Description
German Apple Strudel (Apfelstrudel) is a classic Austrian dessert featuring thinly stretched dough wrapped around a sweet mixture of sliced apples, raisins, cinnamon, and sugar, baked to golden perfection and dusted with powdered sugar.
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. Using the paddle attachment, add the water, oil, and vinegar while mixing on low speed until a 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 work surface and knead 2-3 minutes until smooth. Slam the dough on the surface a few times to develop gluten. Shape into a ball, place in a lightly oiled bowl, coat top lightly with oil, cover tightly with plastic wrap, and let rest 60 to 90 minutes.
- Prep apples and raisins: While dough rests, heat oven to 375°F. Soak golden raisins in hot water for 10 minutes then drain. Peel, core, and thinly slice apples. Mix sugar and cinnamon together for filling.
- Stretch the dough: Cut dough in half. Roll one half into a ball and roll it out as thinly as possible. Transfer dough to a clean surface covered with a tablecloth and gently stretch using knuckles and hands until paper-thin and large rectangular shape. Remove any thick edges by gently tearing or stretching further.
- Assemble filling: Gently spread 1/4 cup melted butter 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, followed by half of the drained raisins and half of the cinnamon-sugar mixture.
- Roll the strudel: Fold the short end of the dough over the filling, then fold sides in to form an envelope. Using the tablecloth, carefully lift and roll the strudel into a log shape, keeping filling inside. Transfer seam side down to a parchment-lined baking sheet.
- Repeat and bake: Repeat stretching, filling, and rolling steps with the remaining dough and filling. Brush both strudels with the remaining melted butter. Bake in preheated oven for 30 minutes until golden brown.
- Cool and serve: Remove from oven and let cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp work best. Other pie apples like Envy, Opal, Pink Lady, Braeburn, and Macintosh also work well.
- Rest the dough if it resists stretching by covering it with a damp cloth for 5 minutes to relax the gluten.
- Measure flour carefully with the spoon and level method to avoid dry dough.
- Slice apples thinly and uniformly to ensure even baking and easy rolling.
- Variations: You can omit raisins or add chopped walnuts or other nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
