The Art of Apfelstrudel: A Journey from Culinary School to Brauhaus Schmitz

When I think about the desserts that have left a lasting impression on me throughout my culinary journey, Apfelstrudel undoubtedly stands out. This traditional Austrian dessert, with its delicate layers of flaky pastry and warm, spiced apple filling, has been a constant presence in my career—from my early days in culinary school to my time at Brauhaus Schmitz. It was at Brauhaus Schmitz where I truly honed my Apfelstrudel recipe, refining it until it became the most popular dessert on the menu.

Learning the Basics in Culinary School

My love affair with Apfelstrudel began in culinary school. I was captivated by the simplicity of the ingredients and the complexity of the techniques required to make it just right. There’s something so satisfying about taking such basic ingredients—apples, sugar, butter, and pastry—and transforming them into something magical. The process of making Apfelstrudel is an art form, and I was determined to master it.

In culinary school, I learned the fundamentals of working with phyllo dough, the delicate pastry that gives Apfelstrudel its signature flaky texture. Handling phyllo requires patience and precision—qualities that are essential for any pastry chef. I quickly realized that the key to a perfect Apfelstrudel lies in achieving the right balance between the filling and the pastry. Too much filling, and the pastry becomes soggy; too little, and the strudel feels dry. It’s a delicate dance that I’ve spent years perfecting.

Refining the Recipe at Brauhaus Schmitz

After culinary school, I had the opportunity to work at Brauhaus Schmitz, a renowned German restaurant in Philadelphia. It was here that I truly began to refine my Apfelstrudel recipe, taking what I had learned in school and adapting it to meet the high standards of the restaurant. Apfelstrudel quickly became the most popular dessert on the menu, beloved by guests for its perfect balance of sweet, tart, and spice.

At Brauhaus Schmitz, we focused on using the highest quality ingredients to create a dessert that was both authentic and unforgettable. We chose Granny Smith apples for their tartness, which provided the perfect contrast to the sweetness of the sugar and the warmth of the spices. The phyllo dough was always handled with care, ensuring that each layer was thin and crisp, creating that delicate, shattering texture that makes Apfelstrudel so special.

One of the most important elements of my Apfelstrudel recipe is the spice mix. This blend of cinnamon, nutmeg, and cloves is what gives the filling its warm, comforting flavor. It’s a nod to the traditional spices used in Austrian baking, and it’s essential for creating the authentic taste of Apfelstrudel.

The Most Popular Dessert at Brauhaus Schmitz

There’s something incredibly rewarding about seeing a dish you’ve created become a favorite among diners. At Brauhaus Schmitz, Apfelstrudel was that dish. It didn’t matter if guests were coming in for a special occasion or just stopping by for a casual meal—more often than not, they would finish their meal with a slice of Apfelstrudel. The feedback was always the same: they loved the balance of flavors, the contrast between the crisp pastry and the tender apples, and the touch of sweetness from the confectioners’ sugar dusted on top.

Over time, the recipe became a signature item at Brauhaus Schmitz, a dessert that people would come back for again and again. It was a testament to the power of a well-made, classic dish—one that resonates with people on a deep, comforting level.

My Apfelstrudel Recipe

Now, I’d like to share the Apfelstrudel recipe that I refined during my time at Brauhaus Schmitz. This recipe has been honed over years of practice and feedback, and it’s one that I’m proud to pass on. Whether you’re making it for a special occasion or just because you’re craving something sweet, I hope you enjoy this Apfelstrudel as much as I do.

Ingredients:

For the Filling:

• 5 lb/2.3 kg Granny Smith apples, peeled, cored, and cut into uneven 1-in/2.5-cm chunks
• 2¼ tsp Spice Mix (recipe follows)
• ¾ tsp kosher salt
• 1½ cups/300 g granulated sugar
• ½ cup/115 g unsalted butter
• ¾ tsp vanilla extract

For the Pastry:

• One 1-lb/455-g box phyllo dough, thawed if frozen and at room temperature
• 1 cup/225 g unsalted butter, melted

For Finishing:

• Confectioners’ sugar for dusting

For Spice Mix:

1 cup/125 g ground cinnamon

¼ cup/25 g ground ginger

1 tsp ground allspice

1 tsp ground cloves

2 tsp ground cardamom

2 tsp ground aniseed

2 tsp ground coriander

2 tsp ground mace

1 tsp ground star anise

1 tsp freshly grated nutmeg

Instructions:

1. Mix all of the spices together in a large bowl until well combined.
2. Store the spice mix in an airtight container, away from light and heat, to keep it fresh. This mix can be used not only for Apfelstrudel but also in other baked goods or desserts that call for a warm spice blend.

