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German apple strudel with vanilla sauce
5 from 2 votes

Authentic German Apple Strudel

You will love how easy it is to make a classic German apple strudel (Apfelstrudel) at home with this step-by-step recipe.
Print Recipe
Prep Time:1 hr
Cook Time:30 mins
resting time:1 hr
Total Time:2 hrs 30 mins

Ingredients

  • 1 cup flour
  • ¼ tsp salt
  • 2 TBSP neutral vegetable oil
  • 1 tsp vinegar
  • 1/3 cup lukewarm water
  • 4 TBSP butter
  • 1 cup bread crumbs
  • 2 pounds tart and firm apples
  • 5 TBSP melted butter
  • cup sugar
  • 1 tsp ground cinnamon
  • ¼ cup raisins
  • ¼ cup chopped nuts
  • powdered sugar
  • 2 cups milk
  • ½ whole vanilla bean, scraped
  • cup sugar
  • 2 egg yolks
  • 1 TBSP corn starch

Instructions

  • For the strudel dough:
  • In a medium bowl or the bowl of a stand mixer, combine flour, salt, vinegar, oil, and water.
  • Mix into a soft but slightly sticky dough. Knead for 10 mins.
  • Turn the dough ball onto a work surface. With your hands, knead the dough in a stretch-and-fold method. Form the dough into a smooth ball.
  • Rub the entire dough ball with a little bit of oil, place it in a small bowl, and cover tightly with plastic wrap.
  • Let the dough rest in a warm spot for at least one hour.
  • For the filling:
  • In a small skillet, melt 4 TBSP of butter. Add the bread crumbs and toast them over low-medium heat until fragrant and lightly browned. Transfer the breadcrumbs to a small bowl and set aside.
  • Peel, core, and quarter the apples. Cut them into very thin slices and place them in a medium bowl.
  • Combine the apples with raisins, chopped nuts, bread crumbs, and lemon juice (if the apples are on the sweet side). Mix well.
  • Combine the sugar with the ground cinnamon and set aside.
  • Preaheat the oven to 400˚F.
  • Once the dough has rested for at least one hour, place the dough ball onto a lightly floured surface. With a floured rolling pin, roll into a rectangle.
  • Lightly flour a heavy kitchen towel. Place the dough onto the kitchen towel. Using a rolling pin or your hands, roll and stretch the dough until it is so thin that you can see the towel shine through.
  • Add the cinnamon-sugar to the apples and mix well.
  • Place the apples to about ⅓ of the stretched dough and press the apple mixture down.
  • Fold the sides of the dough in. Using the towel, roll the dough from the apple side like a jelly roll, pressing the apple mixture as you go.
  • Carefully transfer the strudel roll onto a baking sheet lined with parchment paper. Brush melted butter over the top of the strudel.
  • Bake the strudel in a preheated oven for 30 mins or until golden-brown.
  • Remove the apple strudel from the oven, brush with more melted butter, and let cool down.
  • Make the vanilla sauce:
  • Over low-medium heat, in a heavy saucepan, heat 1 ¾ c of milk.
  • Combine the remaining ¼ c of milk with the vanilla, sugar, starch, and egg yolks.
  • Before the milk reaches boiling, remove from heat. While constantly stirring, whisk in the milk slurry. Return the saucepan to the low heat. Continue to stir until the sauce thickens.
  • Generously sprinkle the apple strudel with powdered sugar.
  • Serve a slice of warm apple strudel with a a big helping of vanilla sauce.
Course: Dessert
Cuisine: German
Keyword: apple strudel
Servings: 10 servings
Calories: 195kcal
Author: Our Gabled Home
Cost: $12