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My review
German Apple Strudel
Jo Vandevelde
"This recipe was handed down to me by my Austrian-born grandmother and I make it all the time, so please do trust me! I am sincere!"
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Ingredients
3 h servings 320 calsOriginal recipe yields 18 servings (2 logs)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover with plastic wrap and let rest 1 hour.
- Grind poppy seeds in a food processor or spice grinder, if desired. Combine poppy seeds, sugar, and cinnamon in a medium bowl and mix well; set aside.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Place the dough on a large work surface covered with a clean cotton sheet. Stretch the dough slightly to form a large rectangle. Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.
- Sprinkle the poppy seed mixture evenly over the stretched dough. Distribute the apples evenly over the poppy seed mixture. Sprinkle with about one half of the cream. Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish. Sprinkle with the remaining cream.
- Bake in preheated oven until pastry is golden brown, about 1 hour. Allow to cool before slicing.
Footnotes
- Editor's Note:
- Homemade apple strudel is a labor of love. Like phyllo dough, strudel dough should be stretched so thin that you can read a newspaper through it. Remove any jewelry and dust hands lightly with flour before stretching dough. Sometimes it's easier with more than one person, so enlist family or friends to help you.
Nutrition Facts
Per Serving: 320 calories; 16.1 g fat; 40.4 g carbohydrates; 6 g protein; 37 mg cholesterol; 178 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
10/7/2006
I also wanted a authentic German Apfel Strudel, and because I was making enough to serve about 60 people I wanted something easy! I substituted raisins for the poppy seed, but it turned out gre...
Most helpful critical review
10/29/2007
Lots of time an effort yielded a disappointing result. The dough was, as another reviewer said, nearly impossible to work with. The ratio of filling to dough was also way off.
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10/7/2006
I also wanted a authentic German Apfel Strudel, and because I was making enough to serve about 60 people I wanted something easy! I substituted raisins for the poppy seed, but it turned out gre...
9/25/2004
For Oktoberfest, I wanted real apfel strudel, not something made with a box cake mix. This recipe was straightforward and easy to do. Peeling 9 small apples took awhile, but hey! I wanted auth...
9/1/2005
Ground poppy seeds is a popular ingredient in European recipies. Millions of people love it, so trust me, be a little open-minded and try it! Lots of delicious filling and very small amount of p...
10/29/2007
Lots of time an effort yielded a disappointing result. The dough was, as another reviewer said, nearly impossible to work with. The ratio of filling to dough was also way off.
4/26/2009
This looked more like Polish Makownik but with apples, so I tried it out. The dough came out tougher than expected. Maybe because of the altitude I'm at? I'll tinker with the flour to water ra...
4/23/2012
I had no problems with the dough. My only “Issue” was there were too many poppy seeds. I even reduced the amount and ground them up as one. The flavor overall was good. Summary: Simple to fol...
7/21/2016
I am of Slovenian / Croatian decent, my parents used to make apple strudel with only apples and poppy seed roll with just poppyseeds. But I find this recipe interesting because it has both the i...