Sourdough Apple Strudel (Apfelstrudel)
Tina BevkJust like the traditional Apfelstrudel I enjoyed on Austrian ski slopes, this sourdough apple strudel recipe brings those cherished flavors into your kitchen. It’s a twist on a classic, where the tangy sourdough complements the sweet apples perfectly. If you love a good strudel, this version is a must-try!
If you’re like me, dessert isn’t just a treat, it’s a must-have at any meal! Enjoy this sourdough apple strudel warm from the oven with a dollop of cream, or savor it cold as a sweet breakfast option.
Think about pairing it with a scoop of vanilla ice cream or a sprinkle of powdered sugar. Just like fresh bread, a good strudel is incredibly versatile!
For more European-inspired goodness, be sure to check out one of my sourdough kaiserschmarrn recipe.
📖Printable Recipe
Sourdough Apple Strudel (Apfelstrudel)
Equipment
- 1 Pastry brush
Ingredients
For the Dough:
- 280 grams all purpose flour
- 130 grams water
- 60 grams sourdough starter active or discard
- 4 grams salt
For the Filling:
- 500 grams grated apples tart ones if you have them
- 200 grams cottage cheese
- 40 grams butter melted
- 35 grams sugar
- 25 grams breadcrumbs
- 5 grams ground cinnamon
Instructions
- Begin by mixing the sourdough starter with water and salt in a large bowl. Gradually add the white wheat flour, stirring continuously. Once all the flour is incorporated, knead the mixture into a pliable dough. Cover and let it rest at room temperature for about an hour to allow the flour to absorb te water.
- To slow ferment, place the dough in the refrigerator for at least 12 hours. This long, cold fermentation prevents the dough from rising too quickly, enhancing the sourdough’s flavor. If you're short on time, you can also just put it in the fridge for an hours or so, to cool it down. Keep in mind that longer fermentation means better digestibility.
- Before rolling out your dough, let it warm up to room temperature to make it easier to handle.
- While the dough warms, prepare the ingredients for the filling. Grate the apples, and squeeze out excess juice. Prepare cottage cheese, raisins, breadcrumbs, cinnamon, sugar, and melted butter.
- Stretch the dough on a lightly buttered surface until it is thin. If the dough resists, give it a few more minutes to relax, then stretch it again. You want to go as thin as possible, without tearing it. You'll see it'll thicken up when it bakes, so you really have to make sure to get it to be very thin! Evenly sprinkle it with grated apples, cottage cheese, cinnamon, sugar, raisins, and breadcrumbs, then drizzle melted butter over the filling.
- Carefully roll the dough into a log and place it in a U-shape in a greased baking dish.
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Bake the strudel for 45-55 minutes until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let it cool slightly before serving. Enjoy your sourdough apple strudel warm, perhaps with a bit of whipped cream or a sprinkle of powdered sugar for added indulgence.
Notes
- Dough Thickness: When stretching the dough, aim for ultra-thin, nearly transparent. This ensures that it crisps up nicely without becoming doughy inside once baked.
- Filling Distribution: Spread the filling evenly across the dough to prevent any barren spots. Too much filling can cause the strudel to burst during baking, so keep it balanced.
- Butter Drizzle: Don’t skip drizzling melted butter over the filling before rolling. It helps to moisten and flavor the apples and breadcrumbs, creating a more cohesive and tasty filling.
- Cooling Time: Allow the strudel to cool for at least 10 minutes after baking. This helps the filling set and makes slicing much easier without losing shape.
Nutrition
Ingredients
- Sourdough starter: The base of the dough, adding a tangy depth that enhances the overall flavor profile of the strudel.
- White wheat flour: Essential for building a strong, stretchable dough that can be thinly spread without tearing.
- Water: Adjust as needed to achieve a dough that’s soft yet firm enough to handle.
- Salt: A simple but crucial ingredient that sharpens and balances the sweetness of the filling.
- Grated apples: Tart varieties work best, providing a burst of freshness and acidity that cuts through the richness.
- Cottage cheese: Adds a creamy texture and subtle richness, complementing the tartness of the apples.
- Sugar: Sweetens the filling, enhancing the natural flavors of the other ingredients.
- Ground cinnamon: Gives the strudel a warm, spicy note that’s perfect for any dessert.
- Melted butter: A bit to enrich the strudel filling, and a bit to brush over the strudel for a golden, crispy finish.
See recipe card for quantities.
How to Make Sourdough Apple Strudel
STEP 1. Begin by mixing the sourdough starter with water and salt in a large bowl. Gradually add the white wheat flour, stirring continuously. Once all the flour is incorporated, knead the mixture into a pliable dough. Cover and let it rest at room temperature for about an hour to allow the flour to absorb te water.
STEP 2. To slow ferment, place the dough in the refrigerator for at least 12 hours. This long, cold fermentation prevents the dough from rising too quickly, enhancing the sourdough’s flavor. If you’re short on time, you can also just put it in the fridge for an hours or so, to cool it down. Keep in mind that longer fermentation means better digestibility.
STEP 3. Before rolling out your dough, let it warm up to room temperature to make it easier to handle.
