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Apfelstrudel, or Apple Strudel, is a dessert that feels like a warm embrace. This iconic German pastry, known for its flaky layers and spiced apple filling, is a true showcase of simplicity elevated to perfection.
Whether served as a sweet treat at family gatherings or as the finale to a hearty meal, Apfelstrudel holds a special place in the hearts of those who savour it. Each bite offers a delicate balance of crisp pastry and tender fruit, steeped in tradition and a sense of home.
What Is Apfelstrudel?
Apfelstrudel is a traditional German pastry made by wrapping thin, elastic dough around a spiced apple filling and baking it to golden perfection. Its name, which translates to “apple whirl” in German, reflects the spiral shape created by rolling the dough around the filling.
The pastry’s hallmark is its light, flaky texture, achieved by stretching the dough to an almost transparent thinness before layering it with apples, sugar, cinnamon, and sometimes raisins or nuts.
Typically served warm, Apfelstrudel is dusted with powdered sugar and often accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. This dessert is not just a delight for the taste buds but also a visual treat, with its golden crust and enticing aroma of cinnamon spiced apples making it impossible to resist.
Ingredients and Taste
The ingredients in Apfelstrudel are humble yet come together to create a dessert with layers of flavour and texture. The dough, made from flour, water, and a touch of oil, is stretched by hand until its paper thin. This careful preparation results in a pastry that is both delicate and sturdy enough to encase the filling.
The filling is a combination of tart apples, Granny Smith or Braeburn are popular choices, thinly sliced and mixed with sugar, cinnamon, and lemon juice for a balance of sweetness and acidity.
Raisins soaked in rum or warm water are often added, along with toasted breadcrumbs or ground nuts to absorb the juices as the strudel bakes. The final result is a dessert that’s crisp on the outside and tender on the inside, with the spiced apples offering a comforting warmth and a hint of tartness.
The taste of Apfelstrudel is a harmonious blend of textures and flavours. The buttery, flaky pastry contrasts beautifully with the soft, spiced apples, while the raisins add a subtle sweetness and the breadcrumbs a slight nuttiness. Each bite carries the essence of autumn, with the spices and apples evoking memories of cosy gatherings and festive occasions.
A Taste of History
Apfelstrudel’s origins are a testament to the cultural exchanges that shaped European cuisine. While it is widely associated with Germany and Austria, its roots trace back to the Ottoman Empire, where pastries like baklava inspired similar creations across Europe.
Strudel, as a category of pastry, became particularly popular in Austria during the Habsburg monarchy and eventually spread to neighbouring regions, including Germany.
The practice of stretching strudel dough to incredible thinness is a skill passed down through generations, often taught within families or bakeries specializing in this delicate art. Over time, Apfelstrudel emerged as one of the most beloved variations, thanks to the availability of apples and the universal appeal of its spiced filling.
German Apfelstrudel (Apple Strudel) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 150g (1 cup) all-purpose flour
- 1/4 tsp salt
- 1/2 tbsp vegetable oil
- 80ml (1/3 cup) lukewarm water
For the Filling:
- 3 medium apples (e.g., Granny Smith), peeled, cored, and thinly sliced
- 50g (1/4 cup) granulated sugar
- 1 tsp ground cinnamon
- 50g (1/3 cup) raisins
- 30g (2 tbsp) breadcrumbs, toasted
- 30g (2 tbsp) unsalted butter, melted
- Zest of 1 lemon
For Assembly:
- 50g (1/3 cup) unsalted butter, melted (for brushing)
- Powdered sugar (for dusting)
Directions
To begin, prepare the dough. In a large bowl, mix the flour and salt. Add the vegetable oil and lukewarm water. Stir with a wooden spoon until the dough begins to come together. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 1 hour at room temperature.
While the dough rests, prepare the filling. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, raisins, toasted breadcrumbs, melted butter, and lemon zest. Mix gently to ensure the apples are evenly coated without breaking them. Set aside.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set it aside. Melt additional butter for brushing the dough during assembly.
On a large, clean surface, spread out a cotton or linen kitchen towel. Lightly flour the surface and roll the dough into a rectangle as thin as possible. Gently stretch the dough with your hands, working from the centre outward, until it is nearly transparent. Trim any thick edges to ensure uniform thickness.
Brush the stretched dough lightly with melted butter. Spread the prepared filling evenly along one short edge of the dough, leaving a 2-inch border. Ensure the filling is distributed in a compact layer to avoid tearing during rolling.
Using the kitchen towel to assist, carefully roll the dough over the filling, tucking in the sides as you go to form a sealed roll. Transfer the roll seam side down to the prepared baking sheet. Brush the entire surface generously with melted butter.
Bake the strudel in the preheated oven for 35-40 minutes, or until golden brown and crisp. Midway through baking, brush the strudel with additional melted butter to enhance the crispiness and flavour of the crust.
Remove the strudel from the oven and allow it to cool slightly on the baking sheet. Dust generously with powdered sugar before slicing. Serve warm with a side of vanilla sauce, whipped cream, or a scoop of vanilla ice cream for an authentic touch. Garnish with a sprig of mint for a visually appealing presentation.
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