- 3 cups all-purpose flour
- 1/2 cup canola oil, divided
- 3/4 cup warm water (120°)
- 1 egg, lightly beaten
- 1-1/2 cups fresh bread crumbs
- 6 cups chopped peeled apples (about 6 medium)
- 1/2 cup raisins
- 1 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1/3 cup butter, melted
- 3 tablespoons sour cream
- Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.
- Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.
- Tape a 30x15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.
- Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.
- Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.
- Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients.
- Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature. Yield: 2 strudels (8 slices each).
Reviews for German Apple Strudel
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I loved this! I thought it might be hard to do but it wasn't. Directions were easy to follow and it it was delicious.
Followed the recipe exactly and it worked out great! Delicious and pretty flaky. Would have been even better if I rolled it out thinner, but I was worried it would rip.