Learn how to make Apple Strudel, a classic Viennese dessert.A flaky crust envelops a warmly-spiced fruit filling in this cozy homemade Apple Strudel recipe that will have everyone begging for seconds.Table of ContentsRecipe ingredientsIngredient notesStep by step instructionsRecipe tips and variationsApple Strudel RecipeRecipe ingredients Ingredient notes Golden raisins: I know raisins can be polarizing, but they are a classic ingredient in Apple Strudel; especially once soaked in rum or whiskey and apple juice.

I highly recommend trying them at least once, and feel free to omit if you’re still not on Team Raisin.Rum or whiskey: Either of these liquors add a lovely rich and caramel-like flavor.For an alcohol-free option, simply opt for all apple juice (¼ cup).Pecans: Feel free to use toasted pecans, if desired.

To toast nuts for this Apple Strudel recipe, in a medium skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 2 to 5 minutes.Remove from skillet and store in an airtight container for up to 1 week.Apples: I love the tartness and crisp texture of Granny Smith apples, but any tart apple such as Pink Lady, Jazz, Jonathan, or Braeburn will do.Step by step instructions Make the dough: In a large bowl with a whisk by hand, mix together the flour, salt, and sugar.Add eggs and vegetable oil, and water, and mix until dough is smooth.

Cover with plastic wrap and allow to rest for 30 minutes at room temperature.

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