Best 7 Apple Cranberry Strudel German Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delectable journey of flavors with our Apple Cranberry Strudel, a traditional German pastry that combines the sweet and tart notes of apples and cranberries, enveloped in a flaky, golden crust. This iconic treat is perfect for any occasion, whether it's a cozy brunch, an afternoon tea party, or a festive holiday gathering. Our comprehensive guide features three enticing recipes that cater to various preferences and skill levels. From the classic Apple Cranberry Strudel, bursting with seasonal goodness, to the indulgent Cream Cheese Apple Strudel, offering a creamy, tangy twist, and the unique Vegan Apple Strudel, catering to those with dietary restrictions, we have something for everyone. Each recipe is meticulously crafted with step-by-step instructions, helpful tips, and stunning images to ensure a delightful baking experience.

Here are our top 7 tried and tested recipes!

APPLE-CRANBERRY STRUDEL



Apple-Cranberry Strudel image

Bake this delicious apple, cranberry and nuts to make strudel using Progresso® Plain Bread Crumbs - perfect dessert to treat your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9

2 apples, chopped (about 2 cups)
1/2 cup fresh or frozen cranberries
1/2 cup sugar
1/2 cup finely chopped walnuts
1 teaspoon grated lemon peel
2 teaspoons lemon juice
8 (17x12-inch) sheets frozen phyllo (filo) pastry, thawed
1/3 to 1/2 cup butter, melted
4 tablespoons Progresso™ Plain Bread Crumbs

Steps:

  • Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
  • Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
  • Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
  • Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 18 g

GERMAN APPLE STRUDEL (APFELSTRUDEL)



German Apple Strudel (Apfelstrudel) image

This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!

Provided by Amy Nash

Categories     Dessert

Time 2h30m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup lukewarm water
2 Tablespoons vegetable oil
1/2 teaspoon apple cider vinegar or lemon juice
3/4 cup butter (melted)
2/3 cup Panko breadcrumbs
2 lbs apples (peeled, cored, and thinly sliced (about 6 cups))
2/3 cup golden raisins (plumped in hot water for 10 minutes, then drained)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Powdered sugar (for dusting)

Steps:

  • Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
  • Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
  • When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
  • To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
  • Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
  • Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
  • Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
  • Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
  • Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
  • Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

Nutrition Facts : Calories 439 kcal, Carbohydrate 59 g, Protein 4 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 272 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving

GERMAN APPLE STRUDEL



German Apple Strudel image

Provided by Stuart O'Keeffe

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 10

5 Granny Smith apples, peeled, cored, halved and thinly sliced
1/2 cup packed brown sugar, plus more for sprinkling
1/2 cup apple juice
1/2 cup golden raisins
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
1/4 cup chopped pecans
7 sheets phyllo dough, thawed
2 to 4 tablespoons unsalted butter, melted
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool.
  • Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
  • Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up.
  • Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log.
  • Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream.

SALTED CARAMEL-APPLE STRUDEL



Salted Caramel-Apple Strudel image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup granulated sugar, plus more for sprinkling
1/2 teaspoon kosher salt, plus more for sprinkling
1 stick salted butter
2 teaspoons apple cider vinegar
2 pounds Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces
3 tablespoons finely crushed gingersnaps (about 4 cookies)
1/2 teaspoon ground cinnamon
6 sheets frozen phyllo dough, thawed
1/2 cup cold heavy cream
Confectioners' sugar, for dusting

Steps:

  • Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).
  • Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.
  • Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.
  • Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.
  • Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.
  • Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.

REAL GERMAN APPLE STRUDEL



Real German Apple Strudel image

This recipe was brought over from Germany by my Great Aunt Martha Mueller. Hope you enjoy this recipe as much as my family does. Great topped with ice cream, whipped cream or milk like my Uncle did.

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 20

DOUGH:
2 1/2 to 3 c all purpose flour( you may need more or less flour, till stiff but not sticky)
3 Tbsp granulated sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp ground cinnamon
4 large eggs, well beaten
3/4 c butter ,margarine or shortening, butter flavor
CREAM MIXTURE:
3/4 c whole milk
1 c dairy sour cream
2 tsp vanilla extract
1 Tbsp granulated sugar
FILLING:
3 lb about granny smith apples, cored and sliced thin, divided ( about7 to 9 apples)
1 c raisins, divided
1 c sugar, divided
1 Tbsp ground cinnamon, more or less to taste
3 Tbsp butter, melted, divided
1/2 c all purpose flour

Steps:

  • 1. Dough: Mix flour, salt, baking powder, sugar, cinnamon, buttery flavored shortening and eggs to soft consistency. Add flour a tiny bit at a time,if more is needed, until not sticky just tacky.Dough is ready if you can put your finger in the dough and it comes out clean and not sticky. Knead dough about 10 minutes. Do not over mix- dough will be tough. Divide dough into 3 equal parts. Grease bowls and put a piece of dough in each bowl,turning to grease top. Let set for about 1 hour covered.
  • 2. Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months).
  • 3. Mix the sour cream,sugar, vanilla and milk together in a medium bowl until gravy thin. Set aside. Next: Lay out a clean dish towel.Sprinkle with a bit of flour.Roll or stretch out 1 piece of the dough very, very thin as possible. About 1/8 inch thick(don't worry about edges,you can cut them off.
  • 4. Combine apples, raisins,sugar and cinnamon and mix well. Using a pastry brush spread 1/3 of the cream mixture on the dough. Using 1/3 of the apple mixture spoon mixture on one side of the dough the long side. Drizzle on some melted butter. Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside. Repeat directions with the remaining doughs. Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more. --- REMEMBER THIS MAKE 3 STRUDEL SO YOU CAN FREEZE SOME FOR THE HOLIDAYS.- UP TO 3 MONTHS.

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES



Apple-Cranberry Puff Pastry Strudel Slices image

This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 sheet frozen puff pastry
1 large egg, slight beaten
1 tablespoon water
4 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon (can use more)
2 large granny smith apples (peeled, cored and thinly sliced)
1/3 cup dried cranberries
1/2 lemon, juice of
1 -2 teaspoon lemon zest

Steps:

  • Thaw the puff pastry sheet at room temperature for 30 minutes.
  • Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
  • Set oven to 375 degrees.
  • Lightly spray a baking sheet with cooking spray.
  • In a small bowl whisk together egg and water; set aside.
  • In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
  • Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
  • With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
  • Starting at the short side roll up in jellyroll fashion.
  • Place seam side down onto baking sheet, then tuck ends under to seal.
  • Brush the roll with egg mixture.
  • Cut several 2-inch slits about 2-inches apart on top.
  • Bake for about 30-35 minutes or until golden.
  • Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
  • Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4

GERMAN APPLE STRUDEL



German Apple Strudel image

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 strudels (8 slices each).

Number Of Ingredients 12

3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 large egg, room temperature, lightly beaten
FILLING:
1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

Steps:

  • Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • For the best results, use a food processor to combine the flour, sugar, and salt. This will help create a fine crumb that will be easy to work with.
  • When rolling out the dough, be sure to use a lightly floured surface. This will prevent the dough from sticking and tearing.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass jar to roll out the dough.
  • Be careful not to overfill the strudel, or it will be difficult to roll up.
  • To prevent the strudel from drying out, brush it with melted butter before baking.
  • Serve the strudel warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Apple cranberry strudel is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky pastry, sweet apples, and tart cranberries, this strudel is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this apple cranberry strudel a try.

Related Topics