Grandma's Apple Strudel Delight
This delightful pastry, known as Apple Potica in Northern Minnesota, features a delicate, thin pastry crust filled with sweet and succulent thinly sliced apples. Each bite offers a heavenly contrast of flaky texture and juicy apple goodness, infused with warm vanilla and cinnamon flavors. Once you discover how simple and rewarding it is to create this traditional dessert, you’ll find your family eagerly awaiting another chance to savor it. Perfect for gatherings or a cozy family night, this Apple Strudel will surely become a cherished recipe in your home.
1
Servings
1800
Calories
10
Ingredients
Ingredients
Flour
2 cups (All-purpose flour, sifted)
Warm Water
1/2 cup (Temperature should be between 100°F and 110°F)
Cooking Oil
4 tablespoons (Vegetable oil or melted butter)
Salt
1/2 teaspoon (Sea salt for better flavor)
Beaten Egg
1 (Large egg, beaten for coating)
Apples
3 pounds (Thinly sliced; Red Delicious recommended for sweetness)
Butter
1/4 cup (Melted for drizzling)
Sugar
3/4 cup (Granulated sugar plus extra for sprinkling)
Cinnamon
1 teaspoon (Ground cinnamon for flavor)
Breadcrumbs
1/2 cup (Plain breadcrumbs for texture)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a baking sheet with non-stick cooking spray or parchment paper.
2
In a large mixing bowl, combine the flour and salt thoroughly.
3
In another bowl, whisk together the warm water, cooking oil, and beaten egg until well combined.
4
Gradually add the wet mixture to the dry ingredients, mixing until a dough starts to form.
5
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and satiny. If the dough is sticky, add a little more flour until it reaches the desired consistency.
6
On a generously floured cloth or surface, gently stretch the dough into a thin sheet, approximately 45x50 inches, taking care to avoid tearing.
7
In a large mixing bowl, combine the sliced apples with the sugar, cinnamon, breadcrumbs, and melted butter, tossing until the apples are evenly coated.
8
Spread the apple mixture evenly over the stretched pastry, leaving a 1-inch border around the edges.
9
Carefully roll the pastry from one end to the other like a jelly roll, tucking in the ends as you go to seal the filling inside.
10
Place the strudel seam-side down on your prepared baking sheet. Brush the top with remaining beaten egg for a golden finish.
11
Bake in the preheated oven for 1 hour, or until the strudel is golden brown and flaky.
12
Let cool for a few minutes before slicing and serving. Enjoy your delicious homemade Apple Strudel Delight!
Nutrition Information
70g
Fat
290g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Apple Strudel Delight?
It is a delicate, thin-crusted pastry also known as Apple Potica in Northern Minnesota, filled with sweet, thinly sliced apples and warm spices.
What is another name for this Apple Strudel?
In Northern Minnesota, this traditional dessert is frequently called Apple Potica.
How long should I bake the Apple Strudel?
The strudel should be baked for 1 hour, or until it becomes golden brown and flaky.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
Which type of apple is recommended for this recipe?
Red Delicious apples are recommended for their sweetness.
How many pounds of apples are required?
The recipe calls for 3 pounds of thinly sliced apples.
How thin should the dough be stretched?
The dough should be gently stretched into a thin sheet approximately 45x50 inches in size.
How long should the dough be kneaded?
Knead the dough on a lightly floured surface for about 10 minutes.
What should the consistency of the dough be after kneading?
The dough should become smooth and satiny.
What should I do if the dough remains sticky?
If the dough is sticky, add a little more flour until it reaches a smooth, non-sticky consistency.
How do I prepare the baking sheet?
Prepare a baking sheet by applying non-stick cooking spray or lining it with parchment paper.
What ingredients make up the apple filling mixture?
The filling consists of sliced apples, sugar, cinnamon, breadcrumbs, and melted butter.
Why are breadcrumbs included in the ingredients?
Breadcrumbs are used to provide texture and help absorb juices from the apples.
How should the apples be prepared before mixing?
The apples should be thinly sliced to ensure they cook properly and layer well in the pastry.
How do I roll the strudel?
Roll the pastry from one end to the other like a jelly roll, tucking in the ends as you go to seal the filling.
How do I achieve a golden finish on the crust?
Brush the top of the strudel with a beaten egg before placing it in the oven.
Which side should face down on the baking sheet?
Place the strudel seam-side down on the prepared baking sheet.
What temperature should the water be for the dough?
The warm water should be between 100°F and 110°F.
Can I use butter in the dough instead of oil?
Yes, you can use either vegetable oil or 4 tablespoons of melted butter.
What type of flour is recommended?
The recipe suggests using 2 cups of sifted all-purpose flour.
How many calories are in this recipe?
This recipe contains 1800 calories total.
What is the total fat content?
The strudel contains 70 grams of fat.
How many grams of carbohydrates are in the strudel?
There are 290 grams of carbohydrates in this recipe.
How much protein does this recipe provide?
The recipe provides 20 grams of protein.
What flavor profiles are featured in the strudel?
It is infused with warm vanilla and cinnamon flavors.
Is there a border left when spreading the filling?
Yes, leave a 1-inch border around the edges when spreading the apple mixture.
Should the strudel be served hot?
The recipe recommends letting it cool for a few minutes before slicing and serving.
What kind of salt is suggested for the recipe?
Sea salt is recommended for a better flavor profile.
How many total ingredients are used?
There are 10 main ingredients used in this recipe.
What is the texture of the finished pastry?
The pastry is delicate, thin, flaky, and golden brown.