Classic Apple Strudel
A traditional German dessert featuring thinly sliced apples, cinnamon, and raisins, all wrapped in a delicate, flaky pastry. This recipe captures the comforting flavors of autumn in a delightful baked treat.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 467 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 120 mlwater, lukewarm
- 30 mlvegetable oil
- 0.5 tspsalt
filling
- 900 gapple, peeled, cored, thinly sliced
- 100 ggranulated sugar
- 1 tspcinnamon, ground
- 50 graisin
- 1 tbsplemon juice
assembly
- 50 gbread crumb
- 50 gbutter, melted
garnish
- 1 tbsppowdered sugar(optional)
Equipment
rolling pin · large bowl · baking sheet · parchment paper · kitchen towel
The method
Step by step
- 1
Combine the flour and salt in a large bowl.
About 1 min
- 2
Add the lukewarm water and vegetable oil to the flour mixture.
About 1 min
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be somewhat sticky at first but will become smooth with kneading.
- 5
Form the dough into a ball, brush lightly with vegetable oil, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough is crucial for it to become pliable enough to stretch very thin.
- 6
While the dough rests, prepare the filling by combining the sliced apples, granulated sugar, cinnamon, raisins, and lemon juice in a large bowl.
About 10 min
Cook’s note: Toss well to ensure all apples are coated.
- 7
Preheat your oven to 190°C (375°F).
About 10 min
- 8
Lightly flour a clean kitchen towel or a large tablecloth and carefully transfer the rested dough onto it.
About 1 min
Cook’s note: Using a towel helps with stretching and rolling the strudel.
- 9
Gently stretch the dough with your hands, starting from the center and working outwards, until it is very thin and translucent, about 60x40 cm (24x16 inches).
About 10 min
Cook’s note: Be patient and gentle; avoid tearing the dough. If it tears, simply pinch it back together.
- 10
Brush the stretched dough with half of the melted butter.
About 1 min
- 11
Sprinkle the bread crumbs evenly over the buttered dough, leaving a 5 cm (2 inch) border along the edges.
About 1 min
Cook’s note: The breadcrumbs absorb excess moisture from the apples and prevent the bottom crust from becoming soggy.
- 12
Evenly spread the apple filling over the bread crumbs.
About 2 min
- 13
Fold in the shorter sides of the dough over the filling.
About 1 min
- 14
Using the kitchen towel, carefully roll the strudel tightly, starting from one of the longer sides.
About 2 min
Cook’s note: Lift the towel to help roll the dough over itself.
- 15
Carefully transfer the rolled strudel to a baking sheet lined with parchment paper, seam-side down.
About 1 min
Cook’s note: You may need to gently lift and shift it with the help of the towel.
- 16
Brush the top of the strudel with the remaining melted butter.
About 1 min
- 17
Bake for 45-50 minutes, or until the strudel is golden brown and the filling is bubbly.
About 45 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
- 18
Let the strudel cool on the baking sheet for at least 10 minutes before slicing.
About 10 min
Cook’s note: This allows the filling to set.
- 19
Dust with powdered sugar before serving, if desired.
Per serving
Nutrition
- Calories
- 467kcal
- Protein
- 6g
- Carbs
- 84.9g
- Fat
- 12.9g
- Fibre
- 5.7g
- Sugar
- 39.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover strudel in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes until warmed through, or briefly in a microwave.
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