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Apfelstrudel pieces topped with powdered sugar on a round wooden board

Apfelstrudel (Apple Strudel)

Prep Time: 1 hour
Rest Time 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Authentic apple strudel with paper-thin homemade dough wrapped around cinnamon apples, butter-toasted breadcrumbs, and rum-soaked raisins.
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Ingredients

Servings: 12 slices

Strudel Dough

  • 210 g bread flour or all-purpose flour about 1¾ cups
  • 95 g lukewarm water ⅓ cup + 1 tablespoon
  • 43 g sunflower oil about 3 tablespoons
  • 2 g salt scant ½ teaspoon

Filling

  • 1800 g apples peeled and thinly sliced (about 4 pounds, weighed after peeling)
  • 15 to 20 g lemon juice 1 to 1½ tablespoons
  • 250 g plain fine breadcrumbs about 2¼ cups
  • 120 g butter ½ cup + 1 tablespoon
  • 75 g granulated sugar ⅓ cup + 1 tablespoon
  • 2 to 6 g ground cinnamon 1 to 2 teaspoons
  • 40 g raisins ¼ cup
  • 30 g dark rum or Austrian Inländerrum 2 tablespoons

For Finishing

  • 150 g melted butter for brushing (⅔ cup)
  • Rye flour or all-purpose flour for dusting the cloth
  • Powdered sugar for dusting

Instructions

  • Soak raisins: The night before, mix the raisins and rum. Cover and soak overnight at room temperature.
  • Make dough: Sift the flour and mix with the water, oil, and salt. Knead on the counter for about 10 minutes until smooth.
  • Rest: Shape into a ball, brush with oil, cover, and rest at least 30 minutes.
  • Toast breadcrumbs: Melt the butter in a skillet, add the sugar and breadcrumbs, and toast until light golden. Cool.
  • Make filling: Toss the apples with lemon juice. Mix in the breadcrumbs, cinnamon, and raisins (plus walnuts and sour cream for the old-fashioned version).
  • Preheat: Heat the oven to 420 to 445°F (conventional bake). Line a baking sheet with parchment.
  • Roll and stretch: Dust a large cloth on a table with flour. Roll the dough out, then stretch it from the center with the backs of your hands until paper thin. Pull the edges over the table and trim any thick edges.
  • Butter and fill: Brush the dough with melted butter. Spread the filling in a row along the bottom edge.
  • Roll up: Fold in the short ends, then lift the cloth to roll up the strudel completely.
  • Bake: Place seam side down on the baking sheet, brush with melted butter, and bake 30 to 35 minutes until golden.
  • Serve: Cool until warm, dust with powdered sugar, and serve with vanilla whipped cream.

Notes

  • Soak the raisins the night before.
  • Ideal dough temperature after kneading is 77 to 81°F.
  • If the strudel is too long for your baking sheet, bend it into a horseshoe shape.
  • Best enjoyed lukewarm on the day it’s baked.