Description

German Apple Strudel (Apfelstrudel) is a traditional dessert featuring thin, tender strudel dough wrapped around a sweet and spiced apple and raisin filling, baked to golden perfection and dusted with powdered sugar. This recipe guides you through making the dough from scratch, stretching it to paper-thin perfection, and assembling a delicious homemade apple strudel.

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
Powdered sugar for dusting

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Instructions

Prepare the dough: Combine the flour and salt in a stand mixer fitted with a paddle attachment. Slowly add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Switch to the dough hook, knead on medium speed until a soft ball forms.
Knead and rest the dough: Transfer dough to a clean surface and knead for 2-3 minutes until smooth. Slam the dough onto the work surface a few times to develop gluten, shape into a ball, place in a lightly oiled bowl, turn to coat with oil, cover tightly with plastic wrap, and let rest for 60-90 minutes.
Prepare filling components: Preheat oven to 375°F. Soak golden raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice apples. Mix granulated sugar and cinnamon in a bowl.
Stretch the dough: Cut dough in half, roll one half into a ball and roll out as thinly as possible. Transfer to a clean tablecloth-covered surface and gently stretch using knuckles and hands until the dough is paper-thin and you can see the tablecloth pattern through it. Remove any thick edges.
Assemble the strudel: Brush 1/4 cup melted butter evenly over the dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs on half of the dough, followed by half of the apple slices, half the raisins, and half of the cinnamon sugar mixture. Fold the short end over the filling, then fold sides to seal.
Roll the strudel: Lift the tablecloth from the short filled end and carefully roll the dough into a log, keeping the filling inside. Transfer seam side down to a parchment-lined baking sheet. Repeat with remaining dough and filling, brush tops with remaining melted butter.
Bake the strudel: Bake at 375°F for 30 minutes or until golden brown. Remove from oven and let cool for 10-15 minutes before slicing.
Serve: Dust with powdered sugar before serving for a classic finishing touch.

Notes

Apples: Favor tart and sweet varieties like Granny Smith, Golden Delicious, and Honeycrisp for the best flavor and texture. Other good options include Envy, Opal, Pink Lady, Braeburn, and Macintosh.
Resting the dough: If the dough resists stretching, cover it with a damp cloth and let it rest an additional 5 minutes to relax the gluten.
Measuring flour: Use the spoon and level method to accurately measure flour to avoid dry dough.
Uniform slices: Thin, even apple slices ensure even baking and prevent tearing during rolling.
Variations: You can omit raisins or add chopped walnuts or other nuts for texture and flavor variations.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 30 mg