APPLE STRUDEL RECIPE
Apple Strudel is much easier to make from scratch than you think and tastes amazing dusted with powdered sugar! Everyone will love this traditional Apfelstrudel that has a flaky crust and is filled with juicy spiced apples.
Provided by Julia Foerster
Categories Dessert
Time 1h35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 377 kcal, ServingSize 1 serving
GERMAN APPLE STRUDEL
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 strudels (8 slices each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
GERMAN APPLE STRUDEL (APFELSTRUDEL)
This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!
Provided by Amy Nash
Categories Dessert
Time 2h30m
Number Of Ingredients 12
Steps:
- Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
- Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
- When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
- To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
- Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
- Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
- Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
- Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
- Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
- Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.
Nutrition Facts : Calories 439 kcal, Carbohydrate 59 g, Protein 4 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 272 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
APPLE-CRANBERRY STRUDEL
Bake this delicious apple, cranberry and nuts to make strudel using Progresso® Plain Bread Crumbs - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
- Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
- Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
- Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 18 g
APPLE STRUDEL WITH CRANBERRY SAUCE
Categories Fruit Dessert Bake Thanksgiving Cranberry Apple Kirsch Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- For Sauce:
- Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- For strudel:
- Combine raisins and kirsch in small bowl. Let stand 1 hour.
- Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
- Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
- Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
- Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.
APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES
This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Thaw the puff pastry sheet at room temperature for 30 minutes.
- Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray.
- In a small bowl whisk together egg and water; set aside.
- In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
- Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
- With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
- Starting at the short side roll up in jellyroll fashion.
- Place seam side down onto baking sheet, then tuck ends under to seal.
- Brush the roll with egg mixture.
- Cut several 2-inch slits about 2-inches apart on top.
- Bake for about 30-35 minutes or until golden.
- Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
- Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.
Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4
More about "apple cranberry strudel german recipes"
AUTHENTIC GERMAN APPLE STRUDEL - ALL TASTES GERMAN
From alltastesgerman.com
4.7/5 (9)Total Time 2 hrsCuisine Austrian
- Portion the dough into 3 equal sized pieces. Either with help of a kitchen scale or you can eyeball it.
- Shape each piece into a smooth ball, brush it with vegetable oil and wrap it with cling film. You can prepare this the day before and store the dough in the fridge. (The dough will be even easier to work if you place it into a small bowl and cover it with sunflower oil for about 30 min.)
APPLE STRUDEL - ONCE UPON A CHEF
From onceuponachef.com
APPLE, CRANBERRY AND PECAN STRUDEL RECIPE - GREAT …
From greatbritishchefs.com
APPLE CRANBERRY STRUDEL RECIPE - RECIPELAND.COM
From recipeland.com
CRANBERRY APPLE STRUDEL RECIPE - SERIOUS EATS
From seriouseats.com
CRANBERRY STRUDEL RECIPE | ALEX GUARNASCHELLI | FOOD …
From foodnetwork.com
Author Alex GuarnaschelliSteps 7Difficulty Intermediate
APPLE STRUDEL RECIPE - SERIOUS EATS
From seriouseats.com
EASY HOMEMADE GERMAN APPLE STRUDEL FROM SCRATCH | APFELSTRUDEL
From ourgabledhome.com
APPLE STRUDEL - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
APPLE AND CRANBERRY STRUDEL RECIPE | CTV NEWS AT 5
From atlantic.ctvnews.ca
GERMAN APPLE PIE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CRANBERRY APPLE STRUDEL RECIPE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
APPLE AND CRANBERRY STRUDEL | DESSERT RECIPES | GOODTO
From goodto.com
GERMAN APPLE STRUDEL (APFELSTRUDEL) - BY ANDREA JANSSEN
From byandreajanssen.com
APPLE STRUDEL - PREPPY KITCHEN
From preppykitchen.com
EASY APPLE STRUDEL (APFELSTRUDEL) • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love