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Shared by Anna + Claude Polonsky

Strudel Aux Pommes (Apple Strudel)

Yield: 8 servingsTime: 1 h and 40 min or 2 h and 40 min (if preparing dough from scratch)

Strudel Aux Pommes (Apple Strudel)

Yield: 8 servingsTime: 1 h and 40 min or 2 h and 40 min (if preparing dough from scratch)

Family Journey

Lodz, Poland and Kyiv, UkraineParis
New York City

This recipe was shared by Anna and Claude Polonsky. Read more about their family in "Keeping Ashkenazi Recipes Alive in Paris" and try their recipes for klops (yiddish meatloaf), tsibeles (scrambled eggs), and cauliflower beignets.


  • 1 pack store-bought pie crust dough (2 pie crusts) or homemade dough
  • 1 teaspoon butter or margarine for the pan

For homemade dough

  • 4 cups all purpose flour
  • 1 teaspoon kosher salt
  • 3 ½ tablespoons granulated sugar
  • 1 ⅓ cup butter or margarine, chopped into cubes
  • 1 cup cool water
  • ½ teaspoon vanilla extract

For the filling

  • 5 tablespoons butter or margarine to caramelize apples
  • 6 to 7 golden apples, peeled, cored and cut in half lengthwise
  • 1 orange, cut in half crosswise and de-seeded
  • 1 lemon, cut in half crosswise and de-seeded
  • 3 tablespoons golden raisins
  • 2 cups granulated sugar
  • 1 tablespoons cinnamon
  • 3 tablespoons bread crumbs
  • 1 egg, whisked
  • 1 tablespoon granulated sugar
Baking ProjectsDessertsDairyWestern EuropeEastern Europe


  • Step 1

    Prepare the homemade dough (if using): Place the flour, salt and sugar into a food processor. Pulse 3 times until combined. Add the butter and pulse until the butter pieces are similar to the size of green peas. Pour half of the water into the mixture and blend for about 15 to 30 seconds. Add the remaining water and vanilla extract. Process until the dough comes together as a ball of dough. Transfer the dough onto a floured surface and quickly bring it together into a ball. Divide the dough into 2 pieces and quickly shape each piece into flat circle with a diameter of about 6 inches. Tightly cover with plastic wrap and refrigerate for at least 1 hour. 

  • Step 2

    Preheat oven to 350F. Grease a 9 x 13 inch casserole dish with butter. Set aside. 

  • Step 3

    Caramelize the apples: Place a large saucepan over medium heat. Add about 5 tablespoons butter and place the apple pieces into the pan, flat side down. Caramelize on each side until golden brown, about 3 to 5 minutes each. Remove the pan from heat and set aside to cool.

  • Step 4

    Make the citrus filling: Place the orange and lemon into a food processor and blend until combined and smooth. Transfer to a large mixing bowl. Stir in cinnamon, sugar and raisins. Set aside.

  • Step 5

    Shape the dough: Sprinkle a bit of flour onto a clean working surface. Roll out each piece of dough into a 13 x 17 inch rectangle, about ⅛ inch thick. 

  • Step 6

    Transfer one piece of rolled out dough into the baking dish and gently press it into the dish on all sides, leave a bit of an overhand of dough on all edges. Sprinkle the bread crumbs evenly on the bottom layer of the dough. Lay the caramelized apples over the breadcrumbs in one layer. Pour the citrus mix over the apples evenly. Lay the second piece of rolled-out dough over the filling. Pinch the dough edges to seal the strudel on all sides. Brush the surface of the strudel with an egg wash. With a sharp knife cut about three 4 inch diagonal slits into the top of the dough. Evenly sprinkle 1 tablespoons of sugar on to

  • Step 7

    Transfer the strudel into the oven and bake for about 50 minutes until the crusts are a deep golden brown and the filling is cooked through. Check the strudel halfway through and if the crust on top browns to quickly cover it loosely with aluminum foil.

  • Step 8

    Serve the strudel warm.