Easy Apple Strudel | Apfelstrudel

A slice of apple strudel on a white plate with vanilla custard sauce.

5 from 1 vote

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!

Prep Time45

Cook Time45

Total Time1 30

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: apple, Strudel

Servings:

Calories: 214kcal

Equipment

Stand Mixer

Ingredients

Strudel Dough

50 milliliters milk
75 milliliters water
150 grams all purpose flour
150 grams bread flour
2 eggs large, room temperature
1 tablespoon neutral oil

Apple Filling

1500 grams apples
2 tablespoons lemon juice
125 grams granulated sugar
2 teaspoons cinnamon
75 grams bread crumbs
100 grams butter melted and divided

Topping

50 grams powdered sugar

Instructions

Make the strudel dough

Combine the milk and water in a microwave safe measuring glass and heat until warm to the touch.
In the bowl of a stand mixer, combine the remaining dough ingredients and begin to knead on low speed with the dough hook.
Stream in the heated milk/water mixture and then continue kneading for 15-20 minutes until the dough is stretchy but now longer sticky.
Place the dough in an airtight container and set aside to rest for 30 minutes.
Preheat the oven to 400 F and place a rack in the center of the oven.
Line a baking sheet with parchment paper.

Make the Apple Filling

In a large bowl stir together the sugar and cinnamon.
Peel and core all of the apples, use a knife or mandolin to slice them paper thin. I like to tear up the larger ones by hand.
Add into the bowl with the cinnamon sugar.
Pour the lemon juice over the apples and toss to combine.

Stretch the Strudel Dough

Lay out a large, thin, smooth towel or a similar piece of fabric on your work surface.
Liberally dust the towel with flour.
To begin stretching the dough, use a rolling pin to create a general rectangle shape. Continue to rotate and flip the dough for as long as possible to make sure it doesn't start to stick.
Once the dough is about 1/8" thick, start to stretch the dough over the back of your hands. Begin with the center and pull/work towards the edges.
The dough should be as wide as your baking sheet is long and then as long as possible.

Assemble the Apple Strudel

Once stretched enough to be able to read through the dough, brush 50 grams of the melted butter over the surface.
Sprinkle the breadcrumbs over 2/3 of the melted butter.
Use a slotted spoon or your hands to scoop out half of the apple filling and place it on approximately 2/3 of the dough over the breadcrumbs.
Leave a 1" border with no apple, on one of the short sides and both of the long sides.
To roll the strudel, use the fabric/towel, beginning at the short side with a 1" border, and pull the fabric up so that the dough folds over the filling.
Continue pulling on the fabric until it is fully rolled up. Carefully lift the strudel and place it seam side down on the prepared baking sheet.
Brush the strudel with the remaining butter, and bake in the preheated oven for 40-45 minutes until golden brown. Rotate the pan 180 degrees after 25 minutes.

Final Touches

Once finished baking, remove the pan from the oven and place on a wire rack to cool for at least 10-15 minutes.
Dust with powdered sugar before serving.

Notes

This apple strudel will keep, if wrapped up in the fridge for 3-4 days, but it is best eaten immediately after baking. I have not yet tried freezing it but I don't think the dough would hold up well while being defrosted.

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.
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.
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.
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).

Nutrition