Easy Traditional Viennese Apple Strudel Recipes

GERMAN APPLE STRUDEL (APFELSTRUDEL)

Steps:

• Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
• Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
• When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
• To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
• Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
• Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
• Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
• Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
• Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
• Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

EASY TRADITIONAL VIENNESE APPLE STRUDEL

Steps:

• Place the flour in a bowl with the salt and add the water, then 2 tablespoons oil. Stir with a spoon until it comes together and you can work it with your hands.
• Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, add only 1 teaspoon at a time.
• Form the dough into a smooth ball, brush it with 1 teaspoon oil and place it back in the bowl for 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
• Heat 7 tablespoons butter in a pan until foaming and add the breadcrumbs.
• Toast them, stirring constantly, until they are medium brown. Let cool.
• Soak the raisins in the optional rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them.
• Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins, and cinnamon and mix well.
• Roll out the dough on a lightly floured board to about 13 x 9 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary.
• Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and again stretch the areas you think are too thick. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
• Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter.
• Fold in ends of dough like an envelope (or burrito). Fold the other side of dough up and over filling to form a roll. Brush with butter. Use the towel to maneuver strudel to a baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.
• Heat oven to 400 F. Bake for 20 minutes and then reduce heat to 350 F and bake for an additional 40 to 60 minutes. Remove from oven, brush the top with melted butter and sprinkle with confectioners' sugar while still warm.
• Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2-inch-wide slices with a bread knife or serrated knife and serve with your choice of whipped cream , vanilla sauce, or vanilla ice cream.

APPLE STRUDEL (APFELSTRUDEL)

Steps:

• If you want to use raisins in your Apfel Strudel, you need to soak them in 50 ml of apple juice or in some rum. If you don't have either, water will do, too.
• Prepare the dough by adding all ingredients into a large bowl.
• Knead for at least 5 minutes to give the dough enough elasticity.
• Put a little bit of oil into a smaller bowl, turn the dough in the oil to cover it, then put into the fridge to rest at least 30 minutes.
• Meanwhile prepare the apples: Remove the skin and apple cores.
• Cut the apples into small pieces.
• Squeeze the lemon and pour the juice into a bowl with the apple pieces.
• Add the sugar and Cinnamon to the apples and stir well, then set aside.
• Melt 50 g of butter in a pan and add the bread crumbs.
• Roast the bread crumbs for a little bit.
• When the dough has rested at least 30 minutes, it's time to roll it out. For that you put a clean kitchen towel onto the counter and sprinkle it with flour.
• Roll the dough on the towel, always rolling from the center to the edges.
• When you have rolled the dough as thin as possible, use your hands: With the back of the hands, move under the dough and pull it out (watch video!).
• Once the dough is very thin, melt some more butter and brush it onto the entire dough.
• Optional: cut of thicker edged of the dough.
• Now, add the roasted bread crumbs and spread them evenly onto the dough, leaving some space to the edges.
• Add the Apple slices, place them evenly onto the dough.
• If you have raisins: Remove them from the liquid, squeeze them a little, then place them evenly between the apple pieces.
• With the help of the towel, flip the sides of the dough inwards (see video).
• Starting from one end, lift the towel to slowly roll the strudel towards the other end.
• Place the strudel seam down on a baking sheet and brush with some melted butter.
• Bake in the oven at 190°C / 375°F for about 20 - 25 minutes.
• Finish with a thin layer of sprinkled confectioners sugar.
• Serve warm with a scoop of vanilla ice cream or cold with vanilla sauce and whipping cream.

