31st October 2020

2 minute read


As cliché as it may sound, growing up whenever we went to see my German grandmother, she would make a fresh Apfelstrudel with vanilla ice cream to have with coffee in the afternoon. 

We would sit around her dining room table in the winter months, or outside on her terrace in the garden in the summer time. The grown-ups would drink coffee, and my sister and I would have hot chocolate or Caro Kaffee, which is a brand of roasted grain drink, a caffeine-free coffee substitute made of roasted barley. The thought makes me shudder a little bit now. 

50g of chopped up almonds
50g of raisins 
5 teaspoons of rum
50g of Semmelbrösel – which I am having hard time translating, but basically are white breadcrumbs 
1 packet of vanilla sugar – which we don’t have here in London. It’s a bit of vanilla flavoured sugar essentially
75g of melted butter 
3 teaspoons of lemon zest 
100g of sugar 
1kg apples – obviously the most important ingredient… 
Ingredients for the Strudel-Pastry:
5 tablespoons of lukewarm water 
1 pinch of salt 
200g of wheatflour 
50g of butter
1 teaspoon of vinegar


For the Strudel Pastry:

  1. Sieve the flour into a large bowl. Add the salt, water and vinegar and melted butter and mix with a kitchen-aid, or similar, until the dough is smooth
  2. Sprinkle a workspace with flour and knead the dough until this is nice and elastic 
  3. Roll the dough into a large ball, and place into a warm and dry pot for 30 minutes (pre-heat the pot with hot water, and then dry before placing the dough inside) 

For the Filling:

  1. Pre-heat the oven to 180 degrees
  2. Peel, quarter and remove pits from the apples, and then cut into thin slices and place into a large bowl
  3. Drench the apples in rum and lemon zest and mix gently 
  4. Roll the pastry onto a floured towel placed on a large workspace, and from a rectangle  (around 50×70 cm)
  5. Brush a little bit of melted butter onto the pastry 
  6. Proceed to sprinkling the  Semmelbrösel onto the pastry, alternating with the apple slices, raisins, sugar, vanilla sugar and almonds, until these are all spread out on the pastry rectangle evenly
  7. Remember to leave a 3cm space on each side of the pastry for folding and sealing
  8. Use the towel to roll the pastry into a Strudel-shape, and seal by pressing down on all sides
  9. Place the Strudel onto a buttered baking tray, and brush with some more melted butter 
  10. Bake for 45 to 55 minutes at 180 degrees, covering the Strudel with some more butter after 30 minutes. 
  11. Sprinkle the Strudel with confectioners’ sugar before serving with vanilla ice cream

Guten Appetit!

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