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Apple Strudel (Apfelstrudel) recipe (Dessert)

8 cups peeled and chopped tart apples
2 tablespoons cinnamon
¾ cups sugar
6 tablespoons butter
2 teaspoons lemon zest
5 tablespoons white bread crumbs
2 cups flour
1 cup almonds
1 cup raisins
2   eggs
¾ cups lukewarm water
½ teaspoons white vinegar
¼ teaspoons salt

Posted by MollyDD on Jan 23, 2010


Get the filling ingredients. Combine the apples, sugar, cinnamon and lemon zest. Have ready 6 tablespoons melted butter, the bread crumbs, almonds and raisins.

Heap the flour on a bread board, making a well in the center. Into the well pour the beaten eggs, water, salt and vinegar. Starting from the outside edge, combine the ingredients with your fingers, and knead until dough is smooth and pliable and does not stick to the bread board. Cover and set the dough aside in a warm place, or cover with a warm mixing bowl for 1 hour.

While the dough is resting, preheat the oven to 400°F. Place a pastry cloth or large, clean dishcloth or tablecloth on a work surface large enough to accommodate it. Sprinkle with several tablespoons of flour and lightly work it into the cloth.

Roll out the dough on the pastry cloth in a rectangular shape, the thinner the better. Mix the 6 tablespoons melted butter with the bread crumbs and spread over the surface of the dough. Then, spread the apple mixture about 1 inch thick over the dough, leaving a 1-inch border of dough. Sprinkle evenly with toasted almonds and raisins.

Starting on the long side of the dough, lift the cloth and begin rolling the dough and apple topping, jelly-roll fashion, to form the strudel. Seal seam and tuck the ends under to seal.

Carefully slide the strudel onto a greased baking sheet. Nudge the strudel into a crescent shape or, if you can manage it, a horseshoe shape. Brush with 1 tablespoon melted butter. Bake at 400°F for 20 minutes. Then lower heat to 350°F and brush with remaining 1 tablespoon butter. Bake for an additional 15 minutes or until golden brown.

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