Berlin strudel with apples
10 servings
90 minutes
Berlin apple strudel is a refined dessert of German cuisine, rooted in the traditions of the 18th century. Delicate pastry rolled to the thinness of silk wraps a filling of juicy apples, raisins, and aromatic cinnamon infused with hints of brandy. This strudel has a delightful balance of sweetness and spice, and its airy dough crunches with every bite. In Germany, it is often served with vanilla sauce or a scoop of creamy ice cream, highlighting its rich flavor. This dessert is perfect for cozy evenings when one wants to immerse in the atmosphere of old Berlin cafes while enjoying the aroma of fresh pastries.
1
In Berlin strudel, the preparation starts with making the filling. For this, wash the apples, dry them, and cut them into thin slices.
- Apple: 500 g
2
Sprinkle apple slices with sugar, cinnamon, add raisins, cognac, and mix.
- Sugar: 100 g
- Ground cinnamon: 40 g
- Raisin: 150 g
- Cognac: 2 tablespoons
3
For the dough, add salt and softened margarine to the flour. Mix thoroughly and add an egg.
- Wheat flour: 250 g
- Salt: 0 g
- Margarine: 1 tablespoon
- Chicken egg: 1 piece
4
Add vinegar to the water, gradually pour it into the flour mixed with margarine and egg. If the dough seems too stiff, slightly increase the amount of water.
- Vinegar: 1 tablespoon
- Water: 6 tablespoons
5
Knead the soft elastic dough to a uniform consistency for 15 minutes. The kneading time is very important, so to make this process easier, you can use a food processor.
6
Knead the ready dough immediately and roll it out on a floured cloth or linen napkin.
7
Carefully stretch the rolled dough on your palms.
8
The stretched dough is sprinkled with crushed breadcrumbs, on which the prepared filling is placed.
- Crushed breadcrumbs: 150 g
9
Roll the roulade and place it on a warm enamel tray or dish.
10
Bake the strudel for 40–45 minutes in a preheated (!) oven — the first 10–15 minutes at 250 degrees, then remove from the oven and quickly brush with butter. Bake the remaining time (25–30 minutes) at a temperature of 100–150 degrees.