Apple Strudel with California Raisins

Submitted by: Wolfgang Puck

Apples and raisins rolled in thin sheets of dough.
  • Yields 1 strudel
  • Details

    • Serving Size: 1/10 of strudel


      Strudel Dough

      • 2 1/2 cups all-purpose flour
      • 1/2 teaspoon salt
      • 1 egg
      • 3 tablespoons vegetable oil, divided
      • 3/4 cup warm water

      Strudel Filling

      • 8 Granny Smith apples, peeled, cored and sliced feather thin
      • 1/2 cup lemon juice (2 lemons)
      • 1 cup sugar
      • 2 tablespoons cinnamon
      • 1 cup California raisins
      • 1 cup bread crumbs
      • 1/2 cup unsalted butter (1 stick), melted for spraying and brushing


      Strudel Dough

      For the Food Processor Method, put all ingredients, except for 1 tablespoon vegetable oil, in a food processor fitted with the blade attachment. Pulse until the mixture forms a ball. Continue mixing for 2 minutes. Remove dough from the bowl. Coat with 1 tablespoon of vegetable oil.

      Wrap airtight with plastic wrap; allow to rest in a warm area (70°F) for 20 minutes. Remove plastic wrap.

      For the Hand Method, in medium bowl, sift flour and salt. Create a well in the center of the flour.

      In a separate mixing bowl, combine the egg, 2 tablespoons of oil and water and whisk together. Pour the liquid into the center of the well. With a fork, work the flour into the center of the well, while turning the bowl.

      Once dough comes together, knead on the table for 10 minutes. Coat the outside of the dough with 1 tablespoon of oil. Wrap airtight with plastic wrap; allow to rest in a warm area (70°F) for 20 minutes. Remove plastic wrap.

      Strudel Filling

      In a medium bowl, toss together the apples and lemon juice. In a small bowl, combine the sugar and the cinnamon. Add the cinnamon-sugar mixture and raisins to the apples. Reserve.

      To Assemble

      Preheat oven to 375°F.

      Place the dough on flour dusted tablecloth. With a rolling pin, roll dough to 12 x 12-inch square. Lift the dough from the table and work with the back of hands. Constantly move hands, pulling back until the dough stretches to the size of the table.

      Spray dough with butter. Spread bread crumbs across the width of the dough creating a 2-inch wide line 4 inches from the bottom of dough. Place the strudel filling on the line of breadcrumbs and roll up. With a knife, trim ends and tuck under the dough.

      Spray or brush the dough with melted butter. Place strudel on a sheet pan and bake for 20 minutes at 375°F. Spray again with butter and turn pan around; bake for 20 minutes longer until golden brown.

      Nutrition Facts Per Serving

      Calories 460 (28% from fat); Total Fat 15g (sat 6g, mono 6g, poly 2g, trans 0g ); Cholesterol 45mg; Protein 6g; Carbohydrate 80g; (Dietary Fiber 5g; Sugars 43g; ); Iron 3mg; Sodium 222mg; Calcium 63mg; Potassium 332mg

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