Description
Traditional German Apple Strudel (Apfelstrudel) featuring a thin, flaky dough wrapped around a spiced apple and raisin filling, baked to golden perfection and dusted with powdered sugar for a classic dessert.
Ingredients
Scale
Strudel Dough
- 1 1/2 cups all-purpose flour (188g)
- 1/4 teaspoon salt
- 1/3 cup lukewarm water
- 2 Tablespoons vegetable oil
- 1/2 teaspoon apple cider vinegar or lemon juice
Apple Raisin Filling
- 3/4 cup salted butter melted
- 2/3 cup Panko breadcrumbs
- 2 lbs apples peeled, cored, and thinly sliced (about 6 cups)
- 2/3 cup golden raisins plumped in hot water for 10 minutes, then drained
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
For Serving
- Powdered sugar for dusting
Instructions
- Make the dough: Combine the flour and salt in a stand mixer with a paddle attachment. Add water, oil, and vinegar slowly while mixing on low speed until a soft dough forms. Switch to the dough hook and knead on medium speed until a soft ball forms.
- Knead and rest dough: Transfer dough to a clean surface and knead 2-3 minutes until smooth. Slam it on the surface a few times to develop gluten, shape into ball, coat lightly with oil, cover tightly with plastic wrap, and let rest for 60-90 minutes.
- Prepare filling and oven: Preheat oven to 375°F. Soak raisins in hot water for 10 minutes then drain. Peel, core, thinly slice apples. Mix sugar and cinnamon together. Cover work surface with clean tablecloth or sheet for dough stretching.
- Divide and roll dough: Cut dough in half. Roll one half into a ball and then roll out as thin as possible on a clean surface.
- Stretch dough: Transfer dough to covered surface. Using knuckles and hands, gently stretch dough thin and large enough to see the tablecloth pattern through it. Remove any thick edges by tearing them away or stretching further.
- Butter and layer filling: Spread 1/4 cup melted butter over dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half the dough. Layer half of the sliced apples, then half the drained raisins, and half the cinnamon-sugar mixture evenly over breadcrumbs.
- Roll strudel: Fold short end of dough over filling, then fold sides to enclose filling. Use the tablecloth to carefully roll dough into a log keeping filling inside.
- Transfer and repeat: Place rolled strudel seam side down on parchment-lined baking sheet. Repeat dough stretching and filling with remaining half dough and ingredients. Brush tops of both strudels with remaining melted butter.
- Bake: Bake strudels for 30 minutes until golden brown and crispy.
- Cool and serve: Allow to cool 10-15 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Apples: Use Granny Smith, Golden Delicious, Honey Crisp or similarly firm pie apples for best texture and flavor.
- Resting dough: If dough resists stretching, cover with damp cloth and rest 5 minutes to relax gluten.
- Measuring flour: Use spoon and level method for accurate flour measurement to avoid dry dough.
- Slice apples thinly and evenly for uniform baking and to prevent tearing dough while rolling.
- Variations: Omit raisins or add chopped walnuts or other nuts to the filling as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
