Pat Duran Recipe

Real German Apple Strudel

By Pat Duran kitchenchatter


Rating:
Serves:
this recipe makes 3 strudel in 3- 9x13- inch pans
Prep Time:
Cook Time:
Method:
Bake
Comments:

This recipe was brought over from
Germany by my Great Aunt Martha Mueller. Hope you enjoy this recipe as much as my family does.
Great topped with ice cream, whipped cream or milk like my Uncle did.

Ingredients

DOUGH:
2 1/2 to 3 c
all purpose flour( you may need more or less flour, till stiff but not sticky)
3 Tbsp
granulated sugar
1/2 tsp
salt
1/2 tsp
baking powder
2 tsp
ground cinnamon
6 large
egg yolks or 3 whole eggs,well beaten
3 Tbsp
vegetable oil
1/4 c
ice water,add 1 tbl. at a time
CREAM MIXTURE:
3/4 c
whole milk
1 c
dairy sour cream
2 tsp
vanilla extract
1 Tbsp
granulated sugar
FILLING:
3 lb
about granny smith apples, cored and sliced thin, divided ( about7 to 9 apples)
1 c
raisins, divided
1 c
sugar, divided
1/4 c
ground cinnamon, more or less to taste
3 Tbsp
butter, melted, divided

Directions Step-By-Step

1
Dough:
Mix flour, salt, baking powder, sugar, cinnamon, vegetable oil and egg yolks to soft consistency. Add flour a tiny bit at a time until not sticky just tacky.Dough is ready if you can put your finger in the dough and it comes out clean and not sticky. Knead dough about 10 minutes. Do not over mix- dough will be tough. Divide dough into 3 equal parts. Grease bowls and put a piece of dough in each bowl,turning to grease top. Let set for about 1 hour covered.
2
Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months).
3
Mix the sour cream,sugar, vanilla and milk together in a medium bowl until gravy thin. Set aside. Next:
Lay out a clean dish towel.Sprinkle with a bit of flour.Roll or stretch out 1 piece of the dough very, very thin as possible. About 1/8 inch thick(don't worry about edges,you can cut them off.
4
Combine apples, raisins,sugar and cinnamon and mix well.
Using a pastry brush spread 1/3 of the cream mixture on the dough.
Using 1/3 of the apple mixture spoon mixture on one side of the dough the long side. Drizzle on some melted butter.
Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside.
Repeat directions with the remaining doughs.
Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more.
---
REMEMBER THIS MAKE 3 STRUDEL SO YOU CAN FREEZE SOME FOR THE HOLIDAYS.- UP TO 3 MONTHS.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: German

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52 Comments

user
Pat Duran kitchenchatter
Nov 14, 2014
Bless you - please let me know your results--take a few photos if you can...
user
Dorinda Pfingsten byute82
Nov 14, 2014
Thank you so much! I was quite disappointed when it didn't turn out, as your picture makes the finished product look AMAZING! I will give it another try tomorrow. :)
user
Pat Duran kitchenchatter
Nov 13, 2014
Thank you George and Dorinda for bringing this recipe to my attention...this is an old recipe and my Aunt does measuring by the pinch, handful and size of a hens egg. I have just revised the recipe so it is better to understand..I do hope you try it again..Note: this is not Auntie's fault; it's my interpetation.... hugs and blessings...
user
Dorinda Pfingsten byute82
Nov 12, 2014
Hi Pat,
Help! I mixed the ingredient for the dough and ended up with a dry, crumbly mixture, much like pie dough before you add the cold water to bring it together. I only used 2 cups of flour, but after the fact thought that maybe I wasn't supposed to add any flour in until the other ingredients were mixed? It doesn't say specifically in the recipe.
Also, sugar is listed twice (3 tbsp and 1 tbsp). And the instructions don't say what to do with the raisins... Thanks for your help!
user
Pat Duran kitchenchatter
Jan 16, 2014
the amount of sugar is insignificant..in this recipe add more or less to your liking...