Dresdner Strudel (German Fruit Pastry)

Dresdner Strudel is a traditional German dessert pastry originating from Dresden, known for its flaky dough, sweet filling, and variety of fruit toppings.

Ingredients

Topping

• 1 cup all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water

Filling

• 1 pound fresh apricots, sliced
• 1 pound fresh plums, sliced
• 1/2 pound brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Whipped Cream

• 1 cup heavy cream
• 2 tablespoons granulated sugar

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Dresdner Strudel Sauce (optional)

Mix the following:

• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 tablespoons apple cider vinegar

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Recipe Steps

1. Prepare the Dough

Combine flour and cold butter in a bowl using a pastry blender or your fingertips until mixture resembles coarse crumbs. Gradually add ice-cold water while mixing with a fork until dough comes together in a ball.

2. Roll Out the Dough

Divide the dough into two equal pieces, roll each piece out to about 1/16 inch thickness and 12 inches square.

3. Prepare the Filling

Combine sliced apricots, plums, brown sugar, cinnamon, nutmeg, and salt in a bowl.

4. Assemble Strudel

Place one of the dough squares on a lightly floured surface, spread with half of the filling mixture, leaving a 1-inch border around the edges. Brush the edges with egg wash (beaten egg mixed with water) to seal the pastry.

5. Roll and Cut Strudel

Roll the strudel tightly starting from one edge, applying gentle pressure until it reaches about 12 inches long. Cut into 1-inch wide slices.

6. Bake Strudel

Preheat oven to 375°F (190°C). Place strudel on a baking sheet lined with parchment paper and brush with egg wash. Bake for 30 minutes or until golden brown.

7. Prepare Whipped Cream

Combine heavy cream,

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Generated time: 2026-03-11 00:03:51