Filled Apple Strudel

Filled Apple Strudel

Cake

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Cook Time

2 h 5 min

Servings

8

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Filled Apple Strudel is ready in 2 h 5 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This apple strudel is a true classic and tastes simply delicious! I especially like to make it in autumn when the apples are fresh from the tree. The strudel dough is stretched paper-thin and filled with a juicy filling of apples, raisins, cinnamon and sugar. A shot of rum should not be missing, of course! After baking, the strudel is brushed with melted butter and dusted with powdered sugar. It tastes best warm, but it is also a pleasure when cold. A perfect dessert for the whole family or for a cozy afternoon with friends.

Ingredients (14 ingredients)

  • 250 g Wheat flour Type 550
  • 2 g Salt
  • 1 piece Egg(s)
  • 100 ml Water lukewarm
  • 20 ml Oil
  • 50 g Butter
  • 140 g Sugar
  • 10 g Cinnamon
  • 170 g Raisins
  • 10 g Lemon juice
  • 1100 g Apples sour, e.g. Boskoop or Granny Smith, cored and sliced
  • 1 Schuss Rum
  • 1 etwas Butter liquid, for brushing
  • 1 etwas Powdered sugar for dusting

Preparation (8 steps)

1

Prepare dough

Thermomix® Setting
2 min/Kneading speed

Put 250 g wheat flour type 550, 2 g salt, 1 egg, 100 ml lukewarm water and 20 ml oil into the mixing bowl and knead for 2 min./kneading level to a soft dough until the dough detaches from the hands and the table.

120
2

Let the dough rest

Form the dough into a ball, brush with oil or bathe the dough in sunflower oil in a small bowl for about 30 minutes. After that, the dough is really nice and elastic. After the oil bath, turn the dough in flour and roll it out rectangularly on a floured cloth, pull it out paper-thin with the back of your hand and brush with liquid butter.

3

Melt butter

Thermomix® Setting
3 min/122°F/Speed 1 50

Put 50 g butter in the mixing bowl and melt for 3 min./50°C/speed 1.

180
4

Roast breadcrumbs

Thermomix® Setting
3 min/248°F/Speed 2 120

Leave the melted butter in the mixing bowl, add breadcrumbs and roast for 3 min./120°C/speed 2 until golden brown.

180
5

Prepare filling

Mix cinnamon and sugar in a bowl. Mix buttered breadcrumbs, cinnamon sugar, raisins, lemon juice and apples with a shot of rum well.

6

Fill and roll the strudel

Sprinkle the stretched dough with the filling, cut off thick edges and carefully roll it up with the help of the cloth. Roll the strudel onto a baking sheet brushed with butter.

7

Bake strudel

Bake the strudel in a preheated oven at approx. 190 °C top/bottom heat for approx. 30 - 40 minutes until golden brown. After baking, immediately brush the strudel with hot butter.

8

Let the strudel rest and serve

Let the strudel rest for about 30 minutes before cutting it for the first time, even if it is difficult, and dust with powdered sugar.

Finished cooking? Great! 🎉

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About this recipe

The apple strudel, a classic of Austrian and South German cuisine, is more than just a dessert for me. It reminds me of my childhood, of the scent of cinnamon and apples that wafted through the house when my grandma made it. Her recipe was, of course, a secret, but over the years I have tried to recreate it as best as possible. This strudel is my homage to her baking skills. The quality of the ingredients is crucial for the taste. Use sour apples such as Boskoop or Granny Smith, as they provide a nice balance to the sweetness of the sugar and raisins. The apples should be firm and not cook too soft. The cinnamon provides the typical, warm spice, while the lemon juice enhances the flavors and prevents the apples from browning. A shot of rum in the filling is optional, but gives the strudel a special touch. It harmonizes wonderfully with the apples and raisins. The preparation in the Thermomix® makes many steps easier. The dough becomes wonderfully smooth and elastic. Make sure that the water is lukewarm, not hot, as otherwise the yeast (if you use any, although there is none in the original recipe) will be killed. The oil makes the dough extra smooth. Resting the dough is important so that it can be stretched out well. Roasting the breadcrumbs in butter provides a nutty flavor and prevents the dough from being softened by the apple filling. The temperature when roasting is important so that the breadcrumbs do not burn. For a vegetarian version, you can simply make sure that the butter you use to brush the dough with is of good quality. A vegan version is a bit trickier, as butter and egg have to be replaced. Here you could use margarine and an egg substitute, but the taste will change slightly. Experiment with other spices such as cardamom, cloves or nutmeg to give the strudel an individual touch. Nuts, such as chopped almonds or walnuts, also go perfectly in the filling. Serve the apple strudel warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. A vanilla sauce also goes perfectly with it. A cup of coffee or tea rounds off the taste experience. Leftovers of the apple strudel can be stored in the refrigerator. It still tastes good the next day if it is warmed up briefly in the oven or in the microwave. You can also prepare the strudel and freeze it uncooked. Simply let it thaw before baking and bake as usual.

Created by

Sarah Werner

Sarah Werner

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Tags

#Vegetarian #Apple #Cake #Festive #Warm

Allergens

  • Gluten-containing cereals
  • Eggs
  • Milk
  • Nuts

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