Apfelstrudel, a classic German dessert, is beloved for its delicious combination of tender spiced apples, raisins, and a flaky, golden crust. While the recipe might seem complex at first glance, with patience and the right technique, it’s easy to master. Here’s how to make a traditional German Apfelstrudel with a flaky crust.
Ingredients
For the Strudel Dough:
- 1 ½ cups all-purpose flour
- 1 pinch of salt
- 1 tablespoon vegetable oil
- ½ cup warm water (adjust as needed)
- 1 teaspoon white vinegar
- 2 tablespoons melted butter (for brushing)
For the Filling:
- 4-5 medium apples (Granny Smith or Braeburn are ideal)
- 1 tablespoon lemon juice
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup raisins (optional)
- 2 tablespoons breadcrumbs (preferably dry)
- 2 tablespoons butter, melted
Step 1: Prepare the Strudel Dough
The dough for Apfelstrudel is unique because it needs to be stretched by hand to achieve that iconic, thin, translucent layer. To begin, mix the flour, salt, oil, and vinegar in a large bowl. Gradually add the warm water and knead until the dough forms a soft ball. It’s essential to knead the dough thoroughly (for about 10 minutes) until it becomes smooth and elastic.
Once kneaded, cover the dough with a damp cloth and let it rest for at least 30 minutes. The resting time allows the gluten to relax, which makes it easier to stretch the dough thin.
Step 2: Prepare the Filling
Peel and core the apples, then cut them into thin slices. Place the slices in a bowl and toss them with lemon juice to prevent browning. Add sugar, cinnamon, and nutmeg (if using) and stir to coat the apples evenly. You can also add raisins for extra flavor.
In a small pan, melt butter and toast the breadcrumbs over low heat until golden brown. The toasted breadcrumbs will help absorb any excess moisture from the apples, ensuring that the strudel doesn’t become soggy. Set the breadcrumbs aside.
Step 3: Stretch the Dough
Once the dough has rested, it’s time to stretch it. This step requires patience, but it’s crucial for achieving the traditional Apfelstrudel texture. Lightly flour a clean surface, and place the dough in the center. Use your fingers to gently flatten it into a rough rectangle shape. Then, begin stretching the dough by gently pulling it from the center outwards, working your way around the edges. You can also use the backs of your hands to lift and stretch the dough, letting gravity help.
Continue stretching until the dough becomes paper-thin. If you prefer, you can place the dough over a large, floured kitchen towel, and carefully pull and stretch it out in all directions. The goal is to make it as thin as possible, almost see-through.
Step 4: Assemble the Apfelstrudel
Once the dough is stretched to your desired thinness, brush it lightly with melted butter. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a border around the edges. This breadcrumb layer will help keep the apples from making the dough soggy.
Next, place the apple mixture along one edge of the dough. Make sure to leave some space around the edges to help seal the strudel later. Once the apples are placed, carefully roll the dough up using the towel as a guide. Be sure to roll it tightly but gently to prevent the filling from spilling out.
Step 5: Bake the Strudel
Place the rolled-up Apfelstrudel on a baking sheet lined with parchment paper. Brush the top of the strudel with more melted butter to help it brown and crisp up in the oven. You can also sprinkle a little sugar on top for added sweetness and a golden finish.
Preheat your oven to 375°F (190°C) and bake the strudel for 35-45 minutes, or until the crust is golden brown and crispy. Keep an eye on it during the final stages of baking, as you want the crust to be flaky and crisp, not burnt.
Step 6: Serve
Once baked, allow the Apfelstrudel to cool for a few minutes before slicing. Traditional Apfelstrudel is often served warm with a dusting of powdered sugar on top. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Some even like it with a splash of vanilla sauce for extra indulgence.
Tips for a Perfect Apfelstrudel:
- Choose the Right Apples: Tart apples like Granny Smith or Braeburn work best for Apfelstrudel. They hold their shape when baked and provide a nice contrast to the sweetness of the sugar.
- Don’t Skip the Resting Time: Letting the dough rest is crucial for making it pliable and easy to stretch thin.
- Work Gently with the Dough: The dough should be stretched as thin as possible without tearing. Be patient and use your hands to pull the dough gently.
- Serve Immediately: Apfelstrudel tastes best fresh out of the oven when the crust is still crispy and flaky. However, it can also be reheated if needed.
Making Apfelstrudel from scratch is an enjoyable process that yields a delicious, traditional dessert with a light, flaky crust and sweet apple filling. The key to success is in the dough – take your time to stretch it thin and give it the proper resting time. This traditional German dessert is a perfect way to bring a touch of European baking into your kitchen.