Apple strudel: classic German recipe with homemade crunchy dough, juicy apple filling and a touch of cinnamon. Perfect for any occasion
Apple strudel – a recipe of German origin, with thin and crunchy dough, filled with apples and spices. Perfect to serve with ice cream and surprise
Recipe for 4 people.
Classic (no restrictions), Vegetarian
Preparation: 02:30
Interval: 1:00
TOOLS
1 bowl(s), 1 rolling pin, 1 brush(es), 1 baking tray(s), 1 kettle, 1 strainer, 1 grater (optional)
EQUIPMENT
conventional + processor (optional) + mixer (with hook)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for the strudel dough:
– 250 g of soft wheat flour for bread, with high protein content
-20 ml of oil
– 1 unit of beaten egg
– 100 ml of warm water
– salt to taste (pinch)
Ingredients for the apple filling:
– 1 kg of peeled and chopped apples
– 1 cup(s) of raisins
– 4 tablespoons dark rum (to hydrate the raisins)
– 1 unit of lemon (juice)
– 1 teaspoon(s) of ground cinnamon
– grated nutmeg to taste (optional)
– 2/3 cup(s) of sugar
– 1 grated cumaru seed (optional)
– 2/3 cup(s) of walnuts (or breadcrumbs) B
– 30 g of melted unsalted butter
Ingredients FOR BRUSHING:
– 30 g of unsalted butter, melted or to taste
Ingredients to complete and serve:
– icing sugar to taste for dusting (optional)
– ice cream to taste
PREPARATION:
- Separate the necessary ingredients and utensils. 1 whole recipe corresponds to 4 portions.
- Heat some water in a kettle and use it lukewarm for the dough.
- Place the raisins in a small bowl and hydrate them with the rum. Leave to rest for 15-20 minutes.
- Grind the nuts in a food processor or chop them into smaller pieces with a knife (optional).
PREPARATION:
Strudel dough:
- In a bowl, mix the flour, oil, egg(s) and salt.
- Add the warm water little by little, mixing until you obtain a smooth mixture. If necessary, supplement.
- Knead the dough by hand or with the help of a stand mixer fitted with a hook for 5 minutes, until it becomes smooth and starts to become elastic.
- Form a ball, wrap it in a plastic bag and place in the refrigerator for at least 30 minutes.
Apple filling:
- While the dough rests, peel the apples and cut them into cubes. Place them in a bowl with lemon juice to avoid oxidation.
- Drain the excess rum from the hydrated raisins and add it to the apples.
- Transfer it to a colander placed over a bowl and let it drain before assembling the strudel to prevent the base from becoming moist.
- Add cinnamon, sugar, grated cumaru (optional) and grated nutmeg (optional) and mix well.
- Cut the walnuts into smaller pieces and set aside.
- Melt the butter (for the filling and finishing) in the microwave in a non-metallic bowl and set aside.
Roll out the dough:
- Preheat the oven to 180°C. Prepare the baking tray by lining it with baking paper or a silicone mat.
- On a floured surface, remove the dough from the refrigerator, divide it (if preparing portions larger than 4) and roll it out with the help of a rolling pin into a thick rectangle.
- Transfer the opened dough to a slightly damp cloth or towel.
- Carefully spread the dough with your hands on the damp cloth until it becomes almost transparent. For 1 whole recipe, 04 servings, the size of the rectangle is approximately 50 X 70 cm (estimated).
- Stretch carefully, especially at the edges, to avoid tears.
Assembling the Strudel:
- Brush butter all over the rolled out dough.
- Distribute the nuts or breadcrumbs on â…” of the dough, respecting the edges of 2 cm.
- Spread the filling over â…” of the dough, leaving the edges free.
- Use the cloth to lift and begin stretching the dough over the filling.
- First, turn the top and bottom edges inward.
- Roll out the dough tightly in the smallest direction of the rectangle, using the tea towel, adjusting and pressing gently so that the filling is uniform.
- Make sure the edges are well sealed before transferring them to the baking tray.
- Use the tea towel to transfer the rolled strudel onto the baking tray lined with a silicone mat or baking paper.
Brush and bake in the oven:
- Brush the entire surface of the strudel again with more melted butter, including the side closure.
- Cook in a preheated oven at 180°C for 1 hour, or until the strudel is golden and crunchy (the time may vary depending on the power of your oven, and the size of the strudel you are preparing)
- Halfway through cooking, rotate the pan to ensure even cooking of the strudel. At this point brush with the remaining butter.
FINALIZATION AND ASSEMBLY:
- Remove the apple strudel remove from the oven and leave to cool for a few minutes before cutting. It will be very golden and crunchy.
- Cut into pieces, sprinkle with icing or icing sugar.
- Serve hot, accompanied by ice cream, for a perfect contrast of textures and temperatures.
b) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.
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Source: Terra

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