Sweets & Baking
Apple strudel with raisins
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Thin strudel dough covers apples, cinnamon and raisins. Toasted crumbs absorb the juices from the filling so the dough doesn't get soggy.
Timing
- For: 6 pieces
- Preparation: 40 min.
- Cooking time: 40 mins.
Estimated nutrition
per piece · Calculated for 6 pieces.
- Energy
- ≈ 425 kcal
- Protein
- ≈ 6.2 g
- Carbohydrates
- ≈ 68 g
- Fat
- ≈ 12.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 420–435 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g wheat flour · ≈ 250 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 125 ml lukewarm water · ≈ 125 g · Assumed quantity / reference product
Trinkwasser (N110000) - 2 tbsp neutral oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 800 g tart apples · ≈ 800 g · Assumed quantity / reference product
Apfel roh (F110100) - 60g sugar · ≈ 60 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 50 g raisins · ≈ 50 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 50 g breadcrumbs · ≈ 50 g · Assumed quantity / reference product
Paniermehl/Semmelbrösel/Semmelmehl (B821000) - 50 g butter · ≈ 50 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 tbsp lemon juice · ≈ 15 g · Assumed quantity / reference product
Zitronensaft (F601600) - Powdered sugar for dusting · ≈ 10 g · Assumed quantity / reference product
Puderzucker (S111100)
Varied quantity range: 5–20 g
Not included in the base calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 125 ml lukewarm water
- 2 tbsp neutral oil
- 1 pinch of salt
- 800 g tart apples
- 60g sugar
- 50 g raisins
- 50 g breadcrumbs
- 50 g butter
- 1 tsp cinnamon
- 1 tbsp lemon juice
- Powdered sugar for dusting
Instructions
- Knead flour, water, oil and salt into a soft, smooth dough; Allow to relax under an inverted warm bowl for 30 minutes.
- Peel apples and cut into thin slices; Mix with sugar, cinnamon, raisins and lemon juice.
- Roast the breadcrumbs in 20 g butter until golden brown and let cool.
- First roll out the dough on a floured cloth and then carefully stretch it out thinly with the back of your hand. Spread breadcrumbs and apple filling on top; Leave edges free.
- Roll up using the cloth, tuck in the ends and place on baking paper with the seam facing down.
- Brush with the remaining melted butter and bake at 190 °C top/bottom heat for around 35-40 minutes until golden brown; serve with powdered sugar.
Tips
- Juicy apples can soften the dough: the toasted crumbs catch liquid.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
