Apfelstrudel

Name: Apfelstrudel
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8 servings
Cuisine: German
Ingredients: 200g all-purpose flour; 1 egg; 2 tbsp vegetable oil; 100ml warm water; Pinch of salt; 1kg tart apples (Granny Smith), peeled and thinly sliced; 100g sugar; 1 tsp cinnamon; 80g raisins, soaked in rum; 60g breadcrumbs, toasted in butter; 60g melted butter; Powdered sugar for dusting

Apfelstrudel (AHP-fel-shtroo-del)

Apple Strudel

⏱ Prep Time 1 hour

📈 Difficulty Hard

👥 Servings

🔥 Calories 292 kcal

Layers of impossibly thin, crackly strudel pastry wrapped around cinnamon-spiced apples, raisins, and toasted breadcrumbs, baked until shattering and golden.

Nutrition & Info

Protein 4.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

large clean cloth or tablecloth baking sheet pastry brush

Presentation Guide

Vessel: oval plate

Garnishes: powdered sugar, vanilla sauce, whipped cream

Accompaniments: vanilla custard, coffee

Ingredients

200g all-purpose flour
1 egg
2 tbsp vegetable oil
100ml warm water
Pinch of salt
1kg tart apples (Granny Smith), peeled and thinly sliced
100g sugar
1 tsp cinnamon
80g raisins, soaked in rum
60g breadcrumbs, toasted in butter
60g melted butter
Powdered sugar for dusting

Instructions

1
Make dough: mix flour, egg, oil, warm water, and salt. Knead vigorously for 10 min until very smooth and elastic. Oil the surface, cover, rest 30 min.
2
Mix sliced apples with sugar, cinnamon, and rum-soaked raisins.
3
Place dough on a large floured cloth. Roll out, then gently stretch with the backs of your hands until paper-thin and nearly translucent.
4
Brush the stretched dough with melted butter. Sprinkle toasted breadcrumbs over two-thirds of the surface.
5
Spread the apple filling over the breadcrumbs. Using the cloth, roll up the strudel tightly like a jelly roll.
6
Transfer seam-side down to a buttered baking sheet. Brush top with melted butter. Bake at 190°C (375°F) for 35-40 min until golden and crisp. Dust with powdered sugar.

💡

Did You Know?

Traditional strudel dough should be stretched so thin that you can read a newspaper through it — this is the mark of a true strudel baker.

Chef's Notes

Equipment Tips

large clean cloth or tablecloth
baking sheet
pastry brush

Garnishing

powdered sugar, vanilla sauce, whipped cream

Accompaniments

vanilla custard, coffee

The Story Behind Apfelstrudel

Apfelstrudel traces its roots to Ottoman-influenced pastry traditions that spread through the Habsburg Empire. The technique of pulling dough paper-thin is related to Turkish börek and Middle Eastern phyllo. By the 17th century, Apfelstrudel had become the iconic dessert of Viennese and Bavarian coffeehouses, and it remains Germany and Austria's most beloved pastry.

🕐 Traditionally enjoyed afternoon coffee or dessert 📜 Origins: 17th century Austria-Bavaria

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