German Apple Strudel

German Apple Strudel

12 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    3 h
Jo Vandevelde
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 logs

ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  4. 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.
  5. 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.
  6. Bake in preheated oven until pastry is golden brown, about 1 hour. Allow to cool before slicing.

Share It

Reviews (12)

Rate This Recipe
ROCHELLE_5
35

ROCHELLE_5

I did not enjoy this at all!!!!!!! The dough was impossible to work with, and was rock hard when it came out of the oven, Not to mention that the poppyseeds where disgusting. (although I should have known better) I didn't see how it could possibly taste good. Oh well, you win some you lose some! Thanks for the recipe anyways, I guess I am just a little bitter because I made it for a dinner party and it did not go over well.

M Frazey
32

M Frazey

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 great!!!! Will definately use this recipe again!

NELLIRENE
29

NELLIRENE

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 authentic. I only used about 2/3 c water to make the dough. More would have been too sticky and hard to roll. Be sure to chop the apples so that they roll up evenly in the thin dough.

More Reviews

Similar Recipes

German Apple Cake I
(805)

German Apple Cake I

German Apple Cake II
(62)

German Apple Cake II

Ukrainian Apple Cake (Yabluchnyk)
(52)

Ukrainian Apple Cake (Yabluchnyk)

German Apple Pudding Cake
(25)

German Apple Pudding Cake

German Apple Dapple Cake
(23)

German Apple Dapple Cake

Apple Strudel
(17)

Apple Strudel

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 320 cal
  • 16%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

German Apple Cake I

>

next recipe:

Apple Strudel