{"id":79034,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/german-apple-strudel\/"},"modified":"2024-09-11T09:47:43","modified_gmt":"2024-09-11T14:47:43","slug":"german-apple-strudel","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/german-apple-strudel\/","title":{"rendered":"Apple Strudel"},"content":{"rendered":"<p class=\"p1\">Filled to the brim with a gooey, cinnamon apple filling and wrapped in a golden, flaky crust, this apple strudel recipe is exactly what you need come fall when you&#8217;re asking yourself what to do with all of the fresh apples you picked up at the market. This recipe calls for raisins, melted butter and sour cream to create a decadent, moisture-rich strudel that&#8217;s akin to an apple pie, but personal-sized and flakier. Serve it warm with a scoop of ice cream and a drizzle of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-cinnamon-syrup\/\" data-name=\"www.tasteofhome.com\/recipes\/apple-cinnamon-syrup\/\" data-module=\"content engagement\" data-position=\"embedded links\">apple-cinnamon syrup<\/a> over the top for a dessert that&#8217;ll leave your belly\u2013and your taste buds\u2013satisfied.<\/p>\n<h2>Apple Strudel Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042305\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>All-purpose flour:<\/strong> We recommend a basic all-purpose flour for this recipe, but you can use pastry flour, whole wheat flour, or a 1:1 gluten-free flour mix of your choice.<\/li>\n<li><strong>Canola oil:<\/strong> The mellow flavor of canola oil won&#8217;t compete with the sweet and savory filling.<\/li>\n<li><strong>Water:\u00a0<\/strong>Be sure to use water that is nice and warm\u2013as close to 120\u00b0F as possible.<\/li>\n<li><strong>Egg:\u00a0<\/strong>Use room temperature eggs when baking for a lighter, fluffier end result.<\/li>\n<li><strong>Bread crumbs:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">Make your own<\/a> fresh breadcrumbs for the best results.<\/li>\n<li><strong>Apples:\u00a0<\/strong>The best apples for baking include McIntosh, Cortland and Braeburn, but whatever apples you have on hand will do.<\/li>\n<li><strong>Raisins:\u00a0<\/strong>Together with the apples and the cinnamon, raisins help to give this apple strudel a deep, rich flavor profile.<\/li>\n<li><strong>Sugar:\u00a0<\/strong>Regular granulated sugar is fine, or for a deeper, more complex flavor, try using coconut sugar.<\/li>\n<li><strong>Ground cinnamon:\u00a0<\/strong>Choose your <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-name=\"www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-module=\"content engagement\" data-position=\"embedded links\">favorite type<\/a> of cinnamon for this recipe\u2013you can&#8217;t go wrong.<\/li>\n<li><strong>Butter:\u00a0<\/strong>Opt for unsalted butter, or make your own <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-butter-from-scratch\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-butter-from-scratch\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter from scratch<\/a>.<\/li>\n<li><strong>Sour cream:\u00a0<\/strong>This tangy dairy product is used at the end of the baking process, and it helps to create a moist crust that&#8217;s perfectly flaky and tender.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042306\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Make the dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Add flour to a mixing bowl or stand mixer; beat in 1\/4 cup oil (prepare for the mixture to be slightly crumbly at this step). In a small bowl, beat the egg and then slowly whisk in warm water. Add this mixture to the flour mixture, mixing well to combine. Beat in the remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place for about 30 minutes.<\/p>\n<h3>Step 2: Bake the crumbs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2042307 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Bake The Bread Crumbs\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 350\u00b0F. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake for 10 to 15 minutes, or until golden brown. Stir occasionally for an even bake. Remove from the oven and set aside to cool completely.<\/p>\n<h3>Step 3: Roll the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042308\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Roll out the dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Tape a 30&#215;15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide the dough in half and then place one portion on the parchment, leaving the remaining dough covered. Roll the dough to a very thin 24&#215;15-in. rectangle. Remove the tape from the parchment.<\/p>\n<h3>Step 4: Add the strudel filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042309\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"Sprinkle cinnamon sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Sprinkle 3\/4 cup of the bread crumbs over the rectangle to within 1 inch of the edges of the dough. Starting 3 inches from a short side, sprinkle 3 cups of apples and 1\/4 cup raisins over a 3-inch-wide section of dough. Mix the sugar and cinnamon; sprinkle half of the mixture over the fruit. Drizzle with half of the melted butter.