Apple Strudel
About This Course
Apple Strudel is a traditional Central European pastry featuring thin, flaky layers of dough wrapped around a spiced apple filling. Originating from Austria, this elegant dessert combines tart cooking apples, warm spices (cinnamon, nutmeg), golden raisins, and a touch of lemon zest, all encased in paper-thin dough that crisps to buttery perfection. In this tutorial, you’ll learn how to stretch strudel dough to its delicate, translucent thickness and assemble a classic filling that balances sweetness, acidity, and aromatic warmth.
Learning Objectives
How to prepare and knead traditional strudel dough, achieving elasticity without gluten overdevelopment.
Techniques for resting and stretching dough until it is paper-thin.
How to make a perfectly balanced apple filling: selecting the right apple varieties, mixing sugar, spices, raisins, and breadcrumbs.
Methods for brushing with butter and rolling without tearing dough.
Baking tips to ensure a golden, crisp crust and tender, aromatic interior.
Variations: nut-studded apple strudel, cherry-apple combination, nut-free options for allergies.
Simple plating and serving suggestions—warm from the oven with vanilla sauce, whipped cream, or a dusting of powdered sugar.
Material Includes
- Step-by-Step Recipe PDF: Detailed instructions from dough kneading to final bake, with annotated photos for each critical stage.
- Ingredient Shopping Guide: Exact measurements for flour, butter, apples, spices, and optional add-ins (nuts, raisins). Tips on choosing high-starch apples (e.g., Granny Smith, Braeburn).
- Dough Stretching Cheat Sheet: Illustrated guide showing hand positions and tabletop techniques for achieving ultra-thin dough without tearing.
- Filling Variations Chart: Ideas for swapping or adding ingredients—walnuts, hazelnuts, cherries, cranberries—with conversion ratios.
- Baking Timeline Planner: Schedule to time dough resting, filling prep, and baking so strudel finishes hot and crisp.
- Troubleshooting FAQ: Solutions to common issues (dough tears, soggy bottom, undercooked center).
- Plating Inspiration Gallery: Photos of sliced strudel plated with vanilla sauce, ice cream, or crème fraîche, plus decorative dustings.
Requirements
- Requirements:
- For Strudel Dough:
- 200 g all-purpose flour
- Pinch of salt
- 1 tbsp neutral vegetable oil
- 100 ml lukewarm water
- For Filling:
- 4–5 medium apples (e.g., Granny Smith or Golden Delicious), peeled, cored, and thinly sliced
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 30 g raisins (optional)
- 30 g breadcrumbs, toasted in 1 tbsp butter
- Zest of ½ lemon
- 50 g unsalted butter, melted (for brushing layers)
- Powdered sugar (for dusting)
Target Audience
- Home bakers eager to master a classic European pastry technique.
- Dessert enthusiasts who enjoy hands-on, theatrical preparation.
- Beginners interested in learning how to work with yeast-free doughs.
- Holiday hosts looking for an impressive yet approachable centerpiece dessert.
Curriculum
4 Lessons4h 15m
Strudel Dough & Stretching
Preparing and Kneading Traditional Strudel Dough
Resting and Hand‐Stretching Dough to Paper‐Thin Thickness
Key Ingredients and Techniques for Elastic, Tear‐Resistant Strudel Dough
Filling, Assembly & Baking
Your Instructors
uniquedevservice993@gmail.com
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€6.49
Material Includes
- Step-by-Step Recipe PDF: Detailed instructions from dough kneading to final bake, with annotated photos for each critical stage.
- Ingredient Shopping Guide: Exact measurements for flour, butter, apples, spices, and optional add-ins (nuts, raisins). Tips on choosing high-starch apples (e.g., Granny Smith, Braeburn).
- Dough Stretching Cheat Sheet: Illustrated guide showing hand positions and tabletop techniques for achieving ultra-thin dough without tearing.
- Filling Variations Chart: Ideas for swapping or adding ingredients—walnuts, hazelnuts, cherries, cranberries—with conversion ratios.
- Baking Timeline Planner: Schedule to time dough resting, filling prep, and baking so strudel finishes hot and crisp.
- Troubleshooting FAQ: Solutions to common issues (dough tears, soggy bottom, undercooked center).
- Plating Inspiration Gallery: Photos of sliced strudel plated with vanilla sauce, ice cream, or crème fraîche, plus decorative dustings.
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