Munich Goldkeller Apple Strudel

Background and History of Apple Strudel

The Munich Goldkeller Apple Strudel is a timeless dessert that captures the essence of Bavarian baking. Rooted deeply within Austro-Hungarian history, the apple strudel, or Apfelstrudel, is a classic Viennese pastry that has graced many European tables. Its infiltration into Bavarian cuisine signifies Munich's rich history of cross-cultural culinary influences, particularly from its Bohemian neighbor. The intricacies of crafting a perfect strudel dough, thin enough to read newspaper through, are testament to the artistry and skill passed down through generations.

The Story Behind the Name

The name "Goldkeller" refers to Munich's legendary beer halls where this kind of strudel was made famous in the early 20th century. Bakers would craft these sweet, flaky rolls for beer hall patrons eager for a dessert to complement their hearty meals.

Ingredients

Gather the following ingredients to create your own Munich Goldkeller Apple Strudel:

• Flour - 2 cups all-purpose
• Salt - 1/4 teaspoon
• Water - 1/2 cup, lukewarm
• Butter, melted - 3 tablespoons plus additional for brushing
• Apples - 2 pounds, peeled, cored, and sliced thin
• Sugar - 1/2 cup, plus more for dusting
• Cinnamon - 1 teaspoon
• Raisins - 1/2 cup, soaked
• Breadcrumbs - 2/3 cup, toasted
• Lemon - 1, juiced and zested
• Egg - 1, beaten

Preparation Steps

Before you begin, prepare all your materials and clear a large workspace as you'll need plenty of room to stretch the dough.

Step 1: Making the Strudel Dough

1. In a large bowl, combine flour and salt. Stir in the water and 2 tablespoons of butter until a dough forms.
2. Knead the dough on a lightly floured surface until smooth for about 10 minutes. Form into a ball, cover with cling film, and let it rest for 1 hour to allow the gluten to relax.

Step 2: Preparing the Filling

1. In a large bowl, toss the sliced apples with sugar, cinnamon, soaked raisins, lemon juice, and zest. Set aside to marinate.
2. Heat the remaining butter in a saucepan, add breadcrumbs, and toast until golden. Set aside to cool.

Rolling and Filling Strudel

Step 3: Stretching the Dough

1. Spread a large, clean kitchen towel on your work surface and sprinkle it with flour. Place the dough in the center and begin rolling from the center outwards.
2. Once rolled out, gently begin stretching the dough with the backs of your hands, working to achieve a paper-thin, translucent sheet.

Step 4: Layering and Rolling

1. Brush the stretched dough sheet with melted butter and sprinkle evenly with breadcrumbs. This helps absorb excess moisture from the filling.
2. Evenly distribute the apples mixture over the bottom third of the dough, leaving some space at the edges.
3. Carefully lift the towel to roll the dough over the filling, forming a neat cylinder. Tuck in the ends to seal the strudel.
4. Transfer to a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with sugar for sheen and texture.

Baking the Strudel

Preheat your oven to 375°F (190°C). Place your strudel in the middle rack; let it bake until golden and crisp, approximately 40-45 minutes. Use a cooking timer to ensure perfect timing.

Serving and Enjoying the Strudel

Once the strudel is baked to perfection, let it cool slightly before serving. Munich Goldkeller Apple Strudel pairs delightfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Its warm aromas of cinnamon and sweet apples make it a comforting addition to any dessert spread.

Celebrate the culmination of your hard work with a serving of strudel alongside a cup of freshly brewed coffee or tea, embracing the true Bavarian tradition in every bite.