Few desserts are as comforting and elegant as German Apple Strudel — a flaky, buttery pastry wrapped around tender, cinnamon-scented apples and sweet raisins. This iconic dessert has graced German tables for centuries, loved for its perfect balance of crisp pastry and juicy filling. I once made it with a touch of lemon zest and toasted walnuts, and it elevated the flavor beautifully. Whether served warm with vanilla ice cream or a dusting of powdered sugar, apple strudel is the ultimate dessert for cozy gatherings or special occasions.
Why You’ll Love This Recipe
German Apple Strudel is everything a dessert should be — flaky, aromatic, and bursting with flavor. The thin, delicate dough encases spiced apple filling that’s both sweet and tart, creating a harmony of textures and tastes in every bite. Despite its impressive appearance, it’s surprisingly simple to make. You can use homemade dough or store-bought phyllo or puff pastry for ease. Perfect for fall baking or holiday celebrations, this traditional pastry fills your kitchen with the irresistible scent of apples and cinnamon while offering a taste of authentic German comfort.
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German Apple Strudel: A Classic Pastry Filled with Warm Spiced Apples
- Total Time: 1 hr 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
German Apple Strudel (Apfelstrudel) is a classic dessert made with thin, flaky pastry filled with spiced apples, raisins, and breadcrumbs, then baked until golden and crisp. It’s served warm with a dusting of powdered sugar and often accompanied by vanilla sauce, whipped cream, or ice cream.
Ingredients
- For the Dough:
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup lukewarm water
- 2 tbsp vegetable oil (plus more for brushing)
- 1 tsp vinegar
- For the Filling:
- 5 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup raisins (soaked in warm rum or water for 10 minutes, drained)
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup breadcrumbs
- 3 tbsp butter
- 1 tsp lemon juice
- Powdered sugar, for dusting
Instructions
- Make the Dough: In a bowl, mix flour and salt. Add water, oil, and vinegar, then knead until smooth and elastic (about 8–10 minutes). Form into a ball, brush with oil, cover, and let rest for 1 hour.
- Prepare the Filling: Melt butter in a skillet and toast breadcrumbs until golden. Remove from heat. In a large bowl, combine apple slices, raisins, sugar, cinnamon, nutmeg, lemon juice, and the toasted breadcrumbs.
- Roll the Dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a floured surface, roll dough as thin as possible into a large rectangle. Place a clean kitchen towel under it and gently stretch the dough