Description
Authentic German Apple Strudel (Apfelstrudel) is a classic dessert featuring thinly stretched dough filled with tender spiced apples, raisins, and breadcrumbs, baked to a golden perfection and dusted with powdered sugar. This traditional recipe brings the comforting flavors of tart apples, warm cinnamon, and nutmeg wrapped in a flaky pastry perfect for any occasion.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup water
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vinegar
Filling
- 6 cups thinly sliced apples (Granny Smith or Braeburn recommended)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter)
For Assembly and Serving
- 4 tablespoons melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and salt. Add the water, vegetable oil or melted butter, and vinegar. Mix until a soft dough forms.
- Knead the dough: Knead the dough for 8 to 10 minutes on a lightly floured surface until it becomes smooth and elastic. Cover the dough with a clean cloth and let it rest at room temperature for 1 hour to relax the gluten.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, raisins if using, ground cinnamon, ground nutmeg, lemon zest, and lemon juice until well combined. Set aside to marinate.
- Prepare the dough sheet: Preheat your oven to 375°F (190°C). Place a well-floured kitchen towel on a large work surface. Roll out the rested dough into a thin rectangular shape, then gently stretch it with your hands until the dough is very thin and nearly transparent but not torn.
- Assemble the strudel: Brush the entire dough sheet lightly with melted butter. Evenly sprinkle the toasted breadcrumbs over the buttered surface. Spread the apple filling lengthwise along one short edge of the dough, leaving a 2-inch border on the sides.
- Roll up the strudel: Using the kitchen towel to assist, carefully roll the dough tightly into a log shape, starting from the edge with the apple filling. Seal the edges gently to prevent the filling from escaping during baking.
- Bake the strudel: Transfer the rolled strudel onto a parchment-lined baking sheet with the sealed seam side down. Brush the outside with more melted butter. Bake in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and crisp.
- Serve: Remove the strudel from the oven and allow it to cool slightly. Dust generously with powdered sugar before slicing. Serve warm with vanilla ice cream or whipped cream if desired for an extra indulgence.
Notes
- If you prefer a crispier exterior, brush the strudel with butter a second time halfway through baking.
- Use tart apples like Granny Smith or Braeburn for the best balance of sweetness and acidity.
- To toast the breadcrumbs, melt 2 tablespoons of butter in a pan over medium heat and stir in the breadcrumbs until golden brown.
- The dough can be made a day ahead and refrigerated; bring to room temperature before rolling out.
- For a nut-free version, omit the raisins.
