Easy Apple Strudel Recipe – Traditional Dough

The strudel is a dessert of Austro-Hungarian origin whose main characteristic is its dough, which is very similar to puff pastry. Its texture is very fine and transparent, a fact that gives the dessert a crunchy characteristic after baking, very similar to phyllo dough. Traditionally, strudels are filled with apple, so this time we share with you a rich and cheap apple strudel recipe that we know you will love.

The secret of this culinary marvel is in the moment of kneading, since the part of the development of the elasticity of the strudel dough and the subsequent stretching is very important. This dough is cheap for its ingredients and very easy to prepare, however it is laborious. Despite the work that may cause you, it will be nothing compared to the flavor of the apfelstrudel and its magnificent texture.

This article invites you to follow the step by step of the recipe to discover how to make traditional apple strudel step by step, an easy and delicious recipe where there are any. An infallible classic on your table!

Ingredients to make Easy Apple Strudel – Traditional Dough:

• Strudel dough:
• 300 grams of all-purpose flour (common)
• ½ teaspoon salt
• 1 egg
• 125 milliliters of warm water
• 60 grams of butter (ghee)
• Filling:
• 4 green apples
• 100 grams of white or brown sugar
• 3 tablespoons cinnamon (to taste)
• 50 grams of raisins or prunes
• 100 grams of biscuit or biscuit crumbs
• ½ teaspoon vanilla powder (optional)
• ½ teaspoon nutmeg (optional)
• Deck:
• 150 grams of powdered sugar

How to make Easy Apple Strudel – Traditional Dough:

