Strudel | Peri's Place For Recipes

Prep Time
1 1/2 hours
Oven Temp
390 F
Cook Time
20 - 30 Minutes



  • 250 g unbleached all-purpose flour - sifted
  • 2 tbs neutral oil
  • pinch salt
  • 1/2 cup room temperature water
  • 1 tbs white vinegar

Apple Filling:

  • 30 g butter (1 oz)
  • 30 g panko bread crumbs (1 oz)
  • 1/2 cup raisins
  • water to cover them
  • 2 tbs white rum (optional)
  • 1 - 2 lbs apples, depending on size (combination at least 2 being tart like Granny Smith)
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 3-5 tbs white sugar, divided (or to taste)


Making the Dough:

  1. Combine all dry ingredients for dough in mixer, mix for up to 10 minutes until the dough pulls away from the side of bowl and then mix a couple more minutes on Kitchen Aid speed 4. Spray bowl with non-stick spray, place dough ball in and spray with non-stick spray. Sit aside at room temperature for up to an hour, no less than 30 minutes.

Making the Filling:

The filling can be made just before the dough, or right after. It's always nice to allow the filling to sit for at least half hour before 

  1. Melt butter in small fry pan, add bread crumbs and toast over medium heat until lightly browned. Remove from heat and let cool.
  2. Place raisins in microwave safe dish, cover with the water, add rum. Microwave on high for 1 minutes. Remove, set aside to cool.
  3. Peel & slice apples thinly. I use an apple peeler/corer and that seems to be just perfect. I then cut the apples into quarters. Place apples into large bowl.
  4. Sprinkle apples with lemon juice and stir well to coat the apples. This will keep the apples from turning brown while they sit.
  5. Add cinnamon, sugar (up to 3 tbs or to taste) and raisins to apples. Stir well. Let sit at room temperature, stirring occasionally for at least half hour.

Making the Strudel:

It is very important NOT to knead the dough again after it has been resting. 

  1. Clear your countertop; you will need a work area at least 30” wide. Lightly flour your hands, large napless dish towel and the dough and roll it out as large as possible. You may need to do it in stages with a few minutes of rest in between to relax the dough.
  2. Remove rings and other jewelry from your hands and wrists. Slip your floured hands under the dough so that the sheet of dough rests on the back of your hands. Pull and stretch the dough until you have a very thin and transparent sheet of dough. The dough needs to be so transparent that you can see the print on a paper placed underneath.