Flaky Apple Strudel with Apricots
This original and flaky Apple Strudel recipe with Apricots is packed with apples, ground almonds, and dried apricots. Flavors of honey, vanilla and cinnamon make this the perfect breakfast, snack or dessert. The dough is based on the original Austrian version, which is similar to a filo dough, rather than a puff pastry.
The original version would use raisins instead of dried apricots, and breadcrumbs instead of ground almonds. Feel free to experiment!
Note: Don't fuss too much! Make whatever size you can for the pan you have. Have fun working with the dough!
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Ingredients
Dough Ingredients
- 150 g All-Purpose Flour
- 75 ml Cold Water
- 20 ml Neutral Oil e.g. Sunflower
- 5 g Sugar
- 2 g Salt
Filling Ingredients
- 500 g Apples (see note) cored, cut into eighths, and sliced into thin slices (see video above)
- Squeeze Lemon
- 50 g Brown Sugar
- 50 g Dried Apricots Chopped (or raisins)
- 50 g Melted Butter optional, will add some moisture but also richness
- 50 g Ground Almonds or Breadcrumbs
- 10 g Honey
- 5 g Vanilla
- 3 g Cinnamon
- Melted Butter For brushing dough
Instructions
Make the Dough
- Mix all of the Dough ingredients together in a bowl. Note: You can also use a stand mixer, but it is not a lot of dough, so some larger mixers may struggle kneading it fully.150 g All-Purpose Flour, 75 ml Cold Water, 20 ml Neutral Oil, 5 g Sugar, 2 g Salt
- Cover and rest for 1 ½ - 2 hours. This will allow the dough to relax and become extremely elastic.
Make the Filling
- Optional: Toast the ground almonds or breadcrumbs in a pan until fragrant/slightly toasted. This will add more flavor. Allow to cool slightly.
- Mix all of the filling ingredients in a large bowl.500 g Apples (see note), Squeeze Lemon, 50 g Brown Sugar, 50 g Dried Apricots, 50 g Melted Butter, 50 g Ground Almonds, 10 g Honey, 5 g Vanilla, 3 g Cinnamon
Stretch and Fill the Dough
- Preheat your oven to 375 Fahrenheit / 190 Celsius. Line a large baking sheet with parchment.IThe length of your baking sheet will determine the maximum width of your stretched dough if you want a straight log. I used an 11 x 17 in (28 x 43 cm) baking sheet, so my log was no longer than 17 in when done.
- Begin by rolling out your dough into a large rectangle on a smooth surface, without flour, if possible. The dough sticking a bit will help it stay in place.If it is too sticky, use the slightest dusting of flour on your pin/surface.
- If possible, move your dough onto a clean, large cloth like a baking cloth, kitchen towel, blanket or table cloth.Using a cloth will keep the dough from sticking and also help you roll it out later. See video above.
- Using your hands, stretch your dough into a large rectangular sheet. It will be extremely elastic and easy to do. It should be thin enough where you can almost see through it.Remember: the width of the rectangle should not exceed the length of your baking sheet. In my case, I used an 11 x 17 in (28 x 43 cm) baking sheet, so the width (short side) of my rectangle was a little less than 17 in/43 cm.
- Brush the surface of the dough with melted butter. Spread the filling to cover ¾ of the dough, leaving the ¼ of the short end bare. See video. This bare side will be where you end the roll.
- Fold the long sides in a little, so the filling doesn't fall out. Then begin rolling the pastry from the covered short side, ending at the bare short side creating a log. Use the cloth to help you. See video.
- Lift the log onto the prepared baking sheet. Brush with melted butter. Tip: Mix a little honey or sugar into the butter to add a hint of sweetness to the outer layer, and to aid in browning.Melted Butter
- Bake for 25-35 minutes, until the outside is golden brown. If the filling leaks out a little, don't worry! The apples will still have a nice bite to them.
- Allow to cool, top with powdered sugar and slice. Serve with whipped cream, pouring custard (vanilla sauce) or vanilla ice cream!
Reheating
- Reheat in an oven at 300 Fahrenheit / 150 Celsius for 5-7 minutes to warm and crisp the exterior layer. An Air Fryer is great for this! (Mine takes about 3-5 minutes at 250 F/120 C)
Notes
Apples: Use sour apples, such as Pink Lady, Lucy Glo or Granny Smith. These contain less moisture and will allow your dough to stay more intact and be more crispy.
Ground Almonds: For added flavor and nuttiness, try toasting your ground almonds until fragrant. You can also use the more traditional breadcrumbs, which will help absorb some of the moisture in the filling.
Dried Apricots: I love the flavor of dried apricots, but I also love raisins - which is also more traditional. Feel free to use either.