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Authentic German Apfelstrudel

A traditional, from-scratch German Apple Strudel featuring a hand-stretched, paper-thin dough wrapped around a spiced apple and rum-soaked raisin filling, layered with toasted buttery breadcrumbs.

Authentic German Apfelstrudel
Prep 45 min Cook 45 min Total 2h 30m Level Advanced
Serves 8

Ingredients

Strudel Dough

  • 1.5 cups all-purpose flour — plus extra for dusting
  • 0.25 teaspoon salt
  • 0.33 cup warm water — around 105°F
  • 2 tablespoons neutral oil — sunflower or canola
  • 0.5 teaspoon apple cider vinegar — helps relax the gluten

Buttered Breadcrumbs

  • 3 tablespoons unsalted butter
  • 0.5 cup plain unseasoned breadcrumbs

Apple Filling

  • 0.33 cup raisins
  • 2 tablespoons dark rum — for soaking raisins
  • 2 lbs tart apples — e.g., Granny Smith, peeled, cored, and sliced 1/4-inch thick
  • 1 tablespoon lemon juice — freshly squeezed
  • 0.5 cup granulated sugar
  • 1 teaspoon ground cinnamon

Assembly & Baking

  • 6 tablespoons unsalted butter — melted, for brushing dough
  • 2 tablespoons powdered sugar — for dusting

Instructions

  1. In a medium bowl, whisk together the flour and salt. Add the warm water, oil, and vinegar. Stir until a shaggy dough forms.

    ~5 min
    The vinegar slightly acidifies the dough, helping to relax the gluten for easier stretching.

  2. Turn the dough out onto an unfloured surface. Knead vigorously for about 10 minutes until the dough is incredibly smooth, elastic, and slightly tacky but not sticky. Form it into a ball.

    ~10 min
    To test the gluten, slam the dough on the counter a few times; it should feel very elastic.

  3. Lightly oil the dough ball, place it in a bowl, cover tightly with plastic wrap, and let it rest at room temperature for at least 60 minutes.

    ~60 min
    Do not skip or shorten this rest period. Resting is mandatory for hand-stretching without tearing.

  4. While the dough rests, place the raisins in a small bowl and pour the rum over them. Let them soak. Melt 3 tablespoons of butter in a skillet over medium heat. Add the breadcrumbs and toast until golden brown, about 3-4 minutes. Remove from heat and let cool.

    ~10 min
    The breadcrumbs absorb the apple juices during baking, preventing a soggy strudel.

  5. Peel, core, and slice the apples. Place them in a large bowl and toss with lemon juice to prevent browning. Add the sugar, cinnamon, and the soaked raisins (along with any unabsorbed rum). Toss to combine.

    ~10 min

  6. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Lay a large, clean, smooth cotton tablecloth on a large work surface. Dust the cloth evenly and generously with flour.

    ~5 min

  7. Place the rested dough in the center of the cloth. Roll it out with a rolling pin into a small rectangle as thinly as possible. Switch to your hands: make fists and reach under the dough, using the backs of your hands to gently stretch the dough outwards from the center.

    ~10 min
    Remove rings and trim sharp fingernails to avoid tearing the dough. Walk around the table, pulling gently until the dough is paper-thin and translucent (you should be able to read a newspaper through it). Target size is roughly 2x3 feet.

  8. Trim away the thick outer edges of the dough using kitchen shears. Gently brush the entire surface of the stretched dough with about half of the melted butter.

    ~3 min

  9. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 2-inch border around the edges. Spread the apple filling over the breadcrumbs, or arrange it in a thick strip along the shorter side of the dough rectangle, leaving borders.

    ~5 min

  10. Fold the short ends of the dough over the filling. Using the tablecloth to assist you, lift the long edge closest to the filling and carefully roll the strudel tightly, letting it roll itself down the cloth until completely wrapped.

    ~5 min
    Using the cloth to roll creates even tension and prevents the delicate dough from tearing.

  11. Carefully roll the strudel off the cloth onto the prepared baking sheet, seam-side down. You may need to curve it into a 'U' shape to fit. Brush generously with melted butter.

    ~2 min

  12. Bake for 40-45 minutes, brushing with remaining melted butter every 15 minutes, until the pastry is crisp and golden brown.

    ~45 min

  13. Remove from the oven and let cool slightly. Dust generously with powdered sugar before slicing. Serve warm.

    ~15 min
    Serve with vanilla sauce (Vanillesoße), whipped cream, or a scoop of vanilla ice cream.
Nutrition
320
Calories
3
Protein (g)
52
Carbs (g)
12
Fat (g)
7
Sat. Fat (g)
3
Fiber (g)
28
Sugar (g)
95
Sodium (mg)
25
Cholesterol (mg)
Equipment
  • Large smooth cotton or linen tablecloth
  • Rolling pin
  • Pastry brush
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Skillet
Tips & Storage
  • Dough temperature and rest time are critical. Do not rush the resting phase or the dough will snap back and tear.
  • If small holes appear while stretching, don't panic. You can gently pinch them together, or simply let them be rolled up inside where they won't be noticed.
  • Ensure apples are sliced thinly and evenly so they cook down properly inside the delicate pastry shell.
  • Storage: Store leftover strudel loosely covered at room temperature for up to 2 days to maintain crust crispness, or refrigerate for up to 4 days. Reheat in a 350°F oven for 5-10 minutes to crisp up the pastry before serving.
Tags
apples austrian autumn baking cinnamon comfort food entertaining from scratch fruit dessert german hand-stretched dough holiday nut_free oktoberfest pastry sweet traditional vegetarian weekend project winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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