Sourdough Apple Strudel (Apfelstrudel)
Whip up a batch of this delightful sourdough apple strudel (Apfelstrudel)! 🍏🥐 Crispy, tangy, and sweet, it's the perfect treat to satisfy your dessert cravings.
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Equipment
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.
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Nutrition
Serving: 1slice | Calories: 170kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 90mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 1mg
