Description
Traditional German Apple Strudel (Apfelstrudel) featuring a paper-thin buttery dough filled with tender sliced apples, raisins, cinnamon, and golden breadcrumbs, baked to a golden brown perfection and dusted with powdered sugar for a classic Austrian dessert.
Ingredients
Scale
Strudel Dough
- 1 1/2 cups all-purpose flour (188g)
- 1/4 teaspoon salt
- 1/3 cup lukewarm water
- 2 Tablespoons vegetable oil
- 1/2 teaspoon apple cider vinegar or lemon juice
Apple Raisin Filling
- 3/4 cup salted 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 ground cinnamon
- Powdered sugar for dusting
Instructions
- Make the dough: Combine the flour and salt in a stand mixer with the paddle attachment. Gradually add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low until a soft dough forms. Switch to the dough hook and knead on medium speed until a smooth soft ball of dough develops.
- Knead and rest the dough: Transfer the dough to a clean work surface and knead for 2-3 minutes until smooth. Slam the dough a few times onto the surface to develop gluten, then shape into a ball. Place in a lightly oiled bowl, turning to coat the dough in oil. Cover tightly with plastic wrap and let rest for 60 to 90 minutes.
- Prepare filling and preheat oven: Preheat the oven to 375°F (190°C). Soak the golden raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice the apples. In a bowl, mix the granulated sugar and ground cinnamon.
- Stretch the dough: Cut the rested dough in half and roll one half into a ball. Roll it out as thin as possible on a clean, dry surface. Place dough on a clean tablecloth, and gently stretch it by hand gradually, using knuckles and hands, until the dough is paper-thin and large enough to see the tablecloth pattern through it. Remove any thick edges by gently tearing or stretching further.
- Add butter and filling: Using your hands, spread 1/4 cup of melted butter evenly over the dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half of the dough, then layer half the apple slices, half the soaked raisins, and half the cinnamon-sugar mixture evenly on top.
- Roll the strudel: Fold the short end of the dough over the filling, then fold the sides to form an envelope. Lift the tablecloth near the rolled edge and gently roll the strudel onto itself to form a log, keeping the filling tucked inside.
- Bake the strudel: Transfer the rolled strudel seam-side down onto a parchment-lined baking sheet. Repeat the stretching, filling, and rolling process with the remaining dough and filling. Brush the tops of both strudels with the remaining melted butter. Bake for 30 minutes or until golden brown.
- Cool and serve: Remove from the oven and let the strudels cool for 10 to 15 minutes before slicing. Dust generously with powdered sugar before serving.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp apples work best, but other pie apples like Envy, Opal, Pink Lady, Braeburn, and Macintosh are also suitable.
- Resting the dough: If dough resists stretching, cover it with a damp cloth and rest for another 5 minutes to relax the gluten.
- Measuring flour: Use the spoon and level method to avoid over-measuring, which can dry out the dough.
- Uniform apple slices help ensure even baking and make rolling easier without tearing the dough.
- Variations: Omit raisins if desired or add chopped walnuts or other nuts for extra texture.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of strudel)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
