Thin layers of homemade dough are rolled up around fresh crisp apples in this popular German apple strudel dessert that dates back hundreds of years.
As with everything else this year, there was no Oktoberfest. It’s not the first time in its more than 200 year run that the world’s largest beer and folk festival didn't occur. But it's been a while; the last time was back in 1949. With more than six million visitors over the 16 days of the festival, I’m betting social distancing wasn’t going to be possible.
What is Oktoberfest?
What started as a festival to celebrate a king’s wedding in 1810 grew into an annual event known and emulated throughout the world. The celebrations involve plenty of Oktoberfest beer, which you may know as a style offered from your favorite brewery each fall. Yet these beers vary from on to the other. Oktoberfest beer may be more symbolic of the time of year they're released than an agreed-upon style. For instance, they’re often a red ale when brewed in America but are usually pale lagers at the fest in Munich. Funny, I always thought they were dark beers.
No matter the exact style, with all the beer comes the need for food. When you think of German or Oktoberfest food, bratwurst and pretzels may come to mind. But there are plenty of other lesser-known foods to try. Spaetzle, roast chicken, pork knuckle, seafood sandwiches, and buttery cheese spreads are just a few.
After a visit to Champlain Orchards and loaded with a bushel and a half of a few of their 115 apple varieties, it was time to bake. Champlain is my favorite local orchard to go apple picking. They have unique varieties that you won’t find in the typical grocery store. It’s fun to bring them home and taste them all. Plus, it's a beautiful spot to visit.
Desserts may not come to mind when thinking of Oktoberfest, but they do exist. And when it comes to apples and German desserts, apple strudel (called apfelstrudel, in German) is a good place to start. This is the kind of dessert you make on a fall afternoon when you have some free time and are looking for an enjoyable baking project.
What is strudel?
Strudel can be made with a number of different fillings. It can be sweet or savory. Earlier this year I made one with salmon, as odd as that may sound. Strudel dough is rolled out as thin as possible and the filling, whatever it may be, is rolled up inside. The result is several attractive layers of pastry and filling.
Although strudel is a little labor-intensive, it’s not all that difficult. There are ways to simplify the process. For instance, you could use store-bought phyllo dough. It won't get you the same result, and it's not how you’d find it at an Oktoberfest. Yet I’m sure it’s still delicious, and if you’re short on time, I won't blame you either.
Tips for making apple strudel:
- Letting the strudel dough rest in the fridge makes it easier to stretch and roll out, so don’t skip the step.
- Par-cooking the apples in the microwave may seem odd, but doing so helps them keep their shape when baking the apple strudel.
- Using a towel under the dough makes rolling the strudel easier and helps to prevent tearing.
- Don't wait until the strudel is cool to slice. Doing so will cause the pastry to crack.
- This makes two smaller apple strudels. If you want, freeze one before baking and save it for later.
Related
For more apple recipes, check out these:
📖 Recipe
Apple Strudel
- Total Time: 2 hours 5 minutes
- Yield: 10 servings 1x
Description
Thin layers of homemade dough are rolled up around fresh crisp apples in this popular German apple strudel dessert that dates back hundreds of years.
Ingredients
- 3 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
- 1 egg
- ¼ cup golden raisins
- 8 medium apples
- ¾ cup plus 1 tablespoon sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 lemon
- 8 tablespoons butter
- ¾ cup breadcrumbs
Instructions
Combine the flour, ½ teaspoon of the salt, vinegar, egg, and ½ cup water in a mixing bowl. Add more water, a tablespoon at a time, if needed to get the dough to come together. Knead by hand or mixer for 5 minutes. Wrap and place in the fridge for 30 minutes (or longer) while you prep the filling.
In a small bowl, cover the raisins with warm water to soak. Peel, core, and chop the apples into quarter-inch cubes. Put the apple pieces in a large microwave-safe bowl. Cover and microwave on high for 4 minutes. Let cool for 5 minutes.
Toss the apple pieces with the ¾ cup sugar, ½ teaspoon of salt, the cinnamon, and ginger. Zest and juice the lemon then add to the apples as well. Drain the raisins and stir them in. Toss everything to mix well then transfer to a strainer and let strain while you get the dough ready.
In a small pan, melt the butter over low heat. Pour out about half of the butter into a small bowl. Add the breadcrumbs to the butter in the pan and toast for 3-4 minutes, stirring often.
Preheat the oven to 375 degrees F. Get a piece of parchment and lay it on your counter. Lay a clean kitchen towel over the parchment. Lightly coat the towel in flour. Take the dough out of the fridge and divide it in half. Place half in the center of the towel and use a rolling pin to roll it out into a rectangle, being sure to always roll out towards the edges.
When you’ve rolled the dough as thin as you can, place your hands underneath and rest the dough on top of your hands with your palms facing down. Without flipping your hands over, stretch the dough some more until it’s as thin as you can go without tearing.
Place the dough back on the towel. Sprinkle half of the breadcrumbs over top, leaving about a 1 ½ inch border all around. Then spread half of the apples over the breadcrumbs. Brush the border with butter. Fold both of the long sides of the towel and dough inward about two inches. Now start to roll up one of the short ends, using the towel to help guide you. Keep the roll as tight and even as possible until you reach the end. Gently slip the strudel from the towel onto the parchment. Transfer the parchment to a baking sheet. Repeat the process with the remaining dough, breadcrumbs, and apples. Brush both strudels with the remaining butter.
Bake for 30 minutes or until the dough feels firm and is lightly golden brown. Rotate the pans halfway. Remove from the oven and cool for a couple of minutes. Carefully slice each strudel into thirds and cool for 15 minutes. Then slice each third in half. Serve warm with vanilla ice cream.
- Prep Time: 90 minutes
- Cook Time: 35 minutes
- Category: Fall
- Method: Baking
- Cuisine: German
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