Let the strudel dough rest relaxed
Rest for at least 30 minutes to make the dough elastic. Thinly spread with oil and covered, its surface does not dry out during this time.
German Recipe
Apple strudel
Mix apples with sugar, cinnamon, lemon juice and raisins. Toast the crumbs in a little butter until golden brown. Pull out the dough very thinly on a floured cloth and spread with butter. Distribute the crumbs and apples, fold in the edges and roll up the strudel with the cloth. Brush with butter and bake at 190 degrees until golden brown. Let rest briefly 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
Spread the crumbs and apples, fold in the edges and roll up the strudel with the help of the cloth. Brush with butter and bake at 190 degrees until golden brown. Let rest briefly before cutting.
German Recipes
Fruit
Recipe
Apple strudel
Knead the flour, water, oil and salt to a smooth dough. Cover and let rest for at least 30 minutes. Mix apples with sugar, cinnamon, lemon juice and raisins. Toast the crumbs in a little butter until golden brown.
Ingredients
8 servings
Method
-
1
Knead dough
Knead flour, water, oil and salt to a smooth dough. Cover and leave to rest for at least 30 minutes.
-
2
Prepare stuffing
Mix apples with sugar, cinnamon, lemon juice and raisins. Toast the crumbs in a little butter until golden brown.
-
3
Extract the dough
Spread the dough on a floured cloth very thinly and spread with butter.
-
4
Filling and rolling
Divide the crumbs and apples, fold in the edges and roll up the strudel with the help of the cloth.
-
5
Baking
Brush with butter and bake at 190 degrees until golden brown. Leave to rest briefly before cutting.
Kitchen know-how
Tips for Apple strudel
Pull out from the middle to the outside
Fold in the dough on a cloth with the backs of your hands and stretch it carefully. Cut off thick edges at the last instead of pulling them vigorously.
Crumbs protect against apple juice
Toasted breadcrumbs between the dough and filling absorb the leaking juice. Drain very juicy apples briefly before rolling the strudel.
Variations
How to adapt this recipe
Replace 50 grams of breadcrumbs with coarsely ground walnuts or almonds. Roast the nuts dry for a short time so that their aroma is more pronounced in the filling.
Simply leave out the raisins and add a little more lemon grinding to the apple filling. The strudel remains juicy and has a fresh, clear fruit note.
Nutrition per serving
360kcal
52.0 gCarbohydrates
6.0 gProtein
14.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Apple strudel
Sour, firm varieties such as Boskoop, Elstar or Braeburn retain structure when baked. Very floury apples break down faster and can make the filling mushy.
Small holes with a thinly drawn piece of dough overlap and press lightly. Larger cracks are ideally 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 baking tray.
Heat individual pieces in the oven at 160 degrees for about ten minutes. Microwave makes the dough soft; therefore, icing sugar is added only after baking.
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