Indulge in the sublime flavors of Germany with our mouthwatering Apfelstrudel. A cherished gem of German culinary tradition, this delectable dessert is a symphony of tender, thinly sliced apples, wrapped in layers of delicate, flaky pastry. Infused with cinnamon, sugar, and a hint of lemon zest, each bite offers a tantalizing blend of sweet and tangy sensations that dance on your taste buds. Served warm, with a dusting of powdered sugar and a dollop of freshly whipped cream, our authentic German Apfelstrudel is sure to transport you to the cozy cafes of Bavaria with every delightful bite. Whether enjoyed as a comforting treat on a crisp autumn day or as the perfect ending to a hearty German meal, our Apfelstrudel is a true celebration of flavor and tradition. Guten Appetit!

Here's a traditional recipe for German Apfelstrudel:

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 3/4 cup warm water
• 1 tablespoon white vinegar

For the filling:

• 4 large apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/2 cup raisins
• 1/2 cup chopped nuts (such as almonds or walnuts)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Zest of 1 lemon
• 2 tablespoons breadcrumbs
• 2 tablespoons melted butter, for brushing
• Powdered sugar, for dusting

Instructions:

1- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.

2- In a large bowl, mix together the flour and salt. Make a well in the center and add the vegetable oil, warm water, and vinegar. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Shape the dough into a ball, coat it lightly with oil, and cover it with a clean kitchen towel. Let it rest for about 30 minutes.

3- While the dough is resting, prepare the filling. In a separate bowl, combine the sliced apples, granulated sugar, raisins, chopped nuts, cinnamon, nutmeg, cloves, and lemon zest. Toss until the apples are evenly coated.

4- On a clean, floured surface, roll out the dough into a thin rectangle, about 1/8 inch thick. Stretch the dough gently with your hands to make it as thin as possible without tearing.

5- Sprinkle breadcrumbs evenly over the dough, leaving about 2 inches of space around the edges. This helps absorb excess moisture from the filling and prevents the dough from becoming soggy.

6- Spoon the apple filling evenly over the breadcrumbs, leaving a border around the edges. Fold the short edges of the dough over the filling, then carefully roll the dough into a tight log, enclosing the filling completely. Transfer the strudel to the prepared baking sheet, seam side down.

7- Brush the top of the strudel with melted butter, then make a few diagonal slits on the surface to allow steam to escape during baking.

8- Bake the Apfelstrudel in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and crisp.

9- Remove the strudel from the oven and let it cool slightly on the baking sheet. Dust with powdered sugar before serving.

10- Slice the strudel into portions and serve warm, with a dollop of whipped cream or vanilla ice cream if desired. Enjoy your delicious homemade German Apfelstrudel!

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Apfelstrudel recipe:

For the dough:

2 cups all-purpose flour:

• Calories: 880 kcal
• Protein: 24g
• Fat: 2g
• Carbohydrates: 184g
• Fiber: 6g

benefits:Provides carbohydrates for energy and some protein for muscle repair and growth.

1/4 teaspoon salt:

• Negligible nutritional value

benefits:Enhances flavor and helps regulate fluid balance in the body.

2 tablespoons vegetable oil:

• Calories: 240 kcal
• Fat: 28g

benefits:Contains healthy fats that support heart health and provide energy.

3/4 cup warm water:

• Negligible nutritional value

benefits:Hydrates the body and aids in digestion.

1 tablespoon white vinegar:

• Negligible nutritional value

benefits:Adds acidity to the dough, helping to tenderize it and improve texture.

For the filling:

4 large apples (such as Granny Smith or Braeburn):

• Calories: 328 kcal
• Protein: 2g
• Fat: 1g
• Carbohydrates: 86g
• Fiber: 14g

benefits:Rich in fiber and vitamin C, supports digestive health and boosts the immune system.

1/2 cup granulated sugar:

• Calories: 384 kcal
• Carbohydrates: 100g

benefits:Provides quick energy but should be consumed in moderation.

1/2 cup raisins:

• Calories: 217 kcal
• Protein: 2g
• Fat: 0g
• Carbohydrates: 57g
• Fiber: 3g

benefits:Packed with fiber, vitamins, and minerals, including iron and potassium.

1/2 cup chopped nuts (such as almonds or walnuts):

• Calories: 414 kcal
• Protein: 10g
• Fat: 36g
• Carbohydrates: 16g
• Fiber: 8g

benefits:Good source of healthy fats, protein, and fiber, beneficial for heart health and satiety.

1 teaspoon ground cinnamon:

• Negligible nutritional value

benefits:Contains antioxidants and has anti-inflammatory properties.

1/4 teaspoon ground nutmeg:

• Negligible nutritional value

benefits:Adds flavor and may have anti-bacterial properties.

1/4 teaspoon ground cloves:

• Negligible nutritional value

benefits:Adds flavor and contains antioxidants.

Zest of 1 lemon:

• Negligible nutritional value

benefits:Provides a burst of citrus flavor and contains vitamin C.

2 tablespoons breadcrumbs:

• Calories: 30 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 6g

benefits:Absorb moisture from the filling, helping to prevent the pastry from becoming soggy.

For brushing:

2 tablespoons melted butter:

• Calories: 204 kcal
• Fat: 23g

benefits:Adds richness and flavor to the pastry, provides fat-soluble vitamins like vitamin A and vitamin D.

Total nutritional values for the entire recipe:

• Calories: Approximately 3081 kcal
• Protein: Approximately 52g
• Fat: Approximately 92g
• Carbohydrates: Approximately 649g
• Fiber: Approximately 31g

These values are approximate and may vary based on factors such as specific brands of ingredients and variations in portion sizes.