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Secret Recipe: Schmidt's Apple Strudel

Apple Strudel

Photo by James Chiang Photography

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make it at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

You’ve had it up to here with brats and beers. Celebrate your sweet tooth instead this Oktoberfest with Schmidt’s apple strudel. Guten appetit! 

Apple strudel

Serves 12

12 Granny Smith apples (peeled, cored, sliced)

1 pack of store-bought filo dough

A mixture of:

1 1/2 cups sugar

1 1/2 teaspoons cinnamon

1 tablespoon lemon zest

Pinch of salt

3/4 cup golden raisins soaked in 1/3 cup dark rum for at least 30 minutes

1 1/2 cups sour cream

1 1/2 cups cream

2 teaspoons rose water

1. Preheat oven to 450 degrees.

2. In a well-buttered 9 by 12 inch pan, layer 5 sheets of filo dough, each buttered on all sides and folded like a book.

3. Place on top of that 1/2 the apples, 1/2 the sugar mixture, 1/2 the raisins, and 1/2 the sour cream. Spread the sour cream around to distribute evenly.

4. Layer 3 more sheets of filo dough on top of apple filling in the same fashion described above and bake for 20 minutes.

5. Remove from oven and place the remaining fillings in the same order and bake for another 20 minutes.

6. Meanwhile, combine the cream and rose water in saucepan and bring to a simmer on medium low heat.

7. Take the strudel out of the oven and pour the simmering rose water cream evenly over the top.

8. Layer 7 more sheets of filo dough on top and bake for another 20 minutes.

9. Let cool for 15 minutes; serve warm with whipped or ice cream.