Fillings for Strudel

This is apple strudel the old-world way. Tart apples sliced thin, piled with walnuts, white raisins, cinnamon, and sugar, then rolled up in hand-stretched dough with a layer of breadcrumbs to absorb the juices and keep the pastry crisp underneath.

The breadcrumbs are the unsung hero here. Sprinkled over the oiled dough surface before rolling, they act as a moisture barrier between the juicy apple filling and the delicate pastry layers. Without them, the bottom of the strudel gets soggy as the apples release their liquid during that long, slow bake.

Rolling the strudel using a kitchen towel underneath is a traditional technique that gives you control. Lift the edge of the towel and the dough rolls itself around the filling without tearing. The dough should be stretched thin enough to read a newspaper through it, which takes patience but creates those shatteringly crisp, paper-thin layers.

Slitting the top at three-inch intervals before baking lets steam escape evenly so the pastry crisps instead of steaming. Move the strudel on the baking sheet as soon as it comes out of the oven. The sugar in the filling caramelizes and will cement it to the pan if you wait.

Chef Tips

• Use tart apples like Granny Smith or Braeburn. Sweet apples make the filling cloying once combined with the sugar and raisins.
• Slice or dice the apples thin. Thick chunks won’t cook through evenly during the low-temperature bake.
• Oil the dough generously. It needs to stay supple during rolling and prevents the layers from fusing together.
• Dust with powdered sugar only after the strudel has cooled slightly, or the sugar melts and disappears.

Variations

• Cherry strudel: Replace the apples with pitted sour cherries and increase the sugar slightly.
• Cream cheese: Spread a thin layer of sweetened cream cheese on the dough before adding the apple filling.
• Pear walnut: Swap the apples for ripe pears and add a tablespoon of honey to the filling.