Apple Strudel: A Slice of History, Tradition, and Family
A simple apple strudel with custard sauce. Sometimes the simpler ways are the best.
About 30 years ago, when I was a freshman at Johnson & Wales, I walked into one of my first pastry classes. It was taught by one of my all-time favorite instructors, Chef Cindy Salvato, a wonderful Italian lady who brought so much heart to the kitchen. We dove into classical French pastry and sweets from around the world, but the day we made apple strudel for the first time really stuck with me.
There’s something almost magical about strudel dough. You start with a tiny, well-mixed piece, let it rest, and then, if you treat it right, it stretches to cover nearly an entire table. Chef Cindy showed us the science behind it: a splash of vinegar relaxes the gluten, and oil helps the dough stretch without tearing. It’s a beautiful blend of art and chemistry.
The Origins of Apple Strudel
Apple strudel, or Apfelstrudel, is an iconic dessert with roots in Austria and Hungary. Its story is woven through centuries of European baking. The earliest strudel recipes date back to the late 1600s, inspired by the layered pastries of the Ottoman Empire, like baklava. Over time, strudel became a staple in Viennese coffee houses and across Central Europe, celebrated for its paper-thin dough wrapped around sweet, spiced apples, raisins, and nuts.
Traditionally, a classic apple strudel filling includes tart apples, walnuts, and raisins soaked in rum. The beauty of strudel is its versatility. Over the years, I’ve seen everything from pear and apple fillings to nut-only strudels and even dried apricots soaked in a splash of brandy.
A Family Tradition, Old and New
For the past 30 years, I’ve been making apple strudel using that same recipe I learned in school. This year, it felt extra special. After pruning the old apple tree in our backyard, a 70-year-old beauty that’s seen more seasons than I have, we found ourselves with a bounty of apples. So, I thought it would be fun to turn this into a family project.
We all went out to pick apples together. It brought back memories of my own childhood, piling into the car and heading to Rogers Orchard to pick McIntosh and Cortland apples. Those are East Coast heirlooms that I still miss out here in California. My grandmother and aunt would turn those apples into the best pies, and now, I get to create new memories with my own family.
Passing Down Skills (and Stories)
Making strudel is as much about the process as the end result. This year, I got to teach John some knife skills. As you’ll see in the video, he may have gotten a little too confident with the apple peeler. Don’t worry, it was just a nick. It reminded me that even after years in professional kitchens, the worst cut I ever got was from an apple peeler, not a chef’s knife. Lesson learned: respect your tools, no matter how simple.
Stretching the dough together and watching John’s excitement as it grew and thinned across the table was a highlight. That’s what Eat Sunday Supper is all about: sharing these moments, traditions, and a love for good food with family.
Apple Strudel
Ingredients
- Custard Sauce
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8 oz Cream, Heavy
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8 oz Milk, Whole
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3.5 oz Sugar, granulated
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6 ea Egg, Yolk
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1 ea Vanilla Bean
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1pinch Salt
- Strudel Dough
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10.5 oz Flour, Bread (King Arthur)
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1 tsp Salt
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1 ea Eggs
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0.25 tsp Vinegar, white
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3.53 oz Water, lukewarm
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2 oz Oil, Vegetable
- Apple Filling
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12 ea Apples, Granny Smith
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1 ea Lemon Juice
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4 oz Dark Brown Sugar
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2 Tbl Cinnamon, Ground
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1pinch Sale
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2 Tbl Honey
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1 Tbl Vanilla
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3 oz Flour, All-Purpose
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1 Tbl Cornstarch
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3 oz Bread Crumbs, Panko
Instructions
- Prepare the Creme Anglaise
- Preheat your sous vide to 180°F
- Cut the vanilla bean in half and scrape out the interior.
- Put the egg yolks, vanilla, sugar, milk, and cream in a bowl and whisk.
- Place the mixtrue in a 1 qt wide mouth Mason Jar and seal.
- Put in the sous vide fully submerged and cook for 45 minutes.
- Remove from the sous vide. Remove the vanilla bean and pulse with an emersion blender in the jar.
- Put the vanilla bean back and an cover and place in a cold water bath with a few ice cubes to stop the cooking.
- Prepare the Apple Filing
- Peel, core and chop the apples into large pieces.
- Juice one lemon and pour on the apples and toss them.
- Add the Sugar, honey, vanilla, cinnamon powder and toss again.
- Mix the flour and cornstarch and sprinkle on the apples and toss them again.
- Sprinkle on the Panko breadcrumbs and mix it for the last time.
- Prepare the Strudel Dough
- Put the flower in a mixing bowl with a dough hook.
- Add the warm water and mix for a minute
- Add the egg and allow to mix in for 2 minutes
- Add the oil slowly and mix antother 2 minutes
- Add the vinegar and allow to mix until a smooth dough approxamately 4-5min.
- Remove from the bowl and put in an oiled bowl and cover and let rest for at least 1 hour.
- Place a clean tablecoth on a table and lighly dust with flour.
- Gently roll out the dough till as thin as you can and begin to stretch the dough very thin and can see through it with a printed paper.
- Brush with butter and sprinkle with the other half of the breadcrumbs.
- Place the strudel filling at one end and begin rolling it up.
- Bake at 375°F for 35-45 min
- Let rest for at least an hour then cut and serve.
Notes
• You can add toasted and chopped walnuts or pecans to this recipe.
• You can also add raisins and or other dried fruit like apricots and cherries. I like to soak them in rum and brandy overnight.
• You may ask how much do you add, as much as you like. Just sprinkle it in and mix until you have the desired ratio.
• Feel free to make the creme anglaise a day or two in advance.
Finishing up the custard sauce before puttin in an ice bath to cool down.
Why Strudel Matters
Apple strudel isn’t just a dessert. It’s a bridge between cultures, generations, and memories. Whether you stick to the classic apple, walnut, and rum-soaked raisin filling or experiment with whatever you have on hand, it’s a recipe that invites creativity and togetherness.
So, next time you have a basket of apples (or pears, or plums, or whatever inspires you), gather your family, roll up your sleeves, and make some strudel. And don’t forget, a little vinegar and oil go a long way.
La dolce vita is best enjoyed around the table, with flour on your hands and stories to share.
