Apfelstrudel (Apple Strudel)

Why You’ll Love Apfelstrudel (Apple Strudel) Recipe

This Apfelstrudel recipe captures the perfect balance between crisp, buttery pastry and tender apples infused with cinnamon, sugar, and raisins. It’s an elegant dessert that looks impressive but is easier to make than you might think. Whether you’re hosting a dinner party or enjoying a quiet evening at home, Apfelstrudel brings a touch of European charm to your table. Plus, it can be served warm or at room temperature, making it a versatile treat for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Apples (traditionally tart varieties like Granny Smith or Braeburn)

• Granulated sugar

• Ground cinnamon

• Lemon juice

• Raisins

• Rum (optional, for soaking the raisins)

• Fine breadcrumbs

• Unsalted butter

• Phyllo dough or homemade strudel dough

• Powdered sugar (for dusting)

Directions

1. Preheat your oven to 375°F (190°C).

2. If using raisins, soak them in rum or warm water for 10–15 minutes to plump them up, then drain.

3. Peel, core, and thinly slice the apples. Toss them with sugar, cinnamon, lemon juice, and the drained raisins. Set aside.

4. In a skillet, melt butter and toast the breadcrumbs until golden. Let them cool.

5. Lay out a clean kitchen towel and place one sheet of phyllo dough (or rolled strudel dough) on top. Brush with melted butter and layer with additional sheets, buttering each one.

6. Sprinkle the toasted breadcrumbs evenly over the dough to prevent sogginess.

7. Spread the apple mixture evenly over the breadcrumbs, leaving a border around the edges.

8. Use the towel to help roll the dough into a tight log, tucking in the sides as you go.

9. Place the strudel seam-side down on a parchment-lined baking sheet and brush the top with butter.

10. Bake for 35–40 minutes, or until golden brown.

11. Let cool slightly, then dust with powdered sugar before serving.

Servings and timing

This recipe serves 6 to 8 people.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: Approximately 1 hour and 10 minutes

Variations

• Nutty twist: Add chopped walnuts or almonds to the apple filling for added crunch.

• Berry boost: Mix in dried cranberries or fresh berries for a fruity variation.

• No raisins: Simply omit the raisins if preferred.

• Vegan version: Use plant-based butter and check that your phyllo dough is vegan-friendly.

• Spice it up: Add a pinch of nutmeg, clove, or allspice for a deeper flavor.

• Savory strudel: Swap out the apples for a savory filling like mushrooms and spinach.

Storage/Reheating

Store leftover Apfelstrudel in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, place slices in a 300°F (150°C) oven for 10–15 minutes to crisp the pastry without drying it out. Avoid microwaving, as it will make the pastry soggy.

FAQs

What kind of apples should I use for Apfelstrudel?

Tart apples like Granny Smith or Braeburn are ideal because they hold their shape and balance the sweetness of the dessert.

Can I make Apfelstrudel ahead of time?

Yes, you can assemble the strudel a few hours ahead and refrigerate it until ready to bake. Bake just before serving for the best texture.

Can I freeze Apfelstrudel?

Yes, freeze it unbaked and tightly wrapped. Bake from frozen at 375°F (190°C) for 45–50 minutes.

Is it necessary to use raisins?

No, raisins are traditional but optional. You can leave them out or substitute with another dried fruit.

Can I make my own strudel dough?

Absolutely. Homemade dough is more traditional and gives a flakier result, but phyllo dough is a convenient alternative.

How do I prevent the bottom from getting soggy?

Toasting breadcrumbs and layering them between the filling and dough helps absorb excess moisture.

What can I serve with Apfelstrudel?

Vanilla ice cream, whipped cream, or a warm vanilla sauce complement the strudel beautifully.

How do I roll the strudel without tearing the dough?

Use a kitchen towel to gently lift and roll the dough, being careful not to overfill the strudel.

Is Apfelstrudel served warm or cold?

It can be served either way, but it’s most flavorful when served slightly warm.

What makes this recipe authentic?

The use of tart apples, raisins, cinnamon, breadcrumbs, and a hand-rolled dough (or phyllo) are hallmarks of traditional Apfelstrudel.

Conclusion

Apfelstrudel is a timeless dessert that brings together flaky pastry and a spiced apple filling in perfect harmony. Whether you make it from scratch or use phyllo dough for convenience, it’s sure to impress with its warm, comforting flavors and beautiful presentation. Serve it up during the holidays, for family gatherings, or whenever you’re in the mood for a classic European treat.

Apfelstrudel (Apple Strudel)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Apfelstrudel, or Apple Strudel, is a traditional Austrian dessert featuring flaky pastry filled with tender apples, cinnamon, sugar, and raisins. It’s warm, cozy, and perfect for holidays or any special occasion.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Austrian
• Diet: Vegetarian

Ingredients

• 4 cups tart apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/3 cup raisins
• 2 tbsp rum or warm water (for soaking raisins)
• 1/2 cup fine breadcrumbs
• 6 tbsp unsalted butter (plus more for brushing dough)
• 6–8 sheets phyllo dough or homemade strudel dough
• Powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C).
2. If using raisins, soak them in rum or warm water for 10–15 minutes to plump, then drain.
3. In a bowl, toss sliced apples with sugar, cinnamon, lemon juice, and drained raisins. Set aside.
4. In a skillet, melt 2 tablespoons of butter and toast the breadcrumbs until golden brown. Let them cool.
5. Lay a clean kitchen towel on a surface and place one sheet of phyllo dough on top. Brush with melted butter. Layer with 5–7 more sheets, brushing each with butter.
6. Sprinkle toasted breadcrumbs evenly over the dough.
7. Spread the apple mixture over the breadcrumbs, leaving a border around the edges.
8. Using the towel to help, gently roll the dough into a tight log, tucking in the ends as you go.
9. Place the strudel seam-side down on a parchment-lined baking sheet. Brush the top with melted butter.
10. Bake for 35–40 minutes, or until golden brown and crispy.
11. Let cool slightly. Dust with powdered sugar before serving.

Notes

• Add chopped nuts like walnuts or almonds for crunch.
• Substitute or omit raisins based on preference.
• Use vegan butter and phyllo dough for a vegan version.
• To reheat, use a 300°F (150°C) oven for 10–15 minutes.
• Best served slightly warm with vanilla ice cream or whipped cream.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 25mg