- Soggy bottom?
- Didn't squeeze apples enough or use enough breadcrumbs.
- Too sour?
- Adjust sugar based on apple variety.
Classic Apple Strudel
Grandma's kitchen in a bite. The soul of this pastry is the tart apple and cinnamon duo. The technical challenge is moisture control: treating the apples properly so the bottom crust stays crisp.
Ingredients
1
pkg
Strudel Dough
2
lbs
Tart Apples (Granny Smith)
1/2
cup
sugar
2
tsp
cinnamon
1/3
cup
breadcrumbs
1/3
cup
butter (melted)
1
tbsp
lemon juice
1
tbsp
powdered sugar
Shopping List (0)
Equipment Needed
- Box grater
- Kitchen towel
- Baking sheet
- Brush
Allergen Information
Wheat
Milk
Instructions
1
✓
Peel and grate apples. Toss with lemon juice, let sit 10 min.
Tip: Prevents browning.
2
✓
Squeeze out juice thoroughly. Mix with sugar/cinnamon.
Tip: Drink the juice!
3
✓
Layer dough sheets with butter on damp towel.
Tip: Separates layers.
4
✓
Sprinkle breadcrumbs, add filling.
Tip: Crumbs absorb moisture.
5
✓
Roll up, butter top, bake 350°F (180°C) for 30-35 min.
Tip: Don't roll too tight.
Recipe FAQ
Ingredients
- 1 pkg Strudel Dough
- 2 lbs Tart Apples (Granny Smith)
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/3 cup breadcrumbs
- 1/3 cup butter (melted)
- 1 tbsp lemon juice
- 1 tbsp powdered sugar