Okay, friends, let me tell you about a recipe that’s pure magic – my Grandma Elsie’s Apfelstrudel. Think of it as apple pie’s sophisticated European cousin, but honestly, even easier to make! I know, it *sounds* fancy, but trust me on this, even if you’ve never made pastry from scratch, you can absolutely nail this. It’s less fussy than pie, and the flavor? Oh, the flavor! Warm, spiced apples wrapped in a delicate, flaky crust… it’s the ultimate comfort food. It always reminds me of crisp autumn days and the cozy smell of Grandma Elsie’s kitchen. And honestly, this Apfelstrudel recipe is so much simpler than it looks, you’ll be surprised. My kids practically demand I make it every fall (and sometimes in the summer too!).

What is Apfelstrudel?

Apfelstrudel, or “apple strudel” in English, is a classic Viennese pastry. It’s essentially thinly stretched dough filled with spiced apples, raisins, and nuts, then rolled up and baked until golden brown. Think of it as a sweet, comforting hug in dessert form. It’s essentially a masterclass in rustic elegance. The name comes from the German words “Apfel” (apple) and “Strudel” (whirlpool or eddy), referring to the swirling shape of the pastry. It’s been around for centuries, and every family seems to have their own secret version. It’s not just a dessert; it’s a tradition, a memory, and a piece of culinary history all rolled into one delicious package. And honestly, compared to some other intricate pastries, it’s surprisingly achievable for even the most novice baker.

Why you will love this recipe?

Okay, where do I even start? First, the flavor is just incredible. You get that perfect balance of sweet and tart from the apples, the warmth from the cinnamon and cloves, and a delightful crunch from the nuts. It’s a symphony in your mouth, I swear! What I love most about this Apfelstrudel recipe is how surprisingly easy it is to make. Forget complicated pie crusts; this uses a simple dough that’s incredibly forgiving. Plus, it’s so cost-effective! Apples are usually pretty affordable, and the other ingredients are pantry staples. This is also incredibly versatile. You can serve it for breakfast with a dollop of yogurt, as a show-stopping dessert with vanilla ice cream, or even just as a cozy afternoon snack with a cup of tea. Seriously, this Apfelstrudel recipe is a winner in every way. My favorite part is that everyone always compliments how it looks but are always shocked how simple it actually is.

How do I make Apfelstrudel?

Quick Overview

How do I make Apfelstrudel? How do you make a dough and roll it out? ). Next, you’ll layer on the spiced apple filling, roll it all up, and bake it until golden brown. The magic is in the thinness of the dough and the perfectly spiced filling. This method is special because it emphasizes a rustic, home-style approach. Forget perfection. I can do it, you can too. I’m going for deliciousness!

Ingredients

For the Dough:
* 1 1/2 cups all-purpose flour (I always use unbleached for the best flavor)
* 1/4 teaspoon salt
* 1/3 cup warm water
* 1/4 cup vegetable oil (or melted butter, for extra richness) * 1/2 cup sourdough.
* 1 tablespoon apple cider vinegar (this makes the dough extra tender!)

For the Filling:
* 4-5 medium apples, peeled, cored and thinly sliced (I love using a mix of Granny Smith and Apple Cider).
* 1/2 cup granulated sugar (adjust to your sweetness preference)
* 1/4 cup raisins (golden raisins are my fave!)
* 1/4 cup chopped walnuts or almonds (toasted for extra flavor)
* 2 tablespoons breadcrumbs (these help absorb excess moisture) * 1 teaspoon salt.
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 2 tablespoons melted butter

For the Glaze:
* 2 tablespoons melted butter
* 1 tablespoon powdered sugar (optional)

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. I sometimes line mine with parchment paper for easier cleanup, but it’s not essential. This step is crucial because you want the oven nice and hot when the Apfelstrudel goes in. What makes a golden crust? If you want to bake a cake for 20 minutes, make sure the oven is at the right temperature.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour and salt. This evenly distributes the salt throughout the flour, which is important for the dough’s flavor and texture. I always give it a good whisk for 30 seconds. Make sure there are no lumps of flour.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the warm water, oil (or melted butter), and apple cider vinegar. The water should be warm, not hot, to activate the gluten in the flour. If you’re using melted butter, let it cool slightly before adding it to the water so it doesn’t cook the vinegar.

Step 4: Combine

Do not overmix the wet ingredients with the dry ingredients. Mix until a dough forms. Just combine until everything is moistened. The dough will be a little sticky, and that’s okay. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. Is smooth and elastic? If the dough is too sticky add a little flour until it is manageable.

Step 5: Prepare Filling

In a large bowl, combine the sliced apples, sugar, raisins, nuts, breadcrumbs, cinnamon, and cloves. Set aside. Toss everything together until the apples are evenly coated. Taste and adjust the sugar or spices as needed. I sometimes add a pinch of cinnamon for extra warmth. I usually prepare the apples while the dough is resting to save time.