<\/p>\n<h3>Step 5: Roll it up<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042310\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"Roll it up\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Roll up the dough jelly-roll style, starting at the fruit-covered end and lifting with parchment paper. Fold in the sides of the dough as you roll to contain the filling. Using the parchment, transfer the strudel to a 15x10x1-in. baking pan; trim the parchment to fit the pan.<\/p>\n<h3>Step 6: Bake, and repeat<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042312\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"Brush sour cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Bake on lowest oven rack for 45 to 55 minutes, or until the outside crust is golden brown. Brush the top with sour cream two times while baking. While this strudel is baking, repeat with the remaining ingredients to create another strudel roll.<\/p>\n<h3>Step 7: Cool and enjoy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042313\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_9.jpg?fit=700%2C1024\" alt=\"Cool and enjoy\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Using the parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042314\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_10.jpg?fit=700%2C1024\" alt=\"The ideal fall recipe has arrived: the apple strudel by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>Apple Strudel Variations<\/h2>\n<ul>\n<li><strong>Keep the raisins out: <\/strong>If raisins aren&#8217;t your thing, there&#8217;s no need to add them. Additionally, dried cranberries are another choice, if you&#8217;d prefer.<\/li>\n<li><strong>Use a different fruit:<\/strong> Other options include pear, peach or even the berries of your choice.<\/li>\n<li><strong>Go nuts:<\/strong> Chopped walnuts or pecans are a delightful (and crunchy!) addition to this apple strudel recipe.<\/li>\n<\/ul>\n<h2>How to Store Apple Strudel<\/h2>\n<p>You can store apple strudel on the counter or in the fridge, as long as it&#8217;s covered well with foil or plastic wrap.<\/p>\n<h3>How long does apple strudel last?<\/h3>\n<p>If you store your strudel at room temperature, we recommend eating it within two days. Otherwise, in an airtight container in the fridge, it&#8217;ll last up to five days.<\/p>\n<h2>Apple Strudel Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042315\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_13.jpg?fit=700%2C1024\" alt=\"The ideal fall recipe has arrived: the apple strudel by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>Why is my crust falling apart?<\/h3>\n<p>Your dough may be a bit too dry when you roll it out. To fix this, sprinkle a tiny bit of cold water on the dough by wetting your fingers and gently flicking droplets over the top. Work it in until the dough comes together.<\/p>\n<h3>Why is the strudel soggy?<\/h3>\n<p>If you add too much of the filling, you may end up with a soggy apple strudel. To avoid this disaster, we recommend adding the filling in one single layer. Additionally, quickly mix the filling and add it, rather than allowing it to sit. If you allow the sugar to sit with the apples for too long, it&#8217;ll draw the water out and result in a runnier apple filling. This translates to a soggier strudel.<\/p>\n<h3>Should I add a glaze?<\/h3>\n<p class=\"p1\">This apple strudel recipe is so tasty on its own, and traditionally it&#8217;s not made with a glaze. However, if you must add one, we recommend a light coating of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade vanilla glaze<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ideal fall recipe has arrived: the apple strudel. Filled with a gooey inside and wrapped in a golden, flaky outer crust, this apple strudel is as pretty as it is delicious.<\/p>\n","protected":false},"author":7061,"featured_media":2045565,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307109,303971,304158,305615,304423,305271,304288,305487,307153,304430,305334,304515,307104,303966,305343,304408,304368,303887,306848,304268,305684,304558,307189,324623,303994,304150,303883,304468],"categories-v2":[310160,308500,310461,309438,310890,308821,308988,308481,309216,259620,310796,310199,308830,309337,308880,310155,308495,309351,308813,308745,308478,309603,259483,311074,308910,310235,309177,308528,309434,308476,308875],"coauthors":[343493],"recommended_recipes":[{"post_title":"Easy Apple Strudel","post_link":"\/recipes\/easy-apple-strudel\/","post_image":"\/wp-content\/uploads\/2017\/10\/Easy-Apple-Strudel_EXPS_HCKA19_27549_D10_20_1b-3.jpg"},{"post_title":"Caramel Apple Strudel","post_link":"\/recipes\/caramel-apple-strudel\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caramel-Apple-Strudel_EXPS_FBMZ18_83900_B05_09_8b-3.jpg"},{"post_title":"Blue Cheese-Apple Strudels","post_link":"\/recipes\/blue-cheese-apple-strudels\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blue-Cheese-Apple-Strudels_exps116516_HC2379809B04_03_3b_RMS.jpg"},{"post_title":"Apple Strudel