Traditional Apple Strudel, Grandma’s Way

Introduction

Traditional Apple Strudel is a timeless dessert passed down through generations, especially in Central and Eastern Europe.
Made with paper-thin dough and a fragrant apple filling, this classic recipe reflects patience, love, and simple ingredients.
Grandma’s way means taking your time, using fresh apples, and letting the kitchen fill with comforting aromas that feel like home.

Ingredients

For the Strudel Dough

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup warm water
• 2 tablespoons vegetable oil
• Extra oil or melted butter (for brushing)

For the Apple Filling

• 5–6 medium apples (Granny Smith or similar), peeled and thinly sliced
• ½ cup granulated sugar (adjust to taste)
• 1 teaspoon cinnamon
• ½ cup raisins
• ½ cup breadcrumbs (lightly toasted in butter)
• 2 tablespoons lemon juice
• Optional: chopped walnuts or almonds

Instructions

1. In a bowl, mix flour and salt. Add warm water and oil, mixing until a soft dough forms.
2. Knead for 8–10 minutes until smooth and elastic. Shape into a ball, coat lightly with oil, cover, and let rest for at least 30 minutes.
3. In a large bowl, combine apples, sugar, cinnamon, raisins, lemon juice, and nuts if using.
4. Place the rested dough on a floured cloth. Roll slightly, then gently stretch with your hands until very thin and almost transparent.
5. Brush the dough with melted butter or oil. Sprinkle toasted breadcrumbs evenly over the surface.
6. Spread the apple mixture over one side of the dough.
7. Using the cloth, carefully roll the dough into a log and tuck in the ends.
8. Place seam-side down on a greased baking sheet. Brush generously with butter.
9. Bake at 180°C (350°F) for 35–45 minutes until golden brown.
10. Let rest for 10–15 minutes before slicing.

Description

This Traditional Apple Strudel has a delicate, flaky exterior with layers so thin they melt in your mouth.
Inside, tender apples blend with cinnamon and raisins for a perfectly balanced sweetness.
Each bite is light yet comforting, just like Grandma used to make—simple, rustic, and deeply satisfying.

Tips

• Use tart apples for the best flavor balance
• Allow the dough to rest fully for easier stretching
• Stretch the dough slowly and gently to prevent tearing
• Toast breadcrumbs to absorb excess apple juice
• Brush with butter twice for extra crispiness

Correction (Common Mistakes to Avoid)

• Dough tearing due to rushing the stretching process
• Filling too wet from skipping breadcrumbs
• Overfilling the strudel, causing leaks
• Not resting the dough long enough
• Slicing while too hot, causing the strudel to fall apart