Easy Apple Strudel | Apfelstrudel

This easy apple strudel is so simple, full of flavor, and served with an easy vanilla custard, making it the perfect fall bake for any gathering!

Which apples should I bake with?

Really any apples will work in this recipe. However, I do recommend picking an apple that is more likely to hold its shape such as a pink lady or honey crisp! This article from Bon Appetit has a list of The 6 Best Apples for Baking!

Can I add raisins and nuts in addition to the apples?

Yes! I decided to keep this recipe as simple and easy as possible. But, if you like more in your strudel, have at it! If adding raisins, first soak them in hot rum (or hot water for a non alcoholic version) to help them plump up. For the nuts I recommend toasting them in a pan over medium heat until they become just fragrant and then chop them finely. Add no more than 100-150 grams of each.

How do I keep my strudel dough from tearing?

In order to get the dough nice and thin, it can take some practice to keep it from tearing. But, there are a few things that can help. First, it is important to knead the dough long enough so that it is smooth, this informs us that enough gluten has formed and the dough is strong enough to be stretched without tearing. Additionally, after it is kneaded, the dough needs to rest to allow the gluten to relax, making it be able to be stretched and pulled. While it is resting, keep it in an airtight container to keep it from drying out. Finally, once you start stretching, work quickly but gently, you don’t want it to dry out or it will start to crack.

You may also like…

Tips for making Apfelstrudel

1. When kneading the dough, be patient, it could take 15-20 minutes on low speed to become relatively smooth, indicating that enough gluten has formed. You should be able to stretch the dough about 6″ before it tears.
2. Slice the apples into thin slices. This will help them cook faster while the strudel is baking and creates a nicer looking roll than dicing the apples.
3. Make sure the filling, melted butter, and breadcrumbs are ready to go when you begin stretching the dough. Once the dough is fully stretched it can dry out quickly so it’s important to not leave it sitting around.
4. Don’t roll the strudel too tightly, it needs a little space to expand or it will burst (which isn’t the end of the world btw).

Ingredients

• All Purpose Flour: Any all purpose flour should work for this recipe. I have not tested it with any alternative flours.
• Bread Flour: I like to use a combo of all purpose and bread flour to give the dough a bit of extra strength.
• Milk+Water: Milk and water act as the main liquids in the dough. Some will say that it should only be made with water but I think the addition of milk adds a little extra flavor to the dough.
• Eggs: Standard large eggs from the grocery store are used here. As with most recipes it is best if they are room temperature but in this case it’s not too bad if they are still a little cool.
• Oil: Olive, vegetable, or avocado oil will work great here. This is one of the main additions that allows the dough to stretch and stay moist while you are stretching it.
• Apples: As mentioned in the FAQs above, any apples will work but apples with a little tartness and that hold their shape while baking are best.
• Sugar: This recipe uses granulated sugar mixed with cinnamon in the filling to give a little sweetness to the apples.
• Cinnamon: Cinnamon goes with apples like butter on bread. It adds flavor and enhances the apples.
• Lemon juice: Lemon juice is used to balance out the sweetness and enhance the apple flavor.
• Butter: Melted butter is brushed on the dough once it is stretched to give it more of that flaky texture and add richness.
• Bread Crumbs: These are sprinkled over the melted butter before the apple filling is added, to help absorb any extra moisture from the apples that may run out while they are baking. The bread crumbs should be just plain basic breadcrumbs, not Italian or Panko.

How to make Apple Strudel

Make the Strudel Dough

• Combine the milk and water in a microwave safe bowl and heat until warm to the touch.
• In the bowl of a stand mixer, combine the flour, eggs, and oil. Then, use the dough hook to start kneading the dough on low speed. Slowly stream in the milk and water.
• Continue kneading (scrape down the bowl if necessary) for about 15 minutes. It should become smooth and shouldn’t stick to you if briefly poked.
• Once fully kneaded, place the dough in a lightly oiled airtight container and set aside for 30 minutes to an hour.

Make the Apple Filling

• Preheat the oven to 400 F and place a rack in the center of the oven. Line a baking sheet with parchment paper.
• Peel and core the apples. Use a mandolin or knife to cut the apples into paper thin slices. Once sliced I like to tear up the larger ones.
• In a large bowl, stir the cinnamon and sugar together. Then, add in the sliced apples and lemon juice and stir to combine.
• Set aside until the dough is ready.
• Melt the butter and measure out the breadcrumbs.

Stretching the Strudel Dough

• To stretch the dough you will need to cover your work surface with a thin smooth kitchen towel. If you don’t have one, I like to use a large piece of plain muslin (un-dyed fabric). Liberally dust the fabric or towel with flour.
• Begin rolling out the dough, turning or flipping it to ensure it isn’t getting stuck anywhere. Once the dough is too thin to continue rolling and turning, start to gently stretch the dough with the backs of your hands, working from the center of the dough towards the edges.
• Continue stretching and pulling until you can read a newspaper or food label through the dough. The dough needs to be as wide as the length of your baking sheet and as long as possible.
• If the dough tears, simply pull off a little piece from the outer edges and smush it over the hole.

Assembling the Apple Strudel

• Once stretched, brush the dough with 50 grams of the melted butter. Then, sprinkle two thirds of it with the plain breadcrumbs.
• Use a slotted spoon or your hands to scoop the apple filling mixture out of the bowl and spread it over the same 2/3 of the dough as the bread crumbs. Leave a 1″ border on one of the short sides and both long sides, and then leaving approximately a 6″ border on the remaining short side.
• Starting at the short side with the 1″ border, lift the towel/fabric so that the edge of the dough folds over the apple filling. Then, carefully continue lifting the towel so that the dough continues to roll up all the way to the other end.
• Gently, but quickly, lift the strudel onto one of the prepared baking sheets and place it seam side down.
• Brush the strudel with the remaining melted butter and bake in the oven for 40-45 minutes until golden brown. Rotate the pan 180 degrees after the first 25 minutes.

Finishing Touches

• Once finished baking, remove the strudel from the oven and place the pan on a cooling rack. Allow to cool for at least 10-15 minutes and then dust with powdered sugar before serving.
• Optionally drizzle with this delicious Vanille Soße recipe.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.