This Apfelstrudel recipe is the perfect way to enjoy the classic Austrian dessert. With a flaky pastry and a sweet apple filling, this strudel is a must-try!

1. Introduction

Apfelstrudel is a traditional Austrian pastry made with a thin sheet of dough rolled up with a filling of apples, sugar, cinnamon, and raisins. It is a popular dessert in Austria and Germany and is also known as Apple Strudel.

The dough for Apfelstrudel is made with flour, water, salt, and oil. It is rolled out very thin, traditionally on a tablecloth, and then spread with a filling of apples, sugar, cinnamon, and raisins. The strudel is then rolled up and baked.

Apfelstrudel is often served with vanilla sauce, whipped cream, or ice cream. It is a popular dessert for special occasions such as Christmas and weddings.

There are many variations of Apfelstrudel, including versions with other fruits such as cherries or plums. Apfelstrudel is also sometimes made with a savory filling such as ham and cheese.

2. History of Apfelstrudel

Apfelstrudel is a traditional Austrian pastry made with a thin dough filled with a sweet apple filling. The pastry dates back to the 16th century, when it was first mentioned in a cookbook from Vienna. Apfelstrudel became popular in the Austro-Hungarian Empire in the 18th and 19th centuries, and is now a national dish of Austria.

The word "Apfelstrudel" is derived from the German word "Apfelstrudel", which means "apple dumpling". The pastry is made by rolling a thin sheet of dough into a long rectangle, spread with a filling made of apples, sugar, cinnamon, and raisins, and then rolled up into a log shape. The dough is then baked until golden brown and served with vanilla sauce or whipped cream.

Apfelstrudel is a popular dessert in Austria and Germany, and is also served in other countries such as the Czech Republic, Hungary, Poland, and the United States. There are many variations of the dish, including versions with other fruits such as cherries, plums, or apricots.

3. How to make Apfelstrudel

Ingredients:

1 puff pastry sheet

1/4 cup sugar

1 teaspoon ground cinnamon

6 tablespoons butter, melted

6 to 7 cups thinly sliced peeled Granny Smith apples

1/4 cup raisins

1/4 cup chopped walnuts

1 tablespoon all-purpose flour

1 teaspoon lemon juice

1 large egg beaten with 1 tablespoon water

1 tablespoon sugar

1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°. On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with edge of pan.
2. In a small bowl, combine sugar and 1 teaspoon cinnamon.
3. Brush pastry with 4 tablespoons butter. Sprinkle with sugar mixture. Arrange apples over sugar mixture, leaving a 1-in. (2.5-cm-) border. Sprinkle with raisins, walnuts, flour and lemon juice.
4. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Trim ends. Place on a greased baking sheet, seam side down. Brush with remaining butter.
5. Bake at 375° for 45 minutes. Combine egg and water. Brush over pastry. Combine 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle over pastry. Bake 10-15 minutes longer or until pastry is golden brown and apples are tender.
6. Cool on a wire rack.
7. Tips for making the perfect Apfelstrudel

4 Tips for making the perfect Apfelstrudel

If you're looking for the perfect apple strudel recipe, look no further! This traditional Austrian dessert is made with a flaky pastry dough, filled with a sweet and fragrant apple filling, and sprinkled with cinnamon sugar. Here are four tips for making the perfect apfelstrudel:

1. Use a firm, tart apple for the filling.

The best apples to use for apple strudel are Granny Smith apples. They're firm and tart, and they hold their shape well when cooked. Other good options include Honeycrisp or Braeburn apples.

2. Don't overmix the dough.

When making the strudel dough, be careful not to overmix it. Overmixing will result in a tough dough that's difficult to work with. The dough should be mixed just until it comes together.

3. Roll the dough thin.

The dough for apple strudel should be rolled out very thin, about 1/8-inch thick. If the dough is too thick, the strudel will be heavy and dense.

4. Use plenty of cinnamon sugar.

The filling for apple strudel should be generously sprinkled with cinnamon sugar. This will give the strudel a lovely flavor and a beautiful caramelized top.

5. Conclusion

For anyone who's never had the pleasure of eating Apfelstrudel, it's a traditional Austrian dessert made of a thin, flaky pastry dough filled with a sweet apple filling. It's often served with a dollop of whipped cream or vanilla ice cream, and it's absolutely delicious.

If you're looking for a delicious and easy-to-make dessert, Apfelstrudel is the perfect choice. The recipe is simple and the results are absolutely delicious. Give it a try, you won't be disappointed!