Best Munich Apple Strudel Recipes

GERMAN APPLE STRUDEL

Steps:

• Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

MUNICH APPLE STRUDEL

Steps:

• Strudel Dough.
• Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
• Let it rest for 1/2 hour covered with a warm saucepan.
• Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
• Apple Strudel.
• Prepare Strudel Dough & have rolled out very thin on floured cloth.
• Soak your raisins in the rum.
• Preheat oven to 470*.
• Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
• Brush the pulled-out strudel dough with the warm melted butter.
• Dab the sour cream out and spread in a smooth layer over butter.
• Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
• Sprinkle with rum soaked raisins (discard excess rum).
• Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
• Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
• Slide the strudel into a well-buttered baking dish.
• Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
• Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
• Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.

APPLE STRUDEL RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
• In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
• Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
• Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
• Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
• Brush half of the melted butter over the rolled out dough.
• The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
• Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
• Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
• Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
• Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
• Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.

BAVARIAN "PULLED" APPLE STRUDEL (GEZOGENE STRUDEL)

Steps:

• Work the flour, eggs, oil, water, and salt into a dough.
• Divide into three parts.
• Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min.
• Place a old clean tablecloth on the table, roll out a ball a thin as you can.
• Here comes the tricky part.
• Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you.
• You will do this all around in a circle until the dough is paper thin and you can see through it.
• Brush generously with melted butter during this process.
• Trim off the heavy edges.
• Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all.
• Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough.
• From the long side, Lift one side of the tablecloth and roll up completely.
• Fold it as long as your pan is.
• Seal edges.
• Gently put rolled strudel into the pan Bake at 350* for about 45-55 min.
• Until golden brown.
• There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough.
• I prefer the apple and cheese myself.