Cheesecake","post_link":"\/recipes\/apple-strudel-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7356_CW1792C33D-2.jpg"},{"post_title":"Pecan Apple Strudel","post_link":"\/recipes\/pecan-apple-strudel\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pecan-Apple-Strudel_exps2771_BF2679079A06_15_2bC_RMS.jpg"},{"post_title":"German Apple Pie","post_link":"\/recipes\/german-apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/German-Apple-Pie_exps3036_OMRR2777383D06_04_5bC_RMS-3.jpg"},{"post_title":"Mini Apple 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Cake","post_link":"\/recipes\/apple-german-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15856_QC10199C9.jpg"},{"post_title":"Swedish Apple Pie","post_link":"\/recipes\/swedish-apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Swedish-Apple-Pie_EXPS_FBMZ18_48558_C05_11_6b-2.jpg"},{"post_title":"Potluck German Apple Cake","post_link":"\/recipes\/potluck-german-apple-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Potluck-German-Apple-Cake_EXPS_TOHD24_21254_JonathanMelendez_03.jpg"},{"post_title":"Ham and Swiss Sandwich with Apples","post_link":"\/recipes\/ham-n-swiss-with-a-twist\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Swiss-with-a-Twist_EXPS_FRBZ22_28110_MD_03_17_7b.jpg"},{"post_title":"Apple Streusel Ice Cream","post_link":"\/recipes\/apple-streusel-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23212_TH10524D29D.jpg"},{"post_title":"Apple Cake for 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Torte","post_link":"\/recipes\/apple-bavarian-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Bavarian-Torte_exps94339_THCB2302822B08_31_2bC_RMS-7.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/German-Apple-Strudel_EXPS_TOHD24_166734_ChristineMa_15.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/german-apple-strudel\/","name":"Apple Strudel","datePublished":"2018-01-01","dateModified":"2024-09-11","prepTime":"PT60M","cookTime":"PT45M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/German-Apple-Strudel_EXPS_TOHD24_166734_ChristineMa_15.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"The ideal fall recipe has arrived: the apple strudel. Filled with a gooey inside and wrapped in a golden, flaky outer crust, this apple strudel is as pretty as it is delicious.","recipeIngredient":["3 cups all-purpose flour","1\/2 cup canola oil, divided","3\/4 cup warm water (120&deg;)","1 large egg, room temperature, lightly beaten","FILLING:","1-1\/2 cups fresh bread crumbs","6 cups chopped peeled apples (about 6 medium)","1\/2 cup raisins","1 cup sugar","1-1\/2 teaspoons ground cinnamon","1\/3 cup butter, melted","3 tablespoons sour cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"Add flour to a mixing bowl or stand mixer; beat in 1\/4 cup oil (prepare for the mixture to be slightly crumbly at this step). In a small bowl, beat the egg and then slowly whisk in warm water. Add this mixture to the flour mixture, mixing well to combine. Beat in the remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place for about 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the crumbs","text":"Preheat oven to 350\u00b0F. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake for 10 to 15 minutes, or until golden brown. Stir occasionally for an even bake. Remove from the oven and set aside to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll the dough","text":"Tape a 30x15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide the dough in half and then place one portion on the parchment, leaving the remaining dough covered. Roll the dough to a very thin 24x15-in. rectangle. Remove the tape from the parchment.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the strudel filling","text":"Sprinkle 3\/4 cup of the bread crumbs over the rectangle to within 1 inch of the edges of the dough. Starting 3 inches from a short side, sprinkle 3 cups of apples and 1\/4 cup raisins over a 3-inch-wide section of dough. Mix the sugar and cinnamon; sprinkle half of the mixture over the fruit. Drizzle with half of the melted butter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll it up","text":"Roll up the dough jelly-roll style, starting at the fruit-covered end and lifting with parchment paper. Fold in the sides of the dough as you roll to contain the filling. Using the parchment, transfer the strudel to a 15x10x1-in. baking pan; trim the parchment to fit the pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake, and repeat","text":"Bake on lowest oven rack for 45 to 55 minutes, or until the outside crust is golden brown. Brush the top with sour cream two times while baking. While this strudel is baking, repeat with the remaining ingredients to create another strudel roll.