Apple Strudel Recipe

Strudel is an austrian dish, whose name comes from a german word that means "Whirlpool. " A soft filling is rolled up in a paper thin dough, then baked to flaky perfection. It's a dish of simple contrast between the flaky, buttery crust and the filling. There are many kinds of strudels, both sweet and savory. Examples include fruit, cheese, potato, poppy seed, and spinach, but perhaps the most popular strudel is apple. The variety of apple you choose will have a big effect on the finished product. This recipe calls for honeycrisp because they hold their shape and bake up juicy. You can also try braeburn, granny smith, golden delicious, and jonagold. Sometimes a blend of different apples can create a filling with pleasant textural contrast. Most bakers recommend avoiding red delicious, for example, because they get so soft when baked, but mixing them into a filling with firmer granny smiths can balance things out. The filling for apple strudel is typically flavored with lemon zest and cinnamon and may also include nuts and rum-soaked raisins. This recipe calls for plain raisins, but you may soak them if you like. The filling is easy to prepare. The dough is more challenging, but don't be intimidated. Follow the instructions carefully with patience and gentleness and reap the rewards later. Serve with vanilla sauce or ice cream.