At a glance
This recipe walks you through making authentic apple strudel with hand-stretched pastry from scratch—it looks fancy but is totally doable! The dough needs an overnight rest before you gently stretch it paper-thin, so plan ahead, though the actual hands-on work is surprisingly straightforward once you get the hang of the stretching technique. You'll end up with that golden, buttery, cinnamon-scented strudel that tastes like it came straight from a Viennese bakery.
1/8
Making the soft dough
In a bowl, mix plain flour with a pinch of salt. Add lukewarm water, oil, vinegar and cooled melted butter. Work it first with a wooden spoon, then by hand, into a smooth, slightly sticky dough.
For this step
0/62/8
Resting is key
Drizzle the ball of dough in the bowl with a little oil so it doesn't dry out. Cover the bowl tightly with plastic wrap and pop it in the fridge. For the best results, let it rest there overnight.
For this step
0/13/8
While the dough rests: the filling
Let the dough sit at room temperature for about 30 minutes to soften. Meanwhile, coarsely grate the apples and mix them with sugar, cinnamon, raisins, walnuts and lemon juice. Melt the butter and blitz the sponge biscuits into crumbs.
For this step
0/8
