apfelstrudel

This easy recipe shows how to make German apple strudel with a store-bought puff pastry. It&#039;s a time-saving recipe with the fantastic result.

Puff Pastry Apple Strudel Recipe: Quick and Easy

(2 sheets) frozen puff pastry (thawed

baking apples

tbsp white sugar (divided)

tbsp flour

cinnamon

walnuts (finely chopped)

brown sugar

breadcrumbs

Preheat the oven to 375ºF. Line a baking sheet with a parchment paper and set aside.

To make the apple filling, peel, core, and chop apples into 1/2-inch cubes. You will need total 3 cups of chopped apples. Place them in a bowl and add 2 tablespoon of white sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apple can release its juice.

Meanwhile, combine nuts, brown sugar, the remaining 2 tablespoon of white sugar, and breadcrumbs in another small bowl. Stir well and set aside.

To assemble the strudel, roll out the thawed puff pastry on a lightly floured work surface to stretch out a little, about 10x12-inch. Sprinkle half of nut mixture in the center of the pastry leaving 1-inch from both sides. Spoon half of apple mixture on top of nut mixture.

Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal. Carefully transfer the strudel to a prepared baking sheet, placing the seam-side down. Tuck both ends under. Repeat the same on the other pastry sheet.

Brush the strudels with egg wash and make slits for the steam to escape. Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes.

Dust with powdered sugar and serve warm with vanilla ice cream and/or whipped cream.

https://content.jwplatform.com/videos/0LqwHAbY.mp4

This is easy version of German apple strudel recipe is made with store bought puff pastry. Flaky crust with soft apple and walnut filling makes it a perfect fall and winter dessert. Serve as is or with vanilla ice cream.

Apple Strudel

Enjoy the combination of a sweet, lightly spiced apple filling encased in a buttery, flaky puff pastry crust in under 45 minutes, thanks to store-bought pastry, in this quick and easy apple strudel recipe!

puff pastry (thawed (gluten-free if needed))

apples

lemon juice

walnuts (chopped)

raisins ((see notes))

sugar of choice (+ more for sprinkling on top (see notes))

vanilla bean paste (or 1/2 tsp vanilla extract)

ginger

cardamom

Check the video in the post for easy visual instructions.First, preheat the oven to 350 °F/180 °C and roll out the sheet of puff pastry, placing it on a baking tray. I use the parchment paper it comes with to line the baking sheet.

Then, rinse and chop the apples into ½-inch pieces and transfer them to a large bowl with the remaining filling ingredients. Stir well.

Pour the apple mixture over the strudel dough, forming a rectangular mound in the middle with a 2-inch border all the way around.

To seal the apple strudel, first, fold the top and bottom up and over the filling. Then, carefully fold in both sides, pinching at the seams to seal it.If there are a few small cracks, that’s fine. However, if you want to try to fix them, use a damp finger and gently smooth/pinch them closed.

(OPTIONAL STEP) For a more browned top, brush the pastry with melted vegan butter and sprinkle it with coarse sugar of choice.

Transfer the apple strudel to the oven, seam side down, and bake for about 35 minutes until lightly golden brown on the outside.

Allow it to cool on a wire rack for 10 minutes, then dust with powdered sugar (or powdered Erythritol), slice, and serve!

My favorite way to serve this dessert is with a scoop of vegan vanilla ice cream, warm vegan custard/ vanilla sauce, or dairy-free whipped cream.

REALLLY good recipe! I just swapped out the vegan ingredients for the real stuff so it wouldn't taste like hot garbage. Five stars!!!

Absolutely wonderful recipe! I made the filling as written and used 8 sheets of phyllo dough (brushed with vegan butter) instead of puff pastry. 10/10!

Hey Ela
Would this work if I assembled it then waited half an hour before baking? Because it’s best served warm and I want to transport it for Christmas Day, could I transport it and bake upon arrival? Or bake, transport and reheat?
Stay safe. Greetings from Australia.

The second recipe of yours that I have tried and was a success. Everyone loved it and especially me who is looking for vegan options.  I am so glad and the site is very practical! Thank you so much!

I love German Apfelstrudel! Now I‘m craving this again! ? Have to make is asap! ?

Dear Ela, i really enjoy ALL your recipes, glad I found your blog! And I cant stop seeing a face in the strudel ; ) Happy Halloween?

https://content.jwplatform.com/videos/YZtPdqme.mp4

An easy homemade apple strudel (German Apfelstrudel) that is simply perfect for fall and winter but can be enjoyed at any time of the year. It’s flavorful, flaky, buttery, juicy, crispy, and very delicious! This holiday recipe is vegan, can be made refined sugar-free, and contains only 10 ingredients in total!

Apple Strudel With Puff Pastry | German Apfelstrudel

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!

German Apple Strudel (Apfelstrudel)

all-purpose flour ((188 grams))

salt

water

Tablespoons vegetable oil

apple cider vinegar (or lemon juice)

butter

lbs apples (peeled, cored, and thinly sliced (about 6 cups))

golden raisins

sugar

Powdered sugar (for dusting)

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&#39;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°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.

Just like my memories of Poulsbo as a child! I sometimes use red hearts candies in these. No one taught me that , buy it’s good

What is your preferred strudel dough recipe? I researched probably 40 recipes over the internet and the one thing that they all had in common was the dough recipe. There were a couple that added an egg, but it didn't seem to be the norm.

Sure they did. They called them breadcrumbs. Yummy!

One of my fondest memories is watching my Hungarian grandmother make the Hungarian version on her big and wide wood table.  She put a printed tablecloth on the table and the rolling and stretching of the dough.  My brother and me would sit at the table waiting for the overhang so we could take pieces off to eat!  My grandmother would catch us and I think she was cussing us out in Hungarian!  Regardless of the not knowing the translation we knew not to continue stealing dough bits.

