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Apfelstrudel

Serves 4 to 6 Dessert vegetarian, Desserts

Apfelstrudel

Apfelstrudel, a beloved classic from the Bavarian and Alpine regions, is a staple of comfort and tradition. It's often prepared with care in home kitchens, where the buttery, flaky layers are filled with tart apples and a hint of cinnamon. This version reflects the straightforward approach of German family cooks, where precise measurements give way to intuition and the joy of sharing an extra slice.

The perfect Apfelstrudel should offer a satisfying contrast between the crisp, golden pastry and the tender, spiced apple filling. Each bite is a harmonious blend of tartness from the apples, sweetness from the sugar, and warmth from the cinnamon. Finished with a dusting of powdered sugar, it invites you to savor its layers, bite by bite, without pretension.

Ingredients

  • 6 sheetsstrudel dough or phyllo
  • 800 gtart apples — sliced thin
  • 80 gbutter — melted
  • 80 gsugar
  • 50 graisins
  • 40 gbreadcrumbs — toasted in butter
  • 1 tspcinnamon
  • to finishpowdered sugar

Method

  1. Preheat your oven to 180°C (356°F) to ensure it is ready for baking. Peel and core 800 g of tart apples, then slice them thinly. In a large bowl, toss the apple slices with 80 g of sugar, 1 teaspoon of cinnamon, and 50 g of raisins until the apples are evenly coated with the mixture. This will infuse the apples with flavor and help draw out some of their juices.
  2. In a small pan over medium heat, melt 80 g of butter. Add 40 g of breadcrumbs to the pan and stir continuously until they are golden brown and fragrant. This step adds a nutty flavor and a bit of crunch to the strudel. Remove from heat and let the breadcrumbs cool slightly.
  3. Lay out one sheet of strudel dough or phyllo on a clean, dry surface. Brush it lightly with some of the melted butter. Repeat this process, layering and buttering each sheet until all 6 sheets are stacked. This layering creates the flaky texture characteristic of a good strudel.
  4. Evenly scatter the buttered breadcrumbs over the top sheet of dough, leaving a small border around the edges. Spread the apple mixture over the breadcrumbs, ensuring an even distribution. The breadcrumbs will absorb some of the apple juices, preventing the dough from becoming soggy.
  5. Starting from one of the shorter sides, carefully roll the dough into a tight log, ensuring the filling stays evenly distributed. Tuck in the ends as you roll to seal the strudel. Place the strudel seam-side down on a baking sheet lined with parchment paper.
  6. Brush the entire surface of the strudel with the remaining melted butter. This will help the strudel achieve a beautiful golden color during baking. Place the baking sheet in the preheated oven and bake until the strudel is golden brown and crisp, which will take about 30-40 minutes. The aroma of baked apples and cinnamon will fill your kitchen.
  7. Once baked, remove the strudel from the oven and let it rest for about 10 minutes. This allows the juices to settle, making it easier to slice without losing the filling.
  8. Before serving, dust the strudel generously with powdered sugar. Serve warm, ideally with a side of vanilla sauce or a dollop of cream to complement the flavors.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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