There’s something magical about warm, flaky pastry filled with spiced apples and raisins — that’s why this German Apple Strudel Recipe is a must-make. It’s a timeless dessert that fills your kitchen with comforting aromas and creates smiles with every bite.
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Why You'll Love This Recipe
I’ve made this German Apple Strudel Recipe countless times and it never disappoints. The balance between the crisp, paper-thin dough and the soft, cinnamon-scented apple filling is pure magic. Plus, stretching the dough is an oddly satisfying kitchen ritual that anyone can master.
- Authentic flavor: This recipe captures the classic taste of traditional German Apfelstrudel with cinnamon, raisins, and buttery dough.
- Hands-on fun: Stretching the dough by hand connects you to a centuries-old tradition and feels so rewarding.
- Customizable filling: You can easily tweak the sweetness, add nuts, or even swap in different fruits for your own spin.
- Great make-ahead option: You can prepare it earlier and just pop it in the oven when you’re ready, making it perfect for gatherings.
Ingredients & Why They Work
Each element in this German Apple Strudel Recipe plays a crucial role in the final texture and flavor. From the tender yet sturdy dough to the juicy apples and fragrant cinnamon, every ingredient is thoughtfully chosen for harmony.
- All-purpose flour: Provides the structure and stretchiness for the dough—using the right amount helps avoid toughness or tearing.
- Salt: Enhances flavor and balances the sweetness in the filling.
- Lukewarm water: Activates gluten development gently, essential for stretching the dough ultra-thin.
- Vegetable oil: Keeps the dough supple and helps it remain tender after baking.
- Apple cider vinegar (or lemon juice): Adds a subtle tang and tenderizes the dough further, making it easier to stretch.
- Salted butter: Melted butter brushed on dough adds richness and helps the breadcrumbs soak up juices so your strudel isn’t soggy.
- Panko breadcrumbs: A classic tip in apple strudel recipes for soaking up excess moisture from the filling.
- Apples: I recommend tart but firm types like Granny Smith or Honey Crisp—they hold up well and balance the sweetness.
- Golden raisins: Soaked to plumpness, they bring bursts of sweetness and chewiness that complement the apples.
- Granulated sugar: Sweetens the apples just right without overpowering the tartness.
- Ground cinnamon: The warming spice that ties the whole apple filling together.
- Powdered sugar: A light dusting after baking adds a pretty finish and a touch of extra sweetness.
Make It Your Way
While I often make the traditional version, I love playing around with fillings or adding a bit of crunch. Feel free to tailor the recipe to your taste buds—there’s room for creativity!
- Variation: I’ve added chopped walnuts before for a nutty twist; it adds a lovely texture contrast and a deeper flavor dimension.
- Dietary tweaks: Swap vegetable oil and butter for vegan alternatives and use maple syrup instead of sugar for a plant-based version.
- Seasonal change: Try adding a handful of fresh berries alongside the apples in summer to brighten it up.
- Difficulty: If stretching dough seems intimidating, start with store-bought phyllo as a shortcut—but you won’t get the same rewarding hands-on experience!
Step-by-Step: How I Make German Apple Strudel Recipe
Step 1: Make and Rest the Dough
I start by mixing the flour and salt, then slowly adding the lukewarm water, oil, and vinegar. I use a stand mixer with a paddle first, then switch to the dough hook to knead it until it forms a smooth, soft ball. Don’t rush this—slamming the dough on the counter a few times helps develop that perfect gluten structure. Once smooth, I oil it lightly, cover it tightly, and let it rest for about an hour. This resting period is crucial—it relaxes the dough so stretching won’t fight you later.
Step 2: Prep Your Filling and Station
While the dough rests, I soak the golden raisins in hot water so they plump up beautifully. Then I peel, core, and thinly slice the apples. Make sure your apple slices are uniform to ensure even baking—and don’t skip mixing the cinnamon and sugar, which adds that warm flavor layer you want in every bite. I like to cover my work surface with a clean tablecloth or sheet—it helps when stretching and rolling the dough later.
Step 3: Stretch the Dough Thin as Paper
This is where the magic happens. I cut my dough in half to keep things manageable and start rolling one half out as thin as I can. After that, I carefully transfer it onto the tablecloth and use my knuckles (jewelry off, of course!) to gently stretch it out, working from the center to the edges. The goal is to get the dough paper-thin, so thin that you can see the pattern of the cloth beneath it. If the dough resists stretching, I cover it briefly with a damp cloth and rest it a few more minutes. Patience really pays off here.
Step 4: Build & Roll Your Strudel
Once stretched, I brush the surface with melted butter, sprinkle half the breadcrumbs, then pile on half the apple slices, raisins, and cinnamon-sugar mix. Folding the dough edges over the filling helps seal everything inside. Using the tablecloth edges as a gentle guide, I carefully roll the strudel into a log, keeping the filling tucked in. Trust me, the tablecloth is your best friend here—it keeps the dough from tearing and makes rolling so much easier.
Step 5: Bake Until Golden & Delicious
I place the rolled strudel seam-side down on a parchment-lined baking sheet, brush with more melted butter, and repeat the process with the second half of dough and filling. Baking at 375°F for 25-30 minutes gives a beautiful golden-brown crust with a soft, spiced apple interior. After baking, I let it cool for 10-15 minutes before slicing to avoid juicy spills. A light dusting of powdered sugar finishes it off and adds that perfect touch of sweetness.
Top Tip
After making this German Apple Strudel Recipe a few times, I noticed a few tricks make all the difference between just good and absolutely wonderful:
- Dough resting matters: Don’t rush the resting stage. If your dough keeps springing back while stretching, give it a five minute break under a damp cloth to relax that gluten.
