Professional reference formula

Yield: one large strudel, about 8 portions.

This formula is external professional evidence.

  • Dough: 250 g strong or plain flour, 125 g water, 20 g neutral oil, 1 egg, 3 g salt
  • Filling: 900 g tart apples, sliced
  • 80 g sugar
  • 80 g raisins
  • 80 g toasted breadcrumbs
  • 50 g butter
  • Cinnamon, lemon zest and juice, to taste
  • Melted butter for brushing

Method

  • Knead the dough until smooth and elastic; oil lightly and rest covered for at least 60 minutes.
  • Toast breadcrumbs in butter and cool. Mix apples with sugar, raisins, cinnamon and lemon only shortly before assembly.
  • Stretch the rested dough over a cloth until paper-thin; trim thick edges and brush lightly with butter.
  • Distribute crumbs and filling, use the cloth to roll without crushing, transfer seam-side down and brush with butter.
  • Bake at 190°C / 374°F until crisp and deeply golden, about 35–45 minutes.

Professional identity

Classical apple strudel uses an elastic, hand-stretched dough thin enough to see through, filled with apples and moisture-controlling crumbs. Puff-pastry apple rolls are legitimate adaptations but not the canonical identity.

Critical controls

  • Develop and rest the dough before stretching.
  • Keep the filling relatively dry and assemble promptly.
  • Use crumbs to intercept apple juice.
  • Vent steam and bake the inner pastry layers fully.

Evidence status

external_evidence; no Tanya-specific practice is implied.