OLD VIENNA APPLE STRUDEL

Steps:

• Combine apples, sugar, cinnamon, and raisins in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat, stirring occasionally. Cover and let cook for about 5 minutes. Uncover, increase heat to high, and cook until thickened, about 2 minutes. Pour filling into a baking dish and stir in the walnuts; let cool to room temperature.
• In a small saute pan, melt 5 tablespoons butter and add breadcrumbs. Cook over medium-low heat, stirring often, until toasted and golden brown, about 5 minutes. Set aside to cool. Wipe pan clean and melt remaining 3 tablespoons butter; set aside to cool.
• Preheat oven to 400 degrees with rack positioned in the middle of the oven. Line a large rimmed baking sheet with a double thickness of parchment paper.
• Lay a large, clean cloth or sheet (at least 3 feet long and wide) on a work surface, and sprinkle well with flour. Remove strudel dough from bowl without folding it over on itself and set it in the center of your work surface. Use the palms of your hands to flatten the dough. Dust dough lightly with flour and roll it in all directions, as well as rolling over the edges, making it as thin as possible. Lightly brush entire surface with oil.
• Slide both hands, with slightly curved palms facing down, under dough toward the center. Holding this position, lift the dough off the cloth with your knuckles, and begin stretching from the center out to the edges until it is too large to stretch easily with your hands. Carefully set dough back on cloth, spreading it to smooth out any wrinkles or folds. Starting in the center again, continue to stretch out the dough in all directions, maintaining a rectangular shape, until the dough is almost translucent everywhere except the edges, which should be thicker. If the dough tears while stretching; you will be able to patch any holes with some of the excess stretched dough.
• Once dough is stretched, let dry for 10 minutes.
• Using a pizza wheel or kitchen scissors, trim all the thick edges until the dough is approximately 24-by-30-inches. With the 24-inch edge facing you, scatter the breadcrumbs on a 12-by-4-inch rectangle of dough centered about 3 inches in from the 24 inch side so the 16 inch side of filling is parallel to the 24 inch side of dough. Scatter the cooled filling on the same space.
• Use a brush to drizzle the remaining 3 tablespoons of cooled butter all over the unfilled portions of the dough, reserving a little to brush the strudel with once it has been rolled.
• Roll strudel by folding 3 inches of dough from the 24-inch side of dough over the filling, then fold the unfilled dough in from each side. Lift the cloth and roll the strudel, stopping to fold the edges inward as you roll. Transfer to prepared pan, seam side down, positioning diagonally if necessary.
• Brush the top of the strudel with remaining butter, and snip vent holes in with sharp scissors.
• Place strudel in oven. Bake, rotating pan halfway though, until deep golden brown and crisp, about 30 minutes. Transfer to wire rack to cool for at least 30 minutes. Serve warm or at room temperature, cut on the diagonal into slices. Dust lightly with confectioners' sugar and serve with lightly sweetened whipped cream.

STRUCLA Z MIGDALOWA: POLISH ALMOND ROLL OR STRUDEL RECIPE

Steps:

• Gather the ingredients.
• For the dough, soften yeast in warm water in a small bowl, stir well and set aside.
• Meanwhile, in a large bowl, mix flour, butter, sugar, and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.)
• Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well.
• Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap.
• Working with one-half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds.
• Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for another half of dough on a separate sheet.
• Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.
• Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack.
• For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.

ALTWIENER APFELSTRUDEL (TRADITIONAL VIENNESE APPLE STRUDEL)

Steps:

• To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
• To Make the First Filling: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
• To Make the Second Filling: Heat the raisins for 30 seconds in microwave oven. Then soak raisins in rum (or orange juice); set aside until ready to use.
• Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. Place raisins in colander to allow excess liquid to drain. Add to apple mixture, and mix well.
• Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Brush dough with melted butter.
• Spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. Spread second filling (apple/raisin mixture) over the other 1/3 of the dough. With kitchen shears, snip off any thick edges of dough, so dough is more uniform. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like a burrito. Fold other side of dough up and over filling to form a loaf. Brush with butter.
• Use the towel to lift the strudel to a parchment-lined baking sheet. Gently roll strudel onto parchment paper so that the seam-side is down.
• Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer.
• Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife. Serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.