I grew up eating apple strudel. My mom’s recipe is the one I’m sharing here today. Chile had a big German colony in the south of the country, known as the lake region, so most Chileans, even those like me without German heritage, are very familiar and love kuchen, strudel, and German cakes.
Apple strudel is a recipe that can look intimidating because of how thin you must get the dough, but trust me, my mom’s recipe makes this easy to achieve, and the final result it’s spectacular.
In Chile, apple strudel is a typical sweet treat for “once” or tea time, but it can be a great dessert. We don’t serve it with ice cream. We enjoy it but itself with a dust of powdered sugar and a strong coffee or tea.
What pastry is apple strudel made from?
It depends. German/Austrian strudel is rolled of thin dough made with egg yolks, milk, and flour. Other “quick” versions use phyllo dough (flour and water) or puff pastry (butter and flour).
What other fillings are good on strudel?
For example, you can change the filling and use many different seasonal fruits or canned peaches. Pears and Nutella are another not traditional but delicious combination.
Be aware that walnuts get soft with time. If you don’t like that, don’t include them in the recipe.
Instead of raisins, you can try dried figs or apricots.
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for the dough,
- 1 cup of all-purpose flour
- 2 yolks
- 1/4 cup of warm whole milk
- 1 teaspoon of unsalted butter
for the filling,
- 4 apples, peeled, pitted, and cut into 3mm slices
- 1/2 cup of chopped walnuts
- 1/2 teaspoon cinnamon
- 1/2 cup of seedless raisins
- 1 cup of peach jam pureed in the blender or quince paste cut into small cubes
- Let the raisins soak in boiling water overnight.
- Cut the apples and place them in a medium saucepan with a splash of water and cinnamon. Cook over medium heat. Once it comes to a boil, simmer for 5 minutes. Turn off the heat and let it cool.
- For the dough, combine the flour with the yolks, work with a fork to make a coarse dough, add the warm milk with the melted butter, work everything until it forms an elastic and soft dough, and knead for 8-10 minutes with the food processor or KitchenAid or 20 minutes by hand. Wrap it in plastic wrap and refrigerate for at least an hour. It can be overnight.
- Preheat the oven to 200C or 400F.
- On a floured counter, roll the dough until it is very thin and you can see through, about 40 x 55cm. Flip the dough on a kitchen towel and let it dry for 5 minutes.
- Brush it with melted butter or vegetable oil.
- Spread the peach puree, and place it on top of the cooked apple, walnuts, and raisins. Leave 3 cm free along the 55cm side.
- Roll up from the opposite side. Using the kitchen towel, you want the strudel to be longer than fatter. Carefully transfer it to a buttered baking sheet and brush it with milk or a beaten egg.
- Bake 40-45 minutes until golden and crisp. Let cool on the same baking sheet and cut while still warm. Serve sprinkled with powdered sugar.
The apple strudel recipe is adapted from my mother’s recipe and one that my friend M. Beatriz Carvajal gave me.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Chilean
- Serving Size:
- Calories: 131
- Sugar: 15.1 g
- Sodium: 8.7 mg
- Fat: 2.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 25.9 g
- Fiber: 1.8 g
- Protein: 1.8 g
Keywords: chilean apple strudel, apple strudel