Traditional Apfelstrudel

Paper-thin pastry that cracks under the teeth, revealing tender apples scented with cinnamon. Brown butter binds everything with a rich, nutty touch.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 581
• Protein: 6 g
• Carbs: 88 g
• Fat: 20 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 20 ml Sunflower oil ( neutral )
• 83.3 ml Mineral water ( lukewarm )
• 0.7 pinch Fleur de sel
• 0.7 kg Malus domestica Borkhausen Golden Delicious ( peeled and thinly sliced )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 66.7 g Brown sugar
• 0.7 tbsp Cinnamon powder
• 33.3 g Raisin
• 1.3 tbsp Rum optional
• 53.3 g Breadcrumbs
• 66.7 g Minimum butter sweet ( melted )
• 13.3 g Icing sugar ( for dusting )

Instructions

1. Prepare the strudel dough

   Mix the flour, oil, water and a pinch of salt. Knead vigorously until the dough is smooth, elastic and no longer sticks to your hands. Form a ball, oil it and let it rest for 30 minutes under a warm bowl.

2. Prepare the apple filling

   Peel and core the apples, then cut them into thin slices. Mix them immediately with the lemon juice, brown sugar, cinnamon, raisins and rum. Leave to macerate so that the flavors blend.

3. Toast the breadcrumbs

   In a frying pan, melt 50g of butter until it foams. Add the breadcrumbs and stir until golden brown and smelling like biscuits. Set aside.

4. Stretch the dough on a cloth

   Flour a large clean cloth. Roll out the dough with a rolling pin, then slide your floured hands underneath. Gently stretch with the back of your hands until it is translucent; you should be able to see the patterns of the cloth through it without tearing it.

5. Shaping and rolling

   Brush the dough with melted butter. Spread the breadcrumbs over a third of the surface, then place the apples on top. Fold in the side edges and roll the strudel using the cloth. Fold the ends to seal.

6. Baking

   Place on a baking sheet, brush generously with melted butter. Bake at 190°C for 35 to 40 minutes. The crust should be golden brown and crispy to the touch.

7. Finishing

   Let the strudel cool slightly after taking it out of the oven. Dust generously with icing sugar over the entire surface before serving in thick slices.

Chef's tips

• Dough resting is non-negotiable: it's what allows stretching without snapping back.
• If the dough tears, don't panic; rolling will hide small imperfections.
• Serve warm with a dollop of unsweetened whipped cream to balance the sweetness of the apples.

Storage

Keeps for 2 days at room temperature. To restore its crispness, place in a 180°C oven for 5 minutes.