1. Clarify the butter in a water bath. To do this, let it melt little by little, over low heat, and as soon as it dissolves, remove it and let it rest.
2. Tip: Prepare the bain-marie in advance.
3. As the butter tempers, foamy solids will condense on the surface.
4. By this time the butter has skimmed off the fat and the fat pools on the surface.
5. Scoop out the off-white solids with a spoon, then strain the yellow liquid by pouring it into a container.
6. Reserve to continue with the apple strudel dough.Sift the flourand salt. Then, mix very well and reserve.
7. An interesting suggestion is to use 3 zero (000) flour mixed with 4 zero (0000) flour, in equal parts.
8. The 3 zeros (000) flour has more gluten, and when you want to achieve more elastic doughs that is convenient.
9. If you can’t get flour of this type, there’s no problem, you just have to work the dough much longer.
10. This was the option that fell to me, but the result was satisfactory.
11. If you prefer to make a quick and easy apple strudel, don’t miss our puff pastry apple strudel recipe. Salt gives more elasticity to the dough.
12. Add the egg and water to the dry ingredients. Once you add them in, quickly scoop up all the flour with your hand. Stir very well until you get a paste.
13.  The dough will be sticky and unwieldy. This tells you that the flour is hydrated, therefore the gluten will also begin to hydrate.
14. Trick: Warm water is for the preparation to unify much faster.
15. Pass the dough to the counter (work table).
16. Kneading is themost important moment in the preparation of the German apple strudel.Preferably, cut the butter into squares, so you will handle it more easily.
17. Little by little, add the butter to the dough(paste). Every time you add a bit, mix very well until fully integrated.
18. After adding the butter, the dough will look misshapen.
19.  This only indicates one thing… It’s time to work the dough for our traditional apple strudel!With the help of a corn, push the paste and with the other hand throw ithard on the counter.
20. Repeat this step until the appearance of the dough is smooth, shiny, and you can lift it without sticking to the table.
21. Remember that this dough is not worked like the one used for bread.If the dough is very sticky and difficult to handle, never add flour, just keep working until you get the ideal texture.
22. The time used for this kneading is between 5 minutes and 1 hour, depending on the flour, the technique, the experience and the strength.
23. The important thing is that in the end you get a smooth, shiny and manageable strudel dough You can improvise a horn by cutting out a square plastic plate.
24. At this point, when you stretch the dough a little, you will already notice it a little more elastic. Here you know that after the break you will be able to stretch it quite well.
25. Finally, give the dough a certain round shape.Stretch a piece of plastic wrap and grease the surface with the clarified butter.
26. Place the ball of dough inside and add another bit of butter on top of it. Close it and place it in a warm place for the gluten to act.The ideal places are above the oven or near the kitchen.
27. If this is not possible, you can always leave it in a bowl, separated with a canvas (fabric or cloth). Then, place the container in a saucepan with warm-hot water. The rest time for the dough is between 20 or 25 minutes before being able to stretch it.
28. The butter prevents the dough from sticking to the plastic wrap.
29. It also prevents scabbing. Crush the cookies and reserve. You can also crumble a cake, sweet bread, bread, pancake, etc. It is interesting to combine certain flavors with the apple, for example: vanilla sponge cake, gingerbread cookies, butter cookies, etc.
30. Cut the plums into pieces and reserve. Some Austrian and German confectioners macerate the plums with some alcoholic drink.
31. Mix the sugar with the cinnamon. Reserve to continue with the recipe for authentic apple strudel.
32. Wash the apples very well. Remove the skin, remove the core and discard.
33. Cut the rest of the fruit into cubes and reserve.
34. Green apples are preferable for strudel, since they do not release as much liquid when baked.
35. On a surface, place a canvas or waxed paper. Sprinkle flour generously. The area where you work should be warm.
36. You can put a casserole with water in the kitchen, over medium-low heat to set. As soon as you unwrap the bun, sprinkle enough flour over it.
37. Also add plenty of flour over your hands and forearms. You have to work fast once you start. It is best to stretch the dough with the help of another person, but if this is not possible, work on it patiently.
38. To do this, you have two options.
39. Place your hands under the dough and slowly stretch from the center. Use your knuckles for it or it will break.
40. Rock the dough from one side to the other, letting the ends fall slowly. Little by little the dough will rise up to the forearms.
41. When the mass reaches half a meter, support it on the table. Once there, keep stretching with your knuckles under the dough.
42. The final density should be similar to a transparent cloth. Place the dough on the table and stretch it directly with the roller until it is very thin.
43. Start from the center to the ends. When you reach at least half a meter, keep stretching but with your hands, placing them below and using your knuckles.
44. This option is preferable for beginners because it is easier.
45. The end result of any of the above options should be a mass of 1 square meter. At this point, let it rest. If you notice blisters in the dough during stretching, it means you worked it well. Trick: When the dough cools it becomes brittle, you should no longer stretch it and you cannot patch holes in it.
46. rim the edges of the dough because they are tough. Reserve any leftovers in case you need to patch up any holes in the dough.
47. Immediately afterwards, varnish the surface with brushstrokes of clarified butter. Let’s start filling the apple strudel. The strudel dough is neutral, therefore it is ideal for both sweet and savory preparations.
48. Add the cookie crumbs all over the dough. The filling should occupy 2/3 of the total space, distributed according to your taste. However, it is advisable for raw fillings to distribute throughout the dough, while for cooked fillings only a part. Always leave the last two laps free, that is, the last 2 edges.
49. Add the cinnamon sugar mixture generously throughout the dough.
50. Add the bread or cookie crumbs, also all over the surface. Respect the edges. Additionally, you can sprinkle nutmeg and vanilla powder.
51. Place the apple cubes along the dough, always respecting the edges.
52. Finally, add the prunes or raisins. If you want, you can add quince jelly, it will give the authentic apple strudel a very good appearance, calculate about 100 grams.
53. You can also add some dry fruit such as almonds, walnuts, cashews or the one of your preference.
54. Of the latter, 50 grams is enough.
55. Fold 2 centimeters from one side of the dough (horizontal), so that when cooking, the liquids will not come out. Make this fold by pushing the dough inward with the help of the cloth.
56. If some parts stick, lower the fabric and carefully peel it off with the help of your hands. Also, fold the wrong side of the dough and place it over the filling. To make this fold, you use the fabric, as in the previous step. Lower the canvas again.
57. You must pull the fabric with an enveloping movement with the intention of rolling up its content. Be quick but care.
58. Rolling time! Now you must rotate the dough on itself, with the help of the cloth or paper.
59. Do it safely but carefully. As the apple strudel is rolled up, you should pick up the excess fabric. Tip: You can repair certain tears while the dough is still warm.
60. Grease a mold with butter beforehand. Place the strudel in it very carefully, still using the cloth.
61. Arrange apple strudel in the traditional shape, resembling a horseshoe, ideal for dry fillings.Then, varnish the surface with the clarified butter.
62. The brushing is to protect the mass that is very fragile.
63. This procedure is repeated at the beginning of baking, in the middle, and immediately after removing it from the oven.
64. Right after the last varnishing, you must add the powdered sugar so that it sticks to the dough.
65. To bake the strudel there are two options:
66. At 150 ºC for 40-50 minutes.
67. At 180 ºC (moderate heat) for 35-40 minutes.
68. The dough yields for a large strudel or two small ones, as in this case.
69. Apple strudel crunchy and aromatic. This magnificent dessert can be accompanied by English vanilla sauce or ice cream.
70. What do you think if this year you surprise everyone at Christmas with a strudel? The recipe itself is easy, although it is true that it is long due to the number of steps that must be done to prepare the dough.