Why You’ll Love German Apple Strudel Recipe
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The contrast of crispy pastry and tender, flavorful apples makes every bite irresistible.
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It has a comforting aroma of cinnamon and baked apples that fills the kitchen.
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Though it may seem elaborate, the method is straightforward and approachable.
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You can customize the filling with nuts, dried fruit, or extra spices if you like.
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It’s a showstopper dessert that feels elegant but is made from humble ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
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all‑purpose flour
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salt
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lukewarm water
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vegetable oil
For the filling:
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apples (thinly sliced, preferably a tart variety like Granny Smith)
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granulated sugar
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raisins
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ground cinnamon
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lemon juice
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bread crumbs
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melted butter
Directions
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Prepare the dough
Mix the flour, salt, lukewarm water, and vegetable oil until a smooth dough forms. Knead for about 10 minutes until elastic. Then cover and let it rest for 30 minutes. -
Make the filling
In a bowl, combine the sliced apples, sugar, raisins, cinnamon, and lemon juice. Set aside. -
Preheat the oven
Preheat to 375 °F (190 °C). Line a baking sheet with parchment paper. -
Roll and stretch the dough
On a lightly floured surface, roll out the dough as thinly as you can. Then transfer it to a floured kitchen towel and gently stretch it until it becomes nearly paper-thin, taking care not to tear it. -
Add bread crumbs
Sprinkle the bread crumbs evenly over the stretched dough, leaving a small border around the edges. -
Add apple filling
Spread the apple mixture evenly over the bread crumbs, still leaving a border for sealing. -
Roll into a log
Using the towel beneath the dough, gently roll the strudel starting from one long side. Carefully transfer it to the prepared baking sheet. -
Brush and bake
Brush the top with melted butter. Bake for 35–40 minutes, until the strudel is golden brown. -
Cool and slice
Let the strudel cool slightly before slicing and serving.
Servings and timing
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Servings: 8
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Prep time: 45 minutes
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Cooking time: 40 minutes
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Total time: 1 hour 25 minutes
Variations
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Add chopped nuts (such as walnuts or almonds) into the apple filling for added texture.
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Use other dried fruits (e.g. dried cranberries, apricots) along with or instead of raisins.
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Try different spices like nutmeg or cardamom to deepen the flavor.
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For a richer crust, you can use melted butter instead of oil in the dough (or partly replace).
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Substitute some apples with pear or peach slices for a twist.
Storage/Reheating
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At room temperature: Store the strudel in an airtight container for up to 2 days.
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In the refrigerator: Keep for up to 5 days.
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To reheat: Preheat the oven to 350 °F (175 °C). Reheat slices for about 10 minutes to restore crispness.
FAQs
1. Can I use other kinds of apples?
Yes — you can use firm apples that hold their shape when baked. Tart varieties like Granny Smith are ideal, but you can also combine with sweeter apples for balance.
2. What if the dough tears while stretching?
Patch small tears by pressing in a small scrap of dough. Stretch gently in multiple directions to even things out.
3. Do I have to use bread crumbs?
The bread crumbs help absorb excess moisture from the filling and prevent sogginess. If omitted, the strudel may become soggy inside.
4. Can I make this ahead of time?
Yes. You can prepare the dough a day ahead: wrap it tightly and refrigerate. Let it come back to room temperature before stretching. The filling can also be mixed in advance but keep it refrigerated until assembly.
5. Is it okay to freeze it?
Yes. After baking and cooling completely, you can freeze wrapped slices or the whole strudel. Reheat in the oven from frozen, adding some extra minutes.
6. Should I peel the apples?
Yes — peeling is recommended for texture and consistency. Unpeeled apples may introduce unwanted chewiness or rough bits.
7. Can I omit raisins?
Absolutely. Raisins are optional and add chewiness and sweetness, but the strudel is still delicious without them.
8. How thin should the dough be?
It should be stretched until very thin — nearly translucent in places. When done well, the pastry is light and flaky.
9. Why isn’t my crust crisp?
Possible causes: excess moisture in filling, insufficient preheating, or covering while warm. Also, not brushing with butter may reduce crispness.
10. What should I serve it with?
This strudel is lovely with powdered sugar, whipped cream, custard, or a scoop of vanilla ice cream alongside it.
Conclusion
This German Apple Strudel is a timeless dessert that combines flaky pastry with warmly spiced apple filling. While it takes a bit of care to stretch the dough just right, the result is elegant, comforting, and deeply satisfying. Whether you serve it for a holiday treat or a cozy afternoon dessert, it’s sure to impress.
German Apple Strudel (Apfelstrudel)
Traditional German Apple Strudel made with a flaky pastry dough and a delicious apple, raisin, and cinnamon filling. Perfect for a cozy dessert or special occasion treat.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 1 strudel (serves 6-8)
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup lukewarm water
- 1 tablespoon vinegar
- 2 tablespoons vegetable oil
- 6 apples (peeled, cored, and thinly sliced)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup breadcrumbs
- 2 tablespoons butter (melted)
- Powdered sugar (for dusting)
Instructions
- In a bowl, combine flour and salt. Add lukewarm water, vinegar, and oil. Mix until dough forms.
- Knead the dough for about 10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 1 hour.
- In the meantime, prepare the filling by mixing sliced apples, sugar, cinnamon, raisins, and walnuts in a large bowl.
- In a pan, toast the breadcrumbs in butter until golden brown. Let them cool and then mix into the apple mixture.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough on a floured surface, then stretch it gently by hand until very thin and almost transparent.
- Spread the apple filling evenly over the dough, leaving a border. Fold the sides in and carefully roll up the strudel.
- Transfer the strudel to the prepared baking sheet. Brush with melted butter.
- Bake for 35–40 minutes or until golden brown and crisp.
- Let cool slightly, dust with powdered sugar, and serve warm or at room temperature.
Notes
- Use tart apples like Granny Smith for the best flavor.
- Let the dough rest well to make it easier to stretch thin.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
