German Apple Strudel (Apfelstrudel)

Ingredients

Serves 8-10

For the Dough (or use filo/phyllo dough — see note)

• 250g (2 cups) bread flour (high gluten)

• 1 large egg, lightly beaten

• 125ml (½ cup) lukewarm water

• 2 tbsp vegetable oil (plus extra for resting)

• 1 tsp white vinegar or lemon juice

• Pinch of salt

For the Filling

• 1 kg (2.2 lbs) tart apples (Granny Smith, Braeburn, or Boskoop)

• 100g (½ cup) granulated sugar

• 80g (¾ cup) fresh breadcrumbs (or finely ground dry breadcrumbs)

• 60g (4 tbsp) unsalted butter, melted

• 50g (⅓ cup) raisins (optional, soaked in rum or warm water)

• 50g (⅓ cup) chopped walnuts or almonds (optional)

• 1 tsp ground cinnamon

• Zest of 1 lemon

• 2 tbsp lemon juice

• 1 tsp vanilla extract

To Finish

• 4-5 tbsp unsalted butter, melted (for brushing)

• Icing sugar, for dusting

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Method

1. Make the Dough

• In a stand mixer or large bowl, combine flour and salt. Mix the egg, lukewarm water, oil, and vinegar. Gradually add to the flour, kneading for 8-10 minutes until a smooth, elastic dough forms. It should be soft but not sticky.

• Form the dough into a ball, brush generously with oil, cover tightly, and rest at room temperature for 1 hour (this relaxes the gluten so it can be stretched paper-thin).

2. Prepare the Filling

• Peel, quarter, core, and thinly slice the apples. Toss immediately with the lemon juice, lemon zest, sugar, cinnamon, vanilla, raisins, and nuts (if using). Set aside.

3. Toast the Breadcrumbs

• In a skillet, toast the breadcrumbs in the melted butter over medium heat, stirring constantly, until golden and fragrant. Set aside to cool. These prevent the dough from becoming soggy.

4. Stretch the Dough

• Cover a large table (dining table works best) with a clean cotton tablecloth or sheet. Dust lightly with flour.

• Place the dough in the center, lightly flour your hands and a rolling pin, and roll into a large rectangle as far as you can.

• Now, using floured knuckles (palms down), gently reach under the dough and stretch it, working from the center outward. Move around the table, stretching patiently until the dough is paper-thin and nearly transparent. You should be able to read a newspaper through it. Trim the thick edges with scissors.

5. Fill and Roll

• Preheat oven to 200°C (400°F) . Line a baking sheet with parchment.

• Brush the stretched dough lightly with some of the melted butter. Sprinkle the toasted breadcrumbs evenly over the surface, leaving a 5 cm (2-inch) border on all sides.

• Spread the apple mixture evenly along one long edge (closest to you), about a third of the way in from the edge.

• Using the tablecloth to help lift, fold the side and bottom dough borders over the filling, then gently roll the strudel away from you into a tight log. Tuck the ends under.

• Carefully transfer (using the cloth) seam-side down onto the prepared baking sheet. Curving it into a crescent is traditional if it’s too long.

6. Bake

• Brush the top generously with melted butter. Bake for 30-35 minutes, brushing with butter once or twice during baking, until deep golden brown and crisp.

7. Cool and Serve

• Let cool on the baking sheet for 15 minutes. Dust heavily with icing sugar. Slice thick pieces with a serrated knife.

• Serve warm, ideally with vanilla sauce, whipped cream, or a scoop of vanilla ice cream.

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Shortcut with Filo/Phyllo Dough
Layer 6-8 sheets of filo dough, brushing butter between each layer, then proceed with filling and rolling. You’ll lose the classic stretch-dough character but it will still be deliciously flaky.

Vanilla Sauce (Quick)
Warm 250ml whole milk with 1 tbsp sugar and a split vanilla bean. Whisk 2 egg yolks with 1 tbsp sugar, temper with the hot milk, then cook gently until it coats the spoon.