Apfelstrudel (Apple Strudel)

from Germany

For the dough:

  • 10-1/2 oz. bread flour
  • 1/6 oz. salt
  • 1-l/2 oz. vegetable oil
  • 5-1/3 oz. water, lukewarm

For the filling:

  • 4-1/2 lb. apples (Golden Delicious), sliced
  • 5-l/3 oz. granulated sugar
  • 1-1/2 oz. dark rum (Myers)
  • 5-1/3 oz. raisins
  • 1/8 tsp. ground cinnamon
  • 2 lemons (juice and peel)

For the buttered breadcrumbs:

  • 10-1/2 oz. butter (unsalted)
  • 10-1/2 oz. bread crumbs

Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400F to 425F oven.



Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes


Back to the main Germany page

Germany on Wikipedia

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This page modified January 2008

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