📝 About This Recipe
Transport yourself to the heart of a Bavarian autumn with this authentic Apfelstrudel, a masterpiece of paper-thin pastry and spiced orchard fruits. This iconic dessert features a hand-stretched dough that becomes impossibly crisp and flaky, encasing a warm, buttery filling of tart apples, rum-soaked raisins, and toasted breadcrumbs. Perfect for Oktoberfest celebrations, it represents the pinnacle of Central European pastry craft—balancing rustic comfort with elegant technique.
🥗 Ingredients
The Strudel Dough
- 2 cups All-purpose flour (plus extra for dusting; high-protein flour is best)
- 1/4 teaspoon Fine sea salt
- 3 tablespoons Vegetable oil (neutral oil like sunflower or canola)
- 1/2 cup Lukewarm water (approximately 100°F/38°C)
The Apple Filling
- 2 pounds Granny Smith or Braeburn apples (peeled, cored, and sliced into 1/8-inch thick pieces)
- 1/2 cup Granulated sugar (adjust based on sweetness of apples)
- 1 teaspoon Ground cinnamon (high-quality Vietnamese or Ceylon cinnamon)
- 1/2 cup Raisins (dark or golden)
- 2 tablespoons Dark rum (for soaking the raisins)
- 1 tablespoon Lemon juice (freshly squeezed)
The Buttered Crumbs & Assembly
- 3/4 cup Unsalted butter (melted and kept warm)
- 1 cup Fine breadcrumbs (plain, unseasoned)
- 1/2 cup Walnuts (finely chopped)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the raisins and rum. Let them soak for at least 30 minutes while you prepare the dough.
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2
To make the dough, combine flour and salt in a stand mixer with a dough hook. Add the oil and lukewarm water, mixing on medium-low speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides.
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3
Shape the dough into a ball, coat it lightly with oil, and place it in a warm bowl. Cover with plastic wrap and let it rest at room temperature for at least 1 hour; this relaxes the gluten for stretching.
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4
While the dough rests, melt 3 tablespoons of the butter in a skillet over medium heat. Add the breadcrumbs and toast until golden brown and fragrant. Remove from heat and let cool.
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5
In a large mixing bowl, toss the sliced apples with lemon juice, sugar, cinnamon, and the rum-soaked raisins (including any remaining liquid).
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6
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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7
Cover a large dining table with a clean, lint-free tablecloth and dust it lightly with flour. Place the rested dough in the center and roll it out with a rolling pin as thin as possible.
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8
Gently place your hands (palms down) under the dough. Using the backs of your hands, slowly and carefully stretch the dough from the center outward until it is translucent and paper-thin. You should be able to see the pattern of the tablecloth through it.
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9
Trim any thick, rope-like edges of the dough with kitchen shears. You should have a large rectangle roughly 20x30 inches.
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10
Brush the entire surface of the dough with half of the remaining melted butter. Sprinkle the toasted breadcrumbs and chopped walnuts over the bottom third of the dough, leaving a 2-inch border at the edges.
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11
Mound the apple mixture evenly over the breadcrumbs. Fold the bottom edge and the two sides of the dough over the filling.
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12
Using the tablecloth to assist you, lift the edge of the cloth and slowly roll the strudel away from you into a tight log. Ensure the seam ends up on the bottom.
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13
Carefully transfer the strudel to the prepared baking sheet, curving it into a 'U' shape if it is too long for the pan. Brush the top generously with more melted butter.
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14
Bake for 40-45 minutes, brushing with more butter halfway through, until the pastry is deep golden brown and crisp.
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15
Allow to cool for at least 20 minutes before dusting with powdered sugar and slicing with a serrated knife.
💡 Chef's Tips
The 'windowpane' test is crucial; the dough must be thin enough to read a newspaper through it for an authentic texture. Avoid using overly juicy apples; if your apples are very wet, drain the excess liquid before adding them to the dough to prevent sogginess. Warmth is your friend—ensure the water for the dough is lukewarm and let the dough rest in a warm, draft-free spot to maximize elasticity. If the dough tears while stretching, don't panic! Simply pinch the hole shut or use a small scrap of dough to patch it; the rolling process will hide most imperfections. Always use a serrated knife to cut the finished strudel to avoid crushing the delicate, flaky layers.
🍽️ Serving Suggestions
Serve warm with a generous dollop of unsweetened whipped cream (Schlagobers). Pair with a glass of sweet Riesling or a spiced mulled cider for a festive autumn treat. Add a side of warm vanilla bean custard (Vanillesauce) for a classic Viennese coffee house experience. Enjoy alongside a crisp Oktoberfest Marzen beer to balance the sweetness of the apples. A scoop of premium cinnamon or vanilla bean ice cream makes for a decadent 'à la mode' presentation.