Restaurant Recipes

Spago's Apple Strudel

Wolfgang Puck is usually a one-man show. But with his busy schedule he's enlisted a partner in pastries. His pastry chef, Sherry Yard, is the one who dreams up all those incredible desserts for the star-studded Oscar parties and for his Spago restaurant. But you can get a taste without a reservation.

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  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil
  • 6 ounces water (warm)
  • 2 tablespoons vegetable oil

Strudel Filling

  • 8 Granny Smith apples, peeled, cored and sliced feather thin
  • 1/2 cup lemon juice (2 lemons)
  • 1 cup granulated sugar
  • 2 tablespoons cinnamon
  • 1 cup raisins
  • 1 cup bread crumbs
  • 8 tablespoons butter, melted for spraying and brushing



  1. Making it by hand: In a medium mixing bowl, sift in the flours and the salt.
  2. Create a well in the center of the flour.
  3. In a separate mixing bowl, combine the eggs, whisk, oil and water.
  4. Pour liquid into center of well.
  5. With a fork, work the flour into the center of the well.
  6. Turn the bowl while you are doing this.
  7. Once dough comes together, knead on the table.
  8. Continue kneading for 10 minutes. Yes, 10 minutes!
  9. Coat outside of dough with one tablespoon vegetable oil and cover with plastic wrap.
  10. Reserve in a warm environment for 20 minutes.
  11. Remove plastic wrap.
  12. Making it in a food processor: Place all the ingredients in the fitted bowl with blade attachments of the food processor.
  13. Pulse until the mixture forms a ball. Continue mixing for two minutes.
  14. Remove dough from bowl. Coat dough with one tablespoon vegetable oil.
  15. Wrap airtight with plastic wrap. Allow to rest in a warm 70 degree F area for 20 minutes.

Strudel Filling

  1. In a medium bowl, toss together the apples and lemon juice.
  2. In a small bowl, combine the sugar and the cinnamon. Add the sugar and raisins to the apples. Reserve.
  3. Place dough on flour dusted tablecloth. With a rolling pin, roll dough to a 12 inch square. Now, here is the fun part. Lift the dough from the table and work with the back of hands. Constantly move hands, pulling back until the dough stretches to the size of the table. It should be paper thin.
  4. Spray dough with butter.
  5. Spread bread crumbs in a 2 inch line, four inches from the bottom of the dough.
  6. Place the prepared apples on the line of bread crumbs and roll up. With a knife, trim ends and tuck end of dough. Spray or brush dough with melted butter.
  7. Bake in a 375 degrees F oven for 20 minutes.
  8. Spray with butter again and turn sheet pan around. Continue to bake for 20 minutes, until golden brown.


From chef and author Wolfgang Puck and Sherry Yard

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