Apple Strudel
A heartwarming homemade apple strudel, rich with spiced apple goodness and flaky pastry, perfect for family gatherings.
Ingredients
For the Dough
- 300 g 300 g glattes Weizenmehl (all-purpose flour) A good quality flour ensures the dough is elastic and easy to work with.
- 150 ml 150 ml handwarm Wasser (water) Ensure it’s comfortably warm—not too hot—to activate the gluten.
- 2 EL 2 EL Öl (2 tablespoons oil) I prefer using sunflower oil for its neutral flavor.
- ½ TL ½ TL Salz (½ teaspoon salt) Enhances the flavors and balances the sweetness.
- Öl oder flüssige Butter zum Bestreichen (oil or melted butter for brushing) Gives the crust its golden finish.
For the Filling
- 1.5 kg 1.5 kg gemischte Äpfel (1.5 kg mixed apples) A mix of tart and sweet apples adds depth; Granny Smith and Honeycrisp work beautifully.
- 80 g 80 g Semmelbrösel (breadcrumbs) Helps absorb moisture and keeps the pastry crisp from within.
- 50 g 50 g Butter Use unsalted butter for richness; make sure it’s at room temperature.
- Rosinen (raisins) For added sweetness and a delightful chew.
- Zimt (cinnamon) Freshly ground cinnamon elevates the warm spiced aroma.
- 50 g Zucker (sugar) Sweeten according to taste; start with 50 g and adjust as needed.
Instructions
Preparing the Dough
- In a large bowl, whisk together the flour and salt.
- Gradually stir in the warm water and oil until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Prepare the Apple Filling
- Core and finely slice the apples.
- In a bowl, combine apples, sugar, cinnamon, raisins, and breadcrumbs.
- Preheat your oven to 180°C (350°F).
Rolling Out the Dough
- On a floured cloth, place the dough and start stretching it gently from the center outwards.
- Aim for a thin, almost translucent layer.
Assembling the Strudel
- Melt a bit of the butter or oil and brush it generously over the stretched dough.
- Spread the apple filling evenly over the dough, leaving a small edge at the sides.
- Carefully lift the cloth from the edge to start rolling the strudel toward yourself.
- Place the rolled strudel seam-side down on a baking tray lined with parchment paper.
Bake
- Bake for 40-50 minutes or until it’s golden brown and crispy.
- Allow it to cool for a few minutes before slicing.
Notes
Ensure you use breadcrumbs to absorb excess moisture and avoid overfilling your strudel. Store leftovers at room temperature for a day, in the fridge for up to three days, or freeze unbaked strudel.