Traditional German apple strudel with paper-thin pastry and spiced apple filling. This delicate pastry requires skilled dough stretching technique for authentic results.
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13 items
Mix flour, water, oil, vinegar, and salt in a bowl and vigorously until the dough is smooth and elastic
Cover the dough with a warm bowl and at room temperature to relax the gluten
Peel and slice the apples thinly, then mix with sugar, cinnamon, raisins, and almonds
Toast the breadcrumbs in butter until golden brown and fragrant, then set aside to cool
Stretch the rested dough on a floured cloth by hand until it's paper-thin and nearly transparent
Sprinkle the stretched dough with toasted breadcrumbs, then arrange the apple filling in a line along one edge
Use the cloth to help roll the strudel tightly, tucking in the ends as you go
Transfer to a baking sheet, brush with melted butter, and bake at 180°C until golden and crispy