I have an old family recipe (100+years) that uses breadcrumbs.  I am sure the recommendation for Panko bread crumbs was made to be a consistent unflavored breadcrumb

Simply delicious!  Turned out great and everyone loved it. Definitely plan to make again!

The national dessert of Austria, Apple Strudel features a delightfully flaky pastry shell filled with spiced apples and raisins and served with vanilla sauce or ice cream. 

Apple Strudel (Apfelstrudel)

For the Strudel Dough:

bread flour ((can substitute all-purpose flour))

neutral tasting oil

lemon juice or vinegar

egg ((optional), makes the dough easier to work with but the pastry will not be as flaky)

unsalted butter (, melted and divided)

For the Filling:

golden raisins ((can use regular raisins))

rum ((optional))

chopped walnuts ((optional), toasted

Place the raisins in a bowl and toss with the rum.  Let soak for at least an hour or up to overnight.  Drain.

To make the filling:Combine the sugar and cinnamon.  Place the apples, raisins, walnuts, lemon juice, and cinnamon sugar in a large bowl and stir to combine.  Set aside.

To make the strudel dough:In a food processor add the flour and salt, and pulse to combine.  Add the water, oil, and lemon juice/vinegar (the acid helps relax the gluten making the pastry dough more elastic) and, if using, the egg.  Pulse until the dough comes together.  Do not over-knead. Alternatively you can do this in a stand mixer or by hand. Transfer the dough to a lightly floured work surface, slam it down a few times to encourage the gluten development, and knead for a couple of minutes.  If the dough is too sticky add a little more flour.  If it is too dry add a little more water.  Form the dough into a ball.Transfer the dough to an oiled bowl, turn the ball around in the bowl to lightly coat the ball  in oil, then cover with plastic wrap and let it sit at room temperature for 1 hour.  Do not rush this process, the gluten in the flour need time to relax so that it becomes more elastic.  The dough is not going to rise during this time since there is no yeast in it, but it&#39;s going to relax and soften.

Preheat the oven to 375 F(190 C).  Line a baking sheet.Lightly flour a clean work surface and roll the dough out to a diameter of 12-15 inches.  On a clean work surface, spread out an extra large, clean, smooth dish towel or a tablecloth and very lightly flour it.  Transfer the dough onto the cloth, smoothing any wrinkles in the cloth, and brush with 1/3 of the butter (this will help moisten the dough to help prevent it from ripping when we stretch it).Very gently lift and stretch the dough from the center to the outside, working your way around the perimeter of the dough to form a large rectangular, using your knuckles at first to move from center to the outer perimeter (be sure to remove any jewelry that could get caught on the dough).Continue this process, gently pulling and stretching any thicker areas of dough.  The dough is thin enough when it starts to look translucent and you can see the pattern of the cloth underneath it.  The thinner the dough, the flakier the pastry.  Trim off the thick band of dough around the pastry sheet, leaving a thin pastry sheet that&#39;s about the size of your standard baking sheet (18x26 in).

Brush half of the remaining butter over the pastry sheet.  Sprinkle the breadcrumbs over half of the pastry sheet, leaving an inch around the edges.  Spread the apple mixture over the breadcrumbs.Fold in the sides over the apple mixture to prevent it from spilling out, then use the dish towel/tablecloth to lift the end of the roll with the apples, rolling it onto itself all the way to end.  Alternatively roll the strudel and then tuck the sides under the roll to prevent the filling from spilling out.Transfer the strudel to a lined baking sheet with the seam side down and brush with the remaining melted butter.Bake the strudel on the middle rack for 30-40 minutes or until the crust turns a rich golden. Remove the apfelstrudel from the oven, let it cool slightly, and then give it a generous dusting of powdered sugar. Serve immediately while the crust is still crispy (it will soften as the strudel cools).  Slice the warm strudel and serve with your choice of vanilla ice cream, or vanilla sauce.

A video of the stretching process would help!!!

Would I be able to use cherries to make a cherry strudel?

Just like we had in Salzburg!  Only your vanilla sauce is even better :)  My husband and I prepared this together for date night and relived our trip to Austria together with each and every bite.  It made for a wonderful and delicious evening, thank you Kimberly.

I have always been way to intimidated to try making apple strudel but I've had success with every one of your recipes so I thought I'd finally take courage and give it a try.  It was DELICIOUS!  I also made your vanilla sauce to serve with it.  My husband couldn't stop raving and said it was better than what he had when we visited Vienna, lol :)  Thank you, Kimberly!

I've been on an apple kick and made this and your German apple cake all in the same week :)  And no, it isn't all just for me, I have family in town visiting :)  Both of the recipes were truly excellent but I would expect nothing less from you &lt;3

I am so pleased with how this turned out!  It was a labor of love but it both looked and tasted wonderful!  Thank you for this recipe and the detailed instructions!

Well it wasn't quite as pretty as yours, but it tasted delicious!  The pastry was nice and flaky and the filling was a lovely balance of sweet and tart with just the right amount of spices.  It was worth the effort and I will continue practicing on the appearance, lol.

I've tried many of your recipes and all of them have been wonderful.  So I knew even before I started making this apple strudel that it was going to be good.  And was it ever!  The texture of the pastry was flaky and the flavor of the filling was heavenly.  THANK YOU for yet another delicious recipe!

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Apple Strudel (Apfelstrudel)

Top 4 apfelstrudel recipes from across the web

The most viewed apfelstrudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puff Pastry Apple Strudel Recipe: Q...

Apple Strudel

German Apple Strudel (Apfelstrudel)

Apple Strudel (Apfelstrudel)

The most viewed apfelstrudel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine