Go Back
+ servings

Apfelstrudel | Apple Strudel

Course Dessert
Cuisine Austrian, Eastern European, European, German
Keyword apple, dessert, German, layered dough, lycooking, lyukum cooking lab, recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 portions

Ingredients

for dough

  • 145 g bread wheat flour King Arthur brand is preferred
  • 1 tbsp clarified butter melted, for dough
  • 1/2 tsp lemon juice
  • 1/8 tsp kosher salt
  • 80 ml water lukewarm
  • 1 tbsp clarified butter melted, for brushing dough

for cooking apples

  • 900 g apples sweet and tart, e.g., McIntosh, Cortland, diced
  • 1 tbsp clarified butter
  • 1 tbsp brown sugar optional, adjust to taste
  • 1 tbsp lemon juice optional, adjust to taste

for bread crumbs

  • 80 g stale bread
  • 40 g clarified butter
  • 65 g sugar
  • 1/2 tsp cinnamon

Instructions

for dough

  • In a bowl, sift measured bread flour. Dissolve salt in lukewarm water, add lemon juice and 1 tbsp (reserve the second tbsp of butter for brushing stretched dough later) melted clarified butter, and combine with bread flour. Knead the dough for about 10 minutes to develop gluten well. Shape it into a smooth and soft ball and wrap with plastic wrap. Keep for 1 hour in room temperature or for up to 3 days refrigerated.

for cooking apples

  • Wash, peel, core, and dice apples. In a bowl, combine diced apples with sugar and lemon juice.
  • Melt clarified butter in a large skillet on high heat and cook apples, stirring. It is important to cook apples on HIGH HEAT and ONE LAYER at a time to concentrate their flavor.

for bread crumbs

  • In a pan, melt 40g of clarified butter on medium heat and toast breadcrumbs in it, stirring constantly, until golden. In a bowl, combine them with sugar and cinnamon.
    Toasted breadcrumbs with sugar and cinnamon

for making strudel

  • Preheat oven to 375F. The goal is to stretch the dough into a thin, almost see-through rectangular 15" wide and 36" long. Do it in 3 steps, letting the dough to rest for about 3-5 minutes after each stretch.
    Dough for strudel
  • Start by dusting your working surface with some flour. Using a rolling pin, roll the dough 1/8" thin, cover with plastic wrap, and let it rest.
    Kyatlama. Rolling dough
  • Pick the dough up, turn upside down, lightly dust it with some flour if needed, and roll it 1/16" thin into a large and longer rectangular. Let it rest for 5 minutes.
    Kyatlama. Rolling dough
  • Slowly peel off the working surface the dough, carefully pick it up with the back of your hands, and transfer it to the silicon mat (or tablecloth). Continue stretching the dough on the silicon mat to reach the final size (15"x36").
    Stretched dough
  • Spread the bread crumbs mix on a latter size area. Place the apples over the bread crumbs. Drizzle 1 tbsp of melted butter on the rest of the stretched dough.
    Making strudel
  • Using you hands, do the first fold of the dough with bread crumbs. Continue rolling by lifting the shorter edge of the silicon mat all the way to the end.
    Making strudel
  • Gently roll the strudel onto a smaller silicon mat and transfer it into a baking pan. Make sure the final position of strudel is seam side down. Brush it with melted butter. Bake on middle rack for 25-30 minutes or until golden.
    Making strudel
  • Let baked strudel cool down to room temperature before slicing it.
    Baked strudel
  • Dust strudel with powdered sugar and slice to portions. Strudel is served warm with vanilla ice cream, Crème Anglaise, whipped cream, or any combination of them.
    Making strudel

Notes

Dltsli Silicone Pastry Mat With Measurements, 36" x 24", Full Sticks To Countertop For Rolling Dough