This recipe is from The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern. There's nothing like an old school Jewish apple strudel.
- Cook Time
- Prep Time
For the dough
½ cup vegetable oil, plus more for greasing the pan
3 cups all-purpose flour, plus more as needed
½ cup sugar
2 teaspoons baking powder
2 large eggs, beaten
¼ cup warm water
For the filling
3 pounds McIntosh apples (if not available, use Braeburn, Cortland, or Granny Smith), peeled, cored, and thinly sliced
1 tablespoon sugar
2 teaspoons ground cinnamon
⅔ cup strawberry jam
2 tablespoons fresh lemon juice 2 teaspoons matzo meal or cornstarch
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking pan with oil.
- To make the dough: In a large bowl, gently stir together the flour, sugar, and baking powder. Stir in the 1/2 cup oil, eggs, and warm water to form a dough. Set aside.
- To make the filling: In a large bowl, coat the apple slices with the sugar, cinnamon, jam, lemon juice, and matzo meal.
- Divide the dough into two equal parts. On a floured surface, roll each ball of dough until it is approximately 1/4 inch thick. Press one sheet of dough against the bottom and up the sides of the prepared baking pan and fill with the apple mixture. Place the second layer of dough on top of the apples, tucking the dough into the pan. Poke holes in the top of the dough with a fork to vent steam while baking.
- Bake for 50 minutes to 1 hour, or until fully browned on top. Serve warm or preferably at room temperature. The strudel can be stored in an airtight container at room temperature for a few days or in the fridge for up to a week.