Description
German Apple Strudel (Apfelstrudel) is a classic Austrian dessert featuring a thin, flaky strudel dough filled with tender apples, golden raisins, cinnamon, and sugar, rolled into a delicate log and baked to golden perfection. This traditional recipe balances the tartness of apples with sweet raisins and a crispy buttery crust, dusted with powdered sugar for an elegant finish.
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
Finishing
- Powdered sugar for dusting
Instructions
- Prepare the Dough: Combine the flour and salt in a stand mixer fitted with a paddle attachment. Gradually add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until soft dough forms. Switch to the dough hook and knead on medium speed until a soft ball forms.
- Knead and Rest Dough: Transfer dough to a clean work surface and knead for 2-3 minutes until smooth. Slam the dough a few times to develop gluten, shape into a ball, and place in a lightly oiled bowl. Turn dough to coat in oil, cover tightly with plastic wrap, and let rest for 60-90 minutes.
- Preheat Oven and Prepare Filling: About 15 minutes before dough finishes resting, preheat the oven to 375°F. Soak raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice apples. Mix granulated sugar and cinnamon together in a small bowl.
- Stretch the Dough: Cut the rested dough in half. Roll one half into a thin ball and spread it out on a large clean tablecloth. Gently stretch the dough using knuckles and hands until it is paper-thin and translucent enough to see the tablecloth pattern through it. Remove any thick edges by tearing or stretching thinner.
- Assemble the Strudel: Brush 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, followed by half the soaked raisins and cinnamon-sugar mixture.
- Roll the Strudel: Fold the short end of the dough over the filling, then fold the sides inward to form an envelope. Using the tablecloth, carefully roll up the strudel like a log, ensuring the filling stays inside. Transfer to a parchment-lined baking sheet, seam side down.
- Repeat for Second Strudel: Repeat stretching, filling, and rolling with the remaining dough and filling. Place both strudels side by side on the baking sheet, leaving space between them. Brush the tops with remaining melted butter.
- Bake: Bake the strudels in the preheated oven for 30 minutes or until golden brown and crisp.
- Cool and Serve: Remove from the oven and let cool 10 to 15 minutes before slicing. Dust generously with powdered sugar prior to serving.
Notes
- Use Granny Smith, Golden Delicious, or Honey Crisp apples for optimal flavor and texture, though other tart baking apples like Braeburn or Pink Lady work well too.
- If dough resists stretching, cover with a damp cloth and let rest 5 more minutes to relax gluten.
- Measure flour using the spoon and level method for accuracy to avoid dry or tough dough.
- Slice apples thinly and evenly to ensure even baking and prevent tears during rolling.
- Optional additions include chopped walnuts for crunch or omitting raisins for a different texture.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of strudel)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
