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Hot German Potato Salad {Kartoffelsalat}

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Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Hot German Potato Salad Recipe | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

My high school German teacher, Frau Müller, loved food, and often brought in German foods into class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh,” which literally means butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of buttery Bavarian pastries. But the one thing that stood out most for me was her traditional Kartoffelsalat – or Hot German Potato Salad. 

In America, the earliest written recipes for potato salad appeared the mid-19th century. Culinary historians speculate that the combination of cooked potatoes, oil, vinegar, and herbs was introduced by German immigrants, who had a penchant for rich, sour-sweet combinations.

Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed “German Potato Salad.”

Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Unlike traditional American potato salad, the German version is completely devoid of anything remotely mayonnaisey. 

Over the years, this recipe has become a family favorite, and is now a time-honored Oktoberfest tradition at our house. It’s very easy to put together, and should be made ahead of time. I usually make it at least a day ahead to allow all the flavors to meld together, and then rewarm it to serve for our big Oktoberfest meal.

PRO TIP: We usually eat the leftovers cold… with our fingers… from the fridge. Because it’s soooo delicious. This makes a great picnic salad, too! 

Hot German Potato Salad Recipe | The Good Hearted Woman
5 from 15 votes

German Potato Salad {Kartoffelsalat}

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
Prep Time30 mins
Cook Time30 mins
Fridge Time (optional)1 d
Total Time1 d 1 hr
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Bavarian, German
Keyword: bacon, potato salad
Servings: 8 servings
Calories: 195kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 lbs red potatoes any waxy potato will work
  • 6 slices bacon cut into small pieces (Get good, high quality bacon for this!)
  • 1 medium red onion sliced thin
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar*
  • 1/3 cup water
  • 1 tsp celery seed optional
  • salt
  • pepper

Instructions

  • Cut potatoes into 1/2- to 3/4-inch cubes and put them into a medium saucepan. (Leave skins on.) Add enough water to cover the tops of the potato cubes. Cover and boil about 15 minutes, or until tender but still firm.

While potatoes are cooking:

  • Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
  • Saute the onion in the reserved bacon drippings.
  • Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed. Heat to a simmer and pour over hot potatoes. Make sure liquid and potatoes and both very hot when mixed together. Add cooked bacon pieces. Stir to combine.
  • Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
  • Bake uncovered for 30 minutes at 325°.

Notes

German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.
Ingredient Notes:
VINEGAR: Plain vinegar works just fine too.
Vegetarian adaptation: Omit bacon. (Duh.) Saute onions in 3 tablespoons of olive oil, and then proceed as directed. Sprinkle with 1/4 cup vegetarian bacon bits at the end. Honestly though, some things just aren't meant to be adapted for vegetarians, and Hot German Potato Salad may just very well be one of them.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 27.9g | Protein: 7.6g | Fat: 6.1g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 624mg | Fiber: 2.2g | Sugar: 10.1g | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Hot German Potato Salad Recipe | The Good Hearted Woman

What's on Your Oktoberfest Menu?

Hot German Potato Salad

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Rotkohl {German Sweet & Sour Red Cabbage}

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

Easy Apple Strudel {Apfelstrudel}

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Wavy Line

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Hot German Potato Salad Recipe | The Good Hearted Woman    Hot German Potato Salad Recipe (Kartoffelsalat} | The Good Hearted Woman
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UPDATE NOTICE: Originally Posted October 2, 2014.]

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

By 16 Comments

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead of Portland’s Bent Brick.

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle - with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots - comes to us courtesy of Chef Ryan Mead of Portland's Bent Brick. | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

I’ll be honest: I’ve been holding on to this recipe for almost two years now because I wanted to run it during Oktoberfest season. This amazing dish, which I first sampled while on a Portland Food Blogger Progressive Dinner, was created and generously shared with me by Chef Ryan Mead of The Bent Brick in Portland.

Chef Mead’s recipe was made to feed a multitude, so I’ve adjust both amounts and process to better suit home cooks.  There are a number of steps to this recipe, but it goes together surprisingly quickly, and the results are outstanding. If you try it once, it is sure to become an annual Oktoberfest (or Any-fest) tradition.

The sourdough does take some planning, so be sure to start it about a week ahead of time. (Want to make it tonight? Just make some using regular spaetzle batter or boil up some frozen spaetzle.)

