Traditional Apple Strudel

Instructions

Soak Raisins

1. In a small bowl, combine the raisins and rum. Set the bowl in a larger bowl filled with hot water to gently warm the mixture, which helps the raisins absorb the rum more efficiently. Let them soak for 15–20 minutes until plumped and fragrant. Once finished, drain any excess rum so the fruit doesn’t add unwanted moisture to the pastry later.

Prepare the Filling

2. Toss the finely diced apples with lemon juice to keep them from browning and to brighten their flavor. Add the soaked raisins, brown sugar, cinnamon, and nutmeg, mixing until everything is evenly coated. The sugar will begin drawing out a little moisture from the apples; stirring well ensures the spices distribute evenly throughout the filling.

Preheat the Oven

3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to make transferring the strudel easier once baked.

Assemble the Strudel