Traditional Apple Strudel Recipe
This Traditional Apple Strudel Recipe is made from scratch. Apple Strudel is called Apfelstrudel in Germany.
Ingredients for the dough for Traditional Apple Strudel Recipe:
- 225 g (7.93 oz) of all purpose flour
- 1 pinch of salt
- 1 egg size XL
- 6 tablespoons of lukewarm water
- 3 tablespoons of sunflower oil OR vegetable oil
Preparation of the dough:
Pour the flour in a bowl and mix in the salt. Add the egg, three tablespoons of oil, and water to it. Mix the dough with your handheld mixer using the kneading hooks. If the dough is still sticky, add some more flour and knead with your hands. Form a ball and place dough in a bowl. Let the dough rest for about 30 – 60 minutes.
Ingredients for Filling:
- 850 g (1.87 lbs) without core and peeled apples Rome Beauty OR Fuji OR Braeburn
- 50 g (1.76 oz) of butter
- 100 g (3.52 oz) of plain breadcrumbs
- 150 g (5.29 oz) of sugar
- 1 ½ teaspoons of cinnamon
- 150 g (5.29 oz) of raisins (you can also could replace them with the same amount of apples)
- 2 tablespoons of lemon juice
- 2 tablespoons of rum
Preparation of filling for the Apple Strudel:
Cut the apples into quarters. Take the core out and peel the apple pieces. Cut the quarters one time lengthwise and dice.
Melt the butter in a skillet. Add the breadcrumbs and fry gently until golden brown. Remove from the oven. Add to the apples. Mix the sugar with cinnamon and spread over apples. Add the butter mixture to the apples. Mix the sugar with cinnamon and spread over the apples. Add raisins, lemon juice, and rum and mix all the ingredients either with a large spoon or with your hands.
Finishing of Traditional Apple Strudel Recipe:
Roll out the dough on top of a floured kitchen towel. Lift your rolled dough with your hands to stretch it to about the size of 50 cm x 70 cm — 20 in – 28 in (your hands are underneath the dough). The dough should be paper thin so that you could see a written text underneath. Straighten the sides of the dough using a kitchen knife.
Ingredients for brushing dough:
- 50 g (1.76 oz) of melted butter
- 1 beaten egg
Melt the butter in the microwave. Brush your dough with it. Spread the filling onto your dough leaving 3cm – 4cm — 1in – 1 ½ inches to the edges. Fold the dough (short sides see the picture below) over the apple filling. Start rolling your strudel with the kitchen towel. Roll it on a sheet of baking paper with the seam down. Place it on a baking sheet. Brush the strudel with the beaten egg.
Preheat your oven to 200°C – 392° F. Place the Strudel on the middle rack and bake for about 35 – 40 minutes. Make sure you brush the Strudel again with butter after 15 minutes of baking time. Mix an egg with a fork and brush the strudel with the egg after about 20 minutes baking time.
Take the Apple Strudel out of the oven and let it cool down a little. Sprinkle some powdered sugar on top. Best served with vanilla ice cream or Oma’s Sweet Lemon Dessert Sauce. To try the Easy German Apple Cake recipe click here or the German Apple Pancakes click here.