Oh, Apfelstru Just the name conjures up images of cozy Austrian cafes, the smell of cinnamon and warm apples. What is that feeling of pure comfort in the air? This isn’t just any dessert, it’s a hug in pastry form. Think of it like apple pie’s sophisticated European cousin – lighter, flakier, and bursting with flavor. My grandmother used to make this every autumn, and the entire house would smell incredible for days. I’ve tweaked her recipe over the years, and honestly, I think this version is even better! How do I make my own homemade pizza?ApfelstrudelDon’t let it intimidate you!
What is Apfelstrudel?
Apfelstrudel, directly translated, means “apple strudel” in German. It’s essentially a traditional Austrian pastry made with a paper-thin dough (often phyllo, though homemade strudel dough is amazing if you’re feeling ambitious!), filled with a delectable mixture of apples, raisins, breadcrumbs, cinnamon, and sugar. Think of it as a rolled-up apple pie, but with a delicate crispness that’s just heavenly. It’s essentially the perfect balance of sweet and tart, with a wonderfully comforting texture. It’s usually served warm, often with a dusting of powdered sugar or a scoop of vanilla Ice Cream. It’s a popular dessert in Austria and other Central European countries, and now, with this recipe, it’s about to be popular in your kitchen too!
Why you’ll love this recipe?
Honestly, what *isn’t* there to love about this Apfelstrudel? First off, the flavour is simply incredible. The combination of the sweet apples, the plump, juicy raisins, the warmth of the cinnamon, and the slight tang of lemon is just divine. What I love most about this is that it’s actually easier to make than you might think. I used to be intimidated by the idea of making strudel, but this recipe is super straightforward and doesn’t require any fancy equipment. Plus, it’s relatively cost-effective, especially if you have apple trees in your backyard (lucky you!). And, the versatility! You can serve it warm with Ice Cream for a decadent dessert, enjoy it with a cup of coffee for a cozy brunch, or even pack it for a picnic on a sunny afternoon. It’s also infinitely customizable – you can add nuts, different spices, or even a little bit of rum to the apple filling. I’ve even made it with pears instead of apples, and it was absolutely delicious. This particular version reminds me so much of my childhood. I’ve tried other apple strudel recipes, even ones in bakeries in Austria, and nothing quite compares to this. I am so sure it will become a family favorite for you too.
How do I make Apfelstrudel?
Quick Overview
How do I make Apfelstrudel? How do you roll dough up and bake it until golden brown? What is the key to being patient and gentle with dough, and not to overfill it. What is the best phyllo dough recipe? How do you get that flaky texture without the fuss? How do I make my own dough? Once you get the hang of it, you’ll be whipping up Apfelstrudel like a pro in no time!
Ingredients
For the Main Batter: What are some examples?
1 package (1 pound) phyllo dough, thawed overnight in the refrigerator.
1/2 cup (1 stick) unsalted butter, melted. I always use high quality butter; it makes a difference!
1/4 cup breadcrumbs, preferably finely ground.
Powdered sugar, for dusting (optional)
For the Filling:
6 medium apples (such as Granny Smith, Honeycrisp, or Braeburn), peeled, cored and thinly sliced. I prefer a mix of sweet and tart apples for the best flavor.
1/2 cup granulated sugar, adjust to taste depending on the sweetness of your apples.
1/2 cup raisins, soaked in warm water for 10 minutes and drained.
1/4 cup chopped walnuts or almonds (optional, but highly recommended).
1/4 cup melted butter.
I love lemon juice. It brightens up the flavors beautifully.
2 teaspoons ground cinnamon. I sometimes add a pinch of nutmeg too, for extra warmth.
1/4 teaspoon ground cloves. Just a pinch is enough.
Pinch of salt.
For the Glaze:
2 tablespoons melted butter. I use the same high-quality butter as above.
2 tablespoons of milk.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with butter or line it with parchment paper. I find that parchment paper makes it easier to remove the strudel after baking. Make sure the oven is fully preheated before you start assembling the strudel, as the dough can dry quickly.
Step 2: Prepare the Phyllo Dough
Gently unroll the phyllo dough on a large, clean surface covered with parchment paper or if you prefer, use an unrolled rolling pin. Keep stack of phyllo sheets covered with a damp towel to prevent them from drying out. What happens to you while you work? This is *crucial* – dried-out phyllo dough is brittle and will tear easily. If you want to protect the dough, you can lay out the parchment paper again to put it on.