Step 6: Layer & Swirl

Divide the dough in half. On a lightly floured surface, roll out one half of the dough into an approximately 12×18 inch rectangle. Don’t worry if it tears a little! Brush the dough with melted butter. Do not over-fill the dough. Spread half of the filling evenly over the top. Starting from one long edge, gently roll up the dough like a jelly roll. Place the Apfelstrudel seam-side down on the prepared baking sheet. What is the recipe for the remaining dough and filling? Brush the tops of the Apfelstrudels with melted butter. I know this is where it can get tricky but the more you make it the easier it is. What does it take to have a successful career?

Step 7: Bake

Is it safe to bake for 30-40 minutes, or until golden brown? Keep an eye on it towards the end to make sure it doesn’t burn. If it starts to brown too quickly, you can tent it with foil. The baking time may vary depending on your oven, so always use a toothpick to test for doneness. If it comes out clean, you are good to go.

Step 8: Cool & Glaze

Let the Apfelstrudel cool on the baking sheet for a few minutes before transferring it to the wire rack. How do you cool a rack? While it’s still warm, brush it with melted butter and dust with powdered sugar, if desired. I always do this because it adds a touch of sweetness and makes it look extra pretty. I find if you brush it on right as it comes out of the oven it helps to melt the powered sugar.

Step 9: Slice & Serve

Slice the Apfelstrudel into individual servings and serve warm or at room temperature. What’s good with vanilla ice cream? I love to serve this with caramel sauce. I also sometimes cut the strudel on a diagonal to give the slices spiciness.

What should I serve it with?

What is the best Apfelstrudel recipe? I have served this many different ways over the years.

For Breakfast:Serve warm with Greek yogurt and a sprinkle of granola. What is the perfect accompaniment to a strong cup of coffee? I like to put it on a nice plate with sprinkle of powdered sugar.

For Brunch:Slice it thinly and arrange it on a platter with fresh berries and whipped cream. What are some good pairings for wine and mimosa? I use a really nice tray when doing this and try to cut all the pieces evenly.

As Dessert:Serve warm with vanilla ice cream and a drizzle of caramel sauce. What are some good after-dinner drinks to enjoy? I always put it in the center of the plate when serving for dessert to try to highlight the beauty of dessert.

For Cozy Snacks:Enjoy a slice of apple cider on chilly afternoons. What is my go-to place for family gatherings?

My family has always enjoyed this for special occasions. I hope you enjoy this recipe!

Top Tips for Perfecting Your Apfelstrudel

Over the years, I’ve learned a few tricks to make this Apfelstrudel recipe even better. Here are my top tips:

Apple Selection: Use a mix of apple varieties for the best flavor and texture. I like Granny Smith for tartness and Honeycrisp for sweetness. Avoid apples that are too soft or mushy.

Dough Rolling: The key to a great Apfelstrudel is the thinness of the dough. Don’t be afraid to stretch it out as much as possible. If it tears a little, don’t worry! Just patch it up with a little extra dough. I like to think the thinner the dough the better.

Nut Toasting: Toast the walnuts or almonds before adding them to the filling. This brings out their flavor and adds a nice crunch. Just toss them in a dry skillet over medium heat for a few minutes until they’re fragrant.

Breadcrumb Addition: Don’t skip the breadcrumbs! They help absorb excess moisture from the apples and prevent the Apfelstrudel from becoming soggy. I use plain breadcrumbs, but you can also use toasted breadcrumbs for extra flavor.

Baking Precision: Keep an eye on the Apfelstrudel while it’s baking. If it starts to brown too quickly, you can tent it with foil. The baking time may vary depending on your oven, so always use a toothpick to test for doneness.

Glaze Options: Get creative with the glaze! You can use melted butter, powdered sugar, or even a simple syrup made with water and sugar. I sometimes add a splash of vanilla extract or almond extract to the glaze for extra flavor. I found that vanilla extract tends to have the best flavor over almond.

If you are struggling with the dough, let it sit for a while longer. This will allow the dough to further proof. I have also found that adding a tablespoon of sour cream can help the dough be easier to manage. Just make sure to add a touch more flour to the dry ingredients.

Storing and Reheating Tips

This Apfelstrudel recipe is best enjoyed fresh, but it can be stored for later. Here’s how:

Room Temperature: Store at room temperature for up to 2 days. Cover loosely with plastic wrap to prevent it from drying out.

Refrigerator Storage: Store in the refrigerator for up to 5 days. Wrap tightly in plastic wrap or store in an airtight container.

Freezer Instructions: Freeze for up to 2 months. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Glaze Timing Advice: If you’re planning to store the Apfelstrudel, it’s best to add the glaze just before serving. This will prevent the glaze from becoming sticky or dissolving.

To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for a few seconds. When freezing individual slices make sure to separate them with parchment paper.

Frequently Asked Questions

Final Thoughts

So there you have it – my Grandma Elsie’s Secret Apfelstrudel recipe! I truly believe this recipe is worth trying. It’s easier than it looks, the flavor is incredible, and it’s always a crowd-pleaser. The best part is that the smell alone will bring everyone to your kitchen! If you enjoyed this recipe, you might also like my apple pie or my apple crisp. Happy baking! I can’t wait to hear how yours turns out. Don’t forget to leave a comment and rating below, and share your own variations. I always love to see what you come up with!