Best Apple Strudel Apfelstrudel Recipes

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APFELSTRUDEL (CLASSIC APPLE STRUDEL)



Apfelstrudel (Classic Apple Strudel) image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield about 16 servings

Number Of Ingredients 15

3 cups bread flour
1 egg
1/4 cup soft, unsalted butter
1/2 teaspoon salt
1 cup cold water
Vegetable oil
Bread flour
3/4 cups coarse white bread crumbs
1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
1/3 cup granulated sugar
3/4 cup dark raisins
3/4 cup coarsely crushed nuts
2 teaspoon ground cinnamon
5 ounces firm, unsalted butter

Steps:

  • To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
  • For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
  • To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.

ALTWIENER APFELSTRUDEL (TRADITIONAL VIENNESE APPLE STRUDEL)



Altwiener Apfelstrudel (Traditional Viennese Apple Strudel) image

I found this recipe on the internet, submitted by caterer Jennifer McGavin. Strudel is a traditional Austrian pastry, usually topped with whipped cream, vanilla sauce, or vanilla ice cream to make it a sweeter treat.

Provided by Northwestgal

Categories     Low Protein

Time 2h30m

Yield 1 studel loaf, 16 serving(s)

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 pinch salt
2 tablespoons canola oil
1 teaspoon canola oil
13 tablespoons lukewarm water
7 tablespoons butter
1 cup plain breadcrumbs
1/2 cup raisins
6 tablespoons rum (or more, if needed) or 6 tablespoons orange juice (or more, if needed)
6 -8 cups chopped baking apples (5-6 Gala or Granny Smith)
3/4 cup granulated sugar
1 -2 teaspoon lemon zest
4 tablespoons lemon juice (about 1/2 large lemon)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, melted
powdered sugar, for dusting

Steps:

  • To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
  • To Make the First Filling: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
  • To Make the Second Filling: Heat the raisins for 30 seconds in microwave oven. Then soak raisins in rum (or orange juice); set aside until ready to use.
  • Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. Place raisins in colander to allow excess liquid to drain. Add to apple mixture, and mix well.
  • Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Brush dough with melted butter.
  • Spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. Spread second filling (apple/raisin mixture) over the other 1/3 of the dough. With kitchen shears, snip off any thick edges of dough, so dough is more uniform. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like a burrito. Fold other side of dough up and over filling to form a loaf. Brush with butter.
  • Use the towel to lift the strudel to a parchment-lined baking sheet. Gently roll strudel onto parchment paper so that the seam-side is down.
  • Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer.
  • Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife. Serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.

VIENNESE APPLE STRUDEL (ALTWIENER APFELSTRUDEL)



Viennese Apple Strudel (Altwiener Apfelstrudel) image

This is actually an Austrian recipe (I picked German cuisine only because there was no option for selecting Austrian, and German was the closest cuisine choice). Strudel is a traditional Austrian pastry, and a specialty in Vienna in particular. It's a dessert pastry that's usually topped with whipped cream, vanilla sauce, or...

Provided by Vickie Parks

Categories     Cakes

Time 2h30m

Number Of Ingredients 19

DOUGH
2 1/2 c all-purpose flour
1 pinch salt
3/4 c + 1 tbsp lukewarm water
2 Tbsp + 1 teaspoon canola oil
FILLING 1
7 Tbsp butter
1 c plain breadcrumbs
FILLING 2
1/2 c raisins
6 Tbsp rum or orange juice (or more, if needed)
6 to 8 c baking apples (about 5 or 6 gala or granny smith)
3/4 c granulated sugar
1 to 2 tsp lemon zest
4 Tbsp lemon juice (about 1/2 of a large lemon)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c butter, melted
confectioners' sugar, for dusting

Steps:

  • 1. To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
  • 2. To Make the First Filling: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.
  • 3. To Make the Second Filling: Heat the raisins for 30 seconds in microwave oven. Then soak raisins in rum (or orange juice); set aside until ready to use.
  • 4. Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. Place raisins in colander to allow excess liquid to drain. Add to apple mixture, and mix well.
  • 5. Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Brush dough with melted butter.
  • 6. Spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. Spread second filling (apple/raisin mixture) over the other 1/3 of the dough. With kitchen shears, snip off any thick edges of dough, so dough is more uniform. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like a burrito. Fold other side of dough up and over filling to form a loaf. Brush with butter.
  • 7. Use the towel to lift the strudel to a parchment-lined baking sheet. Gently roll strudel onto parchment paper so that the seam-side is down. Brush melted butter over the dough. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 40-60 minutes longer.
  • 8. Remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife. Serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.

