Recipe: How to Make Authentic German Sourdough Discard Apple Strudel
With this recipe, you can conjure up a classic German apple strudel. The sourdough discard in the dough provides additional flavor and stability. The apple strudel is filled with a mixture of apples, nuts, breadcrumbs, butter and cinnamon.
Ingredients
dough
- 100 g sourdough starter
- 250 g cake flour
- 75 g water
- 2 tsp. oil
- 1 egg
- ¼ tsp. salt
Filling
- 100 g butter melted
- 50 g bread crumbs
- 50 g nuts ground
- 4-6 apples tart
- 100 g sugar
- 50 g raisins optional
- 2 tsp. cinnamon
Instructions
- For the dough, mix all the ingredients in a bowl.
- Transfer the dough to a work surface and knead until you have a smooth and elastic dough.
- Shape the dough into a ball, brush the surface with oil, place the bowl over the dough and leave to rest at room temperature for about 30 minutes.
- Melt the butter and leave to cool.
- Lightly toast the breadcrumbs and ground nuts in a pan, leave to cool and mix with the sugar and cinnamon.
- Wash the apples and cut into thin slices.
- Preheat the oven to 180 degrees.
- Dust a large cloth or tablecloth with flour.
- Place the dough on the cloth and carefully pull it into a large rectangle with your hands. The dough should be so thin that you could read a newspaper through it.
- Cut off the thicker edges.
- Carefully brush the dough with the melted butter, sprinkle with the breadcrumb and nut mixture and top with apple slices and raisins.
- Fold the strudel dough over the filling by about three centimeters on all sides.
- Lift one side of the cloth so that the strudel rolls up loosely.
- Place the strudel on a greased baking tray, brush with the remaining butter and bake for 45 minutes until golden brown.
- Serve with powdered sugar and vanilla sauce or vanilla ice cream while still warm. Bon appétit!