Best 4 German Apple Strudel Recipes

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**Indulge in the Sweetness of German Apple Strudel: A Culinary Journey Through Flavors and Traditions**

Embark on a culinary adventure with German apple strudel, a delectable pastry that embodies the essence of German baking. This classic dessert tantalizes taste buds with its flaky, buttery crust encasing a tender, cinnamon-scented apple filling. Originating in the 17th century, strudel has become a beloved treat across the globe, gracing tables at festive gatherings and everyday indulgences alike. Our comprehensive guide presents a collection of authentic German apple strudel recipes, each offering a unique twist on this cherished dessert. From the traditional recipe that captures the timeless flavors of Germany to variations that incorporate modern ingredients and techniques, these recipes cater to every palate and skill level. Prepare to be captivated by the symphony of flavors and textures that make German apple strudel a true masterpiece of pastry art.

Here are our top 4 tried and tested recipes!

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.

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.

GERMAN APPLE STRUDEL



German Apple Strudel image

This recipe was handed down to me by my Austrian-born grandmother and I make it all the time, so please do trust me! I am sincere!

Provided by Jo Vandevelde

Categories     World Cuisine Recipes     European     Austrian

Time 3h

Yield 18

Number Of Ingredients 10

3 ½ cups sifted all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup warm water
2 cups poppy seeds
¾ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted
9 apples - peeled, cored and diced
¾ cup heavy cream

Steps:

  • In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover with plastic wrap and let rest 1 hour.
  • Grind poppy seeds in a food processor or spice grinder, if desired. Combine poppy seeds, sugar, and cinnamon in a medium bowl and mix well; set aside.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Place the dough on a large work surface covered with a clean cotton sheet. Stretch the dough slightly to form a large rectangle. Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.
  • Sprinkle the poppy seed mixture evenly over the stretched dough. Distribute the apples evenly over the poppy seed mixture. Sprinkle with about one half of the cream. Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish. Sprinkle with the remaining cream.
  • Bake in preheated oven until pastry is golden brown, about 1 hour. Allow to cool before slicing.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 40.4 g, Cholesterol 37.5 mg, Fat 16.1 g, Fiber 3.9 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 177.9 mg, Sugar 17.6 g

APPLE-CRANBERRY STRUDEL (GERMAN)



Apple-Cranberry Strudel (German) image

I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 50m

Yield 6 strudels, 12-18 serving(s)

Number Of Ingredients 12

6 cups apples, peeled, sliced, tart (Northern Spy, Macintosh, Courtland or Granny Smith)
1/2 cup cranberries, coarsely chopped
1 tablespoon lemon rind, grated
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/4 cup flour
1/2 cup walnuts, finely chopped
8 ounces phyllo pastry sheets, thawed (half of a box, found in the frozen desserts section of your grocery store)
2 cups butter, melted
1 cup breadcrumbs, plain, finely crushed

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
  • In a small saucepan, melt 1 1/2 cups butter.
  • In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
  • Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
  • Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
  • Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
  • Lift towel, using it to roll leaves over apples in a jelly roll fashion.
  • Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
  • Brush top of strudel with butter and sprinkle with bread crumbs.
  • Repeat entire procedure for remaining five strudels.
  • Bake strudels for 20-25 minutes or until lightly browned.
  • Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.

Nutrition Facts : Calories 489.4, Fat 35.7, SaturatedFat 20.2, Cholesterol 81.3, Sodium 376.3, Carbohydrate 41.2, Fiber 3.1, Sugar 19.9, Protein 4.1

Tips:

  • Use a good quality strudel dough. You can make your own or buy it pre-made. If you're buying pre-made dough, look for one that is thin and pliable.
  • Don't overfill the strudel. The filling should be spread evenly over the dough, but there should still be enough room to roll it up.
  • Bake the strudel at a high temperature. This will help to create a crispy crust and prevent the filling from becoming soggy.
  • Let the strudel cool slightly before slicing it. This will help to prevent the filling from spilling out.
  • Serve the strudel with your favorite toppings. Some popular choices include whipped cream, ice cream, or powdered sugar.

Conclusion:

German apple strudel is a delicious and versatile dessert that can be enjoyed by people of all ages. It's perfect for a special occasion or a simple weeknight treat. With a little practice, you'll be able to make this classic dessert like a pro. So what are you waiting for? Give it a try today!

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