Rustic Caramelized Apple & Rosemary Strudel

What Makes This Special

This autumnal strudel brings together German tradition and rustic seasonal flair. Caramelized apples form the heart of the filling, their deep flavor enhanced by dark sugar, golden raisins, and a whisper of fresh rosemary—a nod to autumn’s earthy, woodsy notes. The strudel dough, impossibly thin and buttery, wraps the fragrant filling in crisp, golden layers perfect for slicing and sharing. Gift-wrapped with parchment and tied in rustic twine, this strudel is the ultimate edible autumn gift.

Ingredients

Each element is carefully chosen: bread flour for a stretchable dough; tart apples and brown sugar for deep caramel notes; rosemary for a subtle herbal lift. Walnuts and golden raisins add texture and warmth, making every bite special.

For the Strudel Dough

• Bread Flour: The higher protein content is crucial for strength and stretch.
• Egg & Oil: Enrich and tenderize the dough.
• Salt & Water: Essential for structure and hydration.

For the Caramelized Apple-Rosemary Filling

• Tart Apples: Hold their shape and balance the sweetness.
• Raisins & Walnuts: Add chew and crunch.
• Butter & Two Sugars: Create a rich caramel with layered depth.
• Rosemary & Spices: Bring a surprising autumnal warmth and aromatic complexity.

For Assembly

• Melted Butter & Breadcrumbs: Classic for crispy layers and absorbing juices.
• Egg Wash: For a burnished, gifting-worthy crust.
• Icing Sugar & Garnish: A snowy finish and beautiful gift presentation.

Instructions

Step 1: Make the Strudel Dough

1. In a large bowl, combine 250 g bread flour and a pinch of salt.
2. Whisk 1 egg with 120 ml lukewarm water and 30 ml neutral oil. Gradually add to the flour.
3. Mix with a spoon, then knead by hand or with a dough hook for at least 10-12 minutes. The dough should be soft, elastic, and not sticky (add flour by the tablespoon if needed).
4. Form into a ball, coat lightly with oil, and cover with plastic wrap. Let rest at room temperature for at least 1 hour (up to 2 hours for best extensibility).

Why: Proper kneading develops gluten, essential for stretching the dough wafer-thin later. The rest relaxes the gluten.

Step 2: Prepare the Caramelized Apple-Rosemary Filling

1. In a large nonstick skillet, melt 100 g butter over medium heat. Add sliced apples and sauté for 3-4 minutes until just starting to soften.
2. Sprinkle in 150 g granulated sugar and 2 tbsp brown sugar. Stir gently and cook until the apples are golden and the sugars caramelize, about 7-10 minutes. Stir in 1 tbsp lemon juice.
3. Add 2 tsp chopped rosemary, 1½ tsp cinnamon, ½ tsp black pepper, ¼ tsp salt, 70 g walnuts, and 100 g raisins. Cook for 1 more minute, just to combine flavors.
4. Remove from heat. Spread the filling on a tray to cool completely—hot filling will tear the dough.

Why: Caramelizing adds intense depth and keeps the filling from becoming soggy.

Step 3: Prepare Your Work Surface

1. Cover your worktable with a large, clean kitchen towel. Generously flour it and your hands.
2. Place the rested dough in the center and roll into a rectangle (about 40x60 cm). Let rest for 5 minutes.

Step 4: Stretch the Dough

1. Using the backs of your hands and knuckles under the dough, gently stretch it from the center outward in all directions. Rotate as needed. The dough should become almost translucent—aim for a rectangle ca. 60x90 cm.
2. Trim away thick edges with a sharp knife.

Why: This classic technique creates the signature ultra-thin strudel layers. Don’t rush—if it resists, let it rest for 2 minutes.

Step 5: Assemble the Strudel

1. Brush the entire surface with 50 g melted butter.
2. Sprinkle 40 g fine breadcrumbs and 20 g sugar evenly over the lower third of the dough (this prevents sogginess and boosts crunch).
3. Spread the cooled filling evenly over the breadcrumbs, leaving a 5 cm border at the bottom and sides.
4. Fold in the short sides, then use the towel to gently roll the strudel up from the filling side. Roll tightly but gently, finishing seam-side down.
5. Carefully transfer to a parchment-lined baking sheet.

Step 6: Bake

1. Mix 1 egg yolk and 10 ml milk for the egg wash. Brush the strudel generously.
2. Bake at 190°C (fan 175°C) for 35-40 minutes, until deep golden and crisp. Brush with more melted butter halfway through for extra flakiness.
3. Cool for at least 45 minutes on a rack before slicing.

Step 7: Present for Gift Giving

1. Dust generously with icing sugar using a fine sieve.
2. Garnish with a fresh rosemary sprig for aromatic beauty.
3. Wrap cooled strudel in parchment and tie with rustic twine for a charming, gift-ready look.

Pro Tips

• Letting the dough rest fully is key: it must be elastic and relaxed for stretching paper-thin.
• Cool your filling completely before assembly; warm filling will melt your precious dough and cause leaks.
• Use the towel to roll: This supports the delicate dough and ensures an even, tight roll.

Troubleshooting

Dough keeps tearing? Work slowly, keep flouring your hands, and let the dough rest longer. Patch with spare dough if necessary.

Filling leaks during baking? This happens if the filling is too wet or the dough is too thin in one area. Next time, ensure apples are caramelized long enough and dough thickness is even.

Variations

• Pear, Hazelnut & Sage: Replace apples with pears, walnuts with hazelnuts, and rosemary with chopped fresh sage for an alternative autumnal twist.
• Quince & Almond: Substitute apples for sliced quince (poached), walnuts for toasted almonds, and omit rosemary for a more floral, classic feel.
• Cranberry-Apple: Add 80 g dried cranberries to the filling for a tart, jewel-toned update.

Storage

Store the strudel at room temperature, tightly wrapped, for up to 2 days. For longer storage, refrigerate for up to 4 days and gently reheat in a 150°C oven for 10 minutes to restore crispness. Slices also freeze beautifully—wrap individually, thaw overnight, and reheat before serving.

A strudel this special is a true labor of love—rustic, aromatic, and perfect for sharing with the people you care about most!