• Cooking Time: 45
  • Servings: 14
  • Preparation Time: 90


Note: a good substitute for making the dough is frozen puff pastry or phyllo dough.


  • 3 cups all-purpose flour
  • ½ tsp salt
  • ½ cup butter
  • 1 egg
  • ⅔ cup lukewarm water
  • 2 tbsp butter, melted
  • ⅔ cup granulated sugar
  • 2 tsp cinnamon
  • 6 cups Granny Smith apples, peeled, sliced
  • ½ cup raisins
  • 1 egg white, beaten to a stiff
  • Powdered sugar


  • Stir flour and salt, cut in ½ cup of whole butter until crumbly.
  • Mix the egg and water, add to flour.
  • Knead dough for 4 minutes and cut into half.
  • Let dough rest for 1 hour.
  • Sprinkle a countertop with flour or cover a large table with a plastic covered tablecloth and sprinkle with flour.
  • Roll half of the dough to a 20-inch square.
  • Brush with 2 tablespoons of melted butter.
  • Starting from the middle of the dough, work underneath dough using back of your hands and stretch from one corner to the next until dough is paper-thin.
  • Brush with more melted butter.
  • Mix sugar and cinnamon.
  • Trim edges of dough; put half the apples along the center of the dough.
  • Sprinkle with half the sugar/cinnamon mixture and ½ cup of the raisins.
  • Fold the dough over the filling, sealing both ends.
  • Place on a lightly greased baking pan.
  • Brush the top with the egg whites
  • Bake strudel at 350° F for about 45 minutes.
  • Cool strudel to room temperature and sprinkle with powdered sugar.

Categories: Dessert  Eggs  Fruit  Fruity  German  Low Protein  Low Sodium  Oven  Sweet  Tangy  Tart 

Author Credit: Peter Gruenfelder

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