Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel

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Anneliese, a former Chef at Hotel Stadt Mainz in Würzburg has given me over time some of her family recipes, this time the Apfelstrudel, which I like to present today.

Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field. They owned the Hotel and Restaurant “Stadt Mainz” in Würzburg where Anneliese has been the chef. A couple years ago Stadt Mainz was turned over to a younger generation of hoteliers.

Karl Graf von Castell (left) in Rüdenhausen, Anneliese on the left with Margarete to her right, and Mr. Kutschelis

Schwarzmann girls, Karli and the Apfelstrudel

The previous dessert was the Salzburger Nockerl, which is also very popular in my house.

  • ingredients for Dough, batter
  • Sliced apples
  • Mix dough with dough hook
  • roll out dough
  • dough sheet in towel
  • Raisins and nuts
  • Fill the Apfelstrudel with apple mixture
  • Brush Apfelstrudel with melted butter and egg yolk
  • Apfelstrudel
  • Apfelstrudel with vanilla sauce
  • Apfelstrudel with vanilla sauce
  • Apfelstrudel with vanilla ice cream

The secret behind the “Apfelstrudel” and the perfect Strudel Dough Stretch! Watch the pastry chefs here: