Description
Traditional German Apple Strudel (Apfelstrudel) features a thin, flaky pastry filled with a sweet mixture of apples, golden raisins, cinnamon, and buttery breadcrumbs. This classic Austrian dessert is perfect for special occasions or cozy gatherings, showcasing a delicate balance of tart and sweet flavors wrapped in a crisp, buttery crust.
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
- Prepare the dough: Combine the flour and salt in a stand mixer. With the paddle attachment, slowly add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Replace the paddle with the dough hook and knead on medium speed until a smooth, soft ball forms.
- Knead and rest the dough: Transfer the dough to a clean surface and knead for 2-3 minutes until smooth. Slam the dough against the surface a few times to develop gluten, shape into a ball, place in a lightly oiled bowl, turn to coat, cover tightly with plastic wrap, and let rest for 60 to 90 minutes.
- Prepare the filling and oven: Preheat the oven to 375°F. Soak the golden raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice the apples. Mix granulated sugar and ground cinnamon together. Cover a large work surface with a clean tablecloth or sheet.
- Divide and roll out the dough: Remove dough from bowl and cut it in half. Roll one half into a ball and roll out thinly. Transfer to the tablecloth, then gently stretch the dough using knuckles and hands until paper-thin and a large rectangular shape, being able to see the tablecloth pattern through the dough.
- Butter and layer the filling: 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 of the sliced apples, half of the soaked raisins, and half of the cinnamon-sugar mixture evenly on top.
- Fold and roll the strudel: Fold the short end of the dough over the filling, then fold the sides to enclose the filling. Lift the tablecloth near the short edge and carefully roll the dough over itself into a log shape, keeping filling tucked inside.
- Prepare baking sheet and repeat: Transfer the rolled strudel seam side down to a parchment-lined baking sheet. Repeat rolling and filling with the remaining dough and filling ingredients, reserving 1/4 cup melted butter. Both strudels should fit side by side on the baking sheet.
- Brush and bake: Brush the tops of both strudels with remaining melted butter. Bake in the preheated oven for 30 minutes or until golden brown.
- Cool and serve: Let the strudel cool for 10 to 15 minutes on a wire rack. Dust generously with powdered sugar before slicing and serving.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp are best, but you can also use Envy, Opal, Pink Lady, Braeburn, or Macintosh apples.
- Resting the dough: If the dough resists stretching, cover with a damp cloth and let rest for 5 more minutes to relax gluten.
- Measuring flour: Use the spoon and level method to avoid over-measuring and ensure proper dough texture.
- Uniform apple slices: Slice apples thinly and evenly for even baking and to prevent tears when rolling.
- Variations: You can omit raisins or add chopped walnuts or other nuts to the filling for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
