Description
German Apple Strudel (Apfelstrudel) is a classic dessert made with thin, flaky pastry filled with spiced apples, raisins, and breadcrumbs, then baked until golden and crisp. It’s served warm with a dusting of powdered sugar and often accompanied by vanilla sauce, whipped cream, or ice cream.
Ingredients
- For the Dough:
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup lukewarm water
- 2 tbsp vegetable oil (plus more for brushing)
- 1 tsp vinegar
- For the Filling:
- 5 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup raisins (soaked in warm rum or water for 10 minutes, drained)
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup breadcrumbs
- 3 tbsp butter
- 1 tsp lemon juice
- Powdered sugar, for dusting
Instructions
- Make the Dough: In a bowl, mix flour and salt. Add water, oil, and vinegar, then knead until smooth and elastic (about 8–10 minutes). Form into a ball, brush with oil, cover, and let rest for 1 hour.
- Prepare the Filling: Melt butter in a skillet and toast breadcrumbs until golden. Remove from heat. In a large bowl, combine apple slices, raisins, sugar, cinnamon, nutmeg, lemon juice, and the toasted breadcrumbs.
- Roll the Dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a floured surface, roll dough as thin as possible into a large rectangle. Place a clean kitchen towel under it and gently stretch the dough with your hands until nearly transparent.
- Assemble the Strudel: Brush dough lightly with melted butter. Spread the apple filling evenly over 2/3 of the dough, leaving the edges clear. Using the towel to assist, carefully roll up the strudel from the filled side. Tuck in the ends and place seam-side down on the prepared baking sheet.
- Brush the strudel with melted butter and bake for 35–40 minutes, brushing with butter every 10 minutes until golden brown.
- Cool slightly, dust with powdered sugar, and serve warm with vanilla ice cream or whipped cream.
Notes
- Let the dough rest properly for best elasticity and stretchability.
- You can substitute phyllo pastry for the dough for a quicker version.
- Soaking the raisins in rum adds authentic flavor, but water works too.
- Leftovers can be reheated in the oven to restore crispness.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: German