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Apfelstrudel German
Germany
Shared with Austria. The Viennese claim the original; southern Germany considers it equally their own.
German apple strudel — tissue-thin dough stretched around a filling of tart apple, raisins, breadcrumbs and cinnamon, rolled and baked until golden.
Prep
60 mins
Cook
35 mins
Difficulty
Hard
Calories
450 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
300gplain flour
150mlwarm water
3 tbspsunflower oil
1 tspwhite wine vinegar
1kgtart apples, thinly sliced
100gsugar
2 tspcinnamon
80graisins
80gbreadcrumbs, fried in butter
75gbutter, melted
Method
1
Make dough: mix flour, water, oil and vinegar. Knead until silky. Rest 30 minutes.
2
Stretch on a cloth until paper thin. Brush with butter. Scatter breadcrumbs.
3
Add apple filling in a line. Roll up using the cloth.
4
Brush with butter. Bake at 190°C for 35 minutes.
Chef's Tip
Stretch from the centre outward using the backs of your hands — fingernails tear the dough.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.