These old fashioned apple strudel recipes will make delicious homemade strudels that you will be proud to serve to your family. Choose from several below, and as a bonus, I've added an authentic Troler strudel with almonds.
Mary at the Farm and Book of Recipes (1915)
Aunt Sarah pared and quartered six medium-sized tart apples, placed in the bottom of an agate pudding dish, poured over them one cup of hot water and 2 tablespoonfuls of sugar. She allowed this to stand on the range and cook while she mixed the following dough.
Into a large bowl, she sifted 1 pint of flour with 2 teaspoons baking powder, one teaspoonful of sugar, a little salt. Cut 1 tablespoonful of butter through the flour. Lightly mixed all together into a soft dough with about 3⁄4 cup sweet milk. Should she have a left-over yolk of egg, that was added to the milk.
She rolled dough out lightly on the bread board, cut vents in the crust to allow steam to escape and spread it over the top of the dish containing the hot apples; placed in a hot oven [425°F] to bake until light brown on top. Serve with sugar and cream.
Aunt Sarah called this "Apple Strudel," but the German recipe for "Apple Strudel" (Apfelstrudel) handed down by her Grandmother, was quite different:
An ordinary noodle dough was made, placed on a clean cloth on the table and rolled as thin as tissue paper. Small bits of butter were scattered over this, covered with tart apples, thinly sliced, sprinkled with cinnamon, sugar, and chopped raisins, rolled up and baked in the oven until brown on top, basting frequently with a thin syrup composed of sugar, butter, and water.
The Hotel St Francis Cookbook (1919)
Roll out some puff pastry about one-eighth-inch thick and eight inches wide. On it spread some sliced apples mixed with sugar and powdered cinnamon. Wet the edges and fold up both sides of pastry, forming a roll. Place on a baking pan, wash the top with egg, and bake in a hot oven (425°F). When done cut in slices about two inches wide, and serve hot, with hard and brandy sauces.
Mom's Recipe Scrapbooks (c. 1920s)
Place layers of apple slices into bottom of buttered baking dish. Sprinkle with enough sugar and cinnamon mixed. Dot with lumps of butter.
Sift 1 cup sugar, 1 teaspoonful baking powder, 1 cup flour, and 1/2 teaspoon salt into mixing bowl and into this, break 1 egg. Mix until batter is crumbly, then evenly pour over apples. Bake in 350°F oven until crust appears golden brown. Serve warm with your choice of milk, whipped cream, or vanilla ice cream.
German Cookery for the English Kitchen (1906)
1/2 pound flour
1 gill milk [1/2 cupful]
4 ounces sugar
1 ounce yeast
3 ounces butter
8 yolks of eggs
4 whites of eggs
2 ounces grated sweet almonds
1/2 teaspoon salt
1/2 pint cream
Cream 2 ounces of the butter and add 4 yolks to it. Then stir in the flour and the yeast, dissolved in a gill of lukewarm water. Mix thoroughly. Place the dough on a board, well dredged with flour, roll out to less than 1/4 inch in thickness and spread with the following mixture:
4 yolks, beaten with 4 ounces sugar, and then the 4 whites, whisked stiffly, stirred into them with 2 ounces gated almonds.
Roll together and then curl round on itself (in snail-like form) and place to rise in a pan thickly buttered with an ounce of butter. When well risen, bake in a hot oven [425°F]. After the first 10 minutes, pour over the Strudel 1/2 pint of cream and bake for a further 30 minutes until done.