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    Apple Strudel Recipe (Homemade German Apfelstrudel)

    Uploaded by

    Susie Maurice
    This document provides a recipe for traditional Apple Strudel. It includes instructions for making the strudel dough from scratch and preparing a spiced apple filling with rum-soaked raisins and almonds. The filling is spread in a strip down the center of the dough before rolling it up and baking. Apple Strudel is best served warm with vanilla ice cream or sauce and makes for a delicious fall/winter dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Apple Strudel Recipe (Homemade German Apfelstrudel)

    Uploaded by

    Susie Maurice
    31 views1 page
    This document provides a recipe for traditional Apple Strudel. It includes instructions for making the strudel dough from scratch and preparing a spiced apple filling with rum-soaked raisins and almonds. The filling is spread in a strip down the center of the dough before rolling it up and baking. Apple Strudel is best served warm with vanilla ice cream or sauce and makes for a delicious fall/winter dessert.

    Original Title

    Apple Strudel Recipe {Homemade German Apfelstrudel}

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    This document provides a recipe for traditional Apple Strudel. It includes instructions for making the strudel dough from scratch and preparing a spiced apple filling with rum-soaked raisins and almonds. The filling is spread in a strip down the center of the dough before rolling it up and baking. Apple Strudel is best served warm with vanilla ice cream or sauce and makes for a delicious fall/winter dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views1 page

    Apple Strudel Recipe (Homemade German Apfelstrudel)

    Uploaded by

    Susie Maurice
    This document provides a recipe for traditional Apple Strudel. It includes instructions for making the strudel dough from scratch and preparing a spiced apple filling with rum-soaked raisins and almonds. The filling is spread in a strip down the center of the dough before rolling it up and baking. Apple Strudel is best served warm with vanilla ice cream or sauce and makes for a delicious fall/winter dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    HOME > CAKES & CUPCAKES > APPLE

    STRUDEL RECIPE

    Apple Strudel
    Recipe
    ↓ Jump to Recipe · By: Julia Foerster ·
    Posted: 12/05/17 · Updated: 12/18/17

    Pin Recipe Share

    Yummly

    Apple Strudel is much easier to make


    from scratch than you think! With its
    flaky crust and a spiced apple filling,
    this traditional Apfelstrudel recipe is
    sure to wow your guests. Serve it with
    vanilla ice cream or vanilla sauce and
    you have the most delicious fall and
    winter dessert that everyone will
    love!

    This traditional Apple Strudel Recipe


    is made with a simple dough that
    bakes up into a flaky, buttery crust
    and a juicy, spiced apple filling
    studded with rum-soaked raisins and
    finely chopped almonds. An
    impressive dessert that’s perfect for
    special occasions and the holiday
    season!

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    I love to serve this Apfelstrudel warm


    topped with vanilla ice cream or
    homemade vanilla sauce. It’s one of
    my favorite desserts during fall and
    winter!

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    Making the dough from scratch might


    be intimidating but it’s actually
    easier than it seems. I went through a
    few fails to make this recipe as
    foolproof as possible for you and I’ll
    share all my tips and tricks to make a
    traditional German Apple Strudel at
    home that tastes like the one you’ve
    tried on vacation!

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    Where does apple


    strudel come from
    Did you know that Apple Strudel is
    not really a German pastry? It
    originated in Austria and is popular
    in many countries in Europe that
    once belonged to the Austro-
    Hungarian Empire. Germany wasn’t
    part of this empire but many popular
    Austrian dishes
    like Kaiserschmarrn or Apfelstrudel
    are also part of the Bavarian cuisine
    because of the proximity to Austria.

    What type of pastry is


    used for strudel?
    Traditional Viennese Apple Strudel is
    made with strudel dough. A soft
    dough made with only a handful of
    ingredients that’s hand-stretched
    into a paper-thin sheet the size of a
    tabletop. But many are afraid of
    making a strudel dough, so recipes
    these days often cheat by using
    sheets of purchased phyllo dough or
    puff pastry.

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    I think if you want to make traditional


    Apple strudel you should give the
    strudel dough a try! It really is easier
    than you think and by not aiming for
    a paper-thin dough you will be
    rewarded with a delicious strudel
    that is easier to make than the
    Austrian Grandmother version but
    not less delicious.

