Apple Roll (Apfelstrudel)

To fill my home with the delicious smell of cinnamon and apple, I baked “Apfelstrudel”.




For the dough:

  • 250 g flour
  • 150 ml water
  • 2 tablespoons oil
  • pinch of salt

For the filling:

  • 600 g sourish apples (such as braeburn or boskop)
  • 3 tablespoons brown sugar
  • 1 vanilla pod
  • 30 g butter
  • 1 tablespoon breadcrumbs
  • 1 teaspoon cinnamon
  • 100 g butter for the finish



Make first the dough by sieving the flour in a big bowl. Add the salt and make a mould in the middle. Pour the oil in the mould and by slowly adding the water knead a smooth dough which should not be sticking on your hands. If this happens, do not add more flour, take a drop or two of oil and keep working until homogenous. Work it into a ball, cover it with plastic foil and let it sit for 30 minutes.

In the meantime, prepare the filling. Peel the apples and cut them into thin slices. Put sugar in a non-sticky pan and let it melt to a nice golden caramel without stirring. Add the prepared apples and keep frying it until the caramel crumbs melt and the apples become a bit softer. At the end, add butter and stir until melted, cinnamon and bread crumbs. Let the filling cool down.

On a table or a bigger working surface roll out the dough ball until it becomes thin as a paper that you can almost see through it. You do this by first rolling out with the rolling pin and afterwards pulling the edges of the dough softly by putting your hand palms underneath. After working it out, let the dough dry for 15 minutes. Cut the thick edges if needed and divide your dough into four rectangles 30×40. If you do everything properly, you should be able to have these dimensions. If your dough should be smaller, divide it into 4 rectangles of the same size. Take the first rectangle of dough and brush it with the melted butter. Lay the next rectangle over it and brush it again with butter. Spread the filling on the short side of the rectangle so that it reaches to the half of the length of your rectangle (this will be the point where you start rolling up at the end). Lay the next sheet of dough over the filling, brush it with butter and repeat the same with the last one too. Now start rolling up quite tightly from the side where you have put the filling. Make a roll and transfer it to the baking tray covered with baking paper. Brush with the rest of melted butter.

Preheat the oven to 250°C. Give the baking tray in the oven and reduce the temperature to 200°C. Bake it for 20-30 minutes, or until the roll is crispy and golden.


Let it cool down for a moment and enjoy!


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