Easy Apple Strudel | Apfelstrudel
Serves 8
45 mins prep
45 mins cook
90 mins total
This easy apple strudel is so simple, full of flavor, and served with an easy vanilla custard, making it the perfect fall bake for any gathering!
Strudel Dough
Apple Filling
Topping
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Make the strudel dough
Combine the milk and water in a microwave safe measuring glass and heat until warm to the touch.
In the bowl of a stand mixer, combine the remaining dough ingredients and begin to knead on low speed with the dough hook.
Stream in the heated milk/water mixture and then continue kneading for 15-20 minutes until the dough is stretchy but now longer sticky.
Place the dough in an airtight container and set aside to rest for 30 minutes.
Preheat the oven to 400 F and place a rack in the center of the oven.
Line a baking sheet with parchment paper.
Make the Apple Filling
In a large bowl stir together the sugar and cinnamon.
Peel and core all of the apples, use a knife or mandolin to slice them paper thin. I like to tear up the larger ones by hand.
Add into the bowl with the cinnamon sugar.
Pour the lemon juice over the apples and toss to combine.
Stretch the Strudel Dough
Lay out a large, thin, smooth towel or a similar piece of fabric on your work surface.
Liberally dust the towel with flour.
To begin stretching the dough, use a rolling pin to create a general rectangle shape. Continue to rotate and flip the dough for as long as possible to make sure it doesn't start to stick.
Once the dough is about 1/8" thick, start to stretch the dough over the back of your hands. Begin with the center and pull/work towards the edges.
The dough should be as wide as your baking sheet is long and then as long as possible.
Assemble the Apple Strudel
Once stretched enough to be able to read through the dough, brush 50 grams of the melted butter over the surface.
Sprinkle the breadcrumbs over 2/3 of the melted butter.
Use a slotted spoon or your hands to scoop out half of the apple filling and place it on approximately 2/3 of the dough over the breadcrumbs.
Leave a 1" border with no apple, on one of the short sides and both of the long sides.
To roll the strudel, use the fabric/towel, beginning at the short side with a 1" border, and pull the fabric up so that the dough folds over the filling.
Continue pulling on the fabric until it is fully rolled up. Carefully lift the strudel and place it seam side down on the prepared baking sheet.
Brush the strudel with the remaining butter, and bake in the preheated oven for 40-45 minutes until golden brown. Rotate the pan 180 degrees after 25 minutes.
Final Touches
Once finished baking, remove the pan from the oven and place on a wire rack to cool for at least 10-15 minutes.
Dust with powdered sugar before serving.