Apfelstrudel
This easy apple strudel is so simple, full of flavor, and served with an easy vanilla custard, making it the perfect fall bake for any gathering!
Which apples should I bake with?
Really any apples will work in this recipe. However, I do recommend picking an apple that is more likely to hold its shape such as a pink lady or honey crisp!
Is it possible to include raisins and nuts along with the apples?
Yes! I decided to keep this recipe as simple and easy as possible. But, if you like more in your strudel, have at it! If adding raisins, first soak them in hot rum (or hot water for a non-alcoholic version) to help them plump up.
For the nuts, I recommend toasting them in a pan over medium heat until they become just fragrant and then chop them finely. Add no more than 100-150 grams of each.
What can I do to prevent my strudel dough from tearing?
Getting the dough thin without tearing takes some practice, but a few key tips can help. First, knead the dough thoroughly until it’s smooth—this ensures enough gluten has developed to make the dough strong and stretchable.
After kneading, let the dough rest to relax the gluten, making it easier to stretch. Be sure to keep it in an airtight container during this time to prevent it from drying out. When stretching the dough, work quickly yet gently to avoid drying, as this can cause cracking.
Tips for making Apfelstrudel
Be patient while kneading the dough; it may take 15-20 minutes on low speed to achieve a smooth texture, which indicates sufficient gluten development. The dough should stretch about 6 inches before tearing.
Slice the apples thinly to ensure they cook evenly during baking and create a more visually appealing roll compared to diced apples.
Prepare the filling, melted butter, and breadcrumbs ahead of time, as the dough can dry out quickly once stretched. To avoid issues, have everything ready to assemble immediately.
When rolling the strudel, avoid rolling it too tightly. Leave a little room for expansion to prevent bursting—though a small tear isn’t a big problem.
Ingredients
Strudel Dough
50 milliliters milk
75 milliliters water
150 grams all-purpose flour
150 grams of bread flour
2 eggs large, room temperature
1 tablespoon neutral oil
Apple Filing
1500 grams apples
2 tablespoons lemon juice
125 grams of granulated sugar
2 teaspoons cinnamon
75 grams of bread crumbs
100 grams of butter melted and divided
Topping
50 grams of powdered sugar.
All-Purpose Flour: Any standard all-purpose flour should work well for this recipe. Alternative flours have not been tested.
Bread Flour: Combining all-purpose and bread flour adds extra strength to the dough for better stretching.
Milk and Water: These are the primary liquids in the dough. While some prefer using only water, I find that adding milk enhances the flavor.
Eggs: Standard large eggs are used. Room-temperature eggs are ideal but not essential if they’re slightly cool.
Oil: Olive, vegetable, or avocado oil works perfectly. This ingredient helps the dough remain stretchy and prevents it from drying out during handling.
Apples: Any type of apple can be used, but tart varieties that hold their shape during baking are ideal.
Sugar: Granulated sugar mixed with cinnamon adds a touch of sweetness to the apple filling.
Cinnamon: A classic pairing with apples, cinnamon enhances their flavor beautifully.
Lemon Juice: Adds a hint of acidity to balance the sweetness and highlight the apple’s natural flavor.
Butter: Melted butter is brushed onto the stretched dough to add richness and create a flaky texture.
Breadcrumbs: Plain breadcrumbs (not Italian or Panko) are sprinkled over the butter to absorb excess moisture from the apples while baking.
How to make Apple Strudel
Make the Strudel Dough
Warm the milk and water in a microwave-safe bowl until they feel comfortably warm to the touch.
In the bowl of your stand mixer, add the flour, eggs, and oil. Attach the dough hook, then start kneading the mixture on low speed. As the mixer runs, slowly pour in the warm milk and water, letting the dough come together smoothly.
Continue kneading (scrape down the bowl if necessary) for about 15 minutes. It should become smooth and shouldn’t stick to you if briefly poked.
Once fully kneaded, place the dough in a lightly oiled airtight container and set aside for 30 minutes to an hour.
Make the Apple Filling
Preheat your oven to 400°F and position a rack in the center. Line a baking sheet with parchment paper for easy cleanup.
Peel and core the apples, then slice them into paper-thin pieces using a mandoline or a sharp knife. For larger slices, I prefer to tear them into smaller pieces.
In a large mixing bowl, combine the cinnamon and sugar. Add the apple slices and drizzle with lemon juice, stirring everything together until well coated. Set the mixture aside while you prepare the dough.
Melt the butter and measure out the breadcrumbs so they’re ready to use.
Stretching the Strudel Dough
To stretch the dough, lay a thin, smooth kitchen towel over your work surface. If you don’t have one, a large piece of plain, undyed muslin fabric works well. Generously flour the towel or fabric to prevent sticking.
Begin by rolling out the dough, flipping or turning it occasionally to ensure it doesn’t stick. Once it’s too thin to roll further, switch to gently stretching it with the backs of your hands, working from the center outwards toward the edges.
Keep stretching the dough until it’s thin enough to see through, like reading a newspaper or food label underneath. Aim for a width that matches the length of your baking sheet and stretch it as long as possible.
If a tear forms, don’t worry—just take a small piece of dough from the outer edges and press it over the hole to patch it up.
Assembling the Apple Strudel
After stretching the dough, brush 50 grams of melted butter evenly over the surface. Sprinkle plain breadcrumbs over two-thirds of the dough, leaving one-third bare.
Using a slotted spoon or your hands, scoop the apple filling from the bowl and spread it over the same two-thirds of the dough where the breadcrumbs are, leaving a 1-inch border along one short side and both long edges. On the opposite short side, leave a larger 6-inch border.
Starting at the short side with the 1-inch border, gently lift the towel or fabric to fold the edge of the dough over the apple filling. Continue carefully lifting the towel, allowing the dough to roll up naturally until it reaches the other end.
Transfer the strudel onto the prepared baking sheet, placing it seam-side down. Brush the top with the remaining melted butter.
Bake for 40-45 minutes in the preheated oven at 400°F, or until golden brown, rotating the pan 180 degrees after the first 25 minutes for even baking.
Final Touches
When the strudel is done baking, take it out of the oven and set the pan on a cooling rack. Let it cool for 10-15 minutes, then dust with powdered sugar before serving.
Note
You can store this apple strudel in the fridge for 3-4 days if wrapped properly, but it’s best enjoyed fresh, right after baking. I haven’t tested freezing it yet, but the dough may not maintain its texture well after thawing.