Apple Strudel. Photography: Devon Shoob
Apple Strudel. Photography: Devon Shoob
Recipe

Apple Strudel

Grandma Sophie made this apple strudel every week for Shabbat eve, even at the age of 90

“It is always emotional for me to bake Grandma Sophie’s strudel” says Michael. Before she passed, Michael baked this beloved strudel with his grandmother and she even made sure to leave the recipe in her handwriting for the grandchildren. “But the recipe is inaccurate and the type of pastry is different from the one she used herself” Rachel adds. Michael believes that the difference is due to the fact that late Grandma Sophie never baked her strudel from a written recipe. However, the strudel they have recreated comes very close to the one imprinted in Michael’s memory.

Learn more about the Leventhal family story

Ingredients for Apple Strudel

  • 1 package (14 oz/375 grams) puff pastry Thawed (Michael and Rachel are convinced this should be phyllo or strudel dough instead)
  • flour to dust the work surface
  • 1 tablespoon vegetable oil
  • 8 tablespoons raspberry jam
  • 4 tablespoons Ground Almonds
  • 4 green apples peeled, cored, and grated
  • ¾ cup (170 grams) raisins
  • ½ teaspoon cinnamon
  • 1 egg lightly beaten
  • confectioner's sugar to serve

Instructions

  • 1. Preheat the oven to 350°F (180°C/gas 4) and line a baking tray with parchment paper.

  • 2. Cut the sheet of pastry in half widthwise. On a lightly floured surface or a large piece of parchment paper, roll one half to a 11 x 15-inch (30 x 40 cm) rectangle. The pastry will be paper thin.

  • 3. Lightly brush the pastry with half of the oil, leaving a 1-inch (2½ cm) clean border.

  • 4. Using an offset spatula, spread 4 tablespoons of the jam in an even layer, within the border, and sprinkle 2 tablespoons of ground almonds on top.

  • 5. Peel, core and grate the apples. Place in a colander and squeeze out as much excess juice as you can. Spread half the apple over the pastry in an even layer, sprinkle half the raisins and a pinch of cinnamon.

  • 6. Carefully roll the long edge of the pastry to form a log and transfer to the baking tray, making sure the seal is face down. Tuck the ends under and brush with the beaten egg. Repeat with the remaining pastry and filling to make a second strudel.

Bake and Serve:

  • 7. Bake until the strudel is golden and puffed, about 30-35 minutes. Leave to cool on a wire rack.

  • 8. Once cool dust with confectioner's sugar and cut into slices.

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