Once you are ready to make the rye sourdough spaetzle batter, just follow the easy workflow found at the bottom of this post. It takes just 30 minutes from stovetop to table!

Rye Sourdough Spaetzle | The Good Hearted Woman

I do hope you will take the time to make this fabulous dish; and once again, thanks to Chef Ryan and The Bent Brick for their generosity.

30-minute Spaetzle Workflow

  1. Fill a large sauce or soup pan pan halfway with water, and set on stove on high.
  2. Make the spaetzle batter.
  3. While the water is heating, slice the shallots and and toss in Tabasco-vinegar marinade.
  4. Cut the cipollini into petals and begin sautéing.
  5. Slice mushrooms and begin sauteing in separate pan. (Yes, you will now have 3 pans going on the stove!)
  6. Complete both sauteed mushrooms and caramelized cipollini and set aside to cool.
  7. When the water has boiled, begin cooking the spaetzle.
  8. Quick-cool spaetzle in ice bath and drain.
  9. Toss with sauteed mushrooms and caramelized cipollini, garnish with arugula and Tabasco shallots and serve.

Attention: Seasoned Sourdoughs – If you have an existing sourdough starter, use it!  There is no need to create a new starter just for this recipe. 

Rye Sourdough Spaetzle | The Good Hearted Woman
5 from 1 vote

Rye Sourdough Spaetzle

An uptown spin on a traditional German noodle dish.
Prep Time30 mins
Sourdough Fermentation Time7 d
Total Time30 mins
Print Recipe Pin Recipe
Course: Main Course, Pasta, Side Dish
Cuisine: German
Keyword: Oktoberfest
Author: Ryan Mead - The Bent Brick, Portland, Oregon

Equipment

Ingredients

You will also need:

  • Sauteed mushrooms instructions follow
  • Caramelized Cipollini instructions follow
  • Tabasco Shallots instructions follow
  • Handful of arugula

Instructions

  • In a mixing bowl, combine the starter, whole egg, egg yolk and salt. Mix on low speed until the eggs are combined.
  • With the mixer running slowly add the flour. When the flour has been fully incorporated place the mixer on medium speed and whip for 3 minutes. The batter should be the consistency of thick pancake batter when you are done. Don't overmix.

Cook the Spaetzle

  • Bring a large pot salted water to a boil. (Use about 2 teaspoons of salt per gallon of water.)
  • Using the spaetzle making tool of your choice, add batter to the boiling water a little at a time.
  • Do not put too many noodles through the spaetzle tool at once or they will clump together and get gloppy.
  • Cook noodles for 2-3 minutes, until they float to the top of the boiling water. (Do not overcooked, or they will get mushy.)
    Rye Sourdough Spaetzle | The Good Hearted Woman
  • Place cooked noodles in a colander and run them under cold water (or better yet, throw them into an ice water bath) to stop the cooking process.
  • Set aside and continue process until all noodles are cooked.

Finishing up:

  • Toss cooked rye spaetzle with prepared caramelized cipolini and sauteed mushrooms. Garnish with Tabasco Shallots and arugula, Serve warm.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you don’t have an “official” spaetzle tool, there’s no need to run out and buy one. You basically just need something with small holes in it that will allow the batter to drop down and into the boiling water in little drops, and many tools that are likely already in your kitchen will work just fine. (If you come up with a new idea, please share it with me and I will add it to my list!)

  • Potato ricer
  • Colander and spatula
  • Large flat cheese grater
  • Plastic bag – just poke a few holes in one corner and squeeze the batter through.
Caramelized Cipollini for Rye Sourdough Spaetzle | The Good Hearted Woman
5 from 1 vote

Caramelized Cipollini

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1/2 pound cipollini cleaned & cut into petals
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons bourbon

Instructions

  • Melt the butter in a medium skillet over medium-low heat. When the butter begins to slightly brown, add the cipollini and cook over medium heat until they caramelize, about 15 minutes.
  • Once the cipollini are caramelized add the bourbon and picked thyme. Cook for an additional 3 minutes.
  • Place the cipollini on a parchment lined sheet tray and cool.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cipollini (pronounced chip-oh-LEE-nee) are small, flat, pale onions. They are sweeter and have more residual sugar than garden-variety white or yellow onions, but not as sweet as shallots. Their shape lends them well to roasting, and their sweetness makes a lovely addition to recipes that include caramelized onions.

