Deanna’s Apple Strudel

Authentic Austrian Strudel

Deanna’s apple strudel appears in When God Leads at Jedidiah and Maggie’s first Thanksgiving together, just two weeks after their wedding. Maggie joins her mother in the kitchen while Deanna and Emelia prepare the family meal, and the strudel becomes part of that busy, warm Thanksgiving kitchen—thinly stretched dough filled with spiced apples, nuts, raisins, and butter. It is one of those recipes that fills a home with the scent of the holiday and becomes a treasured family tradition.

Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • ¼ cup oil
  • Dash salt
  • Water (enough to need)

For the Basting

  • A small amount of apple juice or cider

For the Filling:

  • 5 lb. apples, cored and sliced (I used a variety)
  • Raisins to taste
  • Sugar to taste (I use a combination of white and brown sugar)
  • Cinnamon to taste
  • Chopped nuts (pecans or walnuts) to taste
  • A stick of butter sliced and scattered across the filling

Instructions

DIRECTIONS:

  1. Make the dough. Place the flour, oil, and salt in a bowl. Gradually knead in enough water to form a smooth ball of dough, much as you would knead bread dough. Cover and let it rest. The longer it rests, the easier it will be to stretch. Note: Our family traditionally makes one large strudel. For two smaller strudels, divide the dough into two equal balls before resting. Divide the apples and the remaining filling ingredients evenly between the two strudels.
  2. Prepare the work surface. Spread a clean cloth at least 3 feet square over a table and dust it with flour. Roll the dough into a rectangle, then gently stretch it until it is thin enough for the pattern of the cloth to show through.
  3. Add the filling and roll. Spread the apples evenly over the dough. Sprinkle them with sugar and cinnamon, then add the raisins and nuts. Scatter the cold butter slices evenly over the filling. Using the cloth to help you, roll the strudel as you would a cinnamon roll.
  4. Transfer it to the pan. Lightly coat the largest sheet pan available with cooking spray. This step is much easier with two people. Have your helper hold the pan securely just below the edge of the table or counter. Do not try to lift the strudel; the dough is too fragile. Use the cloth to roll it slowly onto the pan, then curve the ends as needed to fit.
  5. Bake and baste. Bake at 350°F for 60 to 75 minutes, basting every 15 minutes. Use a small amount of apple juice or cider for the first basting. By the second basting, there is usually enough juice in the pan to use. The strudel is done when the crust is a beautiful golden brown.

Helpful notes: Because this is a very large strudel, having a second person help transfer it to the pan is strongly recommended. If you choose to make the smaller strudels, beware they may not take as long to bake.