apple strudel

Mamo's Apple Strudel

Granny Smith apples, peeled, cored and cut into thin strips

lemon

pineapple,

sugar

salt

nuts

unsalted butter

vegetable oil

phyllo dough

cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs

As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.

Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.

Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.

In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.

On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.

Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.

Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.

Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.

Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.

Cut into pieces while still hot so the crust won't break.

Amounts of apples and bread crumb mixture where way off.  Don't know what size apples they used, I could only find large and used 8 of them.  Ended up using only 1/4 of the apples mixture.  Same with the bread crumb mixture.  In the list of ingredients  it said to slice apples thin which I did, but in the instructions it said to dice.  I highly recommend dicing instead so apples have more body in the strudle.  Taste was good but not a 5 star.  I should have put cinnamon in the apples and not just in the crumb mixture.  But be very careful with the phyllo dough.  Mine split where the folds where from the package - should have varied placement more so stress points weren't in the same place.

Just made this and it's the best. My kids love it. Definitely keeping this recipe. Thanks for sharing!

My mom and I love this recipe!  First time making a strudel.  Followed recipe exactly and it was so easy.  I froze the additional loaves.

 This will be THE apple strudel recipe for me. I did not add nuts, but the results were great by exactly following the rest of the recipe. I made changes to satisfy a bad sweet tooth.  So ---- here goes.  I used 8 large Granny Smith and 4 Large Fugis. ..tossed the sliced apples with the juice of 1 lemon, 1 Cup of water and the diced pineapple.  I then diivided the mixture in two large skillets with lids.  To EACH skillet, I added 3/4 Cup sugar, 1 Cup water, a pinch of salt and 1 tsp cinnamon... cooked the apples, covered, on med heat until done, then stirred them uncovered until like jam. After refrigerating the apples, I made the crumb mixture.  I doubled the amounts of the sugar and breadcrumbs and added 2 tsp cinnamon (I did not have a cinnamon stick.   I also added 1 Cup of crushed shortbread cookies (oh, yum.   After baking the strudels, then came the finale - I topped with a powdered sugar glaze. Thank you, Duff Goldman. Thank you, Mamo.

The best Apple Strudel I have ever tried..... I cant believe I did it myself!!The Pineapple and the breadcrumbs are the secret.

I followed exactly as Duff's mom wrote below and it was amazing.

I prepared following the directions and it was amazing!  Definitely will be repeat at our Sunday family dinners!

This was time consuming to make.  I had a large family gathering and said "enjoy this now becuase I don't plan to ever make it again".  Now every time I have a get-together everyone BEGS me to make this.  It made me a star!

https://www.foodnetwork.com/videos/mamos-apple-strudel-0191891

Duff reveals the secret ingredient in his great-grandmother's strudel.

Enjoy the homemade taste and old-fashioned goodness of apple and ricotta strudel.

Apple and ricotta strudel

Pink Lady apples, peeled, cored, cut into 2cm pieces

(1/3 cup) caster sugar

(1/3 cup) raisins

(1/4 cup) finely chopped walnuts

cinnamon

ricotta

filo pastry

butter, melted

Pure icing sugar, to dust

This easy Apple Strudel is filled with cinnamon, brown sugar, raisins and more! It's a crispy, flaky pastry that's easy to make and downright delicious.

Apple Strudel

Granny Smith Apples, peeled and sliced 1/4-inch thick

lemon juice

vanilla

brown sugar

all purpose flour

golden raisins

puff pastry

milk

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.

Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.

Spread the apple mixture evenly down the center of the pastry lengthwise.

Fold the sides of the pastry around the apples. Seal the dough together by lightly wetting the pastry and pressing it together. Alternately, you can cut the sides of the pastry into strips and fold it decoratively, crossing the strips over each other, sealing them lightly with water.

Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash. 

Bake for 35 &#8211; 40 minutes, until golden brown. 

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

walnuts (finely chopped)

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.

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

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

A Danish pastry wrapped in a mock puff pastry stuffed with your favorite filling 

Wisconsin Apple Kringle

active dry yeast

unsalted butter,

milk,

egg, beaten

apple pie filling

vanilla extract

water

In a food processor, combine flour, sugar, yeast, cardamom, and salt.

Add cubed butter to the flour mixture and pulse butter into the flour 10 - 12 times until the butter is pea-sized.

Add milk and the beaten egg to the food processor and pulse until the dough comes together.

Dump the mixture onto a cutting board until a rough dough comes together. Form the dough into a rectangle, wrap in plastic wrap, and let it rest overnight.

Flour the bench, then roll the dough out into an 8x15 inch rectangle, fold the dough in threes like a brochure to create layers. Rotate the dough and repeat the process. Wrap and refrigerate for 30 minutes.