Caramelized Cipollini for Rye Sourdough Spaetzle | The Good Hearted Woman

If you look closely at this picture, you might be saying, “Hey! That doesn’t look like thyme in there, Renée!” Well, you’d be right. I decided to put in some rosemary instead, and guess what!?! Loved it! That’s what home cooking is all about – taking a recipe and making it your own!

Cipollini are harvested in the fall, but can be somewhat difficult to find the rest of the year. You may be able to find them in specialty markets or Whole Foods. (I found mine at New Seasons.) If you can’t find them (or don’t want to bother) simply substitute a sweet onion for this step.

Rye Sourdough Spaetzle | The Good Hearted Woman
5 from 1 vote

Sauteed Mushrooms

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Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 lb fresh mushrooms sliced
  • salt and black pepper to taste

Instructions

  • Heat olive oil in a medium skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds.
  • Add sliced mushrooms and sauté, stirring with a wooden spatula and keeping them moving until they are dark brown, about 5 minutes.
  • Season with salt and freshly ground pepper to taste. Set aside.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Tabasco Shallots for Rye Sourdough Spaetzle | The Good Hearted Woman
5 from 1 vote

Tabasco Shallots

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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 medium shallots sliced very thin
  • 1/4 cup red wine vinegar
  • 1 teaspoon Tabasco or Sriracha
  • Salt to taste

Instructions

  • Toss ingredients in a bowl.
  • Season with salt.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What's on Your Oktoberfest Menu?

Hot German Potato Salad

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Rotkohl {German Sweet & Sour Red Cabbage}

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

Easy Apple Strudel {Apfelstrudel}

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle - with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots - comes to us courtesy of Chef Ryan Mead of Portland's Bent Brick. | The Good Hearted Woman

Wavy Line

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Rotkohl {German Sweet & Sour Red Cabbage}

By 15 Comments

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rotkohl - German Sweet & Sour Red Cabbage | The Good Hearted Woman

When I started planning this Oktoberfest series a while back, I had originally intended to post my own recipe for Rotkohl* (rhymes with “ricebowl”) today.

But then Mr. B and I went over to visit our old friends Eric and Lurissa* a few weeks ago, where they treated us to a most delicious German feast: sauerbraten, spaetzle, smoked bratwurst, rotkohl, sauerkraut and apple strudel. (I did contribute a pot of Hot German Potato Salad to round out the meal, just in case someone was feeling like they needed more carbs.)

Every bite of our dinner was delicious, but it was the Rotkohl that really got my attention. Each mouthful was a symphony of smokey, sweetly spiced notes with just a hint of sour for balance. No question about it – this was the recipe I wanted to post!

Needless to say, I asked for it immediately, and Eric generously shared what I later learned was a genuine family heirloom with me. As it turns out, Eric’s Rotkohl is an old Prussian version, passed down from his GrandPa, George Lorenz, whose family came from Breslau, Prussia (now Wroclaw, Poland).

Red German Cabbage - Rotkohl | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

Rotkohl - German Sweet & Sour Red Cabbage | The Good Hearted Woman
5 from 4 votes

Rotkohl {Sweet & Sour Red Cabbage}

Traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} recipe, handed down over generations.
Prep Time30 mins
Cook Time45 mins
Fridge Time (optional)1 d
Total Time1 d 1 hr 15 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: German
Keyword: bacon, cabbage, Oktoberfest
Servings: 10
Calories: 133kcal
Author: George Lorenz {Courtesy of Eric Overby}

Equipment

Ingredients

Traditional Version

  • 3 - 4 slices peppered bacon cut in 1 inch pieces
  • 1 head red cabbage thinly sliced
  • 1 large red onion thinly sliced
  • 2 medium apples peeled and sliced thin
  • 2 Tablespoons olive oil
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar or honey
  • Salt and pepper to taste
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice

Instructions

  • In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp but not crisp.
  • Add cabbage, onion and apple slices and drizzle olive oil or grape seed oil. Toss to coat with bacon drippings. Cover and simmer until cabbage starts to become limp.
  • Add vinegar (red wine vinegar or balsamic vinegar particularly good), brown sugar and remaining spices. Continue simmering, covered ½ hour to 45 minutes, folding over every 10 minutes, the longer you simmer, the better the flavor.
  • Taste and adjust spices before serving. Really good leftover and reheated.

