German Strudels
Dive into the comforting aroma of freshly baked German Strudels, a classic dessert with layers of rich flavor and old-world charm. This traditional recipe features a delicate homemade dough, hand-stretched to perfection until nearly translucent, then filled with a luscious mixture of tender apples, warm cinnamon, and sweet raisins. A sprinkle of breadcrumbs adds subtle crunch, while a golden butter-brushed crust locks in the goodness. Baked until crisp and finished with a light dusting of powdered sugar, each slice of this flaky pastry is a celebration of timeless flavors. Ideal for family gatherings, festive occasions, or a cozy afternoon treat, this authentic German Strudel is sure to impress and delight.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 250 milliliters Warm water
- 75 grams Butter (melted)
- 6 medium Apples (peeled and thinly sliced)
- 100 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 75 grams Breadcrumbs
- 75 grams Raisins (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the flour and salt.
Make a well in the center, add the egg, warm water, and 50 grams of the melted butter.
Mix until the dough starts to come together, then knead on a floured surface for 10 minutes until smooth and elastic.
Wrap dough in plastic wrap and let it rest at room temperature for 30 minutes.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a separate bowl, combine the sliced apples, sugar, cinnamon, and raisins (if using). Set aside.
On a floured surface, roll out the dough as thin as possible. Transfer to a clean kitchen towel and gently stretch the dough with your hands until it’s nearly transparent.
Brush the stretched dough with the remaining melted butter and sprinkle the breadcrumbs evenly across the surface.
Spread the apple mixture in a single layer across one side of the dough, leaving a 2-inch border.
Using the kitchen towel to help, carefully roll the dough into a log, tucking in the sides as you go.
Transfer the strudel to the prepared baking sheet, seam-side down. Brush the top with any remaining melted butter.
Bake for 35-40 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let the strudel cool for 15 minutes.
Dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 745.6 g | 271% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 272.2 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 300 mg | 23% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2166 mg | 46% | |
*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.
