German
Apfelstrudel
Paper-thin strudel pastry wrapped around cinnamon apples, rum-soaked fruit, toasted crumbs, and butter until crisp and fragrant.
8 servings · 90 minutes prep · 45 minutes cook
Ingredients
Dough
- 1 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 large egg
- 2 tbsp avocado oil
- 1/3 cup warm water
Filling
- 2 1/2 lb tart apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup raisins
- 3 tbsp dark rum
- 1 tsp ground cinnamon
- 1 tbsp fresh lemon juice
- 1 cup fresh breadcrumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp powdered sugar
Directions
Mix and Rest the Dough
- Knead the flour, salt, egg, oil, and warm water until smooth and elastic, 8-10 minutes. Cover and rest for 1 hour so the dough can stretch without tearing.
Prepare the Filling
- Soak the raisins in the rum. Toss the apples with the sugar, soaked raisins and rum, cinnamon, and lemon juice.
- Melt the butter. Toast the breadcrumbs in 2 tbsp of it until golden, then cool so the crumbs can absorb apple juices without making the dough soggy.
Stretch, Fill, and Roll
- Heat the oven to {{temperature:375°F}}. Roll the rested dough on a floured cloth, then stretch it gently from underneath until paper-thin and translucent. Trim any thick edges.
- Brush the dough lightly with some of the remaining melted butter, scatter the toasted breadcrumbs over two-thirds, and spread the apple filling over the crumbs.
- Use the cloth to roll the strudel around the filling, tuck the ends, and transfer it seam side down to a sheet pan. Brush the outside with more melted butter.
Bake and Finish
- Bake until golden and crisp, 40-45 minutes, brushing once with the remaining melted butter. Cool briefly, then dust with powdered sugar.