APFELSTRUDEL IN MILCH GEBACKEN (APPLE STRUDEL BAKED IN MILK)



Apfelstrudel in Milch gebacken (Apple Strudel baked in Milk) image

I came across this wonderful old German recipe in one of my international cookbooks it reminds me of one that my mother used to make...Though she couldn't find the recipe so I just happened to find it....I love Apple Strudel with hot sweet milk...This is the way we eat our bread pudding too...So Yummy.... This is one you just...

Provided by JoSele Swopes

Categories     Fruit Desserts

Time 2h40m

Number Of Ingredients 22

THE TRADITIONAL BAVARIAN APPLE STRUDEL IS BAKED
IN A ROASTING POT AND IS BASTED
WITH MILK OR CREAM. (DOUGH)
2 c bread flour
(YOU NEED THE GLUTEN OF BREAD FLOUR FOR THIS RECIPE,
SO DO USE; ALL PURPOSE, CAKE, WHOLE WHEAT, OR PASTRY FLOUR)
1/2 c water, lukewarm (approx)
1 pinch salt
1 large egg
2 Tbsp cooking oil
FILLING
3/4 c golden raisins (soaked and packed) sultanas
5 large granny smith apples
3 Tbsp lemon juice, fresh
1 lemon zest, grated
1/2 c cane sugar
1 tsp cinnamon, ground
1 c sour cream (organic)
ADDITIONAL INGREDIENTS
1/2 stick unsalted butter (melted) (irish organic)
1/2 c evaporated milk
POWDERED SUGAR

Steps:

  • 1. Place the flour in a bowl. Make a well in the center and add the salt, oil, and egg. Add enough water to make a soft, sticky dough. The dough should come off the sides of the bowl, but still be moist.
  • 2. The dough must now be kneaded until it is very elastic and smooth. If kneading by hand, this will take around 15 minutes. If using a mixer, using the dough hook, mix for 10 minutes, then take dough out of the mixer and knead by hand an additional 5 minutes.
  • 3. Place dough in an oiled bowl. Brush the dough with a little oil also, cover with plastic, and allow dough to rest at room temperature for 1/2 hour.
  • 4. In the meantime, prepare the filling. Drain the raisins. Wash and peel the apples. Remove the cores and slice apples into chunks. Add apples to a bowl, add the lemon juice, lemon zest, sugar, raisins, and cinnamon. Mix together and set aside.
  • 5. Preheat oven to 375°F. Grease a large roasting pot with half of the butter. Cover a table with a clean, smooth table cloth. The table cloth should hang over the sides of the table. Rub flour into the cloth, especially in the center.
  • 6. Lay the dough on the cloth and sprinkle it with flour. Roll out the dough using a rolling pin to the size of a large handkerchief. Brush the dough with oil to keep it from drying out. Dip your fists in flour. Place your fists (palms down) under the dough. Stretch the dough with your fists, working from the center to the outside. If dough begins to dry out, brush it with oil. Stretch the dough until it is paper thin. The dough should be so thin that you can almost see through it.
  • 7. When the dough is evenly stretched out, cut off edges to make a rectangular shape. Brush dough with a thin layer of sour cream. Brush from the middle to the edges.
  • 8. Spread the apple filling evenly over the dough, leaving about a 1 1/2 inch border from the edges. Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Lift up the cloth on one of the long sides to start rolling up the dough. By raising the cloth, gently continue this procedure until all of the dough is completely rolled around the filling.
  • 9. Use the cloth to transfer the strudel into the prepared pan. Brush the dough with melted butter. Heat up the milk and pour hot milk into the roasting pan, so that the strudel is sitting in the milk. Bake the strudel for about 1 hour, basting it occasionally with milk, until the strudel is golden brown. Remove the strudel from the oven. Remove it from the pan and allow it to cool slightly. Dust the strudel with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.

APPLE STRUDEL -- APFELSTRUDEL



Apple Strudel -- Apfelstrudel image

This is from the Jewish Recipes Website-I havent tried it yet. My great aunt Elsie used to make the best strudel..

Provided by petlover

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
2 tablespoons shortening
1/2 cup water, warm
1 cup brown sugar
1/2 cup nuts, chopped
1/2 teaspoon cinnamon
1 teaspoon salt
2 eggs, slightly beaten
5 cups apples, sliced
1/2 cup raisins
3 tablespoons butter, melted
1 lemon, grated rind of

Steps:

  • Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water.
  • Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it.
  • Put dough on it.
  • Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind.
  • Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes.
  • Let cool.
  • Cut in slices about 2 inches wide.

Nutrition Facts : Calories 452.4, Fat 13.8, SaturatedFat 4.6, Cholesterol 64.3, Sodium 410.2, Carbohydrate 78.4, Fiber 4.8, Sugar 40.5, Protein 7.8

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