Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
-> Tip: Thinly sliced or sliced apples cook faster and more evenly.
Preparation step 7 Freshly roasted flaked almonds photographed in a bowl.
Prepare filling
Put the apple slices in a bowl, mix with the flaked almonds, breadcrumbs and sugar.
filling dough 1
Preparation step 8 Wrap apple strudel Strudel pastry roll description image.
Apple strudel strudel dough
Spread the strudel dough out on a cloth, brush with melted butter and sprinkle with sugar.
Place the filling according to taste (see the article on the variants and doughs), generously leaving out the edges of the dough.
Roll up the strudel with the help of the cloth and place seam-side down on the baking tray lined with parchment paper.
Brush the strudel generously with melted butter.
–> Place the strudel made of strudel dough in the preheated oven at 210°C.
–> Insertion in the middle of the oven!
–> Immediately reduce the oven temperature to 190-200°C for the strudel dough variant.
–> Depending on the thickness of the strudel, the baking time for the strudel is 18 minutes for a strudel with a diameter of approx. 5 – 7 cm and up to 40 minutes for a strudel with a diameter of 8 – 12 cm.
filling dough 2
Preparation step 9 Wrapping apple strudel in puff pastry sketch
Apple strudel puff pastry
Spread out the puff pastry and brush thinly with butter. Rough up the ends of the dough for the seam with a fork.
–> Put the filling on and wrap it up. Fold the sides down towards the seam of the dough and place on a baking sheet lined with parchment paper. Spread with butter.
–> Place the puff pastry apple strudel in the oven preheated to 220°C.
–> Insertion in the middle of the oven!
–> Initially maintain the temperature for approx. 15 minutes, then reduce it to 200°C.
–> Depending on the thickness of the strudel, the baking time for the strudel is 25 minutes for a strudel with a diameter of approx. 5 – 7 cm and up to 40 minutes for a strudel with a diameter of 8 – 12 cm.
Prepare decoration
Preparation step 10 Mix the strawberries quickly and quickly with the hand blender.
Prepare berries
Blend frozen or fresh berries in a blender jug.
You can use strawberries, blueberries or raspberries.
Preparation step 11 The mixed strawberry sauce in a colander.
The strudel with puff pastry is very easy to make.
You can find ready-made puff pastry in the refrigerated section or buy frozen puff pastry.
Tip: The ready-made puff pastry is even used in star restaurants and is rarely made at home.
Ingredients tip from chef Thomas Sixt
Personally, I prefer the puff pastry from the refrigerated section, you can process the rolls directly.
This is faster, frozen dough always has to be thawed first.
Prepare and cut the apple for the strudel. You can use peeled or unpeeled apples for the strudel.
3.1 Puff Pastry Baking Tips
Puff pastry requires a high temperature when baking. Preheat the oven at approx. 220 °C!
Only when this high temperature has been reached should the puff pastry strudel or puff pastry in general go into the oven.
Baking puff pastry: The high temperature is needed so that the fat does not separate from the dough.
Preparation tip from chef Thomas Sixt
The puff pastry gets its flaky quality from the layers of fat in the dough, which are produced during the puff pastry production by the so-called torturing.
A cold butter sheet is wrapped in a flour dough, then folded several times and rolled out accordingly.
This creates a dough with flour and a layer of fat that develops the well-known flaky layers when baked correctly.
3.2 Puff Pastry Baking Time
The strudel with puff pastry has a baking time of about 15-20 minutes.
The dough is only on the outside because wrapping the dough makes no sense.
The wrapped puff pastry would only get very doughy on the inside and not crispy.
3.3 Puff Pastry Only On the Outside!
With my puff pastry strudel, the dough is only on the outside.
It is important that the dough seam from the strudel is at the end under the strudel on the baking sheet.
The weight of the strudel keeps it in shape. I’ll illustrate it graphically here:
Wrapping apple strudel in puff pastry sketch
4. Apple Strudel with Strudel Dough
I also like to use the ready-made strudel dough here, which is practical and cuts the preparation time by more than half.
Nevertheless, I present a strudel dough recipe in the recipe.
There are two variants of “wrapping” when using strudel dough.
4.1 Strudel Dough Only On the Outside, Several Layers, Becomes Crispy and Fluffy
Brush the laid out, whole strudel dough with melted butter, then sprinkle with sugar.
Put the stuffing in a sausage and then wrap it up completely.
The dough will puff up nicely as it bakes because the butter and sugar separate the dough just as nicely.
Here the sketch:
Wrap apple strudel Strudel pastry roll description image.
