Description
This classic German Apple Strudel (Apfelstrudel) features a delicate, paper-thin strudel dough filled with spiced apple and raisin filling. Perfectly baked to a golden brown, it's a traditional Austrian dessert that's crispy on the outside and tender on the inside, dusted with powdered sugar for a sweet 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
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the dough: Combine the flour and salt in a stand mixer. Add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Switch 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 work surface several times to develop gluten, shape into a ball, lightly coat with oil, cover with plastic wrap, and let rest for 60-90 minutes.
- Prepare filling and oven: Preheat oven to 375°F. Soak raisins in hot water for 10 minutes, then drain. Peel, core, and slice apples thinly. Mix granulated sugar with ground cinnamon.
- Divide and roll out dough: Cut dough in half. Roll out one half into a ball and then roll it as thinly as possible. Transfer to a large clean surface covered with a tablecloth and gently stretch the dough until paper-thin and rectangular, able to see the tablecloth pattern through it.
- Butter and fill dough: Spread 1/4 cup melted butter over dough surface, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half the dough, layer half the sliced apples, half the soaked raisins, and half the cinnamon-sugar mixture evenly on top.
- Fold and roll strudel: Fold the short end over the filling, then fold sides to create an envelope. Using the tablecloth, roll the strudel into a log shape carefully, keeping filling inside.
- Prepare for baking: Transfer the strudel seam side down to a parchment-lined baking sheet. Repeat the filling and rolling with the remaining dough and fillings. Brush tops with remaining melted butter.
- Bake: Bake strudels in preheated oven for 30 minutes or until golden brown and crisp.
- Cool and serve: Allow the strudels to cool for 10-15 minutes before slicing. Dust with powdered sugar before serving for a perfect finish.
Notes
- Use tart and sweet apples such as Granny Smith, Golden Delicious, or Honey Crisp for balanced flavor.
- If dough resists stretching, cover with a damp cloth and rest an additional 5 minutes to relax gluten.
- Measure flour carefully using spoon and level method to avoid dry dough.
- Slice apples uniformly thin to ensure even baking and prevent tearing the dough.
- Optional variations include omitting raisins or adding chopped walnuts or other nuts to the filling for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