- Breadcrumb soak: Toast or use dry breadcrumbs—they soak up the apple juices and prevent sogginess, keeping your crust delightfully crisp.
- Stretch gently: Use your knuckles and the tablecloth to evenly stretch the dough without tearing, and don’t be discouraged by resistance—it relaxes if you’re patient.
- Brush with plenty of butter: Be generous with melted butter before baking for that lovely golden finish and rich flavor.
How to Serve German Apple Strudel Recipe
Garnishes
I’m a big fan of a light dusting of powdered sugar right after baking—it adds a pretty snowy finish. Sometimes I serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the tartness of the apples and add creamy indulgence.
Side Dishes
This apple strudel pairs beautifully with a cup of strong coffee or a spiced chai latte. For a more traditional German spread, try serving it alongside hot mulled wine or a creamy vanilla sauce for dessert.
Creative Ways to Present
For special occasions, I sometimes slice the strudel thinly and arrange it overlapping on a rustic wooden board with fresh apple slices and cinnamon sticks as decoration—it makes a stunning dessert centerpiece. You could even drizzle warm caramel sauce over the slices for extra glam.
Make Ahead and Storage
Storing Leftovers
Leftover strudel keeps well wrapped tightly in plastic wrap or foil at room temperature for a day, but I usually store it in the fridge if I want it to last 2-3 days. I find reheated slices still taste fantastic the next day!
Freezing
One of my favorite things about this recipe is that you can freeze unbaked strudel logs. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge before baking—such a great timesaver.
Reheating
To reheat, I pop strudel slices into a 350°F oven for about 10 minutes to crisp up the crust again. Avoid microwaving if you want to keep that signature flakiness—it tends to get soggy that way.
Frequently Asked Questions:
While you can use pre-made phyllo or puff pastry dough for convenience, it won’t replicate the paper-thin, slightly chewy traditional strudel dough texture. Making the dough yourself is worth the effort for an authentic result.
Firmer, tart apples like Granny Smith, Honey Crisp, or Braeburn work best because they hold their shape and balance the sweetness in the filling. Avoid overly soft apples that might turn mushy when baked.
Stretch the dough until it’s almost transparent and you can see the pattern of your tablecloth or surface underneath. The dough should be paper-thin but not tearing excessively. This thinness ensures a flaky, tender crust.
Absolutely! You can make the dough and filling ahead of time, or even roll up the strudel and refrigerate it for a few hours before baking. It also freezes very well unbaked, making it a wonderful make-ahead dessert.
Final Thoughts
Making German Apple Strudel has become a treasured ritual in my kitchen, one that delights my family and friends every time. It’s a wonderful mix of tradition, hands-on crafting, and irresistible flavor. I hope you’ll give this recipe a try—whether for a cozy afternoon or a festive feast—and discover just how much joy a slice of homemade strudel can bring.
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German Apple Strudel Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Description
German Apple Strudel (Apfelstrudel) is a classic Austrian dessert featuring thin, flaky strudel dough wrapped around a spiced apple and raisin filling. This traditional recipe includes a buttery breadcrumb layer for added texture and is dusted with powdered sugar for a sweet finish.
Ingredients
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 lbs apples peeled, cored, and thinly sliced (about 6 cups)
- ⅔ cup golden raisins plumped in hot water for 10 minutes, then drained
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- Powdered sugar for dusting
Instructions
- Make the Dough: Combine the flour and salt in a stand mixer with the paddle attachment. Add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low until soft dough forms. Switch to the dough hook and knead on medium speed until a smooth, soft ball forms.
- Rest the Dough: Transfer dough to a clean surface and knead for 2-3 minutes. Slam it onto the surface several times to develop gluten, then form into a ball. Lightly oil a bowl and place the dough inside, coating lightly with oil. Cover tightly with plastic wrap and let rest for 60-90 minutes.
- Prepare Filling and Oven: Preheat the oven to 375°F. Soak raisins in hot water for 10 minutes, then drain. Peel, core, and slice apples thinly. Mix sugar and cinnamon together.
- Stretch the Dough: Divide dough in half. Roll one half into a ball and roll out as thinly as possible. Transfer to a clean, flat, cloth-covered surface and stretch gently with knuckles and hands until dough is paper-thin and rectangular, able to see the tablecloth pattern through it. Remove any thick edges.
- Assemble Strudel: Spread ¼ cup melted butter evenly over dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half of the dough, top with half of apples, half of raisins, and half of cinnamon-sugar mixture. Fold short end over filling and then fold sides to enclose filling.
- Roll Strudel: Using the cloth, lift from the short, filled end, rolling the dough into a log carefully to keep filling inside. Transfer strudel seam side down onto a parchment-lined baking sheet.
- Repeat for Second Strudel: Repeat process with remaining dough and filling, reserving ¼ cup melted butter. Both strudels should fit side by side on baking sheet.
- Brush and Bake: Brush tops of strudels with remaining melted butter. Bake for 30 minutes until dough is golden brown.
- Cool and Serve: Remove from oven and cool for 10-15 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Apples: Preferred varieties are Granny Smith, Golden Delicious, and Honey Crisp. Alternatives include Envy, Opal, Pink Lady, Braeburn, and Macintosh.
- Resting Dough: If dough resists stretching, cover it with a damp cloth and let it rest an additional 5 minutes to relax gluten.
- Measuring Flour: Use spoon and level method for accurate flour measurement to avoid dry dough.
- Uniform Slices: Slice apples thinly and evenly to ensure even baking and prevent tearing of dough.
- Variations: Raisins can be omitted and chopped walnuts or other nuts can be added for texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
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