Happy Apple Strudel Day! Today is the day to endulge yourself with a nice warm slice of this sweet apple pastry.
Apple Strudel, or Apfelstrudel, is a Viennese pastry, similar to baklava. The layers are light and airy and the center of the dough is filled with with apple filling. You’ll find a traditional apple strudel in the classic shape of a whirlpool. The word “strudel” is actually the German word for whirlpool, hence its name.
You can celebrate today with this recipe for an “Old-Fashioned Apple Strudel” from That Creative Mom Cooks!
Old-Fashioned Apple Strudel
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons shortening
2 eggs, slightly beaten
1/2 cup warm water
5 cups sliced apples (cooking apples are best)
1 cup brown sugar, firmly packed
1/2 cup seedless raisins
1/2 cup chopped nuts
5 tablespoons melted butter
1/2 teaspoon cinnamon
Grated rind of 1 lemon
Sift the flour and salt together. Cut in the shortening and add the eggs and water. Knead well, then throw or beat the dough against a board until it blisters. Stand the dough in a warm place under a cloth for 20 minutes.
Cover the kitchen table with a small white cloth and flour it. Put the dough on it and pull it out with your hands very carefully to the thickness of tissue paper. Spread with a mixture of the fruits, sugar, melted butter, cinnamon and lemon rind. Fold in the outer edges of the dough and roll like a jellyroll – about 4 inches wide. Bake in a very hot oven (450 degrees F) for 10 minutes, reduce the oven temperature to 400 degrees F and bake about 20 minutes longer. Let cool. Cut into slices about 2 inches wide. It should be flaky and moist.