rustic apple strudel

applestrudel.jpg

Unlike the classic Viennese strudel, which requires expert-level dough rolling, this one comes together in a quick pinch. Our German friend Mari used to bake it when she lived with us, but the recipe’s origins are Czech, via her friend Andrea.

Ingredients:

  • 1 cup all-purpose flour

  • 1 stick cold butter (4 oz.), cut into small cubes

  • ¼ teaspoon sea salt

  • 1 large egg

  • 1 tablespoon apple cider vinegar

  • 4 medium apples

  • 1 tablespoon sugar

  • 2 teaspoons cinnamon

  • ⅓ cup slivered almonds or chopped walnuts

  • optional: ⅓ cup raisins, soaked for a few hours

Instructions:

  1. In a food processor or by hand, cut the flour, butter, and salt together until it has a sandy consistency with some larger (lentil-sized) chunks of butter still in.

  2. Whisk together egg and apple cider and quickly mix into the flour mixture until it just comes together; if it seems to dry, add a few drops of cold water. Shape into an oblong disk, wrap in plastic wrap, and allow to rest in the refrigerator at least an hour.

  3. Preheat oven to 375. Peel apples and grate them, using the coarse holes on a grater, down to the cores (discard cores). Stir in sugar (omit if you prefer) and cinnamon. Before you transfer apple mixture to the dough, you’ll want to squeeze it lightly in your hands to remove excess liquid.

  4. On a floured surface roll out the dough into an oblong rectangle/oval shape, using as much flour as it takes to keep the dough from sticking. Dough should be about ¼ inch thick, and rough edges are OK.

  5. Carefully move the dough to a parchment- or silpat-lined baking tray. Working lengthwise, line up the apple mixture along one side of the dough, allowing a 1-inch margin. Fold the long side over until the edges meet, and then pinch or twist them together, empanada-style. If any holes spring up, just patch them shut with an extra scrap of dough. Place tray in the center rack of the oven and bake for around 40 minutes, or until the crust is nice and golden. Cool for a few minutes before cutting. Serve with ice cream or whipped cream, or nothing at all.