BAVARIAN STYLE APPLE STRUDEL (APFEL STRUDEL) RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- NOTE: I find that rolling out the puff pastry on a lightly floured sheet of parchment paper is ideal. This helps with the rolling of the strudel and for the transferring of the filled strudel onto a baking sheet a breeze! Filling: Peel and remove the core. Slice the apples thinly. NOTE: I invested in an apple peeler, corer, that makes this process so easy to do. I simply attach the apple to the fork, turn the crank and my apple is peeled, cored and sliced thin very quickly! I also drop the prepared apples in a bowl of cold water, with the juice of half a lemon (to prevent browning). If using Clearjel thickener, add it to the sugar and mix together. Add the sugar, lemon juice, golden raisins, boiled apple cider** (if using)and cinnamon to the apples and mix to combine. Set aside. **Boiled cider is a heavily concentrated cider that has been boiled down and reduced to a very thick syrup. I use this to enhance my apple pies, crisps and strudels. It's also a great way to make apple juice, or pour it over pancakes. Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape. Brush an even layer of melted butter onto the pastry. I "plop" about 3 tablespoons of sour cream right down the center and spread it evenly, leaving at least a 2-inch border all the way around. The apple mixture might become watery, as the apples begin to release their juices. So, use a slotted spoon (or clean hands) to add half of the apple mixture into the center of the pastry sheet-- leaving at least a 2-inch border. Lift up one side of the parchment paper to cover the center filling. Lift up the other side to cover the fruit entirely. Pinch together the long seam and both ends, to seal the pastry. Tuck the ends over the top and gently press to seal. Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel on to the sheet, with the sealed side down. Repeat the process with the second puff pastry sheet. At this point, you can refrigerate the strudel until you are ready to bake it (within a few hours). Preheat the oven to 400°F. Brush the egg wash over each strudel and sprinkle with coarse sugar (if using). Using a sharp knife, make diagonal slices across the top 2-3-inches apart. Bake between 35 to 40 minutes, or until golden brown. Allow to cool on a baking rack, for at least five minutes. The strudel is best served warm or at room temperature, and is best eaten on the day that is is baked. If desired, you can whisk powdered sugar all over the top right before serving. Fresh whipped cream is a lovely garnish, as well.
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Dhakar king Md Rashed Khan
[email protected]I'm not a baker, but this strudel was easy to make and it turned out great. I'll definitely be making it again.
Kiran Shamsa
[email protected]This strudel is amazing! I've made it several times and it's always a hit.
Tous eef
[email protected]I'm not sure what I did wrong, but my strudel turned out soggy. I think I might have added too much butter.
Nisha Pariyar
[email protected]This strudel is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Waseemmalik Noonari
[email protected]I love the combination of apples and cinnamon in this strudel. It's the perfect fall dessert.
Honey Baba
[email protected]This strudel is a great dessert to make for a special occasion.
Ibrahim Ojo
[email protected]I'm not a big fan of strudel, but this one was actually really good. The pastry was flaky and the apples were sweet and tart.
Madeleine Green
[email protected]The strudel was a little dry for my taste, but the flavor was good.
Ximena Sandoval
[email protected]This was my first time making strudel and it came out great! The instructions were easy to follow and the strudel was delicious.
Aubrey Otieno
[email protected]I've made this strudel several times and it always turns out amazing. The only thing I do differently is add a little bit of cinnamon to the apples.
Memory Mandichinja
[email protected]This strudel was a hit at my dinner party! The flaky pastry and the sweet, tart apples were a perfect combination. I will definitely be making this again.