Susanne Servin of Herzerl Tours shares her Apfelstrudel family recipe. Says Susanne: “It may seem overwhelming but believe me, it’s not. In a two hour session I taught a group of my German students how to make it.”
Check out her video below:
This classic recipe is usually made with freshly homemade strudel dough, but frozen phyllo dough works well too and is much quicker. You’ll need: 1 pkg. frozen phyllo dough – take out of freezer and defrost for 2 hrs. – one roll of dough will give you approx eight small strudels. For the filling: 2 1/2 lb. apples (McIntosh or Golden Delicious work well), 6 oz granulated sugar, 1 tea spoon vanilla sugar, 1 teaspoon dark rum or Weinbrand, 6 oz dry raisins, 1/8 teaspoon ground cinnamon, 1 lemon (for zest and juice), 8 oz bread crumbs (unseasoned), 12 oz unsalted butter, sweet cream (one container) and powdered sugar.
- Preheat oven to 375 degrees.
- Peel, core & slice apples thin; as you slice them put peeled apples in a bowl of water with a squirt of lemon juice to avoid browning.
- Mix sliced apples with sugar, vanilla sugar, cinnamon, lemon zest, juice from one lemon, and rum in a bowl & blend together well.
- While doing this, roast bread crumbs with a little butter in a pan.
- When brown, take off flame and mix with raisins; then add to apple mix.
- Melt butter over low flame.
- Put five layers of Philo on white flour-dusted sheet.
- Coat each layer of dough well with melted butter using a pastry brush.
- Cover 1/3 of the buttered top dough sheet with the apple mixture (not too close to edges), fold edges in.
- Use pastry brush and melted butter like glue to tape edges.
- By picking up the two ends lift the white sheet (tablecloth) to gingerly roll the dough into a big “sausage.”
- Brush top of strudel well with melted butter.
- Pick-up strudel carefully and place strudel on a well-oiled cookie sheet and bake in oven for about 30 to 40 minutes at 375 degrees F.
- While baking whip cream to “SCHLAG” – whipped cream.
- Place finished strudel to cool before dusting with powdered sugar.
And now that you have made this wonderful Apfelstrudel I suggest you fix yourself a Hugo cocktail – a drink I just discovered in Berlin – to go with your strudel. This is how: Pour a dry Prosecco in a glass and add a glug of elderflower syrup (you can now buy this in the US). If you have fresh mint you can add a few leaves – a delicious drink!