Relax the strudel dough
At least 30 minutes of rest make the kneaded dough elastic. Thinly coated with oil and covered does not dry out its surface during this time.
German Recipe
Apple strudel
Knead flour, water, oil and salt to a smooth dough. Leave to rest for at least 30 minutes. Mix apples with sugar, cinnamon, lemon juice and raisins. Roast crumbs in a little butter golden brown. stretch the dough on a floured cloth very thinly and spread with butter. Spread crumbs and apples, beat the edges and roll the strudel with the help of the cloth. Brush with butter and bake at 190 degrees golden brown. Leave to rest for a while before cutting.
Total time
1 hr 25 min
Calories
360 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Apple strudel step by step
Dish the dough on a floured cloth very thinly and spread with butter. Spread the crumbs and apples, break in the edges and roll the strudel with the help of the cloth. Sprinkle with butter and bake at 190 degrees golden brown. Leave to rest before cutting.
German Recipes
Fruit
Recipe
Apple strudel
Knead flour, water, oil and salt to a smooth dough. Cover for at least 30 minutes. Mix apples with sugar, cinnamon, lemon juice and raisins. Roast crumbs in a little butter golden brown.
Ingredients
8 servings
Method
-
1
Knead the dough
Knead flour, water, oil and salt into a smooth dough. Leave to rest for at least 30 minutes.
-
2
Prepare Filling
Mix apples with sugar, cinnamon, lemon juice and raisins. Roast crumbs in a little butter golden brown.
-
3
Remove the dough
Remove the dough on a floured cloth very thinly and spread with butter.
-
4
Fill and roll
Spread crumbs and apples, break in edges and roll up the strudel with the help of the cloth.
-
5
Bake
Sprinkle with butter and bake at 190 degrees golden brown. Leave to rest for a while before cutting.
Kitchen know-how
Tips for Apple strudel
Pull out from the middle to the outside
First take the dough on a cloth with the backs of the hand and gently stretch it. Cut off the thick edges, instead of pulling them vigorously.
Brösel protect against apple juice
Roasted bread crumbs between the dough and the filling take in the juice. Drain very juicy apples for a short time before rolling the strudel.
Variations
How to adapt this recipe
Replace 50 grams of the bread crumbs with coarsely ground walnuts or almonds. Toast the nuts briefly dry so that their aroma appears more clearly in the filling.
Simply omit the raisins and add a little more lemon zest to the apple filling. The strudel remains juicy and receives a fresh, clear fruit note.
Nutrition per serving
360kcal
52.0 gCarbohydrates
6.0 gProtein
14.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Apple strudel
Sour, solid varieties such as Boskoop, Elstar or Braeburn keep structure while baking. Very floury apples disintegrate faster and can make the filling more pulpy.
Cover small holes with a thinly drawn piece of dough and press slightly. Larger cracks are ideally located on the edge, which is folded inwards when rolling.
Too much apple juice or missing crumbs moisten the dough. Mix the filling just before rolling and bake the strudel on a hot sheet.
Heat individual pieces in the oven at 160 degrees for about ten minutes. The microwave makes the dough soft; therefore, add powdered sugar only after baking.
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