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Delicious homemade apple cinnamon pastry made with fresh milled flour and dusted with powdered sugar. Perfect for breakfast or dessert.

Apple Strudel with Fresh-Milled Flour

Author: Tina
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Prep 1 hour 45 minutes
Cook 35 minutes
Resting Time 2 days
Total 2 days 2 hours 20 minutes
This apple strudel with fresh-milled flour is a nostalgic dessert for any European! It's very tender, and filled with warm cinnamon apples that taste like pure comfort. The filling is simple and not overly sweet, and the whole thing feels special, but it's one of the healthiest desserts out there. If you have ever wanted to try homemade strudel but felt intimidated, this recipe walks you through everything you need to do and works beautifully with fresh-milled flour.
Servings 8 servings
Course Dessert
Cuisine Austrian, European

Ingredients

Dough:
  • 250 g bread flour or all-purpose flour
  • 110 g fresh-milled hard white wheat flour
  • 1 egg
  • 2 tablespoons oil
  • 160 ml water
Filling:
  • 4-5 apples grated (peeling is optional), medium
  • 3 tablespoon sugar adjust to taste
  • 1 teaspoon cinnamon
  • ½ cup raisins optional, as many as you like
  • 50 g unsalted butter grated
  • Optional: quark/cottage cheese

Method

  1. Combine both flours, the egg, oil, and water in a stand mixer. Knead for 5–10 minutes until the dough is smooth and elastic. It should clean the sides of the bowl and feel soft and firm, not very sticky.
    You can also knead by hand. This dough is forgiving and does not need to be perfect.
    Note: Fresh-milled flour absorbs more water. If the dough feels very stiff or does not come together after mixing, add 1–2 teaspoons of extra water as needed.
  2. Cover the dough well to prevent drying and let it rest at room temperature for at least 1 hour. This step relaxes the gluten and makes the dough easier to stretch.
    You may refrigerate the dough for up to 2 days. If chilled, bring it back to room temperature before rolling.
  3. Flour your work surface generously.
  4. Shape the dough into a rough rectangle and roll it out thin. Then start gently stretching it with your hands; palms down, lifting with your knuckles from the center outward.
    From the moment you start rolling, take pauses every few minutes to let the dough relax again - this is crucial! From the moment you set to roll out the dough, it should take you no less than 30 minutes (and only about 5 mins hands on work) to stretch the dough.
    Make sure the pauses are no less than 5 mins long, you can prepare everything for a filling in that time (grate the apples, get everything else ready).
  5. You’re aiming for a thin, almost see through sheet if possible.
  6. Work quickly once the apples go on so the dough doesn’t get soggy. Scatter the apples evenly, sprinkle sugar, cinnamon, and raisins over the top, and finish with grated butter.
  7. Starting from one long edge, roll the dough toward the other side. Trim the ends if they look thin or uneven (or don’t, your choice!).
    Cut the long roll into three smaller ones and move them gently to a parchment-lined baking sheet. A dough scraper or spatula helps, as the dough will be quite delicate.
    Optional: Brush lightly with oil or egg wash, or simply wet your hands and pat the tops, this helps them brown nicely in the oven. I don't do this often.
  8. Bake at 200 °C (400 °F) for 25–35 minutes, until golden but not dark. When you take them out, you can cover the strudels with a damp tea towel to soften the crust if you prefer it soft.
    Let them cool for about 30 minutes, then dust with powdered sugar and serve warm, or enjoy them later at room temperature.

Notes

  • 70% bread flour + 30% fresh-milled flour gives ideal elasticity and flavor, stretchable but rich in taste. All purpose flour isn’t as strong, but it still works great in my experience, but you may have to work harder to stretch it nicely.
  • You can make this dough from 100% fresh-milled flour, which makes a more rustic version: slightly thicker layers, and a nutty aroma. In that case, rest the dough at least 1 1⁄2–2 hours before rolling to let the bran hydrate fully, and add from 10-20g more water (add it as you go).

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