Put your apple harvest to good use and bake this tempting Viennese classic! The flaky dough is easy to make, and you fill it with tender apples, plump raisins, and plenty of warm cinnamon and sugar. It bakes into a lovely golden- brown roll that you can dust with powdered sugar and enjoy. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Apple Strudel Apple Strudel Recipe | RecipeSavants.com PT1H50M Serves 4 Ingredients: 0.13 Cup Raisins 1.5 Tablespoons Light Rum 2.5 Tablespoons Unsalted Butter 0.33 Cup Panko Crumbs 0.13 Cup Granulated Sugar 0.25 Teaspoon Ground Cinnamon 3 Medium Granny Smith Apples 0.5 Tablespoon Fresh Lemon Juice 0.25 Cup Powdered Sugar 0.5 Easy Strudel Pastry In a small bowl, add raisins and rum. Soak until raisins are plumped, about 10 minutes. In a small skillet over medium heat, melt 3 tablespoons butter and stir in panko crumbs. Keep stirring until crumbs are golden brown, about 2 minutes. Remove from the heat to cool. In a medium bowl, mix sugar, cinnamon, and panko crumbs until combined. Set aside. Peel, quarter & core apples and place in a large bowl. Add lemon juice and stir well. Drain raisins completely and stir them into the apples. Set aside. Arrange oven rack to center position and preheat oven to 375 degrees. In a small bowl, melt 2 tablespoons of butter. Brush half the dough with 1 tablespoon melted butter and sprinkle toasted panko crumbs on the other half, patting them down evenly. Leave a 1-inch edge around the dough. Spread apple mixture evenly over the crumb side. After folding in the side-ends of the dough, start at the apple-topped end and gently roll the dough into a tight roll. On a sheet pan lined with Silpat or parchment paper, transfer the strudel with the seam-side down. Brush with remaining butter and bake until golden brown, about 30 minutes. Allow strudel to cool slightly and dust with powdered sugar.

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