Authentic German Apple Strudel Recipe - A Taste of Germany in Your Kitchen
Get ready to whisk your taste buds away to Germany with our scrumptious, authentic German apple strudel recipe! This delightful dessert, known as “Apfelstrudel” in German, is a beloved classic that has been enjoyed for centuries. Featuring a perfect balance of sweet and tart flavors, wrapped in a delicate, flaky pastry, this apple strudel recipe is sure to become a favorite in your household.
A Brief History of German Apple Strudel
Before we dive into the recipe, let’s take a moment to appreciate the origins of this delectable dessert. The first recorded recipe for apple strudel dates back to 1697 in a Viennese manuscript. However, its roots can be traced back even further to the Ottoman Empire’s influence on European cuisine. The dessert shares similarities with the Turkish baklava, which likely inspired the creation of the strudel. Over time, the recipe evolved, and the apple strudel we know and love today became a symbol of Austrian and German baking traditions.
What Apples to Use for German Apple Strudel?
For a German apple strudel, it’s important to use apples that are tart, firm, and hold their shape well during baking. The following apple varieties are ideal for making a delicious, authentic Apfelstrudel:
- Granny Smith: These green apples are the most popular choice for apple strudel, as they have a perfect balance of tartness and firmness. They maintain their texture while baking and provide a nice contrast to the sweet filling.
- Braeburn: Braeburn apples offer a nice balance of sweet and tart flavors, with a firm texture that holds up well during baking.
- Honeycrisp: This variety is known for its juicy, sweet-tart taste and firm texture. Honeycrisp apples work well in apple strudel, providing a flavorful contrast to the other ingredients.
- Northern Spy: Another excellent choice for apple strudel, Northern Spy apples are tart and firm, making them ideal for baking.
- Pink Lady (Cripps Pink): With their sweet-tart flavor and firm texture, Pink Lady apples are a great option for a delicious apple strudel.
Remember, using a combination of different apple varieties can also enhance the flavor and texture of your strudel. Feel free to experiment with your favorite apples or use a mix of the varieties mentioned above to create your perfect German apple strudel.
What goes well with german Apple Strudel
German apple strudel can be enjoyed on its own, but pairing it with the right accompaniments can enhance its flavors and make it even more delightful. Here are some popular options that go well with apple strudel:
- Dusting of powdered sugar: A simple dusting of powdered sugar can add a touch of sweetness and an elegant finish to the apple strudel.
- Vanilla ice cream: A scoop of vanilla ice cream is a classic pairing with apple strudel, as the cold creaminess of the ice cream complements the warm, spiced flavors of the strudel.
- Whipped cream: A dollop of lightly sweetened whipped cream adds a touch of richness and complements the tartness of the apples in the strudel.
- Custard or vanilla sauce: Drizzling a warm vanilla custard or sauce over the apple strudel adds an extra layer of indulgence, making it a popular choice in Germany and Austria.
- Yogurt: A spoonful of thick, creamy yogurt, either plain or flavored with vanilla or cinnamon, can add a tangy and refreshing contrast to the apple strudel.
- Crème fraîche: This slightly tangy, thickened cream adds a luxurious touch to the dessert and pairs well with the spiced apple filling.
Feel free to get creative with your accompaniments or mix and match different options to create the perfect pairing for your German apple strudel.
Can Apple Strudel be made in Advance?
Yes, apple strudel can be made in advance, making it a convenient dessert option for gatherings or busy days. There are a couple of ways to prepare apple strudel ahead of time:
- Prepare the unbaked strudel: You can assemble the strudel completely, but don’t bake it yet. Wrap the unbaked strudel tightly in plastic wrap and then in aluminum foil to prevent it from drying out. Store it in the refrigerator for up to 2 days. When you’re ready to bake, remove the strudel from the refrigerator, unwrap it, brush the top with melted butter, and bake according to the recipe instructions.
- Freeze the unbaked strudel: Assemble the strudel, wrap it tightly in plastic wrap and aluminum foil, and then place it in a freezer-safe container or resealable plastic bag. You can freeze the strudel for up to 3 months. When you’re ready to bake, preheat your oven, unwrap the strudel, and bake it straight from the freezer. Keep in mind that you may need to add extra baking time to ensure that the strudel is cooked through.
- Bake and reheat: If you prefer to bake the strudel ahead of time, let it cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil. Store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, preheat your oven to 325°F (160°C), unwrap the strudel, and place it on a baking sheet. Warm it in the oven for about 10-15 minutes or until heated through. If desired, dust the strudel with powdered sugar before serving.
By preparing your apple strudel in advance, you can enjoy this delicious dessert at your convenience without sacrificing its taste or quality.
German Apple Strudel - Apfelstrudel
For the Strudel Dough
- 2 cups All-purpose Flour
- ¼ tsp. Salt
- 1 large Egg
- ¼ cup Vegetable Oil
- ½ cup Water warm
For the Apple Filling:
- 5 cups Tart Apples (see notes) peeled, cored, and thinly sliced
- 1 cup Granulated Sugar
- ½ cup Raisins
- ½ cup Walnuts copped, or almonds
- 1 tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- ¼ cup Unsalted Butter melted
- 1 cup Plain Bread Crumbs
- Confectioners' Sugar for dusting
Preparing the Strudel Dough
- In a large mixing bowl, combine the flour and salt.2 cups All-purpose Flour, ¼ tsp. Salt
- In a separate small bowl, whisk the egg, vegetable oil, and warm water.1 large Egg, ¼ cup Vegetable Oil, ½ cup Water
- Gradually add the wet ingredients to the flour mixture, stirring until a smooth, elastic dough forms.
- Knead the dough for about 10 minutes until it becomes smooth and pliable.
- Form the dough into a ball, cover with plastic wrap, and let it rest for at least 30 minutes.
Preparing the Apple Filling
- In a large mixing bowl, combine the sliced apples, sugar, raisins, nuts (if using), cinnamon, and nutmeg. Toss well to coat the apples evenly.5 cups Tart Apples (see notes), 1 cup Granulated Sugar, ½ cup Raisins, ½ cup Walnuts, 1 tsp. Ground Cinnamon, ¼ tsp. Ground Nutmeg
Assembling the Apple Strudel
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a large, thin rectangle (about 18x24 inches).
- In a small saucepan, melt the butter and stir in the bread crumbs. Cook over medium heat until the crumbs are golden brown.¼ cup Unsalted Butter, 1 cup Plain Bread Crumbs
- Sprinkle the toasted bread crumbs evenly over the dough, leaving a 1-inch border on all sides.
- Spread the apple filling over the bread crumbs.
- Starting from one of the longer sides, gently roll the dough up like a jelly roll, tucking in the edges as you go.
- Carefully transfer the strudel to the prepared baking sheet, seam-side down.
- Brush the top of the strudel with the remaining melted butter.
- Bake for 40-45 minutes, or until the strudel is golden brown.
- Allow the strudel to cool slightly, then dust with confectioners' sugarConfectioners' Sugar