4.2 Strudel Dough Inside and Out, Classic Like Grandma Used to Make, Doughy On the Inside
Spread the lined dough with butter, sprinkle with sugar, then spread the strudel filling over the entire surface of the dough (without edges).
Roll up the strudel, the strudel seam should be on the bottom again so that the strudel holds.
Now the dough is inside and out, that’s the typical grandma strudel.
This variant has pieces of dough inside, which not everyone likes, but very often this is the classic way of preparing strudel, including strudel with apple.
Here the graphic:
Like grandma: strudel dough inside and outside
4.3 Baking Time Strudel With Strudel Dough
The baking time depends on the thickness of the strudel and which type of wrapping you choose.
If the dough is inside then the baking time will definitely be longer to allow the dough to cook.
If the dough is only on the outside, then the cooking time is shorter.
The baking time in the oven is between 20 and 40 minutes, I always start at 210 °C preheated and reduce to about 185 °C hot air after inserting the strudel.
5. Apple Strudel Filling, What To Consider
Apples contain a relatively large amount of water, so in addition to the fruit, you always need some roasted breadcrumbs and almonds for the filling.
The almonds are for the taste, the crumbs for the taste on the one hand and for binding liquid on the other.
Grated almonds or toasted breadcrumbs bind the stuffing!
Tip for the strudel filling from chef Thomas Sixt
In addition, you cut the apples finely so that the filling binds well with the breadcrumbs.
Roasted almond flakes
6. Breadcrumbs To Bind the Strudel Filling
For the crumbs, please roast fine baker’s breadcrumbs in a pan without fat, then refine with sugar and lightly caramelize.
I like to add some vanilla sugar to the crumbs, it gives a fine aroma!
Ingredients tip from chef Thomas Sixt
After cooling, you can add the roasted crumbs to the strudel filling.
Please be careful when roasting the crumbs in the pan!
In the beginning nothing happens for a long time, but then it happens very quickly.
Please “stir” the crumbs well so that they brown evenly and do not burn.
Tip:
The strudel always tolerates a little more breadcrumbs, the mass then binds better.
Pan-toasted breadcrumbs with sugar are added to the strudel filling as a binding agent.
7. What Goes Well With Apple Strudel
Here are some ideas for serving…
Strudel with vanilla mirror and decoration as shown in the picture. This is ideal if you are serving the strudel as a dessert!
You can serve vanilla ice cream with the strudel, either in an extra bowl or place the ice cream scoop on crumbs, then the ice cream won’t slip.
A warm vanilla sauce also goes well with the strudel.
Apple strudel with vanilla pudding is very popular.
Decoration on the plate: roasted almonds, slivers of pine nuts, powdered sugar.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Thomas, I NEVER dared to try apple strudel. I found your recipe, tried it and… it worked right away. Yeah! I saw that you also have a recipe for strawberry strudel . What other fruits can I use? Could I also build a chocolate version?? So, I'll leave you alone with the questions and eagerly await your answer 🙂 Kind regards, Zora
Reply
Hello Zora, I like to stick to the classic 🙂 With chocolate… then rather bake the brownie ! What I still miss is the typical curd cheese strudel or quark strudel. Ms. Sixt doesn't like raisins, only goji berries remain as a "insert". To answer your cooking question: Try pear and now at Christmas time the combination with gingerbread in a strudel is a nice thing! Kind regards and good luck! Thomas
Reply
Hi Thomas, I lost my cookbook the last time I moved and was desperately looking for a good baking recipe for the strudel. I found what you were looking for and baked the strudel in the strudel dough variant. It turned out really delicious. Especially the tip to sprinkle the sugar between the layers of dough is a great thing. The dough flakes beautifully and the crunch is noticeable when eating. For the filling, I sliced the apple pieces extra thin. This will help the ingredients combine better and the strudel filling will bake evenly. I am completely satisfied and leave you a 5 star rating. Great! Thanks!
Reply
Hello Madlen, when I read your message I would like to come by for a strudel dinner. Thank you for your detailed and very positive feedback. Good luck and success in your bakery! Kind regards Thomas
Reply
Hello Thomas, these instructions are really perfect, finally someone explains to me the difference between using strudel pastry and puff pastry. I also think the tips for the filling are great and now the strudel is ready in the kitchen as a dessert. Thanks for the effort, I'll be checking in on you more often now. Greetings Bert
Reply
Hello Bert, enjoy it! Continued success Greetings Thomas Sixt
Hello Thomas, I NEVER dared to try apple strudel. I found your recipe, tried it and… it worked right away. Yeah! I saw that you also have a recipe for strawberry strudel . What other fruits can I use? Could I also build a chocolate version?? So, I'll leave you alone with the questions and eagerly await your answer 🙂 Kind regards, Zora