Brickview Recipe: German Apple Strudel (Apfelstrudel)


Paulina Grzelczak, NFA Red & White Reporter

Brickview  Recipe


Strudel Dough

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup lukewarm water
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon apple cider vinegar or lemon juice

Apple Raisin Filling

  • 3/4 cup butter melted
  • 2/3 Panko breadcrumbs
  • 2 lbs apples peeled, cored, and thinly sliced (about 6 cups)
  • 2/3 cup golden raisins plumped in hot water for 10 minutes, then drained
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • Powdered sugar for dusting


  1. Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change the paddle  attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
  2. Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn’t dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
  3. When dough is almost done resting, heat oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel core and slice apples into thin slices . Mix the sugar and cinnamon together. Cover your kitchen table or large counter space  with a clean table cloth or sheet.
  4. To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
  5. Gently life the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewlery first) underneath the dough to to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gentely from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
  6. Continue to stretch and pull the dough until it’s paper thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug the band, stretching the dough even a bit further to thin that thick band of dough out.
  7. Using your hands (or a very soft pastry brush), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon- sugar mixture.
  8. Fold the short end of dough over onto the filling, then fold sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel.  Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the table cloth, rolling the strudel into a log, Making sure the filling stays tucked inside.
  9. Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
  10. Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10-15 minutes before slicing. Dust with powdered sugar before serving.


  • Apples: You can use Granny Smith, Golden Delicious, and Honey Crisp apples work best.
  • Rest the dough: If the dough keeps bouncing back when you try to stretch it, try covering it with a damp cloth and let it rest for 5 minutes before trying again. Sometimes the gluten just needs to relax for a few minutes.
  • Measuring: Measure your flour carefully using the spoon and level method. If you over-measure the flour, there might not be enough liquid and you may struggle with your dough more.