german apple strudel

This scrumptiously easy and delicious Apple Strudel is made with flaky buttery puff pastry, fresh crisp apples, plump juicy raisin all drizzled with a sweet cinnamon glaze.  Make this gorgeous treat for your next brunch, book club or evening soiree and impress your family and friends.

Apple Strudel

golden raisins

apples

brown sugar

cinnamon

nutmeg

puff pastry (thawed)

milk

sugar

vanilla extract

Mix raisins and rum in a small bowl.  Place the bowl in a sink filled with a couple inches of hot water; soak for 15-20 minutes.

Drain any excess rum from raisins. Mix raisins, apples, brown sugar, cinnamon and nutmeg in a large bowl.

Preheat oven to 400 degrees. Lay out two large pieces of parchment paper for working and baking on. Gently unfold the puff pastry and place one on each piece of parchment paper.  Using a rolling pin gently roll the folds and creases in the pastry to smooth the dough.  Divide the apple mixture evenly between the two sheets spreading up through the center of the dough.

Using a pizza cutter cut the dough in strips about 1/2 to 3/4 inch wide being careful to line up the cut as close as possible on both sides of the apple mixture. Gently (using the parchment paper) move the cut puff pastry to baking sheets keeping the parchment paper on the baking sheets.

Fold each strip across at a little bit of a downward angle starting with either the left or the right.  So you will go left, right, left, right.  As you go along moisten the far outer one inch of the strips that that you fold in second (or in this case the right) lightly with water. Using paper towels soak up any excess juice around the edges of the strudel.

In a small bowl beat egg and milk.  Using a pastry brush lightly coat the tops and sides of the strudel. Bake for 35-40 minutes or until golden brown.

In medium bowl whisk together powdered sugar, milk, ground cinnamon and vanilla.  Drizzle over fully cooled apple pastry.

This is totally irresistible! My family enjoyed this for our brunch!

Love all the ingredients, can’t wait to try this! It looks so delicious and easy!

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.

Traditional Apple Strudel Recipe

lemon juice

Mix raisins and rum in a small bowl.  Place the bowl in a sink filled with a couple inches of hot water; soak for 15-20 minutes. Drain any excess rum from raisins.

Toss the apples with the lemon juice in a large bowl.  Add the raisins, brown sugar, cinnamon and nutmeg and stir to combine. 

This Apple Strudel is couldn't look any more perfect!

This will be a huge hit at my house!! Everyone loved it!

Such a fantastic breakfast treat!! I LOVE apple strudel!

Apple strudel is my faaaave! I am so excited to try this recipe!

We love using puff pastry for desserts! This was super tasty and delicious!

Just wondering could you use any other fruit

I love how quick and easy it is to make! That cinnamon glaze tasted amazing too!

These were a huge hit especially with my kids! They're already asking when I'm going to make them again.

My mom used to make strudel all the time when we were kids but I've never tried to make it. Bookmarking this recipe so I can relive the experience!

This looks so perfect for lunch or brunch! The glaze takes it to the next level.

This apple strudel is full of warm spices, and the perfect light and buttery pastry!

Rum, raisins, and apples? Heck ya! Love the idea of using store-bought puff pastry - it's so much easier to make these! Delish!

Apple strudel is one of my favorite desserts to make and share with friends. It's so good!

Nothing quite like apples and cinnamon; it's a combination that can't be beat and this recipe is no exception! So easy and delicious; I loved every bite!

Yum! I love that braiding and how the strudel comes together with frozen puff pastry. Such amazing flavors!

I am making a pause in baking to thank you for your recipe. Your recipe is amazing; the apple strudel is the best I have tried and made!

Love the tip to soak raisins with rum - it made all the difference! Great recipe!

Thank you for this recipe - bakery quality!

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))

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!

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Apple Strudel

Puff Pastry Apple Strudel Recipe: Q...

Traditional Apple Strudel Recipe

German Apple Strudel (Apfelstrudel)

Top 4 german apple strudel recipes from across the web

The most viewed german 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

Apple Strudel

Puff Pastry Apple Strudel Recipe: Q...

Traditional Apple Strudel Recipe

German Apple Strudel (Apfelstrudel)

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