Apple Strudel: Bavarian Style, Made Easy

Bavarian apple strudel is a delicious dessert that is easier to make than it seems. The recipe involves making a simple dough that bakes into a flaky, buttery crust, and a juicy, spiced apple filling. The dough is made with flour, water, oil, and lemon juice or vinegar, while the filling consists of apples, cinnamon, sugar, and raisins. The dough is stretched thin and filled with the apple mixture before being baked to perfection. This traditional dessert is a festive treat that can be enjoyed warm or cold and is sure to impress your guests!

Choosing the right apples

Granny Smith apples are a popular choice for strudel due to their tart flavour and ability to retain their shape. Golden Delicious apples are also a good option, as they are sweet with a cider taste. Honey Crisp apples fall somewhere between the two, and Envy, Opal, Pink Lady, Braeburn, and Macintosh apples are other popular choices.

When making apple strudel, it is best to avoid apples that are too soft or that will fall apart during cooking, as this can make the strudel soggy. It is also important to cut the apples into uniform slices, to ensure even cooking.

Making the dough

To make the dough, combine the flour and salt in a large bowl. With a mixer on low speed, add the water, oil, and lemon juice or vinegar. It should start to form a shaggy dough. Switch to a dough hook attachment and continue to knead the dough for 2-3 minutes until it starts to come together in a ball. If the dough is too dry, add a little more water.

Remove the dough from the mixer and knead it by hand for a couple of minutes on the counter. You can also try slamming it down on the counter a couple of times during the process to develop the gluten and make the dough more elastic.

Place the dough in a lightly greased bowl, turning to coat the ball of dough, then cover with plastic wrap and let the dough rest for 60 to 90 minutes. The dough needs this time to relax, and if you try to roll or stretch it before this resting period, it won't work very well.

When the dough has rested, it's time to roll it out. Place a clean kitchen towel on the counter and sprinkle it with flour. Roll the dough on the towel, always rolling from the center to the edges. When you have rolled the dough as thin as possible, use your hands to stretch it even further. With the back of your hands, move under the dough and pull it out gently.

Once the dough is very thin, brush it with melted butter. Cut off any thicker edges of the dough. Now you are ready to add your filling and roll up your strudel!

Preparing the filling

Peel, core, and slice the apples. You can use a peeler, corer, and slicer to do this, or you can do it the old-fashioned way. The apples should be sliced to a uniform 1/8-inch thickness so that they cook evenly. To prevent the apples from turning brown, toss them with lemon juice or vinegar.

Some recipes suggest soaking the raisins in hot water, rum, or apple juice for about 10 minutes to make them nice and soft. If you are using walnuts, chop them finely.

Mix the apples with cinnamon, sugar, raisins, and walnuts (if using). Some recipes also suggest mixing in a little vanilla extract.

If you are using filo dough instead of making your own strudel dough from scratch, brush each sheet with melted butter before layering the apples on top.

Rolling the strudel

Once the dough is thin enough, brush it with melted butter. Then, add the filling. Leave a border of a few inches on one of the long sides of the dough. Spread the breadcrumbs, apples, and raisins (if using) in a line down the centre of the dough. Sprinkle with cinnamon sugar.

Next, fold the border over the filling on both sides to hold it in place. Then, grasp the cloth or sheet by the long edge of the strudel and use it to help you roll the strudel onto itself, like a cinnamon roll. Keep a tight grip on the cloth and continue rolling the strudel until it is completely rolled up.

Finally, place the strudel on a baking sheet, seam-side down, and brush with more melted butter.

Baking the strudel

Now that you've prepared your filling and stretched your dough, it's time to assemble and bake your strudel!

Preheat your oven to 350°F/180°C. Line a baking sheet with parchment paper.

Brush the strudel dough with melted butter. Sprinkle the breadcrumbs over half of the dough, then place the apple filling on top. If using, sprinkle the raisins and/or nuts over the apples.

Fold the short end of the dough over the filling, then fold in the sides. This will create an envelope shape that will keep the filling in place as you roll the strudel.

Using the cloth/towel, carefully roll the strudel towards the other end, keeping the filling tucked inside.

Place the strudel seam-side down on the prepared baking sheet. Brush with melted butter.

Bake for 30-50 minutes, or until the crust is golden brown. The exact baking time will depend on your oven, so keep an eye on it.

Let the strudel cool for at least 10 minutes before slicing and serving. Dust with powdered sugar, and serve warm with a scoop of vanilla ice cream or homemade vanilla sauce, if desired.

Frequently asked questions