Notes

Rotkohl is delicious the day you make it, but it's even better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 18.9g | Protein: 3.6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 200mg | Potassium: 209mg | Fiber: 3.2g | Sugar: 14.6g | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What is the difference between Blaukraut and Rotkohl?

I had originally been taught to call this Blaukraut. “Rotkohl” and “Blaukraut”are often used synonymously, but they are really two different dishes, as I learned while researching this post. Rotkohl always has among its ingredients an acid, which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product. [Science!] 

Like Hot German Potato Salad, Rotkohl may be served hot or cold and is even better the next day.

Red German Cabbage - Rotkohl | The Good Hearted Woman

NOTES:

Lurissa* When I said “old friends,” I meant it! This is me and Lurissa in the 1st grade. Eric didn’t come to our school for another six years, and it was three years after that before I met Mr. B.

P.S. Sure, I could have cropped this image shorter, but I love my go-go boots way too much to cut them out of the picture! (Some things never change.)

What's on Your Oktoberfest Menu?

Hot German Potato Salad

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Rotkohl {German Sweet & Sour Red Cabbage}

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

Easy Apple Strudel {Apfelstrudel}

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

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Traditional Prussian Rotkohl {German Sweet & Sour Cabbage} | The Good Hearted Woman   Traditional Prussian Rotkohl {German Sweet & Sour Cabbage} | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Easy Apple Strudel {Apfelstrudel}

By 7 Comments

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Fresh, crisp, and sweetly spiced, this Easy Apfelstrudel {Apple Strudel} is fancy enough for the most elaborate Oktoberfest menu, but simple enough for any night of the year. | The Good Hearted Woman

[Photo Courtesy of Kendra of Bellezamia]

Last week, after a great visit to Oregon Heritage Farms, I came home with my arms laden with bags of Jonagolds, all set to make something sweet and delicious. And since this is Oktoberfest season, what could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.)
However, making strudel pastry from scratch is talent I have yet to master: the delicate dough must be rolled so thin that you can read a newspaper through it.  So while some traditionalists may cringe at the idea of using store-bought phyllo dough, I embrace it. Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this Easy Apple Strudel recipe (nearly) foolproof.
Apple Strudel | The Good Hearted Woman

Apple Strudel

Print Recipe Pin Recipe
Course: Dessert
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 6 cups thinly sliced baking apples e.g., Jonagold, Granny Smith*
  • 3/4 cup golden raisins
  • Zest of one lemon
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 cup almonds ground
  • 1 1/2 cups fresh breadcrumbs
  • 1 to 1 1/4 cups butter melted (do not use margarine!)
  • 12 leaves phyllo pastry thawed (1/2 box)

Instructions

  • In a small skillet, saute breadcrumbs in 1/4 cup melted butter until toasty. Set aside.
  • Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds. (Note: It is important that you do this right before you assemble the strudels, or the mixture may become too juicy for the delicate phyllo leaves.)

To assemble strudels:

  • Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs.
  • Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs.
  • Repeat until 6 leaves have been used.
  • Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
  • Lift towel and use it to help you roll up the strudel. Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
  • Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.
  • Repeat to make the second strudel.
  • Bake the strudels at 400°F for 20 to 25 minutes, until browned.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Apple Strudel | The Good Hearted Woman

If you look closely at my pictures, you might notice that I roll my strudel both the “long way” and the “short way.” (I prefer the long way though.) It doesn’t really matter: one way, you get a short, fat strudel, and the other you end up with a long, skinny strudel. It’s really just a matter of personal preference.

Fresh, crisp, and sweetly spiced, this Easy Apfelstrudel {Apple Strudel} is fancy enough for the most elaborate Oktoberfest menu, but simple enough for any night of the year. | The Good Hearted Woman

What’s on your Oktobestfest menu? 

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and print this recipe!

Fresh, crisp, and sweetly spiced, this Easy Apfelstrudel {Apple Strudel} is fancy enough for the most elaborate Oktoberfest menu, but simple enough for any night of the year. | The Good Hearted Woman

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