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!
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!
Pet Peeve: The fact that Pepperidge Farms Frozen Puff Pastry comes in a package of two, and yet, they aren’t individually wrapped. The consequence of this is that you actually end up having to thaw both pieces and shouldn’t really refreeze one of them. I always ponder what to do with the second sheet, because invariably I only need one. I also ended up having some leftover mushrooms and half a bag of spinach from another endeavor, so I used the puff to make this savory strudel. Great as a brunch dish or lunch with a salad. Ingredients 2 tablespoons butter 12 oz crimini mushrooms 4 cloves garlic (minced) 4 cups baby spinach salt and pepper to taste fresh herbs such as rosemary or thyme (optional) 1 cup cheddar cheese, shredded 1 puff pastry sheet 1 egg whisked with 1 tablespoon water, for egg wash Directions Preheat the oven to 425F. Heat a large skillet over medium heat, then add the butter. Once the butter has melted, add the mushrooms, sauté 5-7 minutes, then add the garlic, sauté 1-2 minutes, then add the spinach and sprinkle the salt and pepper over the top. Sauté for an additional 3-4 minutes, then […]
An amazing blend of sweet and tart come together in this tantalizing Austrian apple strudel dessert! Try a slice for breakfast too!
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet filling is usually a recipe for disaster. We wanted a strudel recipe for the rest of us. Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly added to soak up liquid and prevent leaking (instead, they just make the filling taste pasty). We warmed our apples through in the microwave in order to activate an enzyme that allows them to bake until tender without collapsing, and we stirred in ultradry panko bread crumbs instead of homemade toasted crumbs since we could use less of them (thus avoiding pastiness) to soak up a comparable amount of liquid. To avoid a compressed, tough underside, we used fewer sheets of phyllo and changed the typical wrapping technique so the seam was on the top instead of on the bottom. To minimize the flyaways on top, we dusted a small amount of confectioners’ sugar between the phyllo layers so that they fused in the oven, and we sliced our strudel while it was warm. Making two smaller strudels further simplified assembly.
Top chefs Ian Theasby, Henry Firth also known as BOSH!, Prue Leith, Mary Berry and Elisabeth Luard shared festive recipes for delicious meat-free meals to serve this Christmas.
I have this incredible photograph of my great-grandmother that I love. In it, she wears an smocky sort of apron next to a a large table covered in cherry strudel. The thinly stretched dough almost isn’t noticeable under the dark cherries scattered over the surface. When my mom and I talked about it, she told me that she watched her grandma make strudel many times, but she was never able to get a full recipe. I worked on this one for a long time after, and discovered that strudel is one of those impressive recipes that’s actually a lot easier than you think. It’s since become one of my favorite things to bake—and I think it’s a perfect baking project to tackle (especially with a friend or family member) this winter. Mixing the dough for a long time creates an intense gluten structure that (after a nice, long rest) makes the stretching so fun, and less scary than it may seem. A tablecloth under the dough makes it easier to manipulate—and don’t worry about any tiny tears or holes that occur—they’ll get lost in the layers of it all when you finally roll the strudel up. If you’re able to, stretch the dough on a small table or kitchen island—it makes the process a lot easier if you can move all the way around the table, and use it for stability to get it as thin as possible.
This vegetable strudel wraps a savory filling of sweet potatoes, onion, peppers, apple, spinach & goat cheese in a flaky puff pastry. It's a wonderful make-ahead main or side dish for a special occasion. And easy a store-bought puff pastry.
Today’s recipe is an extremely versatile one. Not only does it work wonderfully as a veggie main dish, but it can also be served as a side dish or as a starter, depending on what you serve it…
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!
Cream colored ponies and crisp apple strudels… I’ve never given much consideration to cream colored ponies. But strudels are a different story. Especially after spending time in the narrow brick lined corridors that make up Vienna’s city center. Strudel is everywhere in that part of the world. From Hungary to Slovakia and Germany, this pulled-dough pastry can be found, filled with everything from apples to curded cheese, poppy seeds and cherries. I came home from that trip (happily) five pounds heavier and ready to govern a strudel super-pack. This weekend, the weather changed. And my heart leaped like it has since I was a little girl. Because autumn, as it is for many of us, is my favorite season. It is, perhaps, what deep down I hope heaven will be like; knitted scarves, the babbled tones of game-day football commentators coming from the TV in the next room over, copious amounts of apple cider in pottery mugs, apple picking, bowls of chili, picnics on quilts (I argue that picnics are meant for fall, not summer), boots caked in mud and leaves after a strenuous hike, and…of course…baking. There are more than a few strudel tutorials floating around cyberspace and sitting on library bookshelves. I did my research, jotted notes from Google translated websites, and landed on the recipe below. A blend of three strudel variations that seemed to need some overlapping on each other. Don’t be intimidated by what you are about to see. It’s harmless. Enjoyable, in fact. It’s definitely doable by your lonesome, but it’s more fun with someone else. I happen to have a dashing 12 year old chef as a son…lucky me. Apfelstrudel (Traditional Apple Strudel) Dough: 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature 1 stick melted butter Apple Filling: 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste 1. Melt the butter in over low heat until melted through 2. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. 3. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. 4. The dough should be thin enough to read a page through. 5. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. 6. Brush the dough evenly with melted butter. 7. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. 8. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. 9. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). 10. Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. 10. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. 11. Gift to friends *For full recipe, without photos, for printing continue on here* Apfelstrudel - Art of Homemaking (homemaking101.com) Dough 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature *You can make this dough by hand (my preference), or in a stand mixer. I opted for a stand mixer this time around, only because it was a time saver and I needed to get out the door… In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil. Add the milk. Turn the mixer on low and pour the liquid mixture into the bowl. Keep it going until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed. Turn off the machine, and turn the dough out onto a (very) lightly floured surface. Knead by hand for another 5 minutes, until the dough is very smooth. Rest the dough, covered in a bowl, at room temperature for at least three hours and up to an overnight. Filling (for 1 strudel) 1 stick melted butter 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste Melt the butter in over low heat until melted through. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. The dough should be thin enough to read a page through. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. Brush the dough evenly with melted butter. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. One strudel serves 8-10.
The classic Apfelstrudel is famous all over the world. Learn how to make Apfelstrudel as well as its history, the most famous and best types and more here
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Apple strudel is a dessert everyone loves. It’s so easy and simple, but so good. You can pretty much use any kind of apples for this recipe. Serves: 4-5 people Time: 90 minutes Level o…
A simple recipe for apple strudel using filo dough.
Tart apples are the best choice for baking an apple strudel. How are Apples called in German? Apples are called "Äpfel". How to pronounce "Äpfel"? Listen to this audio file to hear how to say "Äpfel" in German. Simple German Apple Strudel with Puff Pastry or Filo / Philo Dough Recipe Serving Tip Serve with...Read More
