Just 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!
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.
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.