German Apple Strudel - The Original
By: gabrielle
Published: Wednesday, June 16, 2010 - 1:30pm

Ingredients




Dough:
250 grams flour, 1 pinch salt, 1 egg, 20g butter
Filling:
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)
big kitchen cloth

Preparation

1 On a baking board add flour, make a pit in the middle, add egg, 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. 2 Prepare the filling: 3 Peel apples, remove the core and cut it in fine slices. 4 Scald raisins and mix apples with breadcrumbs, sugar, almonds, cinnamon and raisins 5 Put flour on the baking board and roll the dough and carefully stretch it to all sides until the dough is regularly smooth. 6 Apply the cream on the dough and spread the filling all over the dough. 7 Roll it. 8 Grease a baking tray (or use parchment paper) and put the strudel on it. 9 Bake it for 60-70 minutes on 400 F. 10 While it is baking brush melted butter over the strudel. 11 Enjoy it with whipped cream, vanilla sauce or vanilla ice cream. It is best when warm. 12 Tips 13 Use a kitchen cloth when rolling the dough. 14 Put the strudel into a fire resistant pan instead of a baking tray; sometimes the thin layer cracks and apple juice is dripping. 15 The less grease the dough has, the more thinner it can be made. 16 Wrap the strudel in aluminum foil, but not completely, leave the surface uncovered.

About


The home country of the very famous cake “Apple Strudel” is Austria and it was in fact territory of Germany as well, way back when this territory was ruled by the Emperor. The Strudel dough must be so thin that it is possible to see a love letter on the other side. If you cannot do this, it is better if you buy the frozen strudel dough which needs to be filled and baked.
My grandmother who came from the German part of Rumania used to make this delicious cake. We would eat it with vanilla sauce… ahhh… how delightful it was! Good luck with the recipe and let me know when you were successful.

Comments:
Katja Tootle-Pizka

Actually when Austria had an Emperor it was the Austrian-Hungarian Empire, Austria was annexed into Germany in 1938 and it was re-established as Republic of Austria in 1955.
amandakhong

Sorry, in the ingredients for the dough there was an egg but in the preparation of the dough, there was no mention of the egg.  So is it with egg or without egg?
thanks
gabrielle

hello,
it is with an egg. I corrected the recipe. check it out at http://mybestgermanrecipes.com/german-apfel-strudel-apple-strudel/