Description
Classic German Apple Strudel (Apfelstrudel) features thin, delicate pastry filled with a sweet and spiced apple mixture, enriched with raisins and lemon zest. This traditional dessert is baked to golden perfection and dusted with powdered sugar, offering a warm, comforting treat 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
Additional Ingredients
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter)
- 4 tablespoons melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Prepare the dough: Combine the flour and salt in a mixing bowl. Add water, vegetable oil or melted butter, and vinegar. Mix until a cohesive dough forms.
- Knead the dough: Knead the dough thoroughly for 8 to 10 minutes until it becomes smooth and elastic. Cover it with a cloth and let it rest at room temperature for 1 hour to relax the gluten, which makes it easier to stretch.
- Make the filling: In a large bowl, combine the thinly sliced apples with granulated sugar, brown sugar, raisins (if using), ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Toss well to ensure even coating of spices and sugars.
- Prepare the dough sheet: Preheat your oven to 375°F (190°C). On a large surface, place a floured kitchen towel and roll the rested dough into a thin rectangle. Gently stretch the dough with your hands until it is nearly transparent, being careful not to tear it.
- Assemble the strudel: Brush the stretched dough evenly with melted butter. Sprinkle the toasted breadcrumbs over the buttered surface to absorb moisture from the filling. Spread the apple mixture evenly along one short edge of the dough, leaving about a 2-inch border clear.
- Roll the dough: Using the kitchen towel to assist, carefully roll the dough over the filling into a log shape. Seal the edges gently to prevent filling from escaping during baking.
- Bake the strudel: Transfer the strudel seam-side down onto a parchment-lined baking sheet. Brush the entire surface with melted butter. Bake in the preheated oven for 35 to 40 minutes or until the pastry turns golden brown and crisp.
- Serve: Allow the strudel to cool slightly before dusting with powdered sugar. Serve warm, optionally accompanied by vanilla ice cream or whipped cream for an indulgent dessert experience.
Notes
- Resting the dough for at least 1 hour is essential for elasticity and easier stretching.
- Using tart apples like Granny Smith or Braeburn provides a nice balance of sweetness and acidity.
- To enhance flavor, you can soak raisins in warm rum or water before adding them to the filling.
- To toast breadcrumbs, melt butter in a pan over medium heat, add the breadcrumbs, and stir until golden brown.
- Brush with plenty of melted butter for a crispy and golden crust.
- Serve the strudel slightly warm for best flavor and texture.
