📝 About This Recipe
This exquisite Viennese-inspired masterpiece features a paper-thin, hand-stretched pastry that achieves a shattering crispness using a traditional oil-based dough. Inside, a warm symphony of tart Granny Smith apples, aromatic cinnamon, and toasted breadcrumbs creates a luscious, melt-in-your-mouth filling. Because it is completely dairy-free (Pareve), it serves as the perfect elegant finale to any festive kosher meal without sacrificing an ounce of rich, buttery texture.
🥗 Ingredients
The Hand-Stretched Dough
- 2 1/2 cups All-purpose flour (high-quality, sifted)
- 3/4 cup Warm water (approximately 105°F)
- 3 tablespoons Neutral vegetable oil (plus extra for coating the dough)
- 1 teaspoon Apple cider vinegar (helps relax the gluten)
- 1/2 teaspoon Salt (fine sea salt)
The Apple Filling
- 6-7 large Granny Smith apples (peeled, cored, and thinly sliced)
- 3/4 cup Granulated sugar (adjust based on sweetness of apples)
- 1 1/2 teaspoons Ground cinnamon (freshly ground preferred)
- 1 tablespoon Lemon juice (to prevent browning)
- 1/2 cup Golden raisins (soaked in warm water or rum)
- 1/2 cup Walnuts (finely chopped)
The Crunch Factor & Assembly
- 1 cup Plain breadcrumbs (ensure they are pareve/dairy-free)
- 1/2 cup Neutral vegetable oil (for brushing between layers)
- 2 tablespoons Powdered sugar (for dusting finished strudel)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and pour in the warm water, 3 tablespoons of oil, and the vinegar.
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2
Knead the dough for at least 10 minutes by hand or 7 minutes by machine until it is smooth, elastic, and no longer sticks to your hands. It should feel as soft as an earlobe.
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3
Form the dough into a smooth ball, coat it generously with oil, and place it in a warm bowl. Cover tightly with plastic wrap and let it rest for at least 1 hour at room temperature. This is crucial for stretching.
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4
While the dough rests, prepare the filling. Toss the sliced apples with lemon juice, sugar, cinnamon, raisins, and walnuts in a large bowl. Let it sit for 20 minutes, then drain any excess liquid that accumulates.
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5
In a small skillet, toast the breadcrumbs with 2 tablespoons of oil over medium heat until they are golden brown and fragrant. Set aside to cool.
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6
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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7
Cover a large dining table with a clean, lint-free tablecloth and dust it lightly with flour. Place the rested dough in the center and roll it out with a rolling pin as thin as possible.
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8
Using the backs of your hands, reach under the dough and gently pull from the center outward. Move around the table, stretching until the dough is translucent and paper-thin (you should be able to read a newspaper through it).
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9
Trim the thick outer edges of the dough with kitchen shears to create a clean rectangle. Brush the entire surface lightly with vegetable oil.
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10
Sprinkle the toasted breadcrumbs over about two-thirds of the dough, leaving a border at the edges. Spread the apple mixture evenly over the breadcrumbs.
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11
Fold the side edges of the dough inward over the filling. Using the tablecloth to assist you, lift the edge and carefully roll the strudel up like a jelly roll.
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12
Carefully transfer the strudel to the prepared baking sheet, curving it into a 'U' shape if it's too long for the pan. Brush the top generously with more oil.
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13
Bake for 40-45 minutes, or until the pastry is a deep golden brown and sounds crisp when tapped. Brush with a little more oil halfway through baking for extra shine.
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14
Allow the strudel to cool for at least 20 minutes before slicing with a serrated knife. Dust heavily with powdered sugar just before serving.
💡 Chef's Tips
The secret to a perfect stretch is the vinegar and the warm rest; never skip the 1-hour resting period. If the dough tears, don't panic! Just pinch it back together or use a small scrap of dough to patch the hole. Always drain the apples before filling; excess moisture will make the bottom of your strudel soggy. Use a serrated knife and a gentle sawing motion to slice the strudel to avoid crushing the delicate layers. For the best texture, ensure your work surface is large enough to stretch the dough fully—the thinner the dough, the crispier the result.
🍽️ Serving Suggestions
Serve warm with a generous scoop of dairy-free vanilla bean ice cream. Pair with a hot cup of strong black coffee or a spiced Earl Grey tea. Drizzle with a simple homemade pareve caramel sauce for extra indulgence. Accompany with a side of chilled, unsweetened applesauce to contrast the textures. A glass of sweet dessert wine like a Kosher Late Harvest Riesling complements the tart apples beautifully.