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    How to make Apple


    Strudel from scratch
    Start with making the dough. This
    dough recipe is pretty
    straightforward. Melted butter, flour,
    lukewarm water, and a little bit of
    salt are combined until a smooth
    dough forms. I use my Kitchen Aid for
    making the dough and it does the job
    in less than a minute.

    Now comes a step that will make


    stretching the dough so much easier.
    Let the dough rest in a hot small pot
    covered with a lid. This makes the
    dough elastic and easier to handle.

    While the dough is resting make the


    apple filling. You want it to be ready
    before you start rolling out and
    stretching the dough because if the
    dough gets dry it will tear and you
    might end up with a huge mess. While
    testing this recipe I nearly had a
    breakdown because my strudel
    ripped open in the oven and the
    apple filling spilled out.

    So my tips to prevent that from


    happening are:

    1. Don’t be over ambitious! Yes,


    Austrian grandmothers can
    stretch the dough only with their
    hands paper-thin in less than a
    minute but none of us is an
    Austrian Granny. You want to see
    the pattern of your dish towel
    through the dough but that’s
    enough in my opinion. You will
    get better and faster at this with
    time but please don’t aim for A+
    the first time!

    2. Use a smooth dish towel! I tried


    it once with a rough towel and
    the dough stuck to it.

    3. Have the apple filling prepared in


    advance! You don’t want the
    stretched out dough laying
    around too long or it will get dry.

    4. Remove all your jewelry and


    push up your sleeves! Rings,
    bracelets or even your sleeves
    could ruin your dough.

    If you follow these tips making the


    dough is really not that hard!

    For the apple filling, I prefer to cut


    the apples into small stripes
    (batonnets). Some people also like to
    cut the apples into small slices. Then
    combine the apple and the other
    ingredients.

    Rum-soaked raisins are essential for


    making a good apple strudel. Just
    combine rum and raisins (I like to use
    golden raisins) and let them sit for
    about 30 minutes. Then discard (or
    drink) the rum and add the raisins to
    the filling. If you can’t use rum you
    can soak them in lukewarm water or
    apple juice.

    The nuts in the filling are optional. I


    really like them in the filling but only
    if they are finely chopped. If you find
    finely chopped blanched almonds at
    the store use these or finely
    chop store-bought slivered almonds.

    There are different ways to spread


    the apples over the dough. I find the
    easiest and most foolproof way is to
    make one stripe of filling, about 6-
    inches thick. You want to roll up the
    dough from the short end so with the
    long side facing you, leave a few
    inches space on the right side of the
    rectangle then sprinkle the
    breadcrumbs top to bottom over the
    dough in a 6-inch thick line. Leave a
    2-inch margin at the top and bottom
    of the strip.

    Pile the apple filling on top of the


    breadcrumbs. To avoid adding too
    much liquid use a slotted spoon to
    transfer the filling onto the dough.
    Make a uniform pile and then fold the
    dough at the top and bottom over
    onto the filling then roll up the
    strudel from the short side with the
    help of the towel. Be careful and
    work slowly, it’s similar to making a
    swiss roll.

    Brush the strudel with a little bit of


    melted butter, then put it in the oven
    for 50 minutes. While it’s baking
    brush it with more melted butter
    every 20 minutes.

    Can Apple Strudel be


    made in advance?
    I think it tastes best warm from the
    oven but it also tastes great at room
    temperature or reheated in the oven
    for a few minutes. I wouldn’t
    recommend to assemble the apple
    strudel in advance and then bake it
    on the next day because the apples
    will soak the dough. You can make
    the dough in advance and store it
    covered in the fridge overnight, let it
    come to room temperature before
    rolling it out.

    You could also freeze the assembled


    but not baked apple strudel and then
    bake it a few minutes longer when
    you want to serve it. But I haven’t
    tried this method myself, I’ll update
    this post if I try it.

    What to serve with


    Apple Strudel?
    Apfelstrudel is always sprinkled with
    powdered sugar and most of the time
    served with vanilla sauce. It tastes
    also great with whipped cream or a
    big dollop of vanilla ice cream. I love
    it with ice cream! Vanilla ice cream
    with warm strudel = HEAVEN!

    Looking for more


    traditional
    German/Austrian
    dessert recipes?
    German Apple Cake (Versunkener
    Apfelkuchen)

    German Apple Streusel Sheet


    Cake

    Kaiserschmarrn Recipe (Torn


    Pancakes)

    German Lebkuchen Recipe


    {Elisenlebkuchen}

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