This easy apple strudel recipe pairs a sweet apple-and-raisin filling with shatteringly crisp golden puff pastry for a true showstopper fall dessert.
Strudel (/ ˈstruːdəl / STROO-dəl, German: [ˈʃtʁuːdl̩] ⓘ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto ...
Roll up and trim the strudel as the recipe directs, and transfer it to the prepared baking sheet. To finish and bake: Brush the strudel with the remaining tablespoon of melted butter and sprinkle it with turbinado sugar. Bake until the strudel is golden brown, 25 to 30 minutes. Rotate the pan halfway through the baking time.
This Apfelstrudel recipe (German Apple Strudel) is a delicious dessert with sweet, spiced apples and raisins in a flaky crust that everyone will love.
I took a class from a Viennese chef and discovered just how easy it is to make authentic Austrian Apple Strudel at home. Buttery, flaky, and filled with warm cinnamon apples — it’s pure European comfort, right from your kitchen.
Apple strudel is a classic dessert from Eastern Europe. The German word strudel literally means "whirlpool," and it refers to the technique and effect of rolling up a generous fruit filling in a paper-thin unleavened dough. Since landing in Berlin a few weeks ago, I've been sampling apple strudel whenever I can.
What is the difference between strudel and streusel? Strudel is a type of pastry made from layers of thin dough filled with fruit or cheese, while streusel is a crumb topping made from butter, flour, and sugar.