Munich Apple Strudel

Name: Munich Apple Strudel
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 1 large strudel, 6-8 serving(s)
Ingredients: 1 1/2 cups flour; 2 eggs; 1 pinch salt; 2 tablespoons oil; 1/2 cup water; 3 -4 tart apples, sliced very thin with a vegetable slicer; 1 lemon, juice of; 5 ounces raisins, soaked in rum; 5 tablespoons rum; 4 tablespoons butter, melted; 1 cup sour cream; 1/2 cup sugar; cinnamon; nutmeg; 1 cup milk; 1 cup heavy cream; confectioners' sugar

Be the first to review this recipe

Recipe by Dr.JenLeddy

In contrast to the famous Vienna style, its Munich relative is a juicy affair and is prepared in a baking pan. My husband is from Munich and loves this yummy treat, it's from a cookbook purchased in Bavaria that converts the measurements to English units, "Bavarian Cooking" assembled by Olli Leeb. In the future I may try it with nuts added, I think it's very flexible. recipe. The book also mentions splitting it into two smaller Strudel and freezing 1, or doubling the recipe and making and freezing several.

READY IN: 1hr 45mins

SERVES: 6-8

YIELD: 1 large strudel

UNITS: US

INGREDIENTS

Nutrition

Strudel Dough
1 ¹⁄₂

cups flour
2

eggs
1

pinch salt
2

tablespoons oil
¹⁄₂

cup water
Strudel Filling
3 -4

tart apples, sliced very thin with a vegetable slicer
1

lemon, juice of
5

ounces raisins, soaked in rum
5

tablespoons rum
4

tablespoons butter, melted
1

cup sour cream
¹⁄₂

cup sugar
cinnamon
nutmeg
1

cup milk
1

cup heavy cream
confectioners' sugar

DIRECTIONS

Strudel Dough.
Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
Let it rest for 1/2 hour covered with a warm saucepan.
Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
Apple Strudel.
Prepare Strudel Dough & have rolled out very thin on floured cloth.
Soak your raisins in the rum.
Preheat oven to 470*.
Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
Brush the pulled-out strudel dough with the warm melted butter.
Dab the sour cream out and spread in a smooth layer over butter.
Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
Sprinkle with rum soaked raisins (discard excess rum).
Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
Slide the strudel into a well-buttered baking dish.
Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.