Apple Strudel

Edaku — Mon, 29 Sep 2025 09:00:00 +0300

Apple strudel has a long history, but the home version doesn’t demand the famously paper-thin hand-stretched dough — the real key is a well-made filling and a good store-bought thin pastry, which is easy to find these days.

The main rule for a good strudel is keeping the filling from turning the pastry soggy. That’s exactly why the breadcrumbs get toasted in butter before assembly — they soak up the juice the apples release during baking and keep the bottom layer of dough from getting wet. It’s also worth soaking the raisins ahead of time and draining them well, so they don’t pull extra moisture out of the dough as it bakes.

Fall Dessert on Edaku

Apple Strudel