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Home Klassieke Apfelstrudel uit de oven

Dessert Baking Austrian Apple Comfort food Autumn Winter

There are few things as tempting as an Apfelstrudel fresh from the oven: that crisp exterior, the smell of cinnamon and apple filling the kitchen. This recipe is classic Austrian and surprisingly achievable at home. You roll the dough as thin as possible, pile everything on and bake it golden-brown in a good roasting pan that distributes heat evenly. Serve warm with a generous scoop of whipped cream or a scoop of vanilla ice cream and you have a moment to savor.

x_ckl_recipe_markerClassic Apfelstrudel from the oven A true Apfelstrudel with thin, crispy layers of pastry and a juicy apple filling. Austrian comfort food, straight from the oven. How to make a classic Apfelstrudel? Dessert Austrian 6 servings 30 min 40 min 30 min 100 min

Mix flour, salt, lukewarm water, oil and vinegar in a bowl until you have a smooth dough. Knead the dough well for 8 to 10 minutes, shape into a ball and let it rest covered for 30 minutes at room temperature.
Preheat the oven to 190°C (conventional oven). Grease the roasting pan with a little melted butter.
Prepare the filling: peel the apples, remove the cores and slice them thinly. Toss the apple slices with sugar, cinnamon, raisins and lemon juice. Toast the breadcrumbs very briefly in a frying pan with a knob of butter until light golden and add them to the filling.
Lay a clean tea towel on the counter and lightly dust it with flour. Roll the dough out here as thin as possible with a rolling pin. Then gently stretch it further with your hands until it's almost translucent, about the size of the tea towel.
Brush the rolled-out dough generously with melted butter. Spread the apple filling evenly over two-thirds of the dough, leaving the edges free.
Roll the strudel up using the tea towel: lift the towel at the side with the filling and roll the strudel tightly. Fold the sides inwards so the filling doesn't spill out.
Place the strudel seam-side down in the greased roasting pan. Brush the top once more with melted butter.
Bake the Apfelstrudel for 35 to 40 minutes until golden-brown and crisp. Brush it again with melted butter halfway through baking for an extra-nice crust.
Let the strudel rest for 5 minutes, dust generously with powdered sugar and cut into large slices. Serve warm with whipped cream or vanilla ice cream.

Dessert Baking Austrian Apple Comfort food Autumn Winter 250 g flour (plus extra for dusting) 1 pinch of salt 130 ml lukewarm water 3 tbsp sunflower oil 1 tsp white wine vinegar 80 g melted butter (for brushing) 1 kg tart apples (e.g. Elstar or Jonagold) 80 g granulated sugar 2 tsp cinnamon 80 g raisins 1 tbsp lemon juice 60 g breadcrumbs 30 g butter (for the breadcrumbs) Powdered sugar for dusting Whipped cream or vanilla ice cream to serve Roasting pan Mixing bowl Rolling pin Clean tea towel Frying pan Paring knife Pastry brush Mixing Bowl mixing-bowl Kitchen Textiles kitchen-textiles Roasting slides roasting-tin Oven dishes & roasting trays baking-dishes-roasting-sleds Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant Cantuccini cookies foodies-cantuccini Classic Chocolate Cake with Ganache foodies-klassieke-chocoladetaart-met-ganache Gluten-free almond flour brownies with pecans and sea salt foodies-glutenvrije-amandelmeel-brownies-met-pecannoten-en-zeezout Gingerbread cake with cinnamon and orange foodies-gingerbread-cake-met-kaneel-en-sinaasappel

Recipe

Classic Apfelstrudel from the oven

A true Apfelstrudel with thin, crispy layers of pastry and a juicy apple filling. Austrian comfort food, straight from the oven.

Course	Dessert
Kitchen	Austrian
Servings	6 servings

Preparation time

Preparation time	30 min
Time in oven	40 min
Stiffen up min.	30 min
Total	100 min

Equipment

Roasting pan
Mixing bowl
Rolling pin
Clean tea towel
Frying pan
Paring knife
Pastry brush

Ingredients

250 g flour (plus extra for dusting)
1 pinch of salt
130 ml lukewarm water
3 tbsp sunflower oil
1 tsp white wine vinegar
80 g melted butter (for brushing)
1 kg tart apples (e.g. Elstar or Jonagold)
80 g granulated sugar
2 tsp cinnamon
80 g raisins
1 tbsp lemon juice
60 g breadcrumbs
30 g butter (for the breadcrumbs)
Powdered sugar for dusting
Whipped cream or vanilla ice cream to serve

How to make a classic Apfelstrudel?

Mix flour, salt, lukewarm water, oil and vinegar in a bowl until you have a smooth dough. Knead the dough well for 8 to 10 minutes, shape into a ball and let it rest covered for 30 minutes at room temperature.
Preheat the oven to 190°C (conventional oven). Grease the roasting pan with a little melted butter.
Prepare the filling: peel the apples, remove the cores and slice them thinly. Toss the apple slices with sugar, cinnamon, raisins and lemon juice. Toast the breadcrumbs very briefly in a frying pan with a knob of butter until light golden and add them to the filling.
Lay a clean tea towel on the counter and lightly dust it with flour. Roll the dough out here as thin as possible with a rolling pin. Then gently stretch it further with your hands until it's almost translucent, about the size of the tea towel.
Brush the rolled-out dough generously with melted butter. Spread the apple filling evenly over two-thirds of the dough, leaving the edges free.
Roll the strudel up using the tea towel: lift the towel at the side with the filling and roll the strudel tightly. Fold the sides inwards so the filling doesn't spill out.
Place the strudel seam-side down in the greased roasting pan. Brush the top once more with melted butter.
Bake the Apfelstrudel for 35 to 40 minutes until golden-brown and crisp. Brush it again with melted butter halfway through baking for an extra-nice crust.
Let the strudel rest for 5 minutes, dust generously with powdered sugar and cut into large slices. Serve warm with whipped cream or vanilla ice cream.

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A good roasting pan really makes a difference for this recipe. Even heat distribution ensures the strudel becomes crisp everywhere without the bottom burning. Choose a roasting pan with an enamelled surface: easy to clean and durable for heavy use, exactly what you want if you plan to make this often. Because you certainly will.

Tip: use tart apples like Elstar or Jonagold. They keep their bite during baking and provide that lovely balance between sweet and tart. Don't have raisins on hand? A handful of chopped walnuts in the filling also works very well. Serve warm, generously dusted with powdered sugar and enjoy this piece of Austrian baking craft together.

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