The Biergarten German Buffet at Epcot’s German pavilion wouldn’t be complete without Apple Strudel! It’s sweet, delicious, and perfect all year round.
It makes two strudels, so you can eat one and share one with a friend. Or not, it’s totally up to you. The rum raisins are optional too, I love the added flavor and texture it brings to the dish. Hope you enjoy this wunderbar recipe! And if you’re looking for another German inspired recipe, check out my Biergarten Skillet Dinner by clicking here.
Apple Strudel
Ingredients
1/3 cup golden raisins 2 Tbsp Dark Rum 4 large Granny Smith apples – cored, peeled, and diced ¾ cup sugar 2 Tbsp cornstarch 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp salt 1 tsp vanilla extract 1/4 cup water – plus extra for sealing the dough 1 package (2 sheets) frozen puff pastry – thawed 1 egg – beatenGlaze: 4 oz unsalted butter – melted 1 tsp vanilla 2 Tbsp milk, another Tbsp if mixture is too dry pinch of salt 2-3 cups confectioners’ sugar
Directions
Preheat your oven to 375 degrees° and line two baking sheets with parchment paper.In a small bowl, combine raisins and rum. Let sit for 30 minutes. Then discard the excess rum.
Combine apples with lemon juice, cinnamon, sugar, cornstarch, nutmeg, raisins, and vanilla extract. Set aside.
Unfold your puff pastry onto a lightly floured surface. Use a rolling pin to make each puff pastry sheet about 15% larger in size. Transfer dough to parchment paper to avoid moving it once filled.
Using a slotted spoon so the liquid stays in the bowl, pile half of apple filling down the middle of one of the puff pastry sheets.
Use a sharp knife to cut horizontal strips along both the left and the right outer thirds of the puff pastry. (Make about 16 strips on each side.)
Lightly moisten the ends of all the strips with water. Then fold the strips over the top of the apple mixture. To create a braided look, first fold over a strip from the left, then a strip from the right. Continue left, right, left, right until all of the strips are in place. Seal both ends with a little water.
Repeat this process with the rest of the apple filling and the second puff pastry sheet.
Brush both pastries with beaten egg. Baked for 40-45 minutes or until golden brown. Allow the strudel to cool slightly.
In the meantime, prepare a glaze by whisking together butter, vanilla, milk, salt, and confectioners’ sugar. Start with 2 cups of confectioners’ sugar. Add more to create a glaze that is thick but still can be drizzled. (If the glaze becomes too thick, add a bit more milk to thin it.) Using the same whisk, drizzle over warm apfel strudels.
Slice and serve warm.
A Magical Kingdom called Home 