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
Ingredients
- 3 cups all-purpose flour
- 1/2 cup canola oil, divided
- 3/4 cup warm water (120°)
- 1 large egg, room temperature, lightly beaten
- FILLING:
- 1-1/2 cups fresh bread crumbs
- 6 cups chopped peeled apples (about 6 medium)
- 1/2 cup raisins
- 1 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1/3 cup butter, melted
- 3 tablespoons sour cream
Reviews
very bland dough.
Disappointing dough. Hard and no taste. This recipe needs salt and more liquid for the dough.
I reduced the butter a bit due to a dairy sensitivity in the family. My husband said it reminded him of his German Grandmother’s. However for the work involved I found it flavorless- particularly the crust. i added powdered sugar, but my husband figured it out: there is no salt! This recipe needs salt in the dough! With that it will be vast improved. I did reduce the butter so maybe that explains why mine was so much in need of salt.
I made this with my daughter last night and my whole family loved it. It was the best strudel I have ever eaten. We followed the recipe exactly except we used a lot less sugar because we don't like things too sweet. The dough had an interesting texture--somewhere between flaky and cakey. We liked it like that. Thank you so much!
I love strudel and I don't care what kind of filling it has. I made yours and I must say, it was better than mine.
Really great flavor and texture. I was lookinh for an authentic strudel to add to my yearly Oktoberfest and this delivered!
Authentic is right! Wonderful recipe- just like our elderly neighbor "Mutti", from Germany made! Unfortunately, a lot of people think strudel is the same sort of horribly-over-sweetened mess that mass produced Danish pastry has become. Strudel has tender, slightly cakey layers. If you are expecting pie crust flakiness then don't make this recipe. If it came out "tough", then you did something wrong or have never had a real strudel to compare it to.
This is as authentic as you can get. I think Americans are used to the easy shortcut method of phyllo dough, which produces lots of flaky layers. When I was in German and Austria, I rarely saw strudels like that. Most of the time, the dough had a little bite to it but still wasn't tough. This is just like the majority of ones I tried and I couldn't be happier. I also tried stretching it longer than the recipe says and I managed to roll it to 40 x 15 and had more layers. I'll definitely be making this again.
If you want you can skip a step and buy philo dough for the crust instead of rolling it yourself.
I haven't tried this yet but it looks yummy. When we were on a trip to Germany my husband and I couldn't wait to try authentic strudel. We took one bit and almost chocked. It had NO sugar added and was (by out tastebuds) horrible. We tried it several places thinking we had to be trying it from the wrong places. Every time it was the same.....tasteless. I am glad to see the cup of sugar in this recipe. It should taste the way we want it to be. I might add a little glaze to the top as my German Grandmother used to do.