Apfelstrudel Rezept Einfach Und Schnell Recipe

I’m super excited to share my apple strudel recipe where I mix up a homemade dough, toss in sliced apples with cinnamon, lemon peel and juice, toast some breadcrumbs in butter, and roll it all together in a messy but totally fun adventure that always reminds me of lazy afternoons in my kitchen.

I think making Apfelstrudel is one of my fav recipes. I like using 250g Mehl, one Ei, some Salz, 2 EL Pflanzenöl and warm water for the dough.

My filling has thin apple slices, Zucker, Zimt, a bit of lemon zest and Semmelbrösel. Its a vitamin-rich treat I really enjoy.

Ingredients

• 250g Mehl provides plenty of carbohydrates and forms the base of the dough, giving structure.
• 1 Ei gives protein and helps bind ingredients, making the pastry sticky and rich.
• 1kg Äpfel add natural sweetness, fiber, vitamins and a tangy zest that really brightens the dish.
• 100g Zucker is the key sweetener, balancing tart flavours while keeping the strudel tasty.
• 1 TL Zimt offers a warm, spicy kick with antioxidants that boost every bite.
• Ein paar Kleckse Butter gives a final glisten and rich mouthwatering finish to the pastry.

Ingredient Quantities

• 250g Mehl
• 1 Ei
• 1/2 TL Salz
• 2 EL Pflanzenöl
• 120ml lauwarmes Wasser
• 1kg Äpfel, geschält und in dünne Scheiben geschnitten
• 100g Zucker
• 1 TL Zimt
• 50g Rosinen, ggf. in Rum eingeweicht
• 50g Semmelbrösel
• Schale einer Zitrone
• Saft von 1/2 Zitrone
• Ein paar Kleckse Butter zum Bestreichen

How to Make this

1. In a big bowl, mix together 250g flour, 1 egg, 1/2 tsp salt, 2 tbsp vegetable oil and 120ml of warm water until you get a smooth dough; let it rest for about 30 minutes.

2. While the dough is resting, peel and cut 1kg apples into thin slices and put them in another bowl.

3. Add 100g sugar, 1 tsp cinnamon, a few raisins (soaked in rum if you like), the zest of one lemon and juice of 1/2 lemon to the apples and stir it up.

4. In a small pan, heat a few dabs of butter and toast 50g breadcrumbs lightly until they are just golden.

5. Spread a clean, well-floured cloth on your counter and roll out the dough as thin as you can.

6. Brush the dough with more melted butter then sprinkle the toasted breadcrumbs evenly to help absorb any juice.

7. Spread the apple mixture evenly over the dough, leaving a small border on the edges.

8. Carefully roll up the dough with the filling using the cloth to help you keep it tight.

9. Place the rolled strudel on a baking tray and brush the outside with a few more dabs of butter.

10. Bake in a preheated oven at 200°C (about 400°F) for 35 to 40 minutes until it is crispy and golden; let it cool for a few minutes before serving.

Equipment Needed

1. Big mixing bowl for combining the flour, egg, salt, oil and warm water
2. Another bowl for the apple slices mixed with sugar, cinnamon, raisins, lemon zest and juice
3. Measuring cups, spoons and a kitchen scale to get the right amounts
4. A whisk or fork for stirring the dough ingredients
5. Knife, peeler and cutting board to peel and slice the apples
6. A small pan for lightly toasting the breadcrumbs with butter
7. A clean, well-floured cloth or a rolling pin to roll out the dough as thin as possible
8. A pastry brush to apply melted butter on the dough
9. A baking tray for placing the rolled strudel in the oven
10. An oven preheated to 200°C (about 400°F) for baking the strudel

FAQ

• Wie kann ich den Teig am besten vorbereiten? – Am besten mixt du all die Zutaten zusammen und lässt den Teig ca 30 Minuten ruhen, damit er geschmeidiger wird und sich leichter ausrollen lässt.
• Können auch andere Apfelsorten verwendet werden? – Ja, du kannst auch andere Sorten nehmen. Aber süß-säuerliche Äpfel sind ideal, weil sie bissfest sind und nicht zu viel Saft abgeben.
• Wie verhindere ich, dass der Strudel zu feucht wird? – Achte drauf, dass du die Füllung gut abtropfst und die Semmelbrösel unter die Äpfel mischst. So absorbiert es überschüssige Flüssigkeet und bleibt knusprig.
• Kann ich die Rosinen weglassen oder ersetzen? – Klar, wenn du keine Rosinen magst oder sie nicht hast, kannst du sie weglassen oder durch Cranberries ersetzen. Manche geben auch demi Rum als Extra-Geschmack dazu.
• Wie bewahre ich den Apfelstrudel am besten auf? – Der Strudel schmeckt frisch am besten, aber du kannst ihn in ‘ner luftdichten Dose im Kühlschrank 1-2 Tage aufbewahren. Vor dem Servieren einfach im Ofen kurz aufwärmen.

Apfelstrudel Rezept Einfach Und Schnell Recipe Substitutions and Variations

• Mehl: Instead of 250g wheat flour, you can use a glutenfree flour blend if you want a glutenfree version
• Ei: If you dont have an egg, mix 1 tbsp ground flaxseed with 3 tbsp water to work as a substitute
• Pflanzenöl: Use melted butter instead of the 2 tbsp oil for a richer flavor, or another neutral oil if thats what you have
• Rosinen: If youre not a fan of raisins, try swapping in 50g dried cranberries or even chopped dates for a different twist

Pro Tips

Okay so here’s a laid-back take on this apple strudel recipe along with some pro tips that might come in handy.

First up, make the dough. In a big bowl, mix 250g of flour, 1 egg, 1/2 tsp salt, 2 tbsp vegetable oil and 120ml of warm water. Work it until the dough gets smooth and let it rest for about 30 minutes so it can chill a bit.

While the dough is taking a little nap, peel and slice 1kg of apples real thin. Put them in another bowl and mix in 100g sugar, 1 tsp cinnamon, some raisins (if you like, you can soak them in rum first), the zest of one lemon and the juice of half a lemon. Give it a good stir so all the flavors mix together nicely.

Next, warm up a small pan with a few little blobs of butter and toss in 50g of breadcrumbs. Toast them just until they start turning a light golden color. This step helps the breadcrumbs soak up any extra apple juices later.

Now, dust a clean cloth and your counter with plenty of flour. Roll the dough out as thin as you can manage. Brush some melted butter over the dough then even sprinkle the toasted breadcrumbs on top. This helps to keep the dough from getting soggy when you add the apples.

Spread your apple mixture evenly over the dough but leave a small border around the edges. Using the floured cloth to help keep it neat and tight, roll up the dough with the filling inside like a log.

Place your rolled up strudel onto a baking tray and brush a little more melted butter on its outside. Pop it in a preheated oven at 200°C (around 400°F) and bake for about 35 to 40 minutes until it turns crispy and golden. Let it cool a few minutes before cutting it up and serving.

Here are a few pro tips to really help you nail this recipe:

1. Make sure your dough really rests – this makes it way easier to roll out super thin without tearing.
2. When toasting the breadcrumbs, keep a close eye on them. They can burn fast so stir them constantly.
3. If you feel like a bit of extra flavor, you can sprinkle a little more lemon zest or even a pinch of nutmeg into the apple mix.
4. Try to roll the dough tightly so the filling doesn’t leak out during baking; using that floured cloth really helps with this.

Enjoy making and eating this awesome strudel – it might not be perfect, but thats all part of the fun in the kitchen!