Recipe courtesy of Werner Seidl
Apple Strudel
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 343
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 32
- Sodium
- 118
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 1 hr
Ingredients
Dough:
2 cups bread flour, plus additional for dusting
1/8 teaspoon salt
3 tablespoons vegetable oil
1 egg yolk
1 1/2 cups warm water
Melted butter, for brushing dough
1 cup dry plain breadcrumbs
Apple Filling:
6 to 8 apples, peeled, cored, thinly sliced and cut into 1-inch pieces
1/3 cup granulated sugar
2 tablespoons ground cinnamon
Melted butter, for greasing and brushing dough
Vanilla ice cream, for serving
Whipped cream, for serving
Confectioners' sugar, for serving
Directions
- For the dough: Mix together the flour and salt in a bowl. Beat the oil and egg together and mix into the flour. Slowly add the water while stirring until a ball of dough forms. Dust a clean work surface with some flour. Knead the dough intensely until it is smooth and silky. Lay a large smooth kitchen towel on a clean work surface and generously flour the towel. Place the dough in middle of the towel and roll out into a large thin rectangle. Brush the dough with some butter and sprinkle with the breadcrumbs to cover the entire dough surface.
- For the apples: Put the apples into a large bowl. Sprinkle with the sugar and cinnamon and gently toss to mix well.
- Preheat the oven to 350 degrees F.
- Brush a baking sheet with butter and set aside. Place the long side of the dough closest to you. Mound the apples into a log along the bottom edge of the rectangle, leaving about a 2-inch border from the sides and the edge of the dough closest to you. Roll up the strudel jelly-roll style using the towel as an aid and beginning at the edge closest to you. Gently tuck in the sides and transfer the strudel seam-side down to the baking sheet. Brush generously with butter. Bake until lightly golden, 50 to 60 minutes.
- Let the apple strudel cool for at least 15 minutes before slicing. Serve with vanilla ice cream and whipped cream and a dusting of sugar. And there you have an authentic German dessert.