Apple Strudel Recipe With Strudel Dough Or Puff Pastry
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I will show you my apple strudel recipe in this post.
The following lines will show you how to prepare the strudel step by step.
You will get lots of tips and ideas for the strudel variants with strudel pastry or puff pastry.
You will find answers to the most frequently asked questions about the strudel kitchen.
At the bottom of the page I have added a cooking video as a guide for your kitchen.
I wish you good luck!
Table of Contents
1. Recipe Apple Strudel
Now you are well prepared, below you will find the instructions for your bakery.
I wish you good luck!
Baked, photographed and written down by chef Thomas Sixt.
Total Time 55 Min.
Simple instructions for baking strudel in variants.
Strudel dough to make yourself
|150||g||butter (for painting, inside and outside)|
with ready-made strudel
|1||Pack||strudel dough sheets|
with puff pastry
|2||tbsp||brown can sugar|
Prepare the strudel dough
Sift the flour into a mixing bowl and add all the ingredients for the strudel dough except for the butter.
Using the dough hooks on the mixer, knead for 8-10 minutes to form a smooth, elastic dough.
Form the dough into a ball and brush with the butter.
Cut a cross with a sharp knife and wrap the dough in cling film and let it rest for 2 hours at room temperature.
Roll out the dough on a floured, large cloth, then reach under the dough with the backs of your hands and stretch out thinly.
Tip ready-made dough
You can also use puff pastry or ready-made strudel pastry.
-> Important: Please only unwrap the dough when you are about to wrap the strudel.
Ready-made dough dries very quickly and then becomes brittle.
Wash the apples, peel, cut into quarters and cut out the core.
-> You could also use organic apples with their skins.
Cut apple pieces into fine slices.
-> Tip: Thinly sliced or sliced apples cook faster and more evenly.
Put the apple slices in a bowl, mix with the flaked almonds, breadcrumbs and sugar.
filling dough 1
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
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.
Blend frozen or fresh berries in a blender jug.
You can use strawberries, blueberries or raspberries.
Strain the berries and use as a fruit sauce.
Take the baked strudel out of the oven and let it cool down lukewarm for a while.
–> Carefully cut open the strudel with an electric knife or a bread knife.
–> Whip the cream and refine with vanilla pudding
–> Arrange the sauce on the plate
–> Place the fruit sauce dab in the whipped cream and decorate with a skewer.
–> Place the strudel on the plate next to the whipped cream.
–> Sprinkle the plate and strudel with powdered sugar.
–> Decorate with pistachio slivers or flaked almonds.
2. Calories and Nutritional Values
3. Apple Strudel With Puff Pastry
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.
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:
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:
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:
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.
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.
The strudel always tolerates a little more breadcrumbs, the mass then binds better.
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.
8. More Strudel Recipes
9. More Baking Ideas
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