STEP 4. While the dough warms, prepare the ingredients for the filling. Grate the apples, and squeeze out excess juice. Prepare cottage cheese, raisins, breadcrumbs, cinnamon, sugar, and melted butter.
STEP 5. Stretch the dough on a lightly buttered surface until it is thin. If the dough resists, give it a few more minutes to relax, then stretch it again. You want to go as thin as possible, without tearing it. You’ll see it’ll thicken up when it bakes, so you really have to make sure to get it to be very thin! Evenly sprinkle it with grated apples, cottage cheese, cinnamon, sugar, raisins, and breadcrumbs, then drizzle melted butter over the filling.
STEP 6. Carefully roll the dough into a log and place it in a U-shape in a greased baking dish.
STEP 7. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Bake the strudel for 45-55 minutes until the crust is golden brown and the filling is bubbly.
STEP 8. Remove from the oven and let it cool slightly before serving. Enjoy your sourdough apple strudel warm, perhaps with a bit of whipped cream or a sprinkle of powdered sugar for added indulgence.
Hint: After about 10 minutes of baking the strudel, I like to take it out of the oven to brush a bit of melted butter and apple juice that has released from the strudel back on the strudel.
Baking Schedule
OPTION 1: Prepare the dough in the morning, enjoy strudel by afternoon
- 8:00 AM – Mix the sourdough starter, water, salt, and gradually add flour to prepare the dough.
- 9:00 AM – Complete the dough kneading and let it rest at room temperature.
- 10:00 AM – Refrigerate the dough for a quick cool-down if short on time, or leave it for longer for flavor development.
- 12:00 PM – Remove dough from the refrigerator and let it come to room temperature.
- 12:30 PM – Prepare the filling and stretch the dough on a lightly buttered surface.
- 1:00 PM – Assemble the strudel with the filling and roll it up.
- 1:30 PM – Bake the strudel at 200 degrees Celsius.
- 2:15 PM – Remove strudel from oven and let cool slightly before serving.
OPTION 2: Start in the evening, bake the next morning
- 8:00 PM – Prepare and knead the dough, then leave it to rest at room temperature.
- 9:00 PM – Place the dough in the refrigerator overnight for slow fermentation.
- 8:00 AM (next day) – Take the dough out of the refrigerator and let it warm up.
- 8:30 AM – Prepare the filling and stretch the dough as thin as possible.
- 9:00 AM – Fill and roll the strudel, then let it rest.
- 9:30 AM – Bake the strudel at 200 degrees Celsius.
- 10:15 AM – Remove the strudel from the oven and allow to cool slightly before enjoying.
Substitutions
- Cottage Cheese: Ricotta or cream cheese can be used as alternatives to cottage cheese for a different texture and richness in the filling.
- Apples: If tart apples are hard to find, any firm apple variety works well; just adjust the sugar to balance the sweetness.
- Sugar: Brown sugar or honey can replace white sugar for a deeper flavor profile in the strudel’s filling.
- Butter: For a dairy-free option, coconut oil or a plant-based butter can be used in both for greasing the baking dish and to drizzle over the filling.
💭Crucial Success Tips
- Dough Thickness: When stretching the dough, aim for ultra-thin, nearly transparent. This ensures that it crisps up nicely without becoming doughy inside once baked.
- Filling Distribution: Spread the filling evenly across the dough to prevent any barren spots. Too much filling can cause the strudel to burst during baking, so keep it balanced.
- Butter Drizzle: Don’t skip drizzling melted butter over the filling before rolling. It helps to moisten and flavor the apples and breadcrumbs, creating a more cohesive and tasty filling.
- Cooling Time: Allow the strudel to cool for at least 10 minutes after baking. This helps the filling set and makes slicing much easier without losing shape.
FAQ
Absolutely! You can prepare the strudel, roll it up, and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re putting it in the oven cold.
To prevent tearing, ensure the dough is well-rested and at room temperature, which makes it more pliable. Use a lightly buttered surface to stretch the dough and work slowly, allowing the dough to relax intermittently if it starts to resist or shrink back.
Yes, for a vegan version, replace the cottage cheese with a plant-based alternative like vegan cream cheese. Use vegan butter for sautéing and drizzling, and ensure any sugar used is vegan-friendly. This way, you can enjoy a delicious vegan sourdough apple strudel.
More Sourdough Discard Recipes
How To Store
- At room temperature: Store your sourdough apple strudel in an airtight container. It will stay fresh for up to 2 days.
- Refrigerate: To extend its freshness, keep the strudel in a container in the refrigerator. It will last for up to 5 days.
- Freeze: For long-term storage, freeze the strudel. I like to slice it and freeze the slices in an airtight container. It will keep well for up to 3 months. Reheat in the oven to maintain the best texture and flavor.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
There is no measurement for the salt. Please add the amount to the recipe.
Hi Lisa!
Thank you so much for pointing that out! I added the salt measurement, so it’s all ok now.
I’m so sorry for missing it out before. Thanks again!
There is no measurement listed for the bread crumbs nor are they listed in the ingredients for the filling.
I’m so sorry about that! I recently added breadcrumbs after some experimenting and forgot to update the recipe card. It’s fixed now—just use about 20 grams. Thanks for catching that!