• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Mental Health Soul Food
You are here: Home / Recipes / Dessert / Apfelstrudel (Apple Strudel)

Apfelstrudel (Apple Strudel)

July 23, 2018 by eeturner 2 Comments

A flaky, thin, buttery crust filled with apples, cinnamon sugar and raisins! An Austrian delightful recipe!

I don’t know what there is not to love about apple strudel. It is so delicious and although the dough is an essential formula to this recipe, the dough does not steal the show away from the natural delciousness of the apples.

UNADJUSTEDNONRAW_thumb_2bd6

Here’s the recipe:

Apfelstrudel (Apple Strudel) 

For the dough:

  • 1 1/4 c all purpose flour (plus more for kneading)
  • 2 TBSP melted butter (or any neutral oil) + 1 tsp for oiling the bowl
  • 1/2 c warm water
  • 1 egg
  • 1 tsp vinegar
  • pinch of salt

For the filling:

  • 2-2.5 c sliced apples (I used Golden Delicious)
  • 1/3 c raisins
  • 1/3 c white sugar
  • 1 tsp cinnamon’

For topping the strudel:

  • 2 TBSP melted butter

Preparation:

To prepare the dough: Mix together the egg, oil and vinegar in a large bowl. Then add the flour and the salt and stir well until the mixture forms a cohesive dough. Turn the dough onto a floured surface and knead the dough for about 5-6 minutes until the dough is smooth. Grease a bowl with butter or oil and then place the ball of dough in the bowl, cover with a damp dish towel and allow the dough to rise for 1-2 hours.

UNADJUSTEDNONRAW_thumb_2b9d

To roll out the dough: Cover a large countertop or table with a clean tablecloth. Dust with flour and roll out the dough into a very thin rectangular piece. The dough should be thin enough for you to see your hand through it and it will be very, very delicate.

To make the filling: Mix together the apples, raisins, cinnamon and sugar.

UNADJUSTEDNONRAW_thumb_2b9e

To assemble the strudel: Pile the filling in a line along one of the shorter sides of the dough leaving about 2-3 inches of space from the edge of the dough.

Lift up the edge of the dough to partially cover the filling and then using the tablecloth, lift it up so that the strudel naturally rolls up.

Once rolled, tuck the ends under each side and brush liberally with the melted butter.

UNADJUSTEDNONRAW_thumb_2bb4

Carefully lift the strudel on to a baking sheet lined with parchment and lightly greased.

Bake the strudel in a pre-heated oven on 375F until the strudel is golden brown.

Remove from the oven and brush with a little extra butter (if you choose; I did).

Serve and Enjoy warm with whipped cream or vanilla ice cream.

Absolutely divine!

UNADJUSTEDNONRAW_thumb_2bd6

Guten Appetit!

UNADJUSTEDNONRAW_thumb_2bdc

Filed Under: Dessert, German Recipes, Recipes Tagged With: Apfelstrudel, Apple Desserts, Apple Strudel, culinary adventures, Dessert recipes, how to cook, How to cook like a German, Vienna, Viennese Apfelstrudel, Viennese Desserts, What's Cooking

Previous Post: « 5 Tips of Encouragement in the Growth Process to Achieve Your Dreams & Goals (+ What No One Tells You About Growth)
Next Post: Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious) »

Reader Interactions

Comments

  1. mistimaan

    July 23, 2018 at 7:57 pm

    Looks too yummy 🙂

    Reply
    • eewinkler

      July 23, 2018 at 10:33 pm

      @mistimaan thanks!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version