ReceptnaptárApfelstrudel (German apple strudel with vanilla sauce)
Apfelstrudel is of Austrian-Bavarian origin but also celebrated in Germany: a cinnamon-and-raisin apple filling rolled in stretched thin dough. It is best freshly baked, still warm, with vanilla sauce. Stretching the dough needs a little patience, but the result makes up for it.
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Method
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- Knead the dough ingredients into a smooth, elastic dough, brush it with oil and let it rest covered for 30 minutes.
- Toast the breadcrumbs in 20 g butter until golden brown.
- Mix the apples with the sugar, cinnamon, raisins and the rum or lemon juice.
- Roll out the dough on a floured (or clean) tea towel until paper-thin and stretch it by hand until transparent.
- Sprinkle the dough with the toasted crumbs and pile the apples along one edge.
- Roll up the strudel tightly with the help of the tea towel, fold in the ends and brush with melted butter.
- Bake in a 190 °C oven for 35-40 minutes, brushing once more with butter, until golden brown. Dust with icing sugar and serve with sauce or whipped cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The dough is right when it is so thin that you can see the pattern of the tea towel through it.
- Choose tart, firm-fleshed apples, as they do not fall apart in the heat.
- The breadcrumbs absorb the apple juice, so the bottom does not turn soggy.
Frequently asked questions
Can it be made with puff pastry?
Yes, but it will not give the traditional flavour and texture of stretched dough; it works as a quick version.
How can it be stored?
Covered at room temperature for 1-2 days, and crisp again when reheated in the oven.
Similar recipes
- Apple strudel · Hungarian
- Štrudla s jabukama (filo apple strudel with little sugar) · South Slavic
- Tarte fine aux pommes (thin apple tart on filo) · French
- Bratapfel mit Vanillesoße (baked apple with raisins, almonds and vanilla sauce) · German
- Sour cream strudel · Hungarian
- Rye bread and apple pudding (northern style) · Russian
More german ideas
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- Prinzregententorte (Bavarian Prince Regent cake with chocolate buttercream and glaze)
- Linzer Torte (Linz tart with almond pastry and redcurrant jam)
- Bethmännchen (Frankfurt marzipan balls with almonds)
- Aachener Printen (Aachen spiced honey-and-syrup biscuits)
- Germknödel (Austro-Bavarian yeast dumpling with plum jam, poppy seeds and vanilla sauce)
- Buchteln (Bavarian-Austrian yeast buns filled with jam, with vanilla sauce)
- Versunkener Apfelkuchen (sunken apple cake)
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