Apple strudel is synonymous with Germany, but there are many variations in other countries (such as Austria). My mother’s roots are from Bavaria, and so I wanted to create the Apfel Strudel of my childhood memories. Authentic apple strudel dough is a laborious and painstaking process of rolling the dough paper thin– so thin you could read a newspaper through it. This recipe takes a shortcut, by using prepared, frozen puff pastry. I used fresh apples and golden raisins, with a delicate balance of cinnamon and sugar. This is much easier to make than you would imagine. It’s delicious, freshly baked and served warm with fresh whipped cream as an added bonus.
When my mother passed away, in October 2002, we held an Oktoberfest memorial service for her. To know my Mutti, she loved a party, loved to dance, and thrived at being the center of attention.
Rather than having a somber service, we had a fully catered German buffet with Bavarian music playing. I think she would have been very pleased with that.
Just before I was ready to set all of the German entrees and side dishes on the table, I whisked an egg with a little water– then cut a few slits on top of the pastry and sprinkled some coarse sanding sugar and baked it at 400F for 35-45 minutes, or until golden brown.
Here is the strudel, fresh from the oven. I set them on a cooling rack, while our guests enjoyed dinner and plenty of German beer.
Nightfall had already happened, by the time we got around to having dessert, so the ideal light for photography was gone, I am sorry to say. As I sliced into the warm apple strudel, I noticed that the apples were thoroughly cooked and the filling wasn’t runny. (Big sigh of relief.) I dusted this slice with powdered sugar…
that my family loves was met with heartfelt thanks and appreciation. I only wish my Mutti had been
able to enjoy the recipes that she taught me how to make.
Bavarian Style Apple Strudel (Apfel Strudel)
Ingredients
- 1 package frozen puff pastry I used Pepperidge Farm brand, thawed overnight in the refrigerated, per package directions
- 3 apples I used a combination of Granny Smith and Jonigolds– golden delicious are a good choice, too
- 3/4 cup golden raisins
- 1/2 cup sugar
- 1 tablespoon Clearjel* a useful thickener purchased from www.Kingarthurflour.com
- 1/4 cup boiled cider** optional, purchased from www.Kingarthurflour.com
- 1 tablespoon fresh lemon juice
- 2 to 3 teaspoons cinnamon
- 2 tablespoons butter melted
- 3 to 6 tablespoons sour cream approximately
For the egg wash:
- 1 egg beaten with a splash of water
Garnish:
- Coarse sugar optional
Instructions
Filling:
- Peel and remove the core. Slice the apples thinly. NOTE: I invested in an apple peeler/corer, that makes this process so easy to do. I simply attach the apple to the fork, turn the crank and my apple is peeled, cored and sliced thin very quickly!
- I also drop the prepared apples in a bowl of cold water, with the juice of half a lemon (to prevent browning).
- If using Clearjel thickener, add it to the sugar and mix together. Add the sugar, lemon juice, golden raisins, boiled apple cider** (if using)and cinnamon to the apples and mix to combine. Set aside.
- **Boiled cider is a heavily concentrated cider that has been boiled down and reduced to a very thick syrup. I use this to enhance my apple pies, crisps and strudels. It’s also a great way to make apple juice, or pour it over pancakes.
- Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape.
- Brush an even layer of melted butter onto the pastry.
- I “plop” about 3 tablespoons of sour cream right down the center and spread it evenly, leaving at least a 2-inch border all the way around.
- The apple mixture might become watery, as the apples begin to release their juices. So, use a slotted spoon (or clean hands) to add half of the apple mixture into the center of the pastry sheet– leaving at least a 2-inch border.
- Lift up one side of the parchment paper to cover the center filling. Lift up the other side to cover the fruit entirely.
- Pinch together the long seam and both ends, to seal the pastry. Tuck the ends over the top and gently press to seal.
- Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel on to the sheet, with the sealed side down.
- Repeat the process with the second puff pastry sheet.
- At this point, you can refrigerate the strudel until you are ready to bake it (within a few hours).
Bake the strudel:
- Preheat the oven to 400°F.
- Brush the egg wash over each strudel and sprinkle with coarse sugar (if using).
- Using a sharp knife, make diagonal slices across the top 2-3-inches apart.
- Bake between 35 to 40 minutes, or until golden brown.
- Allow to cool on a baking rack, for at least five minutes.
- The strudel is best served warm or at room temperature, and is best eaten on the day that is is baked. If desired, you can whisk powdered sugar all over the top right before serving.
- Fresh whipped cream is a lovely garnish, as well.
Proud Italian Cook says
This is a beautiful post Deb and your Mutti would be very happy. I loved how you had a catered party instead of a somber service for her, that's exactly what I would want!
Kate says
You have done a great job paying tribute to your Mutti over the years. This Apfel Strudel is certain to do her proud!
Big Dude says
Looks delicious Debbie and since I prefer the crust to the pie filling I believe this would be right up my alley.
Anonymous says
How Very Beautiful. The Post, Your Beloved Mutti And Most Of All You! Thank You For Sharing.
Ciao Chow Linda says
I smiled looking at the photos of your mutti and I can just imagine what a fun-loving person she was. I'm sure you must miss her so, but what better way to pay tribute to her than to carry on with her traditions. Wonderful.
Cathy at Wives with Knives says
Oh, Debby, what a touching post. I know your Mutti would have been happy to see her family celebrating her life and your German heritage. I can't think of a better tribute. I've never made apple strudel because it sounds like such a daunting task but I can't resist your recipe. My family will love me if I made this for them.
Karen (Back Road Journal) says
What a lovely post and I know your Mutti was looking down on you all with a big smile. She would be so pleased with your Octoberfest tradition. Your strudel looks just like the ones I've had in both Germany and Austria.
Anonymous says
Debby, please see my comment under "Ask a Question" on the recipe side. At the time I posted it, I could not reach this comment spot. Stuff happens. You are most welcome to transfer that quick note to this space if you wish. And YES! the Apple Strudel makes the O'fest menu complete. With p-paste in the freezer and apples coming out my ears, Saturday is the day for several of these. IMO, far better than ordinary pie and easier to make. Thank you. -Craig. (The other one)
yung@foodyoo.com says
Great dessert, looks so delicious and full of memories. I like apple pie very much, I am sure I will love this. Another variation I want to try, maybe banana in this. 🙂
Velva says
Debi, I can't think of a better way to honor someone you love than with a good meal. Love, love posts just like this one. It reminds me why I enjoy food so much. Your apple strudel? Its hard to believe this was your first time making it-wow! Cup of coffee please!
Velva