Apple Strudel With Candied Pecans & Apricots

November 11, 2021
1 Ratings
Photo by Ty Mecham. Food stylist: Kate Buckens. Prop stylist: Suzie Myers.
  • Prep time 1 hour 15 minutes
  • Cook time 1 hour 15 minutes
  • makes 1 large strudel (about 15 slices)
Author Notes

Hear me out, here: No one loves apple pie more than me, but a good apple strudel could just take its place. Thin, delicate, crisp outer crust gives way to layer after layer of soft dough inside, swirled with plenty of flavorful filling. Start by perfuming your kitchen with the most incredible scent of candied pecans, then grind them up. Reserve some to add to the flavorful apple filling—the rest will be scattered across the dough before the filling is added. Serve this strudel warm for maximum coziness. —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
Watch This Recipe
Apple Strudel With Candied Pecans & Apricots
  • Filling
  • Candied Pecans
  • 1 (21 grams) egg white
  • 1 tablespoon (15 grams) heavy cream
  • 1/2 teaspoon (2 grams) vanilla extract
  • 1/4 cup (53 grams) light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon (3 grams) ground cinnamon
  • 1/4 teaspoon (< 1 gram) freshly grated nutmeg
  • 3/4 teaspoon (3 grams) fine sea salt
  • 2 cups (250 grams) raw pecan halves
  • Apple-Apricot Filling
  • 1 cup (120 grams) diced dried apricots
  • 1/2 cup (115 grams) boiling water
  • 1/3 cup (70 grams) light or dark brown sugar
  • 1 teaspoon (3 grams) ground cinnamon
  • 1/2 teaspoon (2 grams) ground cloves
  • 1/2 teaspoon fine sea salt
  • 3 (425 grams) apples, peeled and cored
  • Strudel Dough
  • 1 recipe prepared and rested Strudel Dough (
  • 6 tablespoons (85 grams) unsalted butter, melted (divided)
  • 1 cup (about 200 grams) reserved candied pecan crumbs (from above)
  • Turbinado sugar, as needed for finishing
  1. Make the candied pecans: preheat the oven to 300°F/150°C. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the egg white, cream, and vanilla to combine. Add pecans and toss until they are evenly coated with egg white. Transfer the mixture to the baking sheet (if there is excess egg white mixture left in the bowl, leave it behind/discard).
  3. In a small bowl, mix the brown sugar, sugar, cinnamon, nutmeg, and salt to combine—then sprinkle this over the pecans and toss until evenly combined. Transfer to the oven and roast for 12 minutes, then stir the pecans well and spread back into an even layer. Repeat this process, roasting and stirring, 3 more times (about 40 to 45 minutes total). The sugar will crystallize and become firm on the exterior of the pecans.
  4. Remove from the oven and cool completely. Transfer to a food processor and pulse until the mixture forms coarse crumbs. Set aside 1 cup (about 200 grams) of this mixture to use to assemble the strudel.
  5. Make the filling: place the apricots in a medium bowl and pour the water over it. Let soak for 10 to 15 minutes. At the end of soaking, if there’s any excess liquid in the bowl, drain it off, then transfer the soaked apricots to a food processor.
  6. Add the remaining pecans to the food processor, along with the brown sugar, cinnamon, cloves, and salt, and pulse until a puree forms. Return to the bowl the apricots were in.
  7. Grate the apples on the medium hole of a box grater, and transfer to a fine mesh strainer. Press the apples well in the strainer over the sink to remove any excess moisture. Fold the strained shredded apples into the apricot mixture until evenly combined.
  8. Assemble the strudel: line a tabletop with a tablecloth—oilcloth or linen work especially well. A folding card table, kitchen table, island, or any surface you can walk all the way around work especially well (and make stretching easier).
  9. Remove the strudel dough from the refrigerator. Lightly oil your hands. The dough should feel lightly tacky but not sticky, and it should stretch easily. Start by stretching the dough a little like a pizza, trying to keep it rectangular as you work. Once the dough is no longer easy to handle with your hands, lay it down on the covered table.
  10. Use the back of your hands (closed fists if you have longer nails) to stretch the dough. Put your hands under the dough at one corner, and gently work your fists outwards, working toward the edge of the table. Continue to do this, bit by bit, working around the dough to slowly stretch it out. The goal is to get it so thin you can see through it (if your tablecloth has a pattern, like stripes or dots, this can be a good guideline). Don’t be alarmed if the dough tears (you’ll be rolling it up, and the tears will be hidden inside ultimately! The dough is very strong, so you should be able to stretch it without major tearing.
  11. Once the dough is stretched to the edge of the table, use your fingers to pull gently around the edges to make sure they aren’t too thick.
  12. To assemble the strudel: drizzle the strudel with about ¾ of the melted butter (brushing it on may tear the dough, so be gentle if you attempt). Sprinkle the surface with the reserved ground pecans in an even layer. Dollop the filling all over the surface. Gently spread the filling to create a fairly even layer (it doesn’t need to be perfect).
  13. Working with one of the shorter sides, gently grab the dough and roll it up into a tight spiral. Use the tablecloth to help you—the less you handle the dough, the less likely you are to rip it as you work.
  14. Use scissors to cut any excess dough away from the ends of the strudel. Lift up the rolled strudel and place it diagonally on a baking sheet, seam side down, If it’s too long to fit, you can form it into an S or horseshoe shape instead.
  15. Preheat the oven to 400°F/200°C with the oven rack in the center. Brush the exterior of the strudel with melted butter and sprinkle with turbinado sugar.
  16. Bake until the exterior of the strudel is deeply golden brown, 30 to 34 minutes. Rotate the pan halfway through bake time to help with more even browning. Remove from the oven and cool at least 15 minutes before slicing and serving.

See what other Food52ers are saying.

  • Smaug
  • Picholine
  • Reg123
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

6 Reviews

Smaug September 22, 2022
That seems like an awful lot of cloves for 3 apples, I'd be pretty wary. Off course most people have at least one ancient jar of powdered cloves from a long gone Thanksgiving,
but they can be overwhelming even seve4ral years old. An awful lot of salt, too, but that seems to be the current trend.
Reg123 September 26, 2022
I made this yesterday and found the spice amounts to be very tasty. Clove amount was definitely not a problem.
Picholine September 26, 2022
I thought the spice amounts to be ok compared to other recipes.
Did you make your own dough?
Reg123 September 26, 2022
I did, but I wouldn't call it a success. I think it was my own doing, though. I don't think I mixed it long enough so it wasn't as strong as it was supposed to be. Everything was still tasty and I'm happy to keep practicing!
Picholine September 27, 2022
Is the strudel dough like fillo?
Reg123 September 29, 2022
No, it is not