Apfelstrudel

Name: Apfelstrudel
Cook time: 125 min
Total time: 125 min
Yield: 8 servings
Cuisine: German
Ingredients: 250g All-purpose Flour; 150ml Water, lukewarm; 1 tbsp Neutral Oil, e.g., sunflower; 1 tsp Apple Cider Vinegar; 1/2 tsp Salt, fine; 1.2 kg Tart Apple, peeled, cored, thinly sliced; 80g Raisins; 2 tbsp Dark Rum, or apple juice, for soaking; 80g Granulated Sugar; 8g Vanilla Sugar, 1 packet; 2 tsp Ground Cinnamon; 1/2 Lemon Zest; 2 tbsp Lemon Juice; 80g Breadcrumbs, fine, dry; 40g Unsalted Butter, for toasting breadcrumbs; 50g Unsalted Butter, melted, for brushing the dough; 2 tbsp Powdered Sugar, for dusting; Some All-purpose Flour, for dusting the work surface

A classic Viennese Apfelstrudel: paper-thin pastry wrapped around a warmly spiced filling of tart apples, rum-soaked raisins and toasted breadcrumbs, baked until golden and dusted with icing sugar. The contrast of tender fruit, crunchy crumbs and buttery pastry makes every slice irresistible—perfect with coffee or vanilla ice cream.

A classic Viennese Apfelstrudel: paper-thin pastry wrapped around a warmly spiced filling of tart apples, rum-soaked raisins and t... Show more

Traditional German Recipe

Health Grade

E+ · Indulgent

Rating

4.6

Time

2 hrs

Price

0,57 €

Calories

426 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Soak the raisins

Stir the Raisins with the Dark Rum in a small bowl and let them soak for 15 minutes so they plump up.

Make the dough

In a large bowl, mix the All-purpose Flour with the Salt. Pour in the Water (lukewarm), Neutral Oil, and Apple Cider Vinegar, then stir until a shaggy dough forms. Knead it on a lightly floured work surface for 8 minutes until smooth and elastic, then shape it into a ball, cover it, and let it rest for 30 minutes.

Prep the apples

While the dough rests, peel, core, and thinly slice the Tart Apples. Put the apples in a large bowl with the soaked raisins, Granulated Sugar, Vanilla Sugar, Ground Cinnamon, Lemon Zest, and Lemon Juice, then toss until everything is evenly coated.

Toast the crumbs

Melt the Unsalted Butter in a skillet over medium heat, add the Breadcrumbs, and stir constantly for 4–5 minutes until they are lightly golden and smell nutty. Scrape them into a bowl right away so they do not keep browning in the hot pan.

Preheat the oven

Set the oven to 375° F and line a baking sheet with parchment. Let it preheat for 15 minutes while you stretch and fill the dough.

Stretch and fill

Lay a clean kitchen towel on the counter and dust it with flour, then gently stretch the dough over the backs of your hands until it is very thin and almost see-through. Brush it with about half of the melted butter, sprinkle the toasted breadcrumbs over the center, and spoon the apple filling into a long, narrow mound, leaving a clear border at the edges. Keep the filling even and compact so the roll stays neat.

Roll and bake

Starting from a long side, use the towel or your hands to roll the dough into a tight log, tucking in the ends as you go. Transfer it seam-side down to the lined baking sheet, brush the top with the rest of the melted butter, and bake for 20 minutes. Rotate the pan, then bake for another 15–20 minutes until the strudel is deep golden brown and crisp.