Best 2 Strudels German Recipes

**Strudels: A Culinary Journey Through German Delicacies**

Embark on a tantalizing culinary expedition into the realm of German strudels, where flaky pastry embraces a symphony of flavors. From the iconic Apfelstrudel, bursting with the sweet essence of apples, to the savory delights of Krautstrudel, where cabbage and bacon intertwine in a savory dance, strudels offer a delectable treat for every palate. This comprehensive guide unveils the secrets behind these beloved pastries, providing step-by-step recipes that unveil the art of creating perfect strudels. Discover the intricate techniques of folding and rolling the dough, ensuring those coveted layers that yield a crispy exterior and a soft, yielding interior. Explore the nuances of selecting the finest ingredients, from perfectly ripe apples to aromatic spices, that elevate each strudel to a culinary masterpiece. Whether you're a seasoned baker or a novice venturing into the world of strudels, this ultimate guide equips you with the knowledge and inspiration to create these delectable pastries that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

STRUDELS (GERMAN)

Strudels (German) image

My grandma's recipe. We always had this when we'd butcher chickens. Grandma would fry up the hearts and livers and then make strudels--what a treat!

Provided by Sheila Kremer

Categories Other Side Dishes

Time 2h30m

Number Of Ingredients 8

Ingredients

2 c flour
2 eggs
1/2 tsp salt
1 tsp baking powder
1/4 c water, or more to make a soft dough
soft lard for spreading on dough
4-5 c potatoes, peeled and cubed
1 onion, chopped

Steps:

1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.

GERMAN STRUDELS

German Strudels image

This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.

Provided by myangelhayden

Categories < 4 Hours

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 ounce dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup warm water
1 egg
1 3/4 cups flour
2 cups diced potatoes
1/2 cup diced onion
1 tablespoon salt
1 teaspoon pepper
1/2 cup vegetable oil

Steps:

Combine yeast, salt, sugar, water, egg, and flour to make dough.
Divide the dough into small balls.
Let rest for a while.
Roll balls to about 1/4 inch thick and spread with warm oil.
Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
Once the dough is stretched, roll it like you would for cinnamon rolls.
Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
Add water to cover the potatoes and bring to a boil.
Once water is boiling lay strudels on top of potatoes in two layers.
Water should nearly cover strudels.
COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
Enjoy!

Tips:

Choose the right apples: Use a firm, tart apple like Granny Smith or Braeburn. These apples will hold their shape when cooked and provide a nice contrast to the sweet filling.
Peel and slice the apples thinly: This will help them cook evenly and quickly.
Use a variety of spices: Cinnamon, nutmeg, and cloves are classic strudel spices, but you can also experiment with other spices like cardamom, ginger, or allspice.
Don't overfill the strudel: The filling should be spread evenly and thinly, or the strudel will be difficult to roll and will burst open during baking.
Brush the strudel with melted butter before baking: This will help it brown and crisp.
Serve the strudel warm with vanilla sauce, whipped cream, or ice cream: This will enhance the flavor and make it a truly special dessert.

Conclusion:

With careful preparation and attention to detail, you can create a delicious and impressive German apple strudel that will delight your family and friends. Just remember to choose the right apples, slice them thinly, use a variety of spices, and don't overfill the strudel. Serve it warm with your favorite topping and enjoy!