Oktoberfest Apple Strudel Recipes

APPLE STRUDEL (APFELSTRUDEL)

Steps:

• If you want to use raisins in your Apfel Strudel, you need to soak them in 50 ml of apple juice or in some rum. If you don't have either, water will do, too.
• Prepare the dough by adding all ingredients into a large bowl.
• Knead for at least 5 minutes to give the dough enough elasticity.
• Put a little bit of oil into a smaller bowl, turn the dough in the oil to cover it, then put into the fridge to rest at least 30 minutes.
• Meanwhile prepare the apples: Remove the skin and apple cores.
• Cut the apples into small pieces.
• Squeeze the lemon and pour the juice into a bowl with the apple pieces.
• Add the sugar and Cinnamon to the apples and stir well, then set aside.
• Melt 50 g of butter in a pan and add the bread crumbs.
• Roast the bread crumbs for a little bit.
• When the dough has rested at least 30 minutes, it's time to roll it out. For that you put a clean kitchen towel onto the counter and sprinkle it with flour.
• Roll the dough on the towel, always rolling from the center to the edges.
• When you have rolled the dough as thin as possible, use your hands: With the back of the hands, move under the dough and pull it out (watch video!).
• Once the dough is very thin, melt some more butter and brush it onto the entire dough.
• Optional: cut of thicker edged of the dough.
• Now, add the roasted bread crumbs and spread them evenly onto the dough, leaving some space to the edges.
• Add the Apple slices, place them evenly onto the dough.
• If you have raisins: Remove them from the liquid, squeeze them a little, then place them evenly between the apple pieces.
• With the help of the towel, flip the sides of the dough inwards (see video).
• Starting from one end, lift the towel to slowly roll the strudel towards the other end.
• Place the strudel seam down on a baking sheet and brush with some melted butter.
• Bake in the oven at 190°C / 375°F for about 20 - 25 minutes.
• Finish with a thin layer of sprinkled confectioners sugar.
• Serve warm with a scoop of vanilla ice cream or cold with vanilla sauce and whipping cream.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

EASY APPLE STRUDEL (APFELSTRUDEL)

Steps:

• Heat a small skillet over medium heat. Melt ¼ cup of the butter, and then add breadcrumbs.
• Saute breadcrumbs in melted butter until toasty. Set aside.
• Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
• It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.
• Preheat oven to 400°F | 205°C.
• Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs.
• Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs.Repeat until 6 leaves have been used.
• Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
• Lift towel and use it to help you roll up the strudel. Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
• Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.Repeat to make the second strudel. Bake the strudels at 400°F | 205°C for 20 to 25 minutes, until browned.

10 TRADITIONAL OKTOBERFEST DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Oktoberfest treat in 30 minutes or less!

OKTOBERFEST FOOD IDEAS (TRADITIONAL GERMAN RECIPES FOR A BAVARIAN FEAST)

Steps:

• Links to German food recipes for:
• Obatzda, Frikadellen, Wurstsalat, German Potato Salad, German Potato Dumplings, Bavarian Braised Red Cabbage, Schweinshaxe, Schnitzel, Pork Cordon Bleu, Oktoberfest Roasted Chicken, Steckerlfisch, Käsespätzle, Candied Almonds, Strauben, Apple Strudel, Bavarian Cream and more.

OKTOBERFEST APPLE STRUDEL

Steps:

• Preheat oven to 475 degrees Fahrenheit with rack on the lower to mid level position. Heat raisins and cider in small saucepan over medium heat until simmering. Then remove pan from heat and let stand.
• Melt butter in small pan over medium heat until it foams. Then stir in bread crumbs and brown for about 2 minutes. Remove from heat and cool.
• Peel, quarter and core apples; cut into 1/8" slices. Drain raisins. Combine apples, raisins, bread crumbs, 1/4 cup sugar, cinnamon and lemon juice in large bowl and mix.
• Melt 5 Tbl butter. Line baking pan with parchment paper. Place one phyllo sheet on pan and brush with one Tbl butter and sprinkle with 1 tsp sugar. Repeat with remaining four phyllo sheets. Spoon filling onto middle of phyllo in a long strip. Fold short ends over filling and roll closest end, but not too tightly. Brush top with butter and sprinkle with sugar. Cut four 1" slits on top.
• Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.