Original Bavarian Apple Strudel with Vanilla sauce – “Recipe from my Region”
Coming home during the summer semester break is an amazing thing. You get to see your family again, sleep in the house where you have been raised. But most importantly your Mother and Grandmother are going to cook all the old traditional dishes from your youth. One of these recipes is the Original Bavarian apple strudel with vanilla sauce. This regional sweet treat has a long tradition in our family and the recipe is given from one generation to the other. This time I will share it with all our brave Truefoodsblog followers so that you can make your family and friends happy. With apples from our organic garden and Vanilla pods which my sister brought me from Madagascar. I am curious, have you ever tried a real Bavarian apple strudel? Let us know in the comments below.
Original Bavarian apple strudel with vanilla sauce by Truefoodsblog
How to do:
Apple Strudel recipe
1. Weight all the Ingredients needed and set them aside.
2. Place the flour on a large cutting board. After that build a small mountain with a hole in the middle and break in the egg. Add the Apple cider vinegar and Oil.
3. Start kneading the dough with two dough scrapers (so that your hands stay cleaner).
Treat the dough smoothly.
4. After the dough has reached the desired consistency and form, place it under a stainless steel bowl. Let the dough rest 15-20 minutes there.
5. While the dough rests, cut the apples into thin 1cm square slices. Boil them in a pot with cinnamon and brown sugar for about 10 minutes. Add the Raisins 3 minutes before the end ( you can add some vanilla flavor at this stage as well). Add Coconut flour and oil to the apples, set aside.
6. Roll out the dough slowly (it should be very elastic by now). The finer the better, but take care that the dough does not break in the middle.
7. Fill the Strudel dough with the apple filling and sprinkle the almonds on top of it. Roll the left and right outside part of the dough in. After that roll gently the long remaining side in so that the classical strudel form is created.
8. Gently roll the dough on a with a small piece of butter pre fatted baking sheet. Take good care when rolling it over and make sure the less beautiful side is on the downside. (sprinkle with flour in between so that nothing sticks). Pre Heat the oven 190 Degrees circulating air.
9. Lastly, Grease the strudel with liquid butter on the baking sheet and place them in the middle of the oven. Bake around 45-55 minutes until golden brown.
Vanilla Sauce recipe
Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency). If needed use potato starch dissolved in cold water to thicken the sauce slowly and with care.
Enjoy this wonderful classic bavarian recipe (from my grandmother)
Original Bavarian Apple Strudel with Vanilla sauce – “Recipe from my Region” by Truefoodsblog
Looks wonderful, I haven’t been able to find any of the measurements to proceed with your recipe.
I just found the list & measurements, sorry
Hey Lu,
The ingredients section is always on the rights side at the top.
Let us know how the strudel recipe worked out for you?!
Love & Light
Claire & Moritz
My husband and I a shared an apple strudel with vanilla sauce while visiting Cologne Germany several weeks ago. I am thrilled to find this recipe. I don’t recall raisins being in it. Can I make it without raisins? And, I live in the States, so I am unfamiliar with a few items: Spelt flour, Vanilla Pod and Rape oil. Could these go by other names? Lastly, could this recipe possibly feed 8? Making it for several couples. Thank you very much
Dear Kathryn,
how beautiful to hear that you enjoyed your trip and now want to bring this memory with you to your table in the states. First of all, surely you can leave out the raisins. It’s just a nice addition but not a necessity. Next, spelt flour is another form of grain which is older than simple wheat and also known to be better for your digestion. You might use regular wholegrain flour or simple white flour, the spelt also has a nice nutty flavor though. Vanilla pods are just fresh vanilla, and rape seed oil is oil made from rape seeds, if you cant find that you can also try to use coconut oil, but we havent tried that out yet. Of course, simply double the recipe & let us know how you liked it ! Love & light to you
May I ask what the “desired form and consistency” should be? Thank you for posting this wonderful looking recipe. Can’t wait to try it!
Hey love. Of course apfelstrudel vary a lot in form and consistency depdning on reagion, dough and filling. But the original bavarian one is more or less 50% bigger and longer than your lower arm. I think that is a good measurement. For consistency: The dough should not be too soft but almost a little crunchy, of course not too hard, whereas the apples inside are almost melting in your mouth. So, you have the play of the crunchiness of the dough and the almost silky texture of the apples. The raisins add a little twist as they are going to soak moisture and are almost like little surprise balls with a good balance of sweet and sourness that is going to explode in your mouth when you bite on them.
Hope that helped. love & Light sister 🙂
I am going to make this the first time .. Can I use the cream in the filling Let me know Thank you
Oh my Heavens YES!!! On vacation to Bavaria!!! I have been looking for a recipe with US measurements!!! Thank you so much ❤️❤️❤️!
How many servings does this make?