Description
German Apple Strudel (Apfelstrudel) is a classic Austrian dessert featuring thin, flaky strudel dough wrapped around a spiced apple and raisin filling. This traditional recipe includes a buttery breadcrumb layer for added texture and is dusted with powdered sugar for a sweet finish.
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. Add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low until soft dough forms. Switch to the dough hook and knead on medium speed until a smooth, soft ball forms.
- Rest the Dough: Transfer dough to a clean surface and knead for 2-3 minutes. Slam it onto the surface several times to develop gluten, then form into a ball. Lightly oil a bowl and place the dough inside, coating lightly with oil. Cover tightly with plastic wrap and let rest for 60-90 minutes.
- Prepare Filling and Oven: Preheat the oven to 375°F. Soak raisins in hot water for 10 minutes, then drain. Peel, core, and slice apples thinly. Mix sugar and cinnamon together.
- Stretch the Dough: Divide dough in half. Roll one half into a ball and roll out as thinly as possible. Transfer to a clean, flat, cloth-covered surface and stretch gently with knuckles and hands until dough is paper-thin and rectangular, able to see the tablecloth pattern through it. Remove any thick edges.
- Assemble Strudel: Spread 1/4 cup melted butter evenly over dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half of the dough, top with half of apples, half of raisins, and half of cinnamon-sugar mixture. Fold short end over filling and then fold sides to enclose filling.
- Roll Strudel: Using the cloth, lift from the short, filled end, rolling the dough into a log carefully to keep filling inside. Transfer strudel seam side down onto a parchment-lined baking sheet.
- Repeat for Second Strudel: Repeat process with remaining dough and filling, reserving 1/4 cup melted butter. Both strudels should fit side by side on baking sheet.
- Brush and Bake: Brush tops of strudels with remaining melted butter. Bake for 30 minutes until dough is golden brown.
- Cool and Serve: Remove from oven and cool for 10-15 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Apples: Preferred varieties are Granny Smith, Golden Delicious, and Honey Crisp. Alternatives include Envy, Opal, Pink Lady, Braeburn, and Macintosh.
- Resting Dough: If dough resists stretching, cover it with a damp cloth and let it rest an additional 5 minutes to relax gluten.
- Measuring Flour: Use spoon and level method for accurate flour measurement to avoid dry dough.
- Uniform Slices: Slice apples thinly and evenly to ensure even baking and prevent tearing of dough.
- Variations: Raisins can be omitted and chopped walnuts or other nuts can be added for texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
