Apple Strudel

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My mom’s apple strudel is just unbeatable. Several years ago, she taught me how to make it, including several pro tips.

Here’s how this goes, for 2 strudels:

Zest and juice 1/2 lemon.
Melt 1 stick of butter.
Sift 250g all-purpose flour and
1 pinch of salt into a mixing bowl.
Add 7 Tbsp of lukewarm water and
4 Tbsp sunflower or canola oil to the flour mixture as needed to make a smooth dough.

Now boil water in a pot. Then pour it out, and dry off the pot and lid, both must be dry.

Wrap the dough into aluminum foil and set it into the hot pot. Put the lid on and let it rest 30 minutes.

Put baking paper on the baking sheet. Pro tip: Dab a little butter on it, so the paper won’t slide.

Now you peel, quarter, and core 5 pounds of apples and cut them into small pieces. Mix the lemon zest and lemon juice into the apple pieces.

Pre-heat the oven to 425 F.

Spread a tea towel on your work surface and flour it liberally.

Cut the strudel dough into 2 pieces. Flour the first piece and roll it out into a rectangle. You must roll out the dough so thin that you can see the pattern of the tea towel through the dough.

Baste the dough with melted butter.
Sprinkle 50 g of bread crumbs on the rolled-out dough.
Drain the apple pieces in a colander and mix 2 Tbsp of corn starch into the drained apples, so that the filling won’t be soggy.

Spread half the apple pieces on the dough.
Add 2 Tbsp sugar and cinnamon,
a handful of raisins or currants,
and a handful of almond slivers.

Roll up the strudel with the help of your tea towel and flip it onto the baking sheet. Let it settle for a minute or two, then baste with a little bit of butter.

Repeat the above steps with the second piece of dough and the rest of the apples.

Bake for 30-45 minutes. It is ready when it’s golden brown.

After baking, baste it with a little more butter and let it cool.
Sprinkle with powdered sugar right before serving.

So far, so good? Here is it again, with pictures.

Zest and juice 1/2 lemon.
Melt 1 stick of butter.
Sift 250g all-purpose flour and
1 pinch of salt into a mixing bowl.
Add 7 Tbsp of lukewarm water and
4 Tbsp sunflower or canola oil to the flour mixture as needed to make a smooth dough.

Now boil water in a pot. Then pour it out, and dry off the pot and lid, both must be dry.

Wrap the dough into aluminum foil and set it into the hot pot. Put the lid on and let it rest 30 minutes. 

Put baking paper on the baking sheet. Pro tip: Dab a little butter on it, so the paper won’t slide. 

Now you peel, quarter, and core 5 pounds of apples and cut them into small pieces.

Mix the lemon zest and lemon juice into the apple pieces. 

Pre-heat the oven to 425 F.

Spread a tea towel on your work surface and flour it liberally.  Pro tip: use the rolling pin to spread the flour evenly.

Cut the strudel dough into 2 pieces. Flour the first piece and roll it out into a rectangle. You must roll out the dough so thin that you can see the pattern of the tea towel through the dough. 

Baste the dough with melted butter


Sprinkle 50 g of bread crumbs on the rolled-out dough. 


Drain the apple pieces in a colander and mix 2 Tbsp of corn starch into the drained apples, so that the filling won’t be soggy. 

Spread half the apple pieces on the dough.
Add 2 Tbsp sugar and cinnamon,
a handful of raisins or currants,
and a handful of almond slivers.

Roll up the strudel with the help of your tea towel and flip it onto the baking sheet. 


Let it settle for a minute or two, then baste with a little bit of butter.

Repeat the above steps with the second piece of dough and the rest of the apples. 

Bake for 30-45 minutes. It is ready when it’s golden brown. 


After baking, baste it with a little more butter and let it cool.
Sprinkle with powdered sugar right before serving. 

Guten Appetit!

Author: elkit

I'll tell you later, when I know you better.

One thought on “Apple Strudel”

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