Name: Apfelstrudel
Cook time: 45 min
Total time: 45 min
Yield: Yield: one strudel (about 8 to 10 servings)
Cuisine: German
Ingredients: 2⅛ teaspoons lemon juice; 2 tablespoons cornstarch; ¾ cup golden raisins, soaked in 3 tablespoons rum (prepare in step 1); 1 to 2 tablespoons cinnamon (according to taste; 2 tablespoons is for cinnamon lovers); ¾ cup sliced almonds; Make a sugar glaze; ⅔ cup water, lukewarm; 1 teaspoon rum; 1 teaspoon vinegar; ¾ cup breadcrumbs, roasted in 2 tablespoons butter (prepare in step 2); 1 cup powdered sugar; Make Vanilla Sauce; 2 tablespoons almond liqueur (for example, amaretto), or 2 teaspoons almond extract (see note at end of recipe); 1 egg; 3½ pounds Braeburn apples, not overripe; 1 teaspoon water; 2 tablespoons lemon juice or lime juice; ⅔ cup sugar; 1 to 2 teaspoons vanilla paste or extract; ¼ teaspoon table salt; 1 tablespoon sugar; 1 teaspoon vanilla paste or extract; 1 egg, beaten (for egg wash, needed for steps 10 and 12); 4 tablespoons butter, melted (for brushing on stretched-out dough in step 9); 2 cups Italian pasta flour, plus extra ¼ cup for working dough; Dust with powdered sugar

Preparation info

Yield: one strudel (about
8 to 10
servings)

Difficulty
Easy
Ready in
45 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Apfelstrudel is often associated with German and Austrian baking. Growing up in the state of Hessen, near Frankfurt, I was used to apple cakes in abundance, but when venturing south into Bavaria and Austria, it was always a treat to see more and more strudels in the cafés. There is nothing like going into the café at four o’clock in the afternoon to the greeting of delicate pastry and apple cinnamon in the air. Whipped cream is always served along with apple strudel, but an alternative favo