Classic "ApfelStrudel" or AppleStrudel!

So after a long long time on break, I am finally starting to cook again. We currently have some guest in our spare room that we have been renting out on AirBnb  and they have some European Heritage, I thought I take this opportunity to make a classic ApfelStrudel! We ate Apfelstrudel as kids all the time as my grandma and my aunt were experts in getting the dough really really thin and we just loved it as dessert or main course.

Here is what you need for the dough:
200 g fine flour
125 ml water
1tablespoon oil
sprinkle of salt
flour for dusting
butter, melted to brush on
oil to brush on

I always prepare the dough first and then work on the rest of the ingredients, but that is entirely up to you.

For the filling:
1kg apples, peeled, quartered and sliced in 3 mm pieces
150 g breadcrumbs
150 g sugar
80 g butter
1 teaspoon cinnamon
1 tablespoon vanilla-sugar
2 tablespoons rum (I used Amaretto  this time)
80 g raisins, I don't like them so I left them out

Ok lets start:

On a clean surface, make a mound with your water and create a little indentation, add the oil and the salt and start combining these ingredients with a fork, little by little add the water until everything is combined and you have a smooth dough. Dust your hands with flour and kneed the dough until smooth and no longer sticky. Transfer the dough on a plate, brush with oil and let rest for at least 30 minutes (or as long as it takes you to prepare the remainder of the ingredients.



Now the filling:

In a big bowl, mix the sliced apples with the sugar, cinnamon and the rum, add the raisins if you are using them and set aside for a while. In a small pan, melt the butter and roast your breadcrumbs until they are golden brown, set aside to cool.

Preparing the dough for filling:

Take a large kitchen towel and dust with flour, place the doug in the middle and roll into a square with a rolling pin (dust the rolling pin with flour so the dough doesn't stick to it), roll out as thin as possible, then brush with melted butter and let it rest for 5 minutes, once you are done you can pull the dough thinner by moving your hands underneath the dough with the backs of your hands up and pulling slowly away from the center without getting any wholes in it.

Once the dough is thin enough, sprinkle with the breadcrumbs, then add the apple mixture and roll up tightly using the kitchen towel. Tuck under the ends and transfer carefully onto a buttered baking sheet. Be careful to not make any holes.

Brush generously with melted butter and bake in a pre-heated 425 degree oven for 40 minutes. It should be golden brown. Sprinkle with powdered sugar!

Serve hot or cold on its own or with vanilla sauce or icecream!

Bon Apetite!


As a variation, you can use ground almonds or hazelnuts and my aunt used to add a couple of dollops of sour cream!