Classic German Apple Strudel
by Jay Wadams
With a tender, flaky crust, crisp apples, and rum-soaked raisins, my easy recipe for homemade apple strudel is sure to become one of your 'favourite things' too! Possibly the most famous German dessert of all, strudel is perfect for fall baking with orchard fresh apples.
Ingredients
for the strudel dough:
- 175 g plain or all-purpose flour
- 1 medium egg
- 1 Tbsp sunflower oil
- 1 tsp vinegar
- pinch of salt
for the apple filling:
- 75 g raisins
- 2 Tbsp rum
- 6 large granny smith apples approx 850g / 1.75 lb
- 75 g white sugar
- 1 ½ tsp ground cinnamon
- zest of 1 unwaxed lemon
- 1 tsp vanilla extract
- 50 g unsalted butter melted
- 50 g bread crumbs
- 4 Tbsp chopped or flaked almonds
to serve:
- 2 Tbsp powdered sugar
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE THE STRUDEL DOUGH: Combine all dough ingredients with 50ml (3 Tbsp) of cold water in a mixing bowl. Use a fork to stir together to a shaggy dough, then turn out onto a floured work surface and knead for a minute or two until smooth. Dust with flour, wrap in cling film and let the dough rest in the refrigerator for 1 hour.
- MAKE THE FILLING: Stir the raisins and rum together in a small bowl and set aside. Peel, quarter and core the apples. Cut each quarter into 6 slices, then turn and slice again into small pieces. In a large bowl, toss the apples together with the rum-soaked raisins, sugar, cinnamon, lemon zest and a squeeze of lemon juice and vanilla. Set aside.
- HEAT THE OVEN: Heat the oven to 180°C / 350°F / Gas 4 and line a large rimmed baking sheet with baking parchment paper.
- ROLL OUT THE DOUGH: On a large floured surface roll out the dough to a large rectangle of approximately 30x40cm (12x16 in.) Be gentle as the dough will be very thin (you should be able to see the pattern of the towel through it in the next step).
- FILL THE STRUDEL: Carefully lift the dough (use the back of your hands) onto a large, clean tea towel. Brush generously all over with melted butter, scatter evenly with the breadcrumbs, then spread the apple mixture and any apple juice over the dough in one layer, leaving a 3cm (1.5 in.) border all the way around. Sprinkle the almonds over the top of the apple mixture.
- ROLL THE STRUDEL: Fold the sides of the strudel in, then use the tea towel to carefully roll the strudel up, starting with a short side of the dough. Use the tea towel to transfer the strudel to the prepared tray and brush it with the remaining butter.
- BAKE: Bake in the preheated oven for 1 hour until golden brown. Allow to cool to room temperature before dusting generously with powdered sugar.
- SERVE: Slice and serve your delicious apple strudel with whipped cream or a scoop of vanilla ice cream.
Notes
You can use any tart apple variety to make apple strudel. I recommend granny smith or Braeburn.
For best and most accurate results I use and recommend a digital kitchen scale like the one below. Imperial and cup measurements are approximate.
Nutrition
Serving: 1slice | Calories: 712kcal | Carbohydrates: 121g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 118mg | Potassium: 616mg | Fiber: 11g | Sugar: 53g | Vitamin A: 522IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 4mg