There’s something truly magical about biting into a flaky, tender pastry filled with sweet, cinnamon-spiced apples—that’s why this German Apple Strudel Recipe has been a favorite of mine for years. It’s not just a dessert; it’s a cozy tradition that fills your kitchen with warmth and invites everyone to gather ’round.
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Why You'll Love This Recipe
This German Apple Strudel Recipe is truly special because it combines a delicate, paper-thin dough with a juicy, flavorful apple filling that’s just bursting with cinnamon and sweetness. I love making it because it feels like a little celebration each time.
- Authentic Texture: The dough stretches so thin you can see through it, creating that iconic strudel flakiness that makes every bite irresistible.
- Perfect Balance of Flavors: Tart and sweet apples combined with warm cinnamon and juicy raisins make the filling a perfect harmony of tastes.
- Tradition Meets Simplicity: Although it looks impressive, the recipe is very approachable—and you’ll feel proud whipping it up from scratch.
- Make-Ahead Friendly: You can prepare it in advance, which makes it a fantastic choice when entertaining or for special family dinners.
Ingredients & Why They Work
Let’s talk ingredients because understanding what goes into this German Apple Strudel Recipe makes a big difference. Each element plays a role — from the creamy, tender dough to the juicy apples and crunchy breadcrumbs that keep the filling just right.
- All-purpose flour: Provides the perfect foundation to create a stretchy, pliable dough without being too dense.
- Salt: Enhances flavor and balances the sweetness.
- Lukewarm water: Helps develop the gluten for a dough that stretches beautifully.
- Vegetable oil: Keeps the dough tender and workable.
- Apple cider vinegar (or lemon juice): Adds brightness and strengthens the dough’s structure.
- Salted butter (melted): Brushed generously for richness and to help the breadcrumbs toast perfectly.
- Panko breadcrumbs: Absorb excess moisture from the apples and keep the crust from becoming soggy.
- Apples: Granny Smith, Honeycrisp, or Golden Delicious work best — their tartness balances the sweetness and they hold their shape well.
- Golden raisins: Plumped to add a juicy burst of sweetness and texture contrast.
- Granulated sugar: Sweetens the filling just enough without overpowering.
- Ground cinnamon: Brings out the warmth and spice that makes this strudel so comforting.
- Powdered sugar: For that elegant dusting on top just before serving.
Make It Your Way
What I love most about this German Apple Strudel Recipe is how easy it is to make your own tweaks—whether you want to add nuts, swap raisins, or even hop on a vegan twist. Don’t be afraid to make it your own!
- Variation: I sometimes toss in chopped walnuts or hazelnuts for a lovely crunch, especially when serving it for holiday gatherings—it adds a cozy, nutty note everyone adores.
- Dairy-Free: Replace the butter with coconut oil or vegan margarine if you’re avoiding dairy; it’ll still be rich and flaky.
- Sugar-Free: Swap sugar for honey or maple syrup for a naturally sweet alternative, just be sure to adjust the quantity since these sweeteners are more potent.
- Fruit Swap: Beyond apples, try pears or even thinly sliced peaches for a summer version that still honors the classic concept.
Step-by-Step: How I Make German Apple Strudel Recipe
Step 1: Mix and Knead the Dough Until Perfectly Smooth
Start by combining the flour and salt in your mixer bowl. As I add the lukewarm water, oil, and vinegar, I keep the mixer running on low—this helps the liquids blend in slowly for a soft but manageable dough. Once combined, swap to the dough hook and knead for about 5 minutes or until the dough becomes a smooth, elastic ball. Don’t skip the 2–3 minutes of hand-kneading after—you’ll feel the dough tighten and become silky, which is absolutely key for that paper-thin stretch later.
Step 2: Let the Dough Rest (It’s Essential!)
Cover your dough with lightly oiled plastic wrap and let it rest at room temp for 1 to 1.5 hours. This resting period is a game-changer. Trust me, without it, your dough will snap back like a stubborn rubber band instead of stretching. I sometimes cover it with a damp cloth during resting to keep it moist—especially in drier kitchens.
Step 3: Prepare Your Apple-Raisin Filling While the Dough Rests
Soak your golden raisins in hot water for about 10 minutes to plump them up, then slice your apples thinly and toss with sugar and cinnamon. Mixing the sugar and cinnamon ahead lets the spices mingle with the fruit so every bite tastes like comfort on a plate.
Step 4: Stretch the Dough Paper-Thin
This is the part I find so magical! On a clean surface covered with a smooth cotton sheet or tablecloth, roll out half your dough as thin as you can. Then gently lift and stretch the dough with your knuckles, removing rings to avoid tears. Patience is key here—you’ll see the dough get thinner and thinner until you can make out the pattern of the cloth beneath. If your dough resists, let it rest another 5 minutes covered with a damp towel. Remember, a little practice goes a long way.
Step 5: Assemble the Strudel and Roll It Up
Brush melted butter all over the dough surface, sprinkling half the breadcrumbs on one side to soak up moisture. Layer on the apples, then raisins, and cinnamon-sugar mix. Fold the edges over to create a snug envelope around the filling. Using the cloth as a helper, gently roll the strudel into a tight log. This technique helps keep the filling inside while baking—a neat trick I’ve learned over time.
