Southern Chilean apple strudel is a German-style pastry made with a soft dough of flour, cream, butter, and egg yolks, rolled very thin and filled with diced apples, sugar, cinnamon, walnuts, and golden raisins, then rolled, brushed with butter, sprinkled with sugar and cinnamon, and baked at 180 C (356 F) for 25 minutes. It takes 60 minutes of preparation plus 25 minutes of baking and serves 6 people.
It is a traditional dessert in southern Chile thanks to the German immigrants who settled there.
How to Make Apple Strudel?
The Chilean version is adapted to local tastes with walnuts, raisins, and ground cinnamon, and it is easier to make than the classic stretched dough. The filling is spread over the rolled dough and shaped with the help of a kitchen towel.
Nutritional Information
Each serving of apple strudel contains approximately 450 kcal, 55 g of carbohydrates, 22 g of fat, 6 g of protein, 4 g of fiber, 20 g of sugars, 120 mg of cholesterol, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Apple Strudel Recipe
Preparation: 60 minutes
Cooking: 25 minutes
Servings: 6 people
Ingredients
Dough
- 350 g (2 3/4 cups) of all-purpose flour
- 240 ml (1 cup) of cream
- 125 g (1/2 cup + 1 tablespoon) of butter
- 3 egg yolks
Filling
- 6 large apples
- 4 tablespoons of sugar
- 2 teaspoons of cinnamon
- 1/2 cup of chopped walnuts
- 1/2 cup of golden raisins
Topping
- 1 tablespoon of sugar
- 1 tablespoon of butter, melted
- 1 teaspoon of cinnamon
Instructions
- In a medium bowl, combine the butter, cream, and egg yolks. Add enough flour to make a soft dough that does not stick to your hands, and let it rest. Peel the apples, halve and core them, and cut them into cubes of about 1 cm (1/2 in).
- Mix the apples with the rest of the filling ingredients. Roll out the dough on a kitchen towel into a rectangle of about 55 x 60 cm and 4 mm thick, making sure there are no tears.
- Preheat the oven to 180 C (356 F) for about 10 minutes. Spread the apple filling over the dough, leaving the edges free. Roll up the dough and filling without squeezing too tightly, folding in the sides with the help of the towel.
- Transfer to an oiled baking sheet, brush with melted butter, sprinkle with sugar and cinnamon, and bake for 25 minutes or until golden. Let cool and serve warm or cold, with cream or vanilla ice cream if you like.
Additional Tips
Rest the dough
Wrap the dough in plastic and chill it for at least 30 minutes to relax the gluten and make it easier to roll without tearing.
Absorb the juices
Sprinkle a little semolina or breadcrumbs over the dough before adding the filling so it absorbs the apple juices.
Choose tart apples
Granny Smith apples hold their shape and balance the sweetness of the filling.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Granny Smith apples | Mixed apple varieties | 1:1 | Sweeter, softer |
| Walnuts | Almonds | 1:1 | Milder |
| Golden raisins | Dark raisins | 1:1 | Deeper flavor |
| Homemade dough | Store-bought puff pastry | 1 sheet | Quicker, flakier |
Frequently Asked Questions (FAQs)
1. Which apples are best?
Tart, firm apples such as Granny Smith are ideal, but you can mix varieties to balance sweetness and texture.
2. How do I keep it from getting soggy?
Sprinkle semolina, breadcrumbs, or crushed cookies over the dough before adding the filling.
3. Can I make it ahead?
Yes. Bake it a day ahead and keep it covered at room temperature, then warm it briefly before serving.
4. What should I serve it with?
Whipped cream, vanilla ice cream, or a dusting of powdered sugar.
What Is Apple Strudel?
Apple strudel is a Central European rolled pastry filled with spiced apples, adopted in southern Chile as a classic of German-Chilean baking.
History of the Strudel
Strudel is often linked to layered pastries of the Ottoman world, which spread into the Habsburg lands and were refined in Vienna into the apple strudel known today.
Did You Know?
German immigrants began settling in southern Chile in the mid-19th century, around Valdivia, Osorno, and Lake Llanquihue, bringing kuchen and strudel with them.
