Description
Traditional German Apple Strudel (Apfelstrudel) featuring thinly stretched dough filled with a spiced apple and raisin mixture, baked to golden perfection and dusted with powdered sugar for a classic Austrian dessert experience.
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 in the lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Switch to the dough hook and knead on medium speed until a smooth ball forms.
- Rest the dough: Transfer the dough to a clean work surface. Knead for 2-3 minutes until smooth, then slam it a few times to develop gluten. Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rest for 60-90 minutes.
- Prepare filling ingredients: Preheat the oven to 375°F (190°C). Soak raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice apples. Mix granulated sugar and ground cinnamon in a small bowl.
- Stretch the dough: On a clean, large work surface covered with a clean tablecloth, cut the dough in half. Roll out one half as thin as possible, then carefully lift and stretch the dough with your hands until it is paper-thin and large enough to see the pattern of the tablecloth through it. Remove any thick edges by gently tearing or stretching further.
- Assemble the strudel: Using your hands or a soft brush, spread 1/4 cup melted butter evenly over the dough, leaving a 1-inch border. Sprinkle half the breadcrumbs over half the dough, then layer half the sliced apples, half the soaked raisins, and half the cinnamon-sugar mixture on top.
- Roll the strudel: Fold the short end of the dough over the filling, then fold the sides in to create an envelope. Using the tablecloth, gently roll the strudel into a log, keeping the filling inside. Transfer seam-side down onto a parchment-lined baking sheet.
- Repeat assembly: Repeat stretching, buttering, filling, and rolling with the remaining dough and filling ingredients. Place both strudels side by side on the baking sheet with space between. Brush tops of both strudels with the remaining melted butter.
- Bake: Bake in the preheated oven for 30 minutes until golden brown and crisp. Remove from oven and allow to cool for 10-15 minutes before slicing.
- Serve: Dust the strudels with powdered sugar before serving for a sweet finishing touch.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp apples work best for a balance of tartness and sweetness. Other suitable varieties include Envy, Opal, Pink Lady, Braeburn, and Macintosh.
- Resting dough: If dough resists stretching, cover it with a damp cloth and let it rest for an additional 5 minutes to relax the gluten.
- Measuring: Use the spoon and level method for flour measurement to avoid dry dough.
- Uniform apple slices: Thin and even slices ensure even baking and prevent tearing the dough during rolling.
- Variations: Omit raisins or add chopped walnuts or other nuts to the filling for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg