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool and enjoy","text":"Using the parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Strudel_TOHD24_166734_ChristineMa_9.jpg?fit=700,1024"}],"recipeYield":"2 strudels (8 pieces each)","author":[{"@type":"Person","name":"Tana Baer"}],"nutrition":{"@type":"NutritionInformation","calories":" 285 calories","fatContent":"12g fat (3g saturated fat)","cholesterolContent":"24mg cholesterol","sodiumContent":"61mg sodium","carbohydrateContent":"42g carbohydrate (20g sugars","fiberContent":"2g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":17,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","video":{"@type":"VideoObject","name":"German Apple Strudel","description":"Check out this video for how to make German Apple Strudel","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/GermanAppleStrudel%20166734%20083021%20H_thumbnail.jpeg"],"uploadDate":"2021-10-7 15:38:49","duration":"P0DT0H2M44S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/10\/GermanAppleStrudel_166734_083021_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nika310"},"reviewBody":"<p>A few edits to the recipe:<\/p><ul><li><p>Added .25-.5 teaspoons of salt to the dough<\/p><\/li><li><p>Used brown sugar instead of regular sugar<\/p><\/li><li><p>Used cranberries instead of raisins for extra tanginess and depth<\/p><\/li><li><p>Added candied pecans<\/p><\/li><\/ul><p><\/p><p>This strudel was a huge hit at Christmas a few years in a row! I've had several family members ask me if we're going to make it again at various points this year. So I highly recommend!! It's not your typical sweet American dessert - European desserts in general are less overwhelmingly sweet which I and my family really prefer... so if you're looking for a super sugary dessert, this isn't it. If you're looking for a delicious, unique, labor-of-love dessert that will leave a huge impression on your family, this is it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"peanutsnona76"},"reviewBody":"Authentic is right! Wonderful recipe- just like our elderly neighbor \"Mutti\", from Germany made!  Unfortunately, a lot of people think strudel is the same sort of  horribly-over-sweetened mess that mass produced Danish pastry has become. Strudel has  tender, slightly cakey layers. If you are expecting pie  crust flakiness then don't make this recipe. If it came out \"tough\", then you did something wrong or have never had a real strudel to compare it to.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindaS_WI"},"reviewBody":"This is as authentic as you can get.  I think Americans are used to the easy shortcut method of phyllo dough, which produces lots of flaky layers. When I was in German and Austria, I rarely saw strudels like that.  Most of the time, the dough had a little bite to it but still wasn't tough.  This is just like the majority of ones I tried and I couldn't be happier.  I also tried stretching it longer than the recipe says and I managed to roll it to 40 x 15 and had more layers.  I'll definitely be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JuliaDugan"},"reviewBody":"I made this with my daughter last night and my whole family loved it.  It was the best strudel I have ever eaten.  We followed the recipe exactly except we used a lot less sugar because we don't like things too sweet.  The dough had an interesting texture--somewhere between flaky and cakey.  We liked it like that.  Thank you so much!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"martsi22"},"reviewBody":"Haven't made this but someone commented it wasn't flaky. I had to smile thinking back 40 years. As a young bride making strudel for my Hungarian husband my sister and I made dough and by hand \" stretched\" (not rolled)   it out on a large table covered with a clean sheet of fabric. As we had seen the ladies at Hungarian church do, It was so thin you could see through it. Added all the filling ingredients and using the fabric it was on, lifted and rolled it up  Cut into sections and placed on baking pans. We were so disappointed when it was done baking. We , inexperienced  as we were, never having seen strudel before, being from WV. We were thinking it should be like a flaky turnover. I have never made it since but my husband said it was wonderful, tender and flaky, just not the flaky we thought it should be like. So sometimes what we think it should be isnt really how it is. LOL","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aug-95"},"reviewBody":"Really great flavor and texture.  I was lookinh for an authentic strudel to add to my yearly Oktoberfest and this delivered!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"thesuz"},"reviewBody":"I haven't tried this yet but it looks yummy.  When we were on a trip to Germany my husband and I couldn't wait to try authentic strudel.  We took one bit and almost chocked.  It had NO sugar added and was (by out tastebuds) horrible.  We tried it several places thinking we had to be trying it from the wrong places.  Every time it was the same.....tasteless.  I am glad to see the cup of sugar in this recipe.  It should taste the way we want it to be.  I might add a little glaze to the top as my German Grandmother used to do.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RevalinaAnastasya"},"reviewBody":"I love strudel and I don't care what kind of filling it has. I made yours and I must say, it was better than mine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraHettich"},"reviewBody":"I reduced the butter a bit due to a dairy sensitivity in the family.   My husband said it reminded him of his German Grandmother\u2019s.  However for the work involved I found it flavorless- particularly the crust.   i added powdered sugar, but my husband figured it out: there is no salt!   This recipe needs salt in the dough!   With that it will be vast improved.    I did reduce the butter so maybe that explains why mine was so much in need of salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"doylescott"},"reviewBody":"I love strudel and I donand#39;t care what kind of filling it has. I made yours and I must say, it was better than mine. thanks lots. ","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mcjaeger68"},"reviewBody":"If you want you can skip a step and buy philo dough for the crust instead of rolling it yourself.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kornelija"},"reviewBody":"Disappointing dough. Hard and no taste. This recipe needs salt and more liquid for the dough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ndvchi"},"reviewBody":"The filling was okay.  But, the crust was awful.   I rolled it out very thin, but it still turned out tough.  I would have been better off making an apple pie.  This was a big waste of time and effort.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSword"},"reviewBody":"very bland dough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CatMurphy"},"reviewBody":"The filling was great, but the crust didn't turn out flaky.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angel182009"},"reviewBody":"I loved this!  I thought it might be hard to do but it wasn't. Directions were easy to follow and it it was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Skwahog"},"reviewBody":"Followed the recipe exactly and it worked out great! Delicious and pretty flaky. Would have been even better if I rolled it out thinner, but I was worried it would rip.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"German Apple Strudel","description":"Check out this video for how to make German Apple Strudel","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/10\/GermanAppleStrudel_166734_083021_H.mp4","duration":"164","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/10\/German-Apple-Strudel_exps166734_TH143193C04_22_6bC_RMS-4.jpg","advertising":true,"jw_id":"FSuYAbM9","jw_url":"http:\/\/content.jwplatform.com\/videos\/FSuYAbM9-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/FSuYAbM9\/poster.jpg?width=720","jw_publish_date":"10\/07\/2021"},"rms_legacy_id":"166734","romance_copy_dek":"The ideal fall recipe has arrived: the apple strudel. Filled with a gooey inside and wrapped in a golden, flaky outer crust, this apple strudel is as pretty as it is delicious.","enhanced_recipe_title":"German Apple Strudel","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canola oil, divided","IngredientText":"1\/2 cup canola oil, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup warm water (120&deg;)","IngredientText":"3\/4 cup warm water (120&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature, lightly beaten","IngredientText":"1 large egg, room temperature, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups fresh bread crumbs","IngredientText":"1-1\/2 cups fresh bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups chopped peeled apples (about 6 medium)","IngredientText":"6 cups chopped peeled apples (about 6 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup raisins","IngredientText":"1\/2 cup raisins"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground cinnamon","IngredientText":"1-1\/2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup butter, melted","IngredientText":"1\/3 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons sour cream","IngredientText":"3 tablespoons sour cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/German-Apple-Strudel_EXPS_TOHD24_166734_ChristineMa_15.jpg","RecipeId":166734,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"German Apple Strudel Recipe photo by Christine Ma for Taste Recipes","VideoCode":"[dam-video dam-id=\"43392\"]","RecipeAttachmentFileName":"German-Apple-Strudel_EXPS_TOHD24_166734_ChristineMa_15.jpg","ContributorId":null,"Firstname":"Darlene","Lastname":"Brenden","City":"Salem","StateDescription":"Oregon","IsCommunityCook":true,"ContributorAttachmentFileName":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/76\/75x75\/CP_Brenden_170_a.jpg","TimeCallout":"Prep: 1 hour + standing Bake: 45 min.\/batch","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"2 strudels (8 pieces each).","DigitalTitle":"German Apple Strudel","SubmittedTitle":"Apple Strudel","RecipeTypeId":1,"AverageRating":4,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_166734_ChristineMa_13.jpg","PreparationTimeInMinutes":60,"CookTimeInMinutes":45,"TotalTimeInMinutes":105,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"German Apple Strudel","OriginalSourceProject":"German Apple Strudel","ContestPlacement":"","Trailer":"<b>Editor's Note:<\/b> To make fresh bread crumbs, tear bread into pieces and place in a food processor; pulse until fine crumbs form. 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