Apfelstrudel (Classic Apple Strudel)

Total Time:
2 hr 5 min
Prep:
1 hr 30 min
Cook:
35 min

Yield:
about 16 servings
Level:
Advanced

Ingredients
  • For the dough:
  • 3 cups bread flour
  • 1 egg
  • 1/4 cup soft, unsalted butter
  • 1/2 teaspoon salt
  • 1 cup cold water
  • Vegetable oil
  • Bread flour
  • For the Filling:
  • 3/4 cups coarse white bread crumbs
  • 1/2 cup, melted unsalted butter
  • 1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
  • 1/3 cup granulated sugar
  • 3/4 cup dark raisins
  • 3/4 cup coarsely crushed nuts
  • 2 teaspoon ground cinnamon
  • 5 ounces firm, unsalted butter
Directions

To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.

For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.

To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.


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    Excellent recipe. It is VERY difficult to find a recipe that includes making the phyllo dough. I considered this recipe very easy. I understand that this recipe is considered difficult because it calls for making the dough but, please don't get intimidated because of it, because it IS easy and delicious.
    This is a typical Austrian recipie we used to make all the time at home when I was growing up and i still make it once in a while when I have time. Its simple but that what makes it so great. Wisk a little egg with water and brush over the sturdel before baking. This will give it a nice brown crust
    No problem with the dough. Did not use a table cloth..justed rolled it up.
     
    Used CA golden raisins with toasted almonds.
     
    Dough was not tough... it was flaky if you use the right amount of butter and egg.
     

     
    Ignore the reviewer commenting on the lack of yeast...you don;t want to make this like a loaf of bread!
    Here is a little hint, from a real german, if you should have problems with the dough. Instead of letting it rest at roomtemperature, heat up a dry pot on the stove, take it off the heat and put it upside down over the dough on the counter. Let it sit like this for about 15 minutes. Then you should have no problems rolling out the dough. The heat lets the dough stretch better, since you are supposed to be able to read a newspaper through the rolled out dough.
    i am making this for my german class and i hope it works so i'll get back to you on that!
    Excellent recipe! However, I substituted nutmeg for cinnamon. Nutmeg is a VERY common ingredient in German cooking. I made a batch and brought in for a c-worker's birthday. Everybody loved it. The recipe was NOT that difficult, and well worth the effort.
    The description of this recipe makes me think that yeast has been omitted in error.
    This is awesome and is much better on day 2 after it sits so the dough absorbs some of the juice.
     

     
    It took three different times trying this recipe to work with the dough and get it stretched right. There are only a few differences with my Grandmother's recipe. She baked hers at a scorching 450 degrees for 15 minutes and then lowered down to 350 so that the dough blistered and flaked. The bottom of her crust turned a very dark, crunchy brown. And she always used Ritz cracker crumbs instead of bread crumbs. She also made a cottage cheese/cracker crumb strudel which sort of tasted like cheese danish filling and I would love to find a recipe for that filling.
    MY GRANDMOTHER MADE STRUDEL LIKE THIS EVERY EASTER AND CHRISTMAS AND BROUGHT IT TO OUR HOUSE OR WAS THERE WHEN WE GOT TO VIST HER. IT IS HARD TO MAKE LIKE I REMEMBER HERS WAS BUT I ALWAYS REMEMBER HOW GOOD IT WAS, MAYBE BECAUSE SHE MADE IT WITH SUCH CARE AND LOVE. VERY ORIGINAL AND DELICIOUS.
    my grandmother used to make them all the time and this version is just as difficult. The taste is very original though.
    the dough was tough and not very tasty have made way better dough not good
    i cooked it at home for my family with some ice cream and it was a hit.
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