Looking for unique German ❤️ gifts?   |   Grab  Oma's cookbooks!   |   Don't miss Oma's ❤️ Newsletter  |  Make Oma's favorite recipe

Heidi's Bavarian Apple Strudel

by Heidi Lindberg


My mother always made Apple Strudel as a main meal. Our family just loved it. When she moved into a Seniors Lodge I missed having Strudel so I decided to make my own.

My sister lives in Burghausen, Bavaria and she gave me her recipe for the dough. I had to adjust the flour as she said our flour was stronger than the German flour. She used 500 grams of flour..

2 3/4 cups all purpose flour
2 large eggs
1 tsp salt
1 cup water
2 tbsp vegetable oil

Combine all ingredients and thoroughly knead for about 10 minutes.
Place into a bowl and cover so that it doesn't dry out. This dough must rest for at least an hour.
My sister would make the dough the night before to let it rest for the night.
Cut the dough into four equal pieces.
Roll the dough out as thin and big as possible. The dough will be a bit sticky and very elastic.
Spread with sour cream (not too thick), then sprinkle with granulated sugar.
Peel and core 5 or 6 apples for each quarter dough. I use Macintosh or Sparten Apple. Sprinkle with cinnamon and add raisins if so desired.
Arrange the Apple mixture over the rolled out dough. Carefully roll the dough like you would for cinnamon buns. Place into 9x13 inch baking pan. There will be room for 3 rolls.
Warm up some milk and pour over the Strudel just to cover. Sprinkle with a bit of sugar.
Bake in preheated oven 350 degrees until golden brown and the milk has evaporated.
Serve hot plain or with whipping cream .

I sometimes bake a small one just for me. If I had company coming I would bake all together in a bigger pan. My mom would take two casserole dishes and bake one and freeze the other (with no milk). She would add the milk when she baked it (not thawed).

====

Note from Oma Gerhild:

You may want to start with just a bit less flour and add the rest (or more) if necessary. The amount of flour is dependent on the moisture content, which varies with the season and the brand. As Heidi says you are aiming for a dough that is "bit sticky and very elastic".

Comments for Heidi's Bavarian Apple Strudel

Click here to add your own comments

How much milk
by: Edeltraud Anonymous

It must take quite a bit of milk to cover the Strudels, or did I understand it wrong? Did you mean like have way up and the tops are not covered?
Thanks for clarifying it

Just like grandmas!
by: Anonymous

Almost exactly like my grandma used to make although she would make 1 large one and cook in a turkey roasting pan!

memories of childhood
by: Anonymous

This took me back to my childhood. My Großmutter would make this for me when I was young. I have only again started making the old dishes. Yes even after nearly 50 years they are still the best dishes you can have and they are real food too, not like the stuff you get in stores.

How big?
by: T. Koeller

You wrote to roll out as big as possible. About how big should it be? I don't have a lot of room, so have to plan were to roll out the dough.

Just like my mom's strudel
by: Anonymous

This apple strudel looks exactly like the one my grandma and mom made in Germany, Bavaria. They too served it warm as a main meal. For the filling we had apple, sugar, roasted nuts, raisins and some cinnamon. They always brushed the strudel with whipping creme before baking which gave it a delicious crust.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Your Best Recipe.

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Have Oma by your side ... helping you

*  *  *  *  *

Want nutritional information for a recipe?

Copy and paste the ingredient list and the number of servings into Calorie Count

It will give you an approximate calculation.

Need help doing conversions

between cups and grams or any such thing?

Use this site to give you all the different conversions for the different types of ingredients. 




Newest Recipes

  1. Christmas in Darmstadt

    I'm American but lived several years in Germany. I love the German Christmas traditions! For instance celebrating a 1st and 2nd Christmas day and celebrating

    Go to the recipe

  2. ❤️ Experience Delightful German Christmas Traditions at Home

    These German Christmas Traditions have been around for generations. Some ornamental, some musical and some just simply YUMMY!

    Go to the recipe


Words to the Wise

"When people do not accept divine guidance, they run wild. But whoever obeys the law is joyful."

Proverbs 29:18 (NLT)