ApfelstrudelApple Strudel
Paper-thin pastry is wrapped around tart apples, raisins, and buttery breadcrumbs, then baked until crisp and golden. The filling stays juicy while the crust becomes delicate and flaky.
Prep
45m
Cook
35m
Serves
6
Regional versions
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- Austria
- Germany
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 250gAll-Purpose Flour
- 130mlWater (lukewarm)
- 30mlVegetable Oil
- 4gSalt
Filling
- 800gGranny Smith Apple (thinly sliced)
- 80gRaisin
- 3gCinnamon Powder
- 80gBreadcrumbs
- 30gUnsalted Butter (melted)
Pastry
- 50gUnsalted Butter (melted)
Filling
- 1pcsLemon (juiced)
Serving
- 30gPowdered Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Knead the all-purpose flour, lukewarm water, vegetable oil, and salt into a smooth, elastic dough. Cover it and let it rest.
- 02
Toast the breadcrumbs in the melted unsalted butter over medium heat until lightly golden, then let them cool.
- 03
Toss the Granny Smith apple with the lemon juice, raisins, and cinnamon powder.
- 04
Stretch the rested dough very thin on a floured cloth until nearly transparent.
- 05
Brush the dough with some of the melted unsalted butter, scatter over the toasted breadcrumbs, and spread the apple mixture on top, leaving a border.
- 06
Roll the strudel with the help of the cloth, place it seam-side down on a tray, and brush it with the remaining unsalted butter.
- 07
Bake at 190°C (375°F) until golden and crisp. Let it cool slightly, then dust with the powdered sugar.
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