A classic treat to enjoy with tea.
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 the 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, knead 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, place on top the cooked apple, walnuts, and raisins. Leave 3 cm free along the 55cm side.
- Roll up from the opposite side. You want the strudel to be longer than fatter, using the kitchen towel. 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 in 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.
Keywords: chilean apple strudel, apple strudel