With apple strudel, the pastry decides the outcome, not the filling. The old Viennese rule says the strudel pastry must be stretched so thin you could read a newspaper through it. Anyone who has tried this by hand knows how delicate that is. With the Thermomix® we have a base dough that actually stretches without tearing straight away.
The recipe has two parts: the strudel pastry basic recipe from the Thermomix® and a filling made from 600 g of tart apples, walnuts, cinnamon and raisins. The Thermomix® handles the filling completely: pulverise sugar at speed 10, melt butter at 80 °C, then chop the apples at speed 4. That takes around 15 minutes of preparation in total, plus 30 to 35 minutes in the oven at 180 °C.
Apple Strudel with the Thermomix®
Ingredients 0 / 8 ✓
- 1 basic recipe strudel pastry
- 100 g sugar
- 20 g butter
- 50 g walnut halves
- 15 g lemon juice
- 1/2 tsp cinnamon
- 600 g apples tart
- 20 g raisins
Instructions 0 / 7
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1
Prepare strudel pastry.
Prepare one basic recipe of strudel pastry and place in the fridge to chill.
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2
Mill the sugar.
Place 50 g sugar in the mixing bowl, pulverise for 8 sec / speed 10 and set aside.
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3
Melt the butter.
Preheat the oven to 180 °C top and bottom heat and line a baking tray with baking paper. Place the butter in the mixing bowl and melt for 1 min / 80°C / speed 1.
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4
Chop the ingredients.
Add 50 g sugar, walnut halves, lemon juice and cinnamon and chop for 8 sec / speed 4.
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5
Prepare the apples.
Peel and core the apples, cut into pieces and place in the mixing bowl, then chop for 6 sec / speed 4. Add the raisins and fold in with the spatula.
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6
Fill the pastry.
Spread the filling over the rolled-out pastry, roll up and place on the baking tray. Bake on the middle shelf of the oven for 30 to 35 minutes.
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7
Serve.
Leave the strudel to cool slightly and serve dusted with icing sugar.
Tip: Serve your apple strudel warm with a scoop of vanilla ice cream.
Video
Nutrition per serving
What really goes wrong with apple strudel
The most common reason for a poor strudel is too much moisture in the filling. For this recipe we always use tart apples. Granny Smith or Cox work well because they release far less water during baking than sweet varieties. That makes the difference between a crispy and a soggy base.
Another point concerns the cinnamon. The recipe uses half a teaspoon, which gives a gentle note for 600 g of apples. Anyone who wants more can go up to a full teaspoon without any problem. With Ceylon cinnamon the flavour stays more delicate than with Cassia cinnamon, which quickly becomes dominant in larger amounts. Good walnut halves should smell fresh and not rancid, as this has a strong effect on the overall taste.
The strudel pastry needs resting time in the fridge after preparation. If you roll it out too soon, it springs back and tears. Chill for at least 30 minutes, preferably an hour. After that it can be stretched evenly on a floured tea towel.
Preparing ahead: what works and what does not
Pastry and filling can be prepared separately the day before and stored in the fridge. Only roll and bake on the day itself, as the pastry will otherwise go soggy. Once baked, the strudel keeps for two days in the fridge, well covered so it does not dry out. Reheated at 160 °C for around 10 minutes the crust becomes crispy again.
Goes well with: Vanilla sauce, vanilla ice cream and icing sugar.
Also goes well with: Walnut cake Thermomix®.
The basic recipe for the pastry: Strudel Pastry with the Thermomix®. We also have Austrian-inspired desserts from the Thermomix® such as our rice pudding and Strawberry Tiramisu.
