Apple Strudel – The Original

Apple Strudel – The Original


  • DOUGH:
  • 250 grams flour, 1 pinch salt, 1 egg, 20g butt
  • 1 ,5 kg apples
  • 80 grams bread crumbs
  • 125 grams sugar
  • 65 grams raisins
  • 65 grams chopped almonds
  • 1 sachet vanilla sugar
  • cinnamon
  • 40 butter
  • 1/8 liter sweet cream
  • a baking board or a firm surface to prepare and make the dough (see picture)


  • On a baking board add flour, make a pit in the middle, add butter and salt and as much water you need, to make an elastic and smooth dough which can be kneaded. Cover it with a warm bowl and let it stand for 20 minutes.
  • Prepare the filling:
  • Peel apples, remove the core and cut it in fine slices
  • Scald raisins and mix apples with breadcrumbs, sugar, almonds, sinnamon and raisins
  • Put flour on the baking board and roll the dough and carefully stretch it to all sides until the dough is regularly smooth.
  • Apply the cream on the dough and spread the filling all over the dough
  • Roll it
  • Grease a baking tray (or use parchment paper) and put the strudel on it
  • Bake it for 60-70 minutes on 210-220 degrees C (410-428°F)
  • While it is baking brush melted butter over the strudel
  • Enjoy it with whipped cream, vanilla sauce or vanilla icecream, and a cup of coffee. I prefer it warm!
  • Tips
  • Use a kitchen cloth when rolling the dough.
  • Put the strudel into a fire resistant pan instead of a baking tray; sometimes the thin layer cracks and apple juice is dripping.
  • The less grease the dough has, the more thinner it can be made.
  • Wrap the strudel in aluminium foil, but not completely, leave the surface uncovered.

Yield: 6.0 servings
Recipe Source

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