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Apple Strudel Roll
It's easy to use frozen puff pastry, but I decided to make it from scratch. Here are the tips I learned from starting with zero experience to achieving success!!
The origin of this recipe
My husband loves the apple strudel sold at a local bakery. It's not overly sweet like many American pastries and is quite delicious. I've tried various recipes to match it and finally settled on this version with homemade pastry.
Apple Strudel Roll
It's easy to use frozen puff pastry, but I decided to make it from scratch. Here are the tips I learned from starting with zero experience to achieving success!!
The origin of this recipe
My husband loves the apple strudel sold at a local bakery. It's not overly sweet like many American pastries and is quite delicious. I've tried various recipes to match it and finally settled on this version with homemade pastry.
Cooking Instructions
- 1
Make the pastry dough. Place the flour in a bowl. No need to sift. Cut the well-chilled butter into 1/2-inch cubes and add to the flour.
- 2
Use a fork to cut the butter into smaller pieces, coating with flour as you go. Move the fork up and down only.
- 3
Add the well-chilled water evenly. You don't have to use it all, depending on the moisture. No need to mix.
- 4
Place the mixture in a plastic bag, press lightly to combine, and let it rest in the freezer for 15 minutes. If you need more time, use the refrigerator.
- 5
Meanwhile, make the filling. Refer to Recipe ID 17392078 and mix the starred ingredients in a bowl. The quantities have been slightly adjusted.
- 6
The dough should feel a bit firm. Press it with a rolling pin over the plastic bag. If it doesn't seem to come together, fold and roll it inside the bag.
- 7
Dust the work surface and both sides of the dough with flour, roll it out, and fold the left and right thirds towards the center.
- 8
After rolling out slightly, fold the top and bottom thirds towards the center.
- 9
Roll out again and repeat step 6. If it gets sticky, dust with more flour.
- 10
Repeat steps 6 to 8 until the dough is no longer sticky and is easy to handle without flour.
- 11
Start shaping. Roll the dough as thinly as possible into a rectangle.
- 12
Leave a 1-inch border and spread breadcrumbs evenly over the dough.
- 13
Spread the apples from step 5 over the dough, placing butter and rum-soaked raisins here and there.
- 14
Roll up the dough, tucking in the ends. Place the seam side down. Brush with melted butter (optional) and sprinkle with granulated sugar.
- 15
Bake in a preheated oven at 400°F (200°C) for 45 minutes to 1 hour until done.
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