Jewish Apple Strudel

Apple Strudel (Hebrew:שְׁטְרוּדֶל תַּפּוּחים )  Is a type of layered pastry with apples

Inside, often served with cream.It became well known and gained popularity in the 18th century through the Hapsburg Empire.

Many Jewish families serve the Strudel on Sabbath and Jewish Holidays. Bon appétit!



Four cups flour
Two egg yolks
Warm water as needed
1 tablespoon solid vegetable shortening
Eight pounds apples peeled and sliced
Lemon juice


1. Mix flour, salt, egg yolks, and warm water as needed for the dough. Mix with hands for 20 minutes. Put on a floured cloth and mold to a round flat loaf. Spread shortening over the dough. Let stand for 20 minutes. Then roll out to desired thickness (it should be very thin) and dry for a few minutes.

2. Mix the apples, cinnamon, lemon juice and sugar just before use. Spread this filling on the sheet of dough, but not to the edges. Roll carefully.

3. Grease (with Crisco) and flour pan. Cut strudel to fit pan and place inside.

4. Bake in a preheated 375 degree Fahrenheit oven for about 40 minutes.



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