German Apple Strudel

German Apple Strudel

12

"This recipe was handed down to me by my Austrian-born Grandmother and I make it all the time, so please do trust me! I am sincere!"
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Ingredients

3 h servings 320 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover with plastic wrap and let rest 1 hour.
  2. Grind poppy seeds in a food processor or spice grinder, if desired. Combine poppy seeds, sugar, and cinnamon in a medium bowl and mix well; set aside.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  4. Place the dough on a large work surface covered with a clean cotton sheet. Stretch the dough slightly to form a large rectangle. Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.
  5. Sprinkle the poppy seed mixture evenly over the stretched dough. Distribute the apples evenly over the poppy seed mixture. Sprinkle with about one half of the cream. Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish. Sprinkle with the remaining cream.
  6. Bake in preheated oven until pastry is golden brown, about 1 hour. Allow to cool before slicing.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

I also wanted a authentic German Apfel Strudel, and because I was making enough to serve about 60 people I wanted something easy! I substituted raisins for the poppy seed, but it turned out gre...

Most helpful critical review

I did not enjoy this at all!!!!!!! The dough was impossible to work with, and was rock hard when it came out of the oven, Not to mention that the poppyseeds where disgusting. (although I should ...

I did not enjoy this at all!!!!!!! The dough was impossible to work with, and was rock hard when it came out of the oven, Not to mention that the poppyseeds where disgusting. (although I should ...

I also wanted a authentic German Apfel Strudel, and because I was making enough to serve about 60 people I wanted something easy! I substituted raisins for the poppy seed, but it turned out gre...

For Oktoberfest, I wanted real apfel strudel, not something made with a box cake mix. This recipe was straightforward and easy to do. Peeling 9 small apples took awhile, but hey! I wanted auth...

Ground poppy seeds is a popular ingredient in European recipies. Millions of people love it, so trust me, be a little open-minded and try it! Lots of delicious filling and very small amount of p...

This isnt authentic Apfel Strudel by any stretch of the imagination. It is a recipe for apple /poppy roll or even Mohn Kuchen or even apple cake but definitely not an authentic apple strudel. It...

This is not apple strudel this is Monkuchen. You can buy them prepackaged at the grocery store in Switzerland. They freeze well. I was an aupair there for a year. They always had it for Nuen...

Lots of time an effort yielded a miserable result. The dough was, as another reviewer said, impossible to work with and hard as a rock when cooked. The ratio of filling to dough was also way...

This is a great dessert! Please take note, since I grew up on this stuff I know that Poppy Seed Strudel is supposed to be more like a cookie. I have never eaten strudel with a fork! I guess If I...

Total failure! The dough came out like concrete, and there was WAY too much filling for the amount of dough. It would be nice if the recipe specified how much in quantity (in cups) of apples, in...