Description
This traditional German Apple Strudel (Apfelstrudel) recipe features a flaky, delicate strudel dough filled with thinly sliced apples, golden raisins, cinnamon, and a buttery breadcrumb layer. The dough is stretched paper-thin for a perfect texture and baked until golden brown, then dusted with powdered sugar for a classic dessert with a comforting aroma of cinnamon and baked apples.
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
- Prepare the Dough: Combine the flour and salt in a stand mixer. Using the paddle attachment, add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Change to the dough hook and knead on medium speed until the dough forms a soft ball.
- Knead and Rest the Dough: Transfer the dough to a clean surface and knead for 2-3 minutes until smooth. Slam the dough onto the surface several times to develop gluten, then shape into a ball and place in a lightly oiled bowl. Turn dough to coat lightly with oil, cover tightly with plastic wrap, and let rest for 60-90 minutes.
- Prepare Filling and Preheat Oven: While dough rests, preheat oven to 375°F. Soak golden raisins in hot water for 10 minutes, then drain. Peel, core, and slice apples thinly. Mix sugar and cinnamon together. Cover your workspace with a clean tablecloth or sheet for stretching the dough.
- Stretch the Dough: Cut the dough in half. Roll one half into a ball and roll it out thinly. Transfer to tablecloth and gently stretch with knuckles and hands until paper-thin and large enough to see the pattern of the cloth through it. Tear away any thick band around the edges to thin out dough evenly.
- Add Butter and Filling: Spread 1/4 cup melted butter over the dough surface leaving a 1-inch border. Sprinkle half the breadcrumbs on half of the dough, then layer half the sliced apples, followed by half the raisins, and half the cinnamon-sugar mixture.
- Roll the Strudel: Fold the short end over the filling, then fold the sides to create an envelope edge. Using the tablecloth, carefully roll the strudel into a log, keeping the filling tucked in. Transfer seam side down to a parchment-lined baking sheet.
- Repeat for Second Strudel: Repeat stretching, filling, and rolling with remaining dough and filling ingredients. Brush both strudels’ tops with the remaining melted butter.
- Bake: Bake in the preheated oven for 30 minutes or until golden brown. Remove from oven and let cool 10-15 minutes before serving.
- Serve: Dust with powdered sugar before slicing and serving.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp work best, but Opal, Pink Lady, Braeburn, Macintosh, and other pie apples are great alternatives.
- Resting Dough: If the dough resists stretching, cover it with a damp towel and let it rest for 5 minutes to relax the gluten.
- Measuring Flour: Use the spoon and level method to measure flour accurately to avoid dry dough.
- Uniform Slices: Slice apples thinly and evenly to ensure even baking and easier rolling.
- Variations: You can omit raisins or add chopped walnuts or other nuts to the filling for extra flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
