🇩🇪 Germany recipe
Apfelstrudel
Apfelstrudel is a breathtaking feat of pastry-making. The dough is stretched by hand over a floured cloth until it is thin enough to read a newspaper through, then rolled around a fragrant filling of cinnamon-spiced apples, rum-soaked raisins, and toasted breadcrumbs. When baked, the dozens of paper-thin dough layers shatter at the touch of a fork, revealing a warm, juicy apple filling within.
Prep1 hr
Cook40 mins
Serves8
Difficultyhard
Ingredients
- For the strudel dough:
- 250g bread flour or strong white flour
- 1 large egg
- 125ml warm water
- 2 tablespoons vegetable oil
- Half teaspoon salt
- For the filling:
- 1kg tart baking apples (Bramley, Granny Smith, or Boskoop), peeled, cored, and thinly sliced
- 100g caster sugar
- 1 tablespoon ground cinnamon
- 80g raisins, soaked in 3 tablespoons dark rum for 30 minutes
- 60g walnuts or pine nuts, lightly toasted and chopped
- 80g fine dry breadcrumbs, toasted in 40g butter until golden
- Zest of 1 lemon
- 80g unsalted butter, melted, for brushing
- Icing sugar, for dusting
- Warm vanilla custard sauce or whipped cream, for serving
Method
12 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 3.5 g
- Carbs
- 42 g
- Fat
- 10 g
