Apfelstrudel
Experience the irresistible charm of homemade Apfelstrudel, a classic Austrian dessert that layers tender, paper-thin pastry around a luscious filling of spiced apples, plump raisins, and toasted breadcrumbs. This fragrant, golden-brown treat combines buttery richness with the natural sweetness of apples, perfectly balanced by a hint of cinnamon and a bright splash of lemon juice. The recipe walks you through the art of making a stretchy strudel dough from scratch, ensuring your pastry is delicate yet sturdy enough to cradle the sumptuous filling. Ideal for family gatherings or a cozy afternoon treat, this strudel is best served warm with a dusting of powdered sugar and perhaps a scoop of vanilla ice cream. Whether you're celebrating Oktoberfest or indulging in a timeless European favorite, Apfelstrudel is a delectable way to embrace traditional baking at home.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 125 milliliters water
- 40 milliliters vegetable oil
- 50 grams butter
- 100 grams breadcrumbs
- 1 kilogram apples
- 2 tablespoons lemon juice
- 100 grams sugar
- 2 teaspoons ground cinnamon
- 50 grams raisins
- 2 tablespoons powdered sugar
Instructions
Combine the flour and salt in a mixing bowl. Add the water and vegetable oil, then knead into a smooth and elastic dough. Cover with a cloth and let it rest for at least 30 minutes.
Preheat your oven to 180°C (350°F).
Melt 30 grams of butter in a pan, add the breadcrumbs, and stir until they are golden brown. Set aside to cool.
Peel, core, and slice the apples thinly. Place them in a bowl and toss with lemon juice, sugar, cinnamon, and raisins.
Cover a large surface with a clean kitchen towel and dust it generously with flour. Roll out the dough as thinly as possible, then carefully stretch it with your hands to make it paper-thin.
Brush the dough with 10 grams of melted butter and sprinkle evenly with the toasted breadcrumbs.
Spread the apple filling evenly over two-thirds of the dough, leaving a border around the edges.
Using the towel to help, carefully roll up the strudel from the filled side, tucking in the edges as you go, similar to a jelly roll. Transfer it to a baking sheet lined with parchment paper.
Brush the top of the strudel with the remaining melted butter.
Bake in the preheated oven for 40-45 minutes or until golden brown.
Let it cool slightly, then dust with powdered sugar before serving. Serve warm.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 567.2 g | 206% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 260.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
