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German Apfelstrudel (Apple Strudel)

German Apfelstrudel (Apple Strudel)

Flaky, golden pastry filled with tart apples, sweet raisins, cinnamon, lemon zest, and buttery breadcrumbs, German Apfelstrudel balances rich flavour with delicate texture.
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Course Desserts
Cuisine German
Servings 4
Calories 345 kcal

Equipment

  • Large mixing bowl​
  • Wooden spoon
  • Rolling Pin
  • Clean cotton or linen kitchen towel
  • Pastry brush​
  • Baking sheet
  • Parchment paper
  • Oven​

Ingredients
  

For the Dough:

  • 150 g 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tbsp vegetable oil
  • 80 ml 1/3 cup lukewarm water

For the Filling:

  • 3 medium apples e.g., Granny Smith, peeled, cored, and thinly sliced
  • 50 g 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 50 g 1/3 cup raisins
  • 30 g 2 tbsp breadcrumbs, toasted
  • 30 g 2 tbsp unsalted butter, melted
  • Zest of 1 lemon

For Assembly:

  • 50 g 1/3 cup unsalted butter, melted (for brushing)
  • Powdered sugar for dusting

Instructions
 

  • 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.

Nutrition

Serving: 1Calories: 345kcalCarbohydrates: 47gProtein: 2gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 207mgPotassium: 271mgFiber: 5gSugar: 27gVitamin A: 575IUVitamin C: 7mgCalcium: 35mgIron: 1mg
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