional)
425g russet apples
425g granny smith apples
Zest of ½ lemon, grated
50g soft light brown sugar
½ tsp ground cinnamon
A pinch of ground nutmeg
A pinch of ground cloves
Oil, to grease
1 DIY or shop-bought pastry?
You can use a packet of filo pastry, liberally brushed with butter as below, instead of making your own, but the results will not be as good, because strudel pastry is much richer and softer. The process isn’t particularly difficult, as long as you leave enough time. Most varieties of apple will work in the filling; just avoid those, such as bramleys, that cook down into a puree.
2 If making your own pastry …
A few hours before starting, soak the currants, if using, in four tablespoons of your chosen liquid. Once you’re ready to start making the pastry, melt the butter. Sift the flour and a pinch of salt on to a clean work surface and make a well in the middle. Beat the egg, water and a teaspoon of the melted butter, and put the rest aside for later.
3 Finish the dough, then wrap
Gradually mix just enough of this liquid into the flour to make a soft, sticky dough – it shouldn’t be wet – then repeatedly throw the dough from shoulder height on to the worktop for about 15 minutes, until it becomes elastic and loses its stickiness. Wrap and leave at room temperature for half an hour while you make the filling.
4 Make the filling
Peel and core the apples, then cut them into chunks. Drain the currants (if you used booze to soak them, it will probably taste rather nice, so don’t chuck it). Put the apples in a large bowl with all the other filling ingredients, and toss to combine. Turn on the oven to 200C (180C fan)/390F/gas 6 and put a lightly greased baking tray on the middle shelf.
5 Prepare your strudel station
Clear a large work surface or table and cover it with a clean patterned tea towel (preferable) or newspaper (if it has a strong pattern or print, that will make your life easier later). Dust this lightly with flour, and divide the dough in half. Keep one half well-wrapped at room temperature, while you make the first strudel on the tea towel or paper.
6 Roll the dough very thin
Roll out the dough as thinly as possible with a lightly floured pin. When you can’t roll it any more, begin gently stretching it with your hands – it will be springy, but keep going (do so until you can see the tea towel pattern or newsprint through the pastry). Take care not to tear it; if you do, patch up any small holes with pastry from the edge.
7 Fill and roll
Once the pastry is as thin as you can reasonably get it, brush with melted butter (you may need to remelt it first) and sprinkle with half the demerara sugar. Spoon half the filling in a line along one of the short ends of the pastry, then, using the tea towel to help you, roll it up into a tight sausage.
8 Shape and bake
Repeat with the remaining piece of pastry and filling, then gently lift both rolls seam side down on to the greased baking sheet. Curve both into a crescent shape, then brush with melted butter and sprinkle with flaked almonds, if using. Bake for 30-40 minutes, until the pastry is golden and the apples are cooked.
9 Finishing touches
Leave to cool slightly, then dust with icing sugar before slicing and serving – you could pair the strudel with custard, ice-cream or chantilly cream, but I prefer it with cultured creme fraiche whipped with a little sugar and vanilla. If you can’t manage both at once, leave the second strudel to cool, then wrap well and freeze. Defrost thoroughly and warm through before serving.
