Munich Apple Strudel

"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."
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Dr.JenLeddy
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Dr.JenLeddy photo by Dr.JenLeddy
Ready In:
1hr 45mins
1 large strudel




  • 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.

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  1. Dr.JenLeddy
    I now find it easier to lay out Syran wrap (instead of cloth), flour it heavily, drop out wet dough, flour, put down more syran wrap and roll out thin. Syran wrap is more typically accessible in the States and separated much easier on the wrapping of the pastry. Recipe is good halved.


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