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Choosing the right apples is one of the most important steps in making strudel. The filling should be soft and fragrant, but not excessively watery; the slices should cook without completely turning into a puree, and the flavor should maintain a good balance between sweetness and acidity.

Le Golden Delicious They are certainly among the most popular varieties, thanks to their sweet, aromatic, and fairly firm flesh. However, they aren't the only choice, and in some recipes, they can be very sugary or release more juice than expected. To create a well-balanced strudel, it's therefore helpful to also know the characteristics of other apples suitable for baking.

What characteristics should apples have for strudel?

A good apple strudel should have firm flesh that maintains its consistency while baking. If the variety you choose is too soft or floury, the filling risks becoming compact and pureed.

The balance between sweetness and acidity is also important. Strudel generally contains sugar, raisins, pine nuts, and sometimes breadcrumbs toasted in butter. Using very sweet apples with these ingredients can produce an unbalanced result. A slight acidity, on the other hand, makes the filling fresher and contrasts with the richness of the pastry and other ingredients.

Apples should also not release too much liquid. During cooking, the fruit's moisture can moisten the pastry and prevent the bottom from cooking properly. The amount of juice depends on the variety, degree of ripeness, and the thickness of the slices.

Golden Delicious

Golden Delicious apples are a practical and popular choice. They have juicy, sweet, and fragrant flesh, with a slight acidity that tends to diminish as the fruit ripens.

They soften during cooking, but if they're not overly ripe, they can retain a good structure. They also reduce the amount of added sugar, especially when paired with raisins that are already naturally sweet.

To avoid the filling becoming too soft, it's best to choose firm Golden Delicious apples, free of bruises and not overripe. Apples with very yellow skin and soft flesh may release more juice and fall apart quickly.

Golden Delicious is therefore suitable for strudel, but it must be used carefully. It can be used alone or mixed with a more tart variety.

Renetta Apples

Renetta apples are considered particularly suitable for baking. They have a rustic appearance, firm flesh, and an aromatic flavor with a pleasant tartness.

When cooked, they develop an intense aroma and maintain a pleasant texture. Their acidity balances the sugar, raisins, and any flavorings added to the filling. For this reason, they're often one of the best choices for a strudel with a bold, yet not overly sweet flavor.

The peel can be quite thick and rough, so it's generally removed before cutting the fruit. The flesh also tends to darken quickly after cutting: a few drops of lemon juice helps limit oxidation and adds a fresh note.

Granny Smith

Granny Smith apples are recognizable by their green skin and distinctly tart flavor. Their firm flesh holds up well to cooking and allows for a filling in which the apple pieces remain easily distinguishable.

They're particularly good when you want to counteract sweet ingredients like raisins, sugar, honey, or crushed cookies. Used alone, however, they can make the strudel taste too tart, especially if they're not fully ripe.

For a more harmonious result, they can be mixed with Golden Delicious, Gala, or other sweeter apples. This creates a balanced combination of structure, acidity, and aroma.

Braeburn, Jonagold and other varieties

Braeburns are also suitable for strudel. They have crisp flesh, a sweet-tart flavor, and good heat resistance. They maintain a pleasant texture and develop an intense aroma during cooking.

Jonagolds, a cross between Jonathan and Golden Delicious, combine sweetness, juiciness, and a light acidity. They're a good option for those seeking a fragrant and tender filling, but one that's not completely mushy.

Boskoop apples, less common than Golden Delicious, have a pronounced acidity and are traditionally appreciated for baked goods. Some local varieties can also offer excellent results, provided they have firm flesh and a flavor that isn't too bland.

Gala and Fuji apples are very sweet and aromatic, but they may be less suitable when used alone. However, they can be paired with Renetta or Granny Smith apples to tone down the acidity and add natural sweetness.

Is it better to use just one variety or mix several?

Combining two apple varieties is often the best solution. A sweet, juicy apple can be paired with a firmer, tarter one, creating a complex and well-balanced filling.

A simple combination is to use Golden Delicious and Granny Smith. The former adds sweetness and softness, while the latter retains its shape better and adds freshness.

Golden and Renetta apples also make an effective combination. Renetta apples provide aroma and acidity, while Golden apples make the filling rounder and more delicate. The proportions can be adjusted to suit personal taste, increasing the acidity when there are a lot of raisins or sugar.

How to avoid a filling that is too watery

After peeling the apples, it's best to cut them into thin, even slices, avoiding very small pieces. The fruit can be mixed with sugar, cinnamon, lemon juice, raisins, and pine nuts just before assembling the strudel.

Leaving the apples seasoned for too long can cause them to release a lot of juice. It's therefore advisable to prepare the filling when the pastry is ready to be stuffed.

Breadcrumbs toasted with a little butter play an important role: they absorb some of the liquid released during baking and protect the strudel base. They should be spread over the pastry before adding the apples, leaving the edges free for sealing.

In conclusion

Golden Delicious apples are suitable for strudel thanks to their sweetness and delicate aroma, but they aren't necessarily the best choice for every situation. Renetta, Granny Smith, Braeburn, Jonagold, and Boskoop offer acidity, aroma, and greater resistance to baking.

To achieve a balanced filling, it's often helpful to combine a sweet apple with a tarter, firmer one. Choosing firm fruits, cutting them evenly, and adding breadcrumbs also help keep the strudel fragrant, preventing the moisture from the apples from making the pastry too soft.