Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bavarian "Pulled" Apple Strudel (Gezogene Strudel) Recipe
    Lost? Site Map

    Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

    Bavarian "Pulled" Apple Strudel (Gezogene Strudel). Photo by Dr.JenLeddy

    1/1 Photo of Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hrs 30 mins

    45 mins

    glitter's Note:

    This is older than the Saints I think...or at least every Great Grandma I knew made this one with their eyes closed. We just watched in amazement. It looked like parchment paper on the table and they worked wonders with it. It was delectible, flakey every time, and anything that oozed was sweet and crunchy and great to our palate. You can master it, but it is a challenge if you like that sort of thing....I know I do.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    strudels

    Units: US | Metric

    Apple Filling

    Directions:

    1. 1
      Work the flour, eggs, oil, water, and salt into a dough.
    2. 2
      Divide into three parts.
    3. 3
      Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min.
    4. 4
      Place a old clean tablecloth on the table, roll out a ball a thin as you can.
    5. 5
      Here comes the tricky part.
    6. 6
      Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you.
    7. 7
      You will do this all around in a circle until the dough is paper thin and you can see through it.
    8. 8
      Brush generously with melted butter during this process.
    9. 9
      Trim off the heavy edges.
    10. 10
      Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all.
    11. 11
      Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough.
    12. 12
      From the long side, Lift one side of the tablecloth and roll up completely.
    13. 13
      Fold it as long as your pan is.
    14. 14
      Seal edges.
    15. 15
      Gently put rolled strudel into the pan Bake at 350* for about 45-55 min.
    16. 16
      Until golden brown.
    17. 17
      There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough.
    18. 18
      I prefer the apple and cheese myself.

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    • on April 07, 2011

      55

      Doh, if I'd seen this I would not have posted my "Munich Apple Strudel" recipe. They are basically the same, my Munich one is a smaller portion size, 1 instead of 3. As others noted, mine calls for rum soaked raisins and dotting sour a layer of sour cream over the butter and under the fruit/nut filling. I also boil a cup of cream with a cup of milk and add some cinnamon pouring this over the strudel when I put it in the oven to bake, this is absorbed and makes for a heavenly heavy rich strudel. Here is a picture. It gets rave reviews from my Munich born husband and our American friends.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2010

      55

      Try adding about 1/2 tablespoon distilled white vinegar to the dough if it tears too easily while pulling it thin. It seems to make it stretch easier. Also, add about 1/2 inch of heavy cream to the baking pan right before you put it in the oven. Makes it sinfully rich. I like it with yellow raisins and apples for the filling, just like my Bavarian grandmother used to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2008

      45

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

    Serving Size: 1 (3175 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1593.5
     
    Calories from Fat 146
    22%
    Total Fat 16.3 g
    25%
    Saturated Fat 2.8 g
    14%
    Cholesterol 124.0 mg
    41%
    Sodium 116.4 mg
    4%
    Total Carbohydrate 321.6 g
    107%
    Dietary Fiber 20.6 g
    82%
    Sugars 51.4 g
    205%
    Protein 39.8 g
    79%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites