Description
This traditional German Apple Strudel (Apfelstrudel) features a thin, flaky dough filled with a spiced apple mixture, raisins, and toasted breadcrumbs. Baked to a golden perfection and dusted with powdered sugar, it’s a classic dessert that pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup water
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vinegar
Filling Ingredients
- 6 cups thinly sliced apples (Granny Smith or Braeburn recommended)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter)
Finishing
- 4 tablespoons melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and salt. Add in water, oil or melted butter, and vinegar, stirring until the mixture forms a dough.
- Knead the dough: Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover it and let it rest at room temperature for 1 hour to relax the gluten and make it easier to stretch.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, raisins if using, ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Mix well and set aside to allow flavors to meld.
- Prepare the dough sheet: Preheat your oven to 375°F (190°C). On a large work surface, spread a floured kitchen towel and roll the rested dough into a thin rectangle. Gently stretch it with your hands until it is nearly transparent but not tearing.
- Assemble the strudel: Brush the entire surface of the dough with melted butter. Evenly sprinkle the toasted breadcrumbs over the dough to absorb moisture from the apples. Spread the apple filling along one short edge of the dough, leaving a 2-inch border free of filling.
- Roll the strudel: Using the kitchen towel to help, carefully roll the dough into a log shape starting from the side with the filling, sealing the edges to prevent filling from spilling out during baking.
- Bake the strudel: Place the rolled strudel seam-side down on a parchment-lined baking sheet. Brush the top with more melted butter. Bake in the preheated oven for 35-40 minutes until the crust is golden brown and crisp.
- Serve: Allow the strudel to cool slightly before dusting it with powdered sugar. Serve warm accompanied by vanilla ice cream or whipped cream if desired.
Notes
- Resting the dough for 1 hour makes it much easier to stretch thinly without tearing.
- Using tart apples like Granny Smith or Braeburn ensures a nice balance of sweetness and acidity.
- Toasted breadcrumbs help absorb excess moisture from the apples so the crust stays crisp.
- Rolling the strudel on a kitchen towel makes handling and shaping much easier.
- For a richer flavor, use melted butter instead of vegetable oil in the dough and for brushing the crust.
- Serve the strudel warm for the best texture and flavor experience.
- Strudel can be stored wrapped at room temperature for 1 day or refrigerated for up to 3 days; reheat before serving.
