Best Apple Cranberry Strudel German Recipes
GERMAN APPLE STRUDEL (APFELSTRUDEL)
This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!
Provided by Amy Nash
Categories Dessert
Time 2h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 439 kcal, Carbohydrate 59 g, Protein 4 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 272 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
APPLE-CRANBERRY STRUDEL
Bake this delicious apple, cranberry and nuts to make strudel using Progresso® Plain Bread Crumbs - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
- Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
- Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
- Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 18 g
APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES
This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Thaw the puff pastry sheet at room temperature for 30 minutes.
- Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray.
- In a small bowl whisk together egg and water; set aside.
- In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
- Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
- With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
- Starting at the short side roll up in jellyroll fashion.
- Place seam side down onto baking sheet, then tuck ends under to seal.
- Brush the roll with egg mixture.
- Cut several 2-inch slits about 2-inches apart on top.
- Bake for about 30-35 minutes or until golden.
- Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
- Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.
Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4
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The History of Apple Cranberry Strudel
The strudel is a pastry that originated in Austria and was popularized throughout the world by German cuisine. The word "strudel" comes from the German word "strudeln," which means "whirl" or "swirl." The pastry is made by stretching and rolling out thin layers of dough and then filling it with a variety of sweet or savory ingredients. The apple strudel is one of the most well-known varieties, and it is often served for dessert or as an afternoon snack. Over time, different variations of the strudel have been developed, and one of the most popular is the apple cranberry strudel. This dessert is made by combining the sweet, tart flavor of cranberries with the fresh, juicy taste of apples. The combination of these two fruits creates a delicious and refreshing dessert that is perfect for any occasion.The Ingredients of Apple Cranberry Strudel
To make apple cranberry strudel, you will need a few key ingredients. The first is the pastry dough. Traditional strudel dough is made from flour, water, and a little bit of oil. However, some modern recipes call for butter or shortening as well. The dough is then stretched and rolled out until it is paper-thin, creating a flaky and buttery shell for the filling. The filling for apple cranberry strudel consists of fresh apples, cranberries, sugar, and spices. The apples should be peeled and sliced into thin pieces, and the cranberries should be washed and dried. The sugar helps to sweeten the filling, while the spices add flavor. Cinnamon, nutmeg, and allspice are commonly used to add warmth and depth to the filling.How to Prepare Apple Cranberry Strudel
Preparing apple cranberry strudel can be a bit of a challenge, as it requires a delicate touch and some patience. Here are the general steps to follow when making this delicious dessert: 1. Preheat your oven to 375 degrees Fahrenheit. 2. Make the pastry dough by mixing together flour, water, and a little bit of oil (or butter/shortening if desired). Knead the dough until it is smooth, and then let it rest for about 30 minutes. 3. Combine the sliced apples, cranberries, sugar, and spices in a bowl. Toss everything together until the fruit is coated in sugar and spice. 4. Roll out the pastry dough on a clean, floured surface until it is as thin as possible. Then, carefully stretch and pull the dough until it is paper-thin. The dough should be so thin that you can see through it. 5. Spread the filling on top of the stretched dough, leaving a little bit of space around the edges. Then, carefully roll up the dough, starting at one end and working your way towards the other. 6. Place the rolled strudel onto a baking sheet lined with parchment paper. Brush the top with melted butter or egg wash to help it brown. 7. Bake the strudel for 30-40 minutes or until it is golden brown and crispy. 8. Serve the strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream.Conclusion
Apple cranberry strudel is a delicious and refreshing dessert that is perfect for any occasion. Whether you are looking for a sweet treat to enjoy after dinner or a snack to share with friends, this pastry is sure to please. With its flaky, buttery crust and sweet, fruity filling, the apple cranberry strudel is a classic German dessert that has been enjoyed for centuries.Valuable Tips when Making Apple Cranberry Strudel German Recipes
Apple cranberry strudel is a delicious German dessert that is enjoyed by many people around the world. The recipe is quite easy to follow but requires certain tips to ensure that the final product is perfect. Here are some essential tips to consider when making apple cranberry strudel:
1. Choose the Right Apples
The type of apple you use in your recipe can make a significant difference in the texture and taste of your strudel. A good apple for a strudel is one that is firm, sweet, and tart. Apples like Honeycrisp, Granny Smith, and Braeburn are good choices. Avoid mushy apples, as these will result in a watery filling.
2. Use Fresh Cranberries
Fresh cranberries are the best for the filling of your strudel. They are tart, which complements the sweetness of the apples. You can use frozen cranberries if fresh ones are not available, but make sure you thaw them before using them in your recipe.
3. Make Your Own Dough
While you can use store-bought phyllo dough for your apple cranberry strudel, making your own dough will give you a better result. Homemade dough is more delicate, thin, and flaky than phyllo dough. You can use a recipe from scratch, or use a combination of flour, water, and oil.
4. Roll the Dough Thinly
Rolling the dough thinly is crucial to achieving the perfect texture of your strudel. Thinly rolled dough will be more flaky and crunchy. It is also easier to handle and wrap around the filling. If the dough is too thick, it will be doughy and heavy.
5. Use Bread Crumbs
Bread crumbs are essential in a strudel recipe because they absorb excess moisture from the fruit filling, preventing the dough from getting soggy. They also give the strudel a pleasant texture, both crunchy and soft. You can use plain or flavored bread crumbs, depending on your taste preference.
6. Brush with Melted Butter
Brushing the dough with melted butter before and after wrapping it around the filling helps it to crisp up and brown nicely in the oven. Butter also adds flavor and aroma to the pastry, enriching the taste of the filling. You can use clarified butter for a more intense taste.
7. Bake in a Hot Oven
Baking the strudel in a hot oven is essential to achieving a crispy, golden brown crust. The oven should be preheated to at least 375 F (190 C). Bake the strudel on a rack in the middle of the oven to ensure that it is evenly cooked. If the oven is not hot enough, the strudel will be soggy and pale.
8. Let it Rest before Serving
After taking the strudel out of the oven, let it rest for about 10 minutes before cutting it. This will allow the filling to settle and cool down, preventing it from oozing out when you slice it. It also makes it easier to cut in a clean and precise manner.
9. Serve with Whipped Cream or Ice Cream
Apple cranberry strudel is delicious on its own, but it goes even better with whipped cream or ice cream. The creaminess and sweetness of the toppings balance the tartness of the cranberries and the spiciness of the cinnamon. You can also sprinkle some powdered sugar over the top for added sweetness.
10. Store in a Cool Place
If you have leftover strudel, store it in a cool, dry place. You can cover it with plastic wrap or foil to prevent it from drying out. You can also refrigerate it, but it may lose its crispness over time. When you want to eat it again, you can reheat it in a preheated oven for a few minutes.
Conclusion
Apple cranberry strudel is a delicious dessert that you can make at home with ease. By following the tips above, you can make a perfect strudel that will impress your family and guests. Remember to choose the right apples and fresh cranberries, make your own dough, roll it thinly, use breadcrumbs, brush with melted butter, bake in a hot oven, let it rest, and serve it with whipped cream or ice cream. Store it in a cool place to preserve its freshness. Enjoy!