Step 6: Bake to Golden Perfection
Place your strudel seam side down on parchment-lined sheets, brush with remaining butter, and bake in a preheated 375°F oven for 25–30 minutes. Look for a golden-brown crust that’s crisp to the touch. Let it cool 10–15 minutes before slicing, then dust with powdered sugar for that perfect finish.
Top Tip
From my years of making this German Apple Strudel Recipe, a few tips can make your life easier and your strudel turn out bakery-worthy every time.
- Gluten Development Matters: Kneading well and resting your dough long enough ensures it stretches without snapping, so don’t rush these steps.
- Keep It Moist: Using melted butter and sprinkling breadcrumbs prevents soggy strudel, balancing crispness and juiciness perfectly.
- Stretch With Patience: Take your time gently stretching the dough to get it thin as paper—this is the strudel’s signature look and texture.
- Slice Apples Uniformly: Thin, even apple slices bake evenly and prevent tearing the dough when rolling. I use a mandoline or sharp knife for this step.
How to Serve German Apple Strudel Recipe
Garnishes
I love serving my strudel simply dusted with powdered sugar, but for extra flair, a dollop of freshly whipped cream or a scoop of vanilla ice cream pairs beautifully. Sometimes, a drizzle of warm custard or a light glaze adds a silky richness that feels indulgent but not overpowering.
Side Dishes
For a comforting dessert spread, I often serve this strudel alongside a cup of strong coffee or a warm cup of spiced tea. It’s also great with a side of vanilla sauce or alongside roasted nuts for a crunchy contrast.
Creative Ways to Present
For special occasions, I’ve experimented by slicing the strudel into individual servings and plating them with edible flowers or a sprinkle of cinnamon dust. Rolling the strudel into mini hand-held versions makes it fun for parties or potlucks, too!
Make Ahead and Storage
Storing Leftovers
Leftover strudel keeps beautifully in an airtight container at room temperature for a day or two. I recommend reheating gently in the oven to bring back that crispness rather than microwaving, which can make the dough soggy.
Freezing
I like to prepare the strudel fully, let it cool completely, then freeze it wrapped tightly in plastic and foil. When I want it later, I simply thaw overnight in the fridge and reheat in the oven to freshen it up—a real time saver for busy days.
Reheating
To keep that signature flaky crust, I reheat slices in a 350°F oven for about 10 minutes. This method revives the crisp exterior without drying out the apple filling.
Frequently Asked Questions:
Absolutely! You can make the strudel dough and store it wrapped in plastic wrap in the fridge for up to 24 hours. Let it come to room temperature and rest before stretching it out.
I recommend using firmer apples like Granny Smith, Honeycrisp, or Golden Delicious because they hold their shape and provide a nice balance of tartness and sweetness.
Yes! You can assemble the strudel, then wrap it tightly and freeze it raw. When ready, bake it straight from the freezer—just add a few extra minutes to the baking time.
The dough should be stretched so thin that you can almost see the pattern of the tablecloth through it. It should feel delicate and paper-thin without tearing. If it resists, let it rest a few more minutes and try again.
Final Thoughts
This German Apple Strudel Recipe is one I cherish because it marries tradition, patience, and love into a mouthwatering treat that’s perfect for almost any occasion. Whether you’re making it for family, friends, or a quiet night in, I promise you’ll enjoy the process just as much as the delightful result. Give it a try—you won’t regret it!
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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 thinly stretched dough wrapped around a sweet mixture of sliced apples, raisins, cinnamon, and sugar, baked to golden perfection and dusted with powdered sugar.
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. Using the paddle attachment, add the water, oil, and vinegar while mixing on low speed until a 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 work surface and knead 2-3 minutes until smooth. Slam the dough on the surface a few times to develop gluten. Shape into a ball, place in a lightly oiled bowl, coat top lightly with oil, cover tightly with plastic wrap, and let rest 60 to 90 minutes.
- Prep apples and raisins: While dough rests, heat oven to 375°F. Soak golden raisins in hot water for 10 minutes then drain. Peel, core, and thinly slice apples. Mix sugar and cinnamon together for filling.
- Stretch the dough: Cut dough in half. Roll one half into a ball and roll it out as thinly as possible. Transfer dough to a clean surface covered with a tablecloth and gently stretch using knuckles and hands until paper-thin and large rectangular shape. Remove any thick edges by gently tearing or stretching further.
- Assemble filling: Gently spread ¼ cup melted butter over the dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half of the dough, then layer half of the sliced apples, followed by half of the drained raisins and half of the cinnamon-sugar mixture.
- Roll the strudel: Fold the short end of the dough over the filling, then fold sides in to form an envelope. Using the tablecloth, carefully lift and roll the strudel into a log shape, keeping filling inside. Transfer seam side down to a parchment-lined baking sheet.
- Repeat and bake: Repeat stretching, filling, and rolling steps with the remaining dough and filling. Brush both strudels with the remaining melted butter. Bake in preheated oven for 30 minutes until golden brown.
- Cool and serve: Remove from oven and let cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp work best. Other pie apples like Envy, Opal, Pink Lady, Braeburn, and Macintosh also work well.
- Rest the dough if it resists stretching by covering it with a damp cloth for 5 minutes to relax the gluten.
- Measure flour carefully with the spoon and level method to avoid dry dough.
- Slice apples thinly and uniformly to ensure even baking and easy rolling.
- Variations: You can omit raisins or add chopped walnuts or other nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 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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