Go Back
rivindurahal

Classic Kismis & Apple Strudel

Paper-thin, golden layers of flaky pastry wrapped around a warmly spiced filling of tart apples, plump kismis (raisins), toasted breadcrumbs and a hint of cinnamon and lemon. Serve warm with a dusting of icing sugar and a scoop of vanilla ice cream or custard.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Cooling 15 minutes
Total Time 2 hours 25 minutes
Servings: 8 Slices
Course: Apple Strudel, Dessert
Cuisine: Austrian, European
Calories: 285
Ingredients Equipment Method Video Notes

Ingredients
  

  • Strudel Dough
  • 1 1/2 cups 190 g all-purpose flour (plus extra for dusting)
  • 1/4 tsp 1.5 g fine salt
  • 1 egg yolk
  • 3 tbsp 45 ml neutral oil (plus extra for coating)
  • 1/2 cup 120 ml lukewarm water (adjust as needed)
  • 1 tsp 5 ml white vinegar
  • Apple & Kismis Filling
  • 4 700 g tart baking apples (peeled, cored, thinly sliced)
  • 1/2 cup 75 g kismis (raisins) (soaked 10 min and drained)
  • 1/3 cup 65 g granulated sugar
  • 1 tsp 2.5 g ground cinnamon
  • 1/4 tsp 0.5 g ground cardamom (optional)
  • 1 lemon zest and 1 tbsp juice
  • 1/3 cup 35 g fine breadcrumbs
  • 3 tbsp 45 g unsalted butter (for toasting the breadcrumbs)
  • 1/4 cup 30 g chopped walnuts or almonds (optional)
  • Assembly & Finishing
  • 4 tbsp 60 g unsalted butter (melted, for brushing)
  • 2 tbsp 15 g icing sugar (for dusting)

Equipment

  • Large baking tray
  • Parchment paper
  • clean linen tea towel
  • Rolling Pin
  • Large mixing bowl
  • Pastry brush
  • small frying pan

Method
 

  1. Make the dough: In a large bowl, combine the flour and salt. Make a well in the centre and add the egg yolk, oil, vinegar and most of the lukewarm water. Mix to a soft, slightly sticky dough, adding the remaining water if needed.
  2. Knead on a lightly floured surface for 8 to 10 minutes until smooth, elastic and no longer sticky.
  3. Shape into a ball, coat lightly with oil, cover with a warm upturned bowl or cling film, and rest for 45 to 60 minutes.
  4. Prepare the filling: Toss the apples with the lemon zest, juice, sugar, cinnamon and cardamom. Add the drained kismis and nuts, if using, and set aside.
  5. Melt 3 tbsp butter in a small pan over medium heat. Toast the breadcrumbs for 2 to 3 minutes until golden and fragrant. Cool slightly.
  6. Preheat the oven to 190°C (375°F). Line a large baking tray with parchment.
  7. Stretch the dough: Dust a clean tea towel generously with flour. Roll the dough out as thin as you can, then gently stretch with the backs of your hands until almost translucent, roughly 50 x 60 cm (20 x 24 in). Trim the thick outer edge.
  8. Brush with melted butter. Scatter the breadcrumbs over the bottom third, leaving a 3 cm border. Drain excess liquid from the apples and spoon the filling on top.
  9. Fold in the short sides, then use the tea towel to roll the strudel up snugly, finishing seam-side down.
  10. Transfer to the tray seam-side down, curving into a crescent if needed. Brush the top generously with melted butter.
  11. Bake 35 to 40 minutes, brushing with butter once halfway through, until deep golden and crisp.
  12. Cool on the tray for 15 minutes. Dust with icing sugar, slice with a serrated knife and serve warm.

Video

Notes

Make ahead: The assembled, unbaked strudel can be refrigerated up to 24 hours or frozen up to 1 month; bake from chilled or add 10 extra minutes from frozen.
Short on time? Use 8 to 10 sheets of thawed phyllo, brushing each layer with melted butter.
Storage: Keep leftovers loosely covered at room temperature for 1 day, or refrigerate up to 3 days and reheat at 160°C (325°F) for 10 minutes.
Tip: Soaking the kismis in warm water, rum or apple juice keeps them plump during baking.
Nutrition per slice
Calories 285
Carbohydrates 46 g
Protein 4 g
Fat 10 g
Saturated fat 5 g
Cholesterol 38 mg
Sodium 95 mg
Potassium 190 mg
Fiber 3 g
Sugar 24 g