German Apple Strudel (Apfelstrudel)
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4.9
231 reviews
Excellent
German Apple Strudel (Apfelstrudel)
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German Apple Strudel (Apfelstrudel) uses a soft, elastic dough stretched thin to encase a filling of thinly sliced apples mixed with sugar, cinnamon, and soaked golden raisins. The filling sits atop a layer of buttery panko breadcrumbs to absorb juices, baked to a golden crisp. This pastry offers a tender, flaky crust wrapped around a fragrant, spiced apple filling, ideal for dessert or afternoon treats.
Description
This German Apple Strudel recipe involves preparing a dough combining flour, salt, water, oil, and vinegar, kneaded until smooth and rested to relax the gluten. The dough is then stretched out finely over a cloth to achieve thinness without tears. The apple filling is a mixture of peeled, cored, and thinly sliced apples combined with sugar, cinnamon, and rehydrated golden raisins. Buttered panko breadcrumbs serve as a base to soak excess moisture from the apples, preventing sogginess.
The assembled strudel is carefully rolled and baked until the pastry crisps to a golden brown. The layering of tender, spiced apple juice-infused filling with a lightly crunchy crust offers a balance of textures and warmth of classic autumn spices.
Ideal apple varieties include Granny Smith, Golden Delicious, and Honey Crisp for firm texture and balanced sweetness. If the dough resists stretching, resting it covered with a damp cloth helps relax it for easier handling. Variations may omit raisins or add chopped nuts for extra texture.
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Ingredients
Strudel Dough
- 1 1/2 cups all-purpose flour (188g)
- 1/4 teaspoon salt
- 1/3 cup water lukewarm
- 2 Tablespoons vegetable oil
- 1/2 teaspoon apple cider vinegar or lemon juice
Apple Raisin Filling
- 3/4 cup butter melted, salted
- 2/3 cup panko breadcrumbs
- 2 lbs apple 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
- 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°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.
Notes
- Choose firm apple varieties like Granny Smith, Honey Crisp, or Golden Delicious for best texture and flavor.
- If the dough resists stretching, cover it with a damp cloth and let it rest 5 minutes before trying again to relax the gluten.
- Use the spoon and level method to measure flour accurately to maintain proper dough consistency.
- Slice apples thin and evenly to ensure uniform baking and prevent tearing when rolling the strudel.
- Optional: omit raisins or add chopped walnuts to vary the filling texture and flavor.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Saturated Fat
14g
(70%)
Cholesterol
66mg
(22%)
Sodium
272mg
(11%)
Fiber
4g
(16%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 66mg | 22% |
| Sodium | 272mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
231 reviews
Excellent
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