Best German Apple Strudel (Apfelstrudel)

Why You’ll Love German Apple Strudel (Apfelstrudel) Recipe

This German Apple Strudel recipe offers a perfect balance of tender, buttery pastry and a fragrant, fruity filling. The combination of tart apples, cinnamon, and raisins creates a comforting and nostalgic flavor that’s both elegant and simple to prepare. You’ll love how versatile it is—ideal for holidays, family gatherings, or a cozy afternoon treat with coffee. Plus, the dough can be made from scratch or substituted with store-bought phyllo for convenience.

Ingredients

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

• All-purpose flour

• Salt

• Water

• Vegetable oil or melted butter (for the dough)

• Apples (preferably tart varieties like Granny Smith)

• Lemon juice

• Sugar

• Cinnamon

• Bread crumbs

• Butter (melted, for brushing)

• Raisins (optional, soaked in rum or water)

• Powdered sugar (for dusting)

Directions

1. Prepare the dough by mixing flour, salt, water, and oil until smooth. Knead until elastic, then let it rest for at least 30 minutes covered with a damp cloth.

2. Peel, core, and thinly slice the apples. Toss them with lemon juice, sugar, cinnamon, and raisins.

3. In a skillet, melt butter and toast bread crumbs until golden brown. Stir them into the apple mixture.

4. Roll out the rested dough on a floured towel or parchment paper until very thin—almost transparent.

5. Brush the surface with melted butter and evenly spread the apple filling, leaving a small border around the edges.

6. Carefully roll up the strudel using the towel to help lift and roll the dough. Tuck in the edges to seal.

7. Transfer to a parchment-lined baking sheet, seam-side down, and brush with melted butter.

8. Bake in a preheated oven at 375°F (190°C) for about 35–40 minutes, brushing with butter halfway through baking.

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

Servings and timing

This recipe serves about 8–10 people.
Preparation time: 30 minutes
Resting time: 30 minutes
Baking time: 40 minutes
Total time: Approximately 1 hour 40 minutes

Variations

• Nutty Strudel: Add chopped walnuts, almonds, or hazelnuts to the filling for added crunch.

• Caramel Apple Strudel: Drizzle caramel sauce over the filling before rolling for a richer flavor.

• Berry Twist: Replace part of the apples with mixed berries for a fruity variation.

• Phyllo Shortcut: Use store-bought phyllo dough instead of homemade strudel dough for a faster version.

• Vegan Option: Substitute butter with vegan margarine or coconut oil.

Storage/Reheating

Store leftover apple strudel in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 10–15 minutes until the pastry is crisp again. Avoid microwaving, as it can make the pastry soggy. You can also freeze baked strudel for up to 3 months; thaw and reheat before serving.

FAQs

What type of apples are best for Apfelstrudel?

Tart apples such as Granny Smith, Braeburn, or Jonathan are ideal because they hold their shape and balance the sweetness.

Can I use puff pastry instead of strudel dough?

Yes, puff pastry works well as a quick alternative, though the texture will be slightly different—flakier and richer.

Should I peel the apples for the filling?

Yes, peeling is recommended for a smoother texture and more traditional result.

Can I make the dough ahead of time?

Absolutely. The dough can be prepared a day ahead and kept wrapped in plastic in the refrigerator.

Do I need to soak the raisins?

Soaking raisins in warm water or rum makes them plumper and adds flavor to the filling.

How do I prevent the strudel from tearing while rolling?

Roll it on a floured towel and handle gently. If it tears slightly, patch it with small pieces of dough or phyllo.

What’s the best way to serve apple strudel?

Serve warm with vanilla ice cream, whipped cream, or vanilla custard for an authentic experience.

Can I freeze unbaked strudel?

Yes, assemble the strudel and freeze it before baking. Bake from frozen, adding a few extra minutes to the baking time.

Why do I use breadcrumbs in the filling?

Breadcrumbs absorb excess moisture from the apples, preventing the pastry from becoming soggy.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend for the dough or gluten-free phyllo pastry.

Conclusion

German Apple Strudel is a timeless dessert that brings the warmth of traditional European baking into your kitchen. With its delicate pastry and spiced apple filling, it’s perfect for any season or occasion. Whether you serve it fresh from the oven or reheated for breakfast the next day, this Apfelstrudel is sure to impress and satisfy every sweet tooth.

German Apple Strudel (Apfelstrudel)

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A traditional German dessert featuring thin, flaky pastry wrapped around a warmly spiced apple and raisin filling, German Apple Strudel (Apfelstrudel) is crisp on the outside and tender inside, making it a comforting treat for any occasion.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes (including resting time)
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup lukewarm water
• 2 tablespoons vegetable oil or melted butter (for dough)
• 6 tart apples (such as Granny Smith), peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup raisins (optional, soaked in rum or warm water)
• 1/2 cup bread crumbs
• 1/4 cup butter (melted, for toasting bread crumbs and brushing dough)
• Powdered sugar (for dusting)

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Instructions

1. In a mixing bowl, combine flour, salt, water, and oil. Knead until smooth and elastic, about 8–10 minutes. Cover with a damp cloth and let rest for 30 minutes.
2. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Peel, core, and thinly slice the apples. Toss them with lemon juice, sugar, cinnamon, and soaked raisins.
4. In a skillet, melt butter and toast bread crumbs until golden brown. Add to the apple mixture and stir to combine.
5. Roll out the rested dough on a floured towel or parchment paper until very thin and almost transparent.
6. Brush the dough with melted butter and evenly spread the apple mixture over it, leaving about 1 inch border on all sides.
7. Use the towel to carefully roll up the strudel, tucking in the edges to seal.
8. Transfer to the prepared baking sheet, seam side down. Brush with melted butter.
9. Bake for 35–40 minutes, brushing with butter halfway through, until golden brown.
10. Allow to cool slightly, then dust with powdered sugar before slicing and serving warm.

Notes

• Use tart apples like Granny Smith or Braeburn for the best flavor balance.
• Soak raisins in rum or warm water for extra plumpness and taste.
• If the dough tears, patch gently with a small piece of dough.
• Serve with vanilla ice cream, whipped cream, or custard.
• For a vegan version, use vegan margarine or coconut oil instead of butter.
• Can be made ahead, refrigerated, or frozen before or after baking.

Nutrition

• Serving Size: 1 slice (1/10 of strudel)
• Calories: 290
• Sugar: 24g
• Sodium: 90mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 20mg