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Parve
Medium
12 Servings
Allergens 
1 Hour
Diets
I highly recommend making strudel with yeast dough – it tastes delicious heated, especially when served with herbal tea! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
8 apples, peeled and diced small
1/4 cup water
3 tablespoons turbinado sugar
1 cup light raisins
1 and 1/2 cups boiling water
1 cup walnuts, coarsely chopped
1 teaspoon Gefen Cinnamon
1 recipe basic yeast dough
1 egg, beaten, for glaze
Place the apples in a pot with the water; add the sugar, and cook on a medium flame for 15 minutes. Remove the pot from the flame and let the apples cool.
Meanwhile, put the raisins in a bowl and cover with boiling water. Soak them for five minutes.
Add the raisins, walnuts, and cinnamon to the cooled apples and mix well.
Roll half the dough on a sheet of Gefen Parchmnet Paper into a rectangle, 8×14 inches (20×35 cm).
Cut two strips at the sides of both the top and bottom, and cut 3/4-inch (2 cm) strips along the sides.
Fill the dough with half of the apple mixture. Fold the top and bottom edges over the filling, and alternate crossing the strips of dough on the right and left sides.
Repeat with the second half of the dough and filling.
Place both cakes, with the baking paper on a baking tray.
Let the cakes rise, glaze them, and bake as directed in the dough recipe.
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Wrong amount of dough for 2 strudels I found this recipe to be very frustrating. She uses the words “basic yeast dough” with a link to a recipe for a dough that uses 1 kilo of flour. Her recipe then says to use half the amount of dough for each strudel. Against my better judgement , I went ahead and followed the instructions and came out with a humongous strudel that is more like a gigantic challah with some apple mixture inside. All the time and energy…..I would suggest making a minimum of 4 strudels with this amount of dough, maybe even 6. The dough is very bread like in texture so you want to roll it out very thin so thereʻs not such a heavy bread feel to it.