Bavarian Apple Strudel Delight
Experience the rich and comforting flavors of Bavaria with this delightful Apple Strudel. Unlike its Vienna counterpart, this Munich-style strudel is baked in a pan, creating a juicy and flavorful dessert that's perfect for any occasion. Inspired by my husband’s Bavarian roots and a cherished cookbook by Olli Leeb, this recipe combines tender apples, plump rum-soaked raisins, and a buttery, creamy topping, all nestled in a thin, silky dough. With options to customize by adding nuts or splitting the recipe for freezing, this strudel is not only delicious but versatile too. Serve it warm or cold, dusted with powdered sugar, and enjoy a true taste of Bavarian hospitality.
N/A
Servings
275
Calories
17
Ingredients
Ingredients
flour
1 1/2 cups (sifted)
eggs
2 (beaten)
salt
1 pinch
oil
2 tablespoons
water
1/2 cup (warm)
tart apples
3-4 (peeled, cored, and thinly sliced)
lemon juice
from 1 lemon
raisins
5 ounces (soaked in rum)
rum
5 tablespoons (used for soaking raisins)
butter
4 tablespoons (melted)
sour cream
1 cup
sugar
1/2 cup (or to taste)
cinnamon
to taste
nutmeg
to taste
milk
1 cup (for pouring over)
heavy cream
1 cup (for pouring over)
confectioners' sugar
for dusting
Instructions
1
Prepare the Strudel Dough by sifting flour onto a clean, dry work surface. Create a well in the center and add the eggs, salt, oil, and water. Mix with your fingers, gradually incorporating the flour from the edges until combined.
2
Knead the dough for about 5-10 minutes until it is smooth and silky. If necessary, use a stand mixer with a dough hook for easier handling.
3
Cover the dough with a warm saucepan and let it rest for 30 minutes.
4
While the dough is resting, soak the raisins in rum and preheat your oven to 470°F (245°C).
5
Prepare the apples by peeling, coring, and slicing them very thinly using a vegetable slicer. Toss the apple slices with lemon juice to prevent browning.
6
After resting, roll out the strudel dough on a floured cloth to a very thin layer. If needed, pull and stretch the dough with your hands, applying flour as necessary to prevent sticking.
7
Brush the rolled-out dough generously with the warm melted butter.
8
Spread the sour cream evenly over the buttered dough, followed by laying out the apple slices in an even layer, leaving about an inch of space at the edges.
9
Disperse the rum-soaked raisins over the apples, and sprinkle sugar and spices to taste, adjusting according to preference.
10
Carefully fold in the edges of the dough, then, using the cloth, roll the strudel loosely from one end to the other.
11
Transfer the rolled strudel into a well-buttered baking dish.
12
In a separate pot, bring the milk and heavy cream to a boil, adding a sprinkle of cinnamon. Pour this mixture over the strudel in the baking dish.
13
Bake the strudel at 470°F (245°C) for 15 minutes, then reduce the heat to 420°F (215°C) and bake for an additional 30 to 40 minutes, or until golden brown.
14
Before serving, cut the strudel into portions and dust with sifted confectioners sugar. Enjoy warm or cold.
Nutrition Information
12.5g
Fat
35g
Carbs
4.5g
Protein
6.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Bavarian Apple Strudel Delight?
It is a Munich-style apple strudel baked in a pan, known for its juicy texture and buttery, creamy topping.
How does this Munich-style strudel differ from the Vienna version?
Unlike the Vienna counterpart, this Bavarian version is baked in a pan with a liquid topping of milk and cream, making it exceptionally moist.
What ingredients are needed for the strudel dough?
The dough requires 1 1/2 cups of sifted flour, 2 beaten eggs, a pinch of salt, 2 tablespoons of oil, and 1/2 cup of warm water.
How long should the dough rest?
The dough should rest covered with a warm saucepan for 30 minutes to ensure it is easy to stretch.
What is the secret to preparing the apples for this recipe?
The apples should be peeled, cored, and sliced very thinly using a vegetable slicer, then tossed with lemon juice to prevent browning.
How are the raisins prepared?
5 ounces of raisins are soaked in 5 tablespoons of rum before being added to the filling.
What type of apples should I use?
The recipe calls for 3 to 4 tart apples to provide the best flavor balance.
Can I use a stand mixer for the dough?
Yes, you can use a stand mixer with a dough hook for 5-10 minutes until the dough is smooth and silky.
How do I prevent the dough from sticking when rolling?
Roll out the dough on a floured cloth and apply extra flour as necessary while pulling and stretching it by hand.
What role does sour cream play in the filling?
One cup of sour cream is spread evenly over the buttered dough before adding the apples to add richness and moisture.
What spices are used to flavor the strudel?
The filling is seasoned with sugar, cinnamon, and nutmeg to taste.
What is the initial oven temperature?
The oven should be preheated and the strudel initially baked at 470°F (245°C).
When do I reduce the oven temperature?
After the first 15 minutes of baking, reduce the heat to 420°F (215°C).
What liquid is poured over the strudel before baking?
A mixture of 1 cup milk and 1 cup heavy cream, brought to a boil with a sprinkle of cinnamon, is poured over the strudel in the baking dish.
How long does the strudel bake in total?
The strudel bakes for 15 minutes at a high temperature followed by 30 to 40 minutes at a lower temperature until golden brown.
Is this recipe freezer-friendly?
Yes, the recipe can be split and parts of it can be frozen for later use.
Can I customize the recipe?
Yes, you can customize the filling by adding nuts or adjusting the sugar and spice levels.
How should I serve the Bavarian Apple Strudel?
It can be served warm or cold, cut into portions and dusted with sifted confectioners' sugar.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
What is the fat content?
There are 12.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 35g of carbohydrates.
What is the sugar content per serving?
There are 6.25g of sugar in one serving.
How much protein is in the strudel?
Each serving provides 4.5g of protein.
How many ingredients are in this recipe?
This recipe uses a total of 17 ingredients.
What inspired this specific recipe?
The recipe was inspired by the author's husband's Bavarian roots and a cookbook by Olli Leeb.
What equipment is recommended for the apples?
A vegetable slicer is recommended to get the apple slices thin enough.
How do I transfer the strudel to the dish?
After rolling the strudel loosely using the cloth, carefully lift and place it into a well-buttered baking dish.
Do I need to sift the flour?
Yes, the recipe specifies using 1 1/2 cups of sifted flour for the dough.
What is the final touch before serving?
Dusting the finished strudel with confectioners' sugar adds the final decorative and sweet touch.
Is the dough supposed to be thin?
Yes, the goal is to stretch the dough until it is very thin and silky before filling.