Real German Apple Strudel Recipes

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APPLE STRUDEL (APFELSTRUDEL)



Apple Strudel (Apfelstrudel) image

Traditional recipe for Apple Strudel

Provided by Barbara

Categories     Afternoon Coffee     Dessert

Number Of Ingredients 14

400 g Flour
1 pinch Salt
3 Tbsp. Oil (i.e. vegetable oil, suflower oil)
1 Egg
150 ml Water
800 g Apples
some Raisins (optional), soaked in apple juice or rum
1/2 Lemon (juice of it)
1/2 tsp Cinnamon
120 g Sugar
50 g Bread Crumbs
50 g Butter to fry bread crumbs
50 g Butter or Oil to brush onto the strudel
some Confectioners Sugar

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.

GERMAN APPLE STRUDEL (APFELSTRUDEL)



German Apple Strudel (Apfelstrudel) image

This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!

Provided by Amy Nash

Categories     Dessert

Time 2h30m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup lukewarm water
2 Tablespoons vegetable oil
1/2 teaspoon apple cider vinegar or lemon juice
3/4 cup butter (melted)
2/3 cup Panko breadcrumbs
2 lbs apples (peeled, cored, and thinly sliced (about 6 cups))
2/3 cup golden raisins (plumped in hot water for 10 minutes, then drained)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Powdered sugar (for dusting)

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.

Nutrition Facts : Calories 439 kcal, Carbohydrate 59 g, Protein 4 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 272 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving

APPLE STRUDEL RECIPE



Apple Strudel Recipe image

Apple Strudel is much easier to make from scratch than you think and tastes amazing dusted with powdered sugar! Everyone will love this traditional Apfelstrudel that has a flaky crust and is filled with juicy spiced apples.

Provided by Julia Foerster

Categories     Dessert

Time 1h35m

Number Of Ingredients 14

1/4 cup unsalted butter (melted(55g))
1 1/2 cups all-purpose flour ((200g))
1 pinch of salt
1/3 cup water (lukewarm (80ml))
1/3 cup golden raisins (50g)
2 Tbsp rum
4 medium apples
1 tbsp lemon juice
1 tsp ground cinnamon
1/2 cup granulated sugar ((100g))
1/4 cup slivered almonds (finely chopped (30g))
1 tsp vanilla extract
6 tbsp unsalted butter (melted (90g))
1/4 cup breadcrumbs ((30g))

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
  • In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
  • Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
  • Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
  • Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
  • Brush half of the melted butter over the rolled out dough.
  • The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
  • Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
  • Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
  • Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
  • Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
  • Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.

Nutrition Facts : Calories 377 kcal, ServingSize 1 serving

GERMAN APPLE STRUDEL



German Apple Strudel image

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 strudels (8 slices each).

Number Of Ingredients 12

3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 large egg, room temperature, lightly beaten
FILLING:
1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

Steps:

  • Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

GERMAN APPLE STRUDEL



German Apple Strudel image

Provided by Stuart O'Keeffe

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 10

5 Granny Smith apples, peeled, cored, halved and thinly sliced
1/2 cup packed brown sugar, plus more for sprinkling
1/2 cup apple juice
1/2 cup golden raisins
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
1/4 cup chopped pecans
7 sheets phyllo dough, thawed
2 to 4 tablespoons unsalted butter, melted
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool.
  • Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
  • Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up.
  • Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log.
  • Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream.

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