German Apple Strudel (Apfelstrudel)

Why You’ll Love This Recipe

This strudel has the perfect balance of textures and flavors: buttery, flaky pastry encasing tender apples, sweet raisins, and warm cinnamon. The homemade strudel dough, though thin and delicate, is surprisingly easy to prepare with just a few ingredients. Once baked, the pastry is crisp and golden, making every slice a delightful treat. It’s ideal for holiday gatherings, Sunday baking, or whenever you crave an impressive yet homey dessert.

Ingredients

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

Strudel Dough:

• 1 ½ cups all-purpose flour (188g)
• ¼ teaspoon salt
• ⅓ cup lukewarm water
• 2 tablespoons vegetable oil
• ½ teaspoon apple cider vinegar or lemon juice

Apple Raisin Filling:

• ¾ cup salted butter, melted
• ⅔ cup Panko breadcrumbs
• 2 pounds apples, peeled, cored, and thinly sliced (about 6 cups)
• ⅔ cup golden raisins, plumped in hot water for 10 minutes and drained
• ½ cup granulated sugar
• ½ teaspoon ground cinnamon
• Powdered sugar for dusting

Directions

1. In a medium bowl, combine flour and salt. Add water, oil, and vinegar (or lemon juice). Mix until dough comes together. Knead on a lightly floured surface for about 8 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover, and let rest for 1 hour at room temperature.
3. Meanwhile, prepare the filling: melt butter in a skillet, add breadcrumbs, and toast until golden brown. Set aside.
4. In a large bowl, combine sliced apples, raisins, sugar, and cinnamon. Toss until well mixed.
5. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
6. Roll out dough on a floured cloth or large kitchen towel, then gently stretch with your hands until paper-thin and almost translucent.
7. Brush the dough with melted butter and sprinkle evenly with toasted breadcrumbs.
8. Spread the apple mixture over the breadcrumbs, leaving a 2-inch border around the edges.
9. Using the cloth to assist, gently roll the strudel into a log, tucking in the ends. Transfer carefully to the baking sheet.
10. Brush the outside with more melted butter.
11. Bake for 35–40 minutes, brushing occasionally with additional butter, until golden brown and crisp.
12. Cool slightly, dust with powdered sugar, and slice to serve.

Servings and timing

This recipe serves 8–10 people. Preparation takes about 1 hour (including dough resting time), with 35–40 minutes of baking. Total time is approximately 1 hour and 40 minutes.

Variations

• Add chopped nuts, such as walnuts or almonds, for extra crunch.
• Substitute pears for apples for a seasonal twist.
• Use a store-bought phyllo dough if you’d like a shortcut version.
• Serve with vanilla ice cream or custard sauce for an indulgent finish.

Storage/Reheating

Store leftover strudel covered at room temperature for 1 day, or refrigerate for up to 3 days. Reheat slices in a 325°F oven for 8–10 minutes to restore crispness. Strudel can also be frozen, tightly wrapped, for up to 2 months. Thaw in the refrigerator and reheat in the oven before serving.

FAQs

What type of apples are best for Apfelstrudel?

Tart, firm apples like Granny Smith, Braeburn, or Jonagold work best.

Can I use store-bought dough instead of homemade?

Yes, phyllo dough or puff pastry can be used as a shortcut, though traditional dough yields the best results.

Why do I need to rest the dough?

Resting relaxes the gluten, making it easier to stretch the dough until paper-thin.

How thin should the dough be?

The dough should be stretched so thin that you can almost see through it.

Can I make Apfelstrudel ahead of time?

Yes, you can prepare it a few hours before baking and refrigerate it, then bake just before serving.

Do I have to use raisins?

No, you can omit them or replace them with dried cranberries or cherries.

How do I prevent the strudel from splitting?

Be gentle when rolling and don’t overfill with apples. Use a kitchen towel to guide the roll evenly.

Why are breadcrumbs used in the filling?

They absorb excess apple juices, preventing the pastry from becoming soggy.

Can I freeze baked Apfelstrudel?

Yes, wrap it tightly and freeze for up to 2 months. Reheat in the oven until warm and crisp.

What is the traditional way to serve Apfelstrudel?

It’s typically served warm with powdered sugar, sometimes with whipped cream, vanilla sauce, or ice cream.

Conclusion

German Apple Strudel (Apfelstrudel) is a timeless dessert that combines delicate pastry with a warm, spiced apple filling. Its flaky crust and juicy center make it both comforting and elegant. Whether you bake it for a holiday gathering or a cozy family treat, this traditional recipe is sure to impress and bring a taste of Germany into your home.

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