Repeat step five three more times and it will be ready.

Preheat the oven to 375º F and prepare two parchment-lined sheet trays.

Divide the dough in half and roll each half of the dough to a 6x24 inch rectangle.

Spread a thin layer of apple filling in the center of each rectangle and roll one side directly over the filling pinching to seal. Brush the exposed side with an egg white and fold over to seal.

Place stuffed log onto prepared parchment paper and form into an oval ring.

Brush with egg white and let sit in a warm place for 1 hour, then bake for 25 minutes or until lightly golden.

Whisk together the glaze until it's slightly runny. Glaze the Kringle immediately let set. Transfer Kringle to a wire rack and let cool completely. Enjoy!

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))

Tablespoons vegetable oil

apple cider vinegar (or lemon juice)

butter

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

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!

This is my go-to recipe for traditional Viennese Apple Strudel. I use my homemade super-thin strudel dough recipe for this strudel, which is the traditional pastry for apple strudel. Prepare the strudel dough 1 hour (or up to 2 days) in advance since it needs to rest for 1 hour. You can use store-bought phyllo dough on a lazy day but a heads up: the result will not be as delicious ;-)

How to make Homemade Apple Strudel

strudel dough (recipe here)

unsalted butter (30 g)

+ 1 Tbsp fine, dry bread crumbs (70 g)

lbs sweet-tart apples (e.g. MacIntosh) (900 g)

granulated sugar (65 g) ((see note))

ground cinnamon ((use 1 teaspoon if you love cinnamon))

(25 g) chopped walnuts ((even better if briefly toasted

raisins (50 g)

Whipped cream cream

Start by making the strudel dough, if you want to make it from scratch. I&#39;ve posted an article on how to make paper-thin strudel dough for apple strudel. The dough will take about 1 hour and 15 minutes to make (including 1 hour resting time).

Strudel dough:

Melt butter in a pan over medium heat, then add the breadcrumbs. Toast them, stirring constantly, until they are golden. Remove from the heat, transfer to a bowl and let cool. If you leave the breadcrumbs in the pan, make sure the residual heat doesn't toast them too much or the strudel will taste scorched.

Toasted breadcrumbs:

Soak the raisins in rum (traditional, for a nice taste) or lukewarm water for about 10 minutes (only necessary if they are rather dry and not soft).

Mix sugar and cinnamon. Set aside.

Peel the apples, quarter and core them. Chop every quarter into 1/8 to 1/4 inch thick slices. In between cutting, drizzle the slices with lemon juice to prevent the apples from browning.

Apple Strudel Filling:

Roll out the dough with a rolling pin on a clean and lightly floured surface. Flour the surface and the dough every now and then while rolling.

When the dough gets about 13-15 inch in diameter, pick it up then use the back of your hands, particularly your knuckles, to stretch it (remove all sharp jewelry first). This way you can straighten the dough like a pizza.

When the dough gets larger and thinner, and thus difficult to handle, put it down on a lightly floured tablecloth, straighten out the wrinkles in both the tablecloth and the dough. Continue stretching the dough on the tablecloth using your hands.

Gently stretch the dough paper-thin from the inside to the outside, working your way around the sheet of dough. Stretch it until it starts to look translucent. You should be able to read the titles of a newspaper placed under the dough (don't do this though, the ink would probably come off).

When finished, the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting the baking sheet lengthwise. Thick edges should be cut off.

Stretch the dough:

Brush half the dough with roughly half of the melted butter.

Spread the breadcrumb-mixture evenly over the other half of the dough. One side is brushed with butter now, the other side is covered with breadcrumbs. Leave 1 to 1.5 inch to the edge. Spread the apples over the breadcrumbs. Evenly top with raisins (but not the remaining rum or water) and walnuts. Sprinkle everything with cinnamon sugar.

Fold in the side-ends of the dough. Using the tablecloth, roll the dough, starting at the apple-topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-side down.

Transfer the strudel onto a baking sheet and brush it with the remaining melted butter.

Fill the strudel:

Bake the strudel in the preheated oven (I use rack 2 of 4 from top) for 30-40 mins at 375 °F.  When the crust turns golden, the Apple Strudel is ready. Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner's sugar. The crust is crunchy when hot and will soften once the strudel cools.

Serve it with whipped cream or a scoop of vanilla ice cream, if you like.

Bake the strudel:

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.

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Top 10 apple strudel recipes from across the web

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

Top Tags

Mamo's Apple Strudel

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Puff Pastry Apple Strudel Recipe: Q...

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German Apple Strudel (Apfelstrudel)

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Apple Strudel (Apfelstrudel)

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