Authentic German  Apple Strudel

What You'll Need:

All-Purpose Flour Salt Water Vegetable Oil Apple Cider Vinegar Butter Panko Breadcrumbs Apples Golden Raisins Sugar Cinnamon Powdered Sugar

Combine the flour and salt in a stand-mixer.

Using the paddle attachment, add in the water, oil, and vinegar, mixing on low speed until you get a soft dough.

Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.

Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick turn to lightly coat it in oil on top so it doesn't dry out.

Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.

When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices.

Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.

To stretch the dough, first move it from the bowl to a clean, dry surface and cut it in half with a bench scraper, pizza cutter, or large knife.

Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.

Transfer dough to tablecloth. Lift and stretch the dough a little at a time. Use your knuckles underneath the dough to stretch it like a pizza with the back of your hands.

Keep stretching, lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center.

The dough will mostly hold in place on the tablecloth while you keep stretching out one side, then the other.

You will know the dough is thin enough when you can see through to the pattern of the tablecloth.

Use your hands to gently spread ¼ cup of melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough.

Place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.

Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel.

Lift the tablecloth close to the filled end of the strudel, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.

Transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients.

Both should fit on the same baking sheet with space in between. Brush them with the remaining melted butter.

Bake for 25-30 minutes or until the dough is golden brown.

Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing.

Dust with powdered sugar before serving.

This is a delightful Fall dessert to serve with all the fresh apples that come into season. You can serve it all through the Winter holidays as well!

This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!

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