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Crispy Classic Apfelstrudel Recipe Easy Homemade with Warm Spices

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A traditional Austrian dessert featuring a perfectly crisp crust wrapped around a warmly spiced apple filling. This approachable recipe combines pantry staples and fresh apples for a cozy, comforting treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (180ml) warm water
  • 3 tablespoons vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 4 large Granny Smith apples, peeled and thinly sliced
  • 1/3 cup (65g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • 1/2 cup (75g) raisins, soaked in warm water for 10 minutes then drained
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons (60g) unsalted butter, melted
  • 1/2 cup (50g) toasted breadcrumbs
  • Powdered sugar, for dusting (optional)
  • Vanilla ice cream or whipped cream, for serving (optional)

Instructions

  1. In a large bowl, combine 2 cups (250g) all-purpose flour and 1/2 teaspoon salt. Add 3/4 cup (180ml) warm water, 3 tablespoons vegetable oil, and 1 teaspoon white vinegar. Mix until a shaggy dough forms.
  2. Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If too sticky, sprinkle a bit more flour carefully.
  3. Shape dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or damp towel, and let rest at room temperature for at least 1 hour.
  4. While dough rests, peel, core, and thinly slice apples. Toss apples with 1/3 cup (65g) sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, a pinch of ground cloves (optional), 1/2 cup soaked raisins (drained), and 1 tablespoon fresh lemon juice. Set aside.
  5. Toast 1/2 cup (50g) breadcrumbs in a dry skillet over medium heat until golden brown, about 3-5 minutes, stirring frequently. Remove from heat and let cool.
  6. On a large clean kitchen towel dusted lightly with flour, roll out dough as thin as possible with a rolling pin, then stretch further with hands until almost translucent and about 20×30 inches (50×75 cm). Patch any holes gently with extra dough bits.
  7. Brush entire dough surface with 2 tablespoons melted butter. Sprinkle toasted breadcrumbs evenly over dough, leaving about 2 inches (5 cm) clear around edges.
  8. Spread apple mixture evenly over breadcrumbs, leaving a border around edges.
  9. Using the towel to help, carefully lift one long edge and roll over filling, tucking in edges as you go, until a tight log forms. Place seam-side down on parchment-lined baking sheet.
  10. Brush top with remaining melted butter. Bake in preheated oven at 375°F (190°C) for 35-40 minutes or until crust is golden and crisp. Cover loosely with foil if browning too fast.
  11. Cool strudel on wire rack for 15-20 minutes before slicing. Dust with powdered sugar if desired and serve warm with vanilla ice cream or whipped cream.

Notes

Stretch dough gently using backs of hands to avoid tearing. Resting dough for at least 1 hour is key for easier stretching and flakier crust. Toasted breadcrumbs prevent soggy bottom crust by absorbing moisture. If dough tears, patch gently and continue. Cover strudel with foil if browning too fast during baking. Leftovers keep well refrigerated for up to 3 days and reheat in oven to restore crispness.

Nutrition

Keywords: Apfelstrudel, apple strudel, Austrian dessert, warm spices, cinnamon, nutmeg, homemade pastry, classic dessert, crispy crust

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