Best Apfelstrudel Classic Apple Strudel Recipes

APPLE STRUDEL (APFELSTRUDEL)

Steps:

• If you want to use raisins in your Apfel Strudel, you need to soak them in 50 ml of apple juice or in some rum. If you don't have either, water will do, too.
• Prepare the dough by adding all ingredients into a large bowl.
• Knead for at least 5 minutes to give the dough enough elasticity.
• Put a little bit of oil into a smaller bowl, turn the dough in the oil to cover it, then put into the fridge to rest at least 30 minutes.
• Meanwhile prepare the apples: Remove the skin and apple cores.
• Cut the apples into small pieces.
• Squeeze the lemon and pour the juice into a bowl with the apple pieces.
• Add the sugar and Cinnamon to the apples and stir well, then set aside.
• Melt 50 g of butter in a pan and add the bread crumbs.
• Roast the bread crumbs for a little bit.
• When the dough has rested at least 30 minutes, it's time to roll it out. For that you put a clean kitchen towel onto the counter and sprinkle it with flour.
• Roll the dough on the towel, always rolling from the center to the edges.
• When you have rolled the dough as thin as possible, use your hands: With the back of the hands, move under the dough and pull it out (watch video!).
• Once the dough is very thin, melt some more butter and brush it onto the entire dough.
• Optional: cut of thicker edged of the dough.
• Now, add the roasted bread crumbs and spread them evenly onto the dough, leaving some space to the edges.
• Add the Apple slices, place them evenly onto the dough.
• If you have raisins: Remove them from the liquid, squeeze them a little, then place them evenly between the apple pieces.
• With the help of the towel, flip the sides of the dough inwards (see video).
• Starting from one end, lift the towel to slowly roll the strudel towards the other end.
• Place the strudel seam down on a baking sheet and brush with some melted butter.
• Bake in the oven at 190°C / 375°F for about 20 - 25 minutes.
• Finish with a thin layer of sprinkled confectioners sugar.
• Serve warm with a scoop of vanilla ice cream or cold with vanilla sauce and whipping cream.

GERMAN APPLE STRUDEL (APFELSTRUDEL)

Steps:

• Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
• Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
• When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
• To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
• Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
• Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
• Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
• Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
• Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
• Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.