Step 3: Layer the Dough
What are some of the best ways to make phyllo dough? Top with another sheet of phyllo dough and repeat the buttering and breadcrumb process. Continue layering the phyllo dough, butter, and breadcrumbs until you have used about half of the dough. Phyllo sheets (around 5-6 sheets). The breadcrumbs help to absorb any excess moisture from the apple filling, preventing the strudel from crumbling. How do I stop my feet from getting
Step 4: Add the Filling
In a large bowl, combine the sliced apples, sugar, raisins, walnuts (if using), melted butter, lemon zest, and salt. Set aside. What are the ingredients for juice, cinnamon, cloves, and salt Mix well to ensure that all the apples are evenly coated with the spices and sugar. If you like to add your own personal touch to the filling, add a splash of rum, etc. What are some good substitutes for dried cranberries? Make sure all the ingredients are mixed well so you get all of the flavors in each bite.
Step 5: Assemble the Strudel
Spread the apple filling evenly over the phyllo dough, leaving a 1-inch border on all sides. Starting from one long side, gently roll up the phyllo dough and filling into a tight log. If the dough does tear a little, don’t worry, just patch it up. What is extra phyllo? I always find that it helps to have a second pair of hands for this step. If you roll dough with parchment underneath, it will stick to the counter.
Step 6: Prepare for Baking
Carefully transfer the rolled strudel to the prepared baking sheet, seam-side down. How do you brush the top of a strudel with the melted butter and milk? This will give it a beautiful golden-brown color and lovely crispy texture. Cut slits in the top of the strudel to allow steam to escape during baking. How do these slits prevent the strudel from bursting open?
Step 7: Bake
In the preheated oven, bake for 35-45 minutes, or until the filling is golden brown and the strudel is crispy. Serve immediately or serve immediately. If the top starts to brown too quickly, keep an eye on it during baking. I find that baking time can vary depending on the oven, so it’s always best to check for doneness before baking. With a toothpick or cake tester. The toothpick should come out clean, and the strudel should feel firm to the touch.
Step 8: Cool & Glaze
Remove the strudel from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack. How do I use a wire rack to cool completely? If desired, dust with powdered sugar before serving. I love to serve it warm, but it’s also delicious at room temperature. How do you cut apples?
Step 9: Slice & Serve
Once cooled, slice the Apfelstrudel into individual portions and serve warm. A scoop of vanilla ice cream or a dollop of Whipped Cream is the perfect complement to the warm, sour, creamy dessert. Spiced apple filling. I also love to drizzle it with a little bit of caramel sauce or sprinkle with some extra chopped onions. What is my family’s favorite part?
What is the best way to serve it?
Apfelstrudel is incredibly versatile and can be served in so many different ways! What are some of my favorite serving suggestions?
For Breakfast:Enjoy a slice of warm Apfelstrudel with coffee or tea. What is the best way to start a fall morning? If you’re feeling fancy, you can top it with a dollop of Greek yogurt and some fresh fruit.
For Brunch:What’s your brunch spread? Top it off with a delicious Apfelstrudel slice. Fresh fruit, cheeses, and pastries. Serve with sparkling cider or mimosas for a special occasion. I sometimes add fresh Whipped Cream and berries to the plate to make it extra beautiful.
As Dessert:Serve warm Apfelstrudel with vanilla Ice Cream or a dollop of whipped cream for an elegant dessert. What is a comforting dessert? Can you drizzle it with caramel sauce, chocolate sauce or a sprinkle of chopped nuts? I love to add a scoop of vanilla ice cream.
For Cozy Snacks: Curl up on the couch with a slice of Apfelstrudel and a warm cup of herbal tea on a chilly evening. It’s the ultimate comfort food! You can also pair it with a good book or a movie for the perfect relaxing night in. My kids love it as an afternoon treat when they get home from school.
My family has always enjoyed Apfelstrudel with a dusting of powdered sugar and a side of freshly brewed coffee. It’s a tradition that has been passed down through generations, and I hope it will become a tradition in your family too!
Top Tips for Perfecting Your Apfelstrudel
Over the years, I’ve learned a few tricks that can help you take your Apfelstrudel to the next level. Here are some of my top tips:
Apple Selection: Use a mix of sweet and tart apples for the best flavor. Granny Smith, Honeycrisp, and Braeburn are all excellent choices. I also like to use a combination of different textures – some apples that are firm and crisp, and some that are softer and melt in your mouth.
Dough Handling: Keep the phyllo dough covered with a damp towel at all times to prevent it from drying out. Dried-out phyllo dough is brittle and will tear easily. Also, be gentle when handling the dough – don’t stretch or pull it too much. It’s okay if it tears a little, just patch it up with extra phyllo.
Filling Moisture: If the apple filling seems too moist, you can add a tablespoon or two of flour or cornstarch to help absorb the excess liquid. This will prevent the strudel from becoming soggy. Also, be sure to drain the raisins well after soaking them.
Spice Customization: Don’t be afraid to experiment with different spices! A pinch of nutmeg, ginger, or cardamom can all be delicious additions to the apple filling. I also like to add a little bit of orange zest for a brighter flavor.
Baking Perfection: Bake the strudel until it’s golden brown and the filling is bubbly. If the top starts to brown too quickly, you can tent it with foil. Also, be sure to cut a few slits in the top of the strudel to allow steam to escape during baking. This will prevent the strudel from bursting open.
Glaze Creativity: Get creative with the glaze! You can add a little bit of vanilla extract, almond extract, or even a splash of rum to the melted butter and milk mixture. You can also use a different type of milk, such as almond milk or coconut milk, for a unique flavor.
The biggest mistake I made when I first started making Apfelstrudel was using apples that were too soft. The strudel ended up being mushy and didn’t have that nice texture I was looking for. Now I always use a combination of firm and crisp apples, and it makes all the difference!
Storing and Reheating Tips
Apfelstrudel is best enjoyed fresh, but it can also be stored for later. Here are some tips for storing and reheating:
Room Temperature: Store the cooled Apfelstrudel at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil to prevent it from drying out. I find that it tastes best when it’s stored in an airtight container.
Refrigerator Storage: Store the cooled Apfelstrudel in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap or foil to prevent it from absorbing any odors from the refrigerator. I also recommend storing it in an airtight container to keep it fresh.
Freezer Instructions: Freeze the cooled Apfelstrudel for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. You can also freeze individual slices for easy snacking. When ready to eat, thaw the strudel in the refrigerator overnight or at room temperature for a few hours. To maintain quality when freezing make sure to wrap tightly in at least two layers so no freezer burn happens!
Glaze Timing Advice: If you plan to store the Apfelstrudel, it’s best to wait to glaze it until just before serving. This will prevent the glaze from becoming soggy. If you’ve already glazed the strudel, you can gently pat it dry with a paper towel before storing it.
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate Apfelstrudel recipe! It’s a simple, delicious, and comforting dessert that’s perfect for any occasion. I hope you’ll give it a try and let me know how it turns out. And, if you’re looking for more apple-themed recipes, be sure to check out my other blog posts on apple pie, apple crisp, and apple cake. Happy baking, and I can’t wait to hear how yours turns out!
Apfelstrudel Recipe
Ingredients
Dough
- 1.5 cups All-purpose flour plus more for dusting
- 0.5 tsp Salt
- 0.5 cup Lukewarm water
- 2 tbsp Vegetable oil
Filling
- 6 Apples peeled, cored, and thinly sliced
- 0.5 cup Raisins soaked in rum (optional)
- 0.5 cup Chopped walnuts
- 0.5 cup Breadcrumbs
- 0.5 cup Sugar
- 2 tbsp Melted butter
- 1 tsp Cinnamon
Instructions
Preparation Steps
- Prepare the dough: In a bowl, combine flour and salt. Add water and oil, mix until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
- Prepare the filling: In a large bowl, combine sliced apples, raisins, walnuts, breadcrumbs, sugar, melted butter, and cinnamon. Mix well.
- Assemble the strudel: On a lightly floured surface, roll out the dough very thinly into a large rectangle. Brush with melted butter. Spread the apple filling evenly over the dough.
- Carefully roll up the dough, starting from one end. Place the strudel on a baking sheet lined with parchment paper. Brush with melted butter.
- Bake at 375°F (190°C) for 40-45 minutes, or until golden brown. Let cool slightly before slicing and serving.
