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Apple Strudel

Apple Strudel

A timeless Alpine classic meets the elegance of Tuscan extra virgin olive oil. This homemade Apple Strudel features a delicate, hand-rolled pastry filled with sweet apples, raisins, pine nuts, and cinnamon. KALI Organic Blend PGI Toscano gives the dough exceptional elasticity and a light, crisp texture, creating a dessert that's both authentic and refined.

Prep 60 min
Cook 40 min
Total 100 min
Servings 6-8
Cuisine Austrian

Ingredients

  • 1. For the dough
  • 200 g all-purpose flour
  • 1 large egg
  • 20 g KALI Organic Blend PGI Toscano
  • 70 g water
  • 1 teaspoon white vinegar
  • 1 pinch of salt
  • 2. For the filling
  • 700 g apples (preferably Golden Delicious or Renetta), peeled, cored, and thinly sliced
  • 50 g granulated sugar
  • 40 g raisins
  • 30 g pine nuts
  • Zest of ½ lemon
  • 1 heaping teaspoon ground cinnamon

Instructions

Make the dough

  • In a large bowl, combine the flour, egg, KALI Organic Blend PGI Toscano, water, vinegar, and salt.
  • Knead until the dough is smooth and elastic.
  • Cover with a clean kitchen towel and let it rest for 30 minutes.

Prepare the filling

  • In another bowl, combine the sliced apples, sugar, raisins (soaked and drained if desired), pine nuts, lemon zest, and cinnamon.
  • Toss until evenly coated.

Assemble the strudel

  • On a lightly floured surface, roll the dough into a very thin rectangle.
  • Spread the filling evenly over the dough, leaving about 1 inch (2–3 cm) around the edges.
  • Carefully roll it up into a log and seal the ends.

Bake

  • Transfer the strudel to a parchment-lined baking sheet.
  • Brush the top with egg yolk and sprinkle with brown sugar.
  • Bake in a preheated 350°F (180°C) oven for about 40 minutes, or until golden brown.

Serve

  • Allow the strudel to cool slightly before serving.
  • Dust with powdered sugar, if desired, and serve on its own or with whipped cream or vanilla custard.

Recipe Video

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