- 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
"Authentic is right! Wonderful recipe- just like our elderly neighbor "Mutti", from Germany made! Unfortunately, a lot of people think strudel is the same sort of horribly-over-sweetened mess that mass produced Danish pastry has become. Strudel has tender, slightly cakey layers. If you are expecting pie crust flakiness then don't make this recipe. If it came out "tough", then you did something wrong or have never had a real strudel to compare it to."
"This is as authentic as you can get. I think Americans are used to the easy shortcut method of phyllo dough, which produces lots of flaky layers. When I was in German and Austria, I rarely saw strudels like that. Most of the time, the dough had a little bite to it but still wasn't tough. This is just like the majority of ones I tried and I couldn't be happier. I also tried stretching it longer than the recipe says and I managed to roll it to 40 x 15 and had more layers. I'll definitely be making this again."
"If you want you can skip a step and buy philo dough for the crust instead of rolling it yourself."
"I haven't tried this yet but it looks yummy. When we were on a trip to Germany my husband and I couldn't wait to try authentic strudel. We took one bit and almost chocked. It had NO sugar added and was (by out tastebuds) horrible. We tried it several places thinking we had to be trying it from the wrong places. Every time it was the same.....tasteless. I am glad to see the cup of sugar in this recipe. It should taste the way we want it to be. I might add a little glaze to the top as my German Grandmother used to do."
"Haven't made this but someone commented it wasn't flaky. I had to smile thinking back 40 years. As a young bride making strudel for my Hungarian husband my sister and I made dough and by hand " stretched" (not rolled) it out on a large table covered with a clean sheet of fabric. As we had seen the ladies at Hungarian church do, It was so thin you could see through it. Added all the filling ingredients and using the fabric it was on, lifted and rolled it up Cut into sections and placed on baking pans. We were so disappointed when it was done baking. We , inexperienced as we were, never having seen strudel before, being from WV. We were thinking it should be like a flaky turnover. I have never made it since but my husband said it was wonderful, tender and flaky, just not the flaky we thought it should be like. So sometimes what we think it should be isnt really how it is. LOL"