Apfelstrudel (Apple Strudel)

  • Total time - 70 minutes
  • Prep time - 40 minutes
  • Baking time - 30 minutes
  • Servings: 6
  • Country: Germany
A slice of freshly baked apple strudel with a crispy crust, dusted with powdered sugar.

The key to a perfect strudel is the dough, which should be as thin as paper. The best way to achieve this is by stretching it meticulously by hand. If this seems too challenging, feel free to use store-bought phyllo dough. The taste is what matters most! The Austrian version of apple strudel is widely considered one of the best forms of this dessert.

Ingredients

For the Stretched Dough

  • 250 g all-purpose flour
  • 125 ml warm water
  • 1 tablespoon oil
  • a pinch of salt

For the Apple Filling and Finishing

  • 1 kg tart apples, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 100 g sugar
  • 1 teaspoon ground cinnamon
  • 50 g raisins (optional)
  • 50 g butter, melted
  • 4 tablespoons breadcrumbs
  • powdered sugar for dusting

Instructions

Step 1: Preparing the Dough

In a bowl, mix the flour and salt. Add the warm water and oil. Knead into a smooth and elastic dough. Knead the dough for about 10 minutes until it is pliable. Then, lightly brush it with oil, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature.

Step 2: Preparing the Filling and Breadcrumbs

Toss the apples with lemon juice, sugar, and cinnamon. In a small pan, toast the breadcrumbs until they turn golden brown and smell fragrant. Set them aside.

In a larger pan, melt 25g of butter and toast the toasted breadcrumbs in it until they get a buttery flavor. This step helps them absorb excess moisture from the apples and ensures a crispy crust.

Step 3: Stretching and Filling the Dough

Place the rested dough on a floured kitchen towel and roll it out with a rolling pin into a thin sheet. Then, using your hands, gently stretch it from the center outwards until it is almost transparent and as large as a tabletop. If a hole forms, don't worry, just press it together.

Brush the entire dough sheet with the remaining melted butter. Sprinkle it with the toasted breadcrumbs (this is a key step to absorb excess apple juice).

Spread the apple filling on the half of the dough closer to you, leaving about a 3 cm border on the edges. If using raisins, sprinkle them over the apples.

Step 4: Rolling and Baking

Using the kitchen towel, lift the edge of the dough and slowly roll it into a log. Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the entire strudel with the remaining melted butter.

Bake in a preheated oven at 200 °C (400°F) for about 30 minutes, or until it's golden brown and crispy.

Let it cool slightly, dust it with powdered sugar, and serve.