Instructions:

Prepare the Spice Mix:

Into a small bowl, sift together the cinnamon, ginger, allspice, cloves, cardamom, aniseed, coriander, mace, star anise, and nutmeg. Transfer to a container with an airtight lid and store in a cool cupboard for up to 1 month, or freeze for up to 6 months. Use the mix to flavor other baked goods or sprinkle it on buttered toast, applesauce, oatmeal, yogurt, rice pudding, or custard.

1. Prepare the Filling:
   • In a large mixing bowl, combine the apple chunks, Spice Mix, kosher salt, and granulated sugar. Toss everything together until the apples are evenly coated with the sugar and spices.
   • In a large sauté pan, melt the unsalted butter over medium heat. Add the apple mixture to the pan and cook, stirring occasionally, until the apples are just beginning to soften, about 5-7 minutes.
   • Remove the pan from the heat and stir in the vanilla extract. Let the apple filling cool slightly while you prepare the pastry.
2. Prepare the Phyllo Dough:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel to keep it from drying out.
   • Place one sheet of phyllo dough on a clean work surface and brush it lightly with the melted butter. Layer another sheet of phyllo on top, brushing it with butter as well. Repeat this process until you have a stack of about 8-10 buttered phyllo sheets.
3. Assemble the Strudel:
   • Spoon the apple filling along one of the shorter edges of the phyllo dough, leaving a border of about 2 inches (5 cm) on the sides.
   • Carefully fold in the sides of the phyllo over the filling, then roll up the dough tightly, starting from the edge with the filling, to create a neat log.
   • Place the strudel seam-side down on the prepared baking sheet and brush the top with more melted butter.
4. Bake the Strudel:
   • Bake the strudel in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
   • Remove the strudel from the oven and let it cool slightly on a wire rack.
5. Serve:
   • Dust the cooled strudel generously with confectioners’ sugar before slicing and serving. Apfelstrudel is best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Apfelstrudel – Apple Strudel

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Course Dessert

Cuisine austrian, Bavarian, German

Ingredients

  

• FOR THE FILLING
• 5 lb/2.3 kg Granny Smith apples peeled, cored, and cut into uneven 1- in/2.5-cm chunks
• 2¼ tsp Spice Mix recipe follows
• ¾ tsp kosher salt
• 1½ cups/300 g granulated sugar
• ½ cup/115 g unsalted butter
• ¾ tsp vanilla extract
• One 1-lb/455-g box phyllo dough thawed if frozen and at room temperature
• 1 cup/225 g unsalted butter melted
• Confectioners’ sugar for dusting
• FOR THE SPICE MIX
• 1 ground cinnamon
• ¼ cup/25 g ground ginger
• 1 tsp ground allspice
• 1 tsp ground cloves
• 2 tsp ground cardamom
• 2 tsp ground aniseed
• 2 tsp ground coriander

Keyword apfelstrudel, apple strudel, strudel

Frequently Asked Questions (FAQ)

1. Can I make the Apfelstrudel filling ahead of time?

Yes, you can prepare the apple filling ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to let the filling come to room temperature before assembling the strudel, as this will help the phyllo dough cook evenly.

2. What’s the best way to keep phyllo dough from drying out?

Phyllo dough can dry out quickly, so it’s important to keep it covered with a slightly damp kitchen towel while you work. This will prevent the dough from becoming brittle and difficult to handle.

3. Can I use a different type of apple for the filling?

Granny Smith apples are preferred for this recipe because of their tartness and ability to hold their shape during cooking. However, you can experiment with other varieties like Honeycrisp or Braeburn for a slightly different flavor and texture.

4. How should I store leftover Apfelstrudel?

Leftover Apfelstrudel can be stored in an airtight container at room temperature for up to two days. To reheat, place the strudel in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through and crispy.

5. Can I freeze Apfelstrudel?

Yes, Apfelstrudel can be frozen before or after baking. If freezing before baking, assemble the strudel and wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding an extra 10-15 minutes to the baking time. If freezing after baking, let the strudel cool completely before wrapping and freezing. Reheat in the oven as mentioned above.

Final Thoughts

Apfelstrudel is more than just a dessert—it’s a connection to tradition, a showcase of culinary skill, and a comfort food that resonates with so many people. For me, it’s a dish that represents the best of what I’ve learned in my culinary career, from the basics in school to the refinement at Brauhaus Schmitz. I hope that this recipe brings you as much joy in your kitchen as it has in mine. Whether you’re making it for a special occasion or just because, Apfelstrudel is always a crowd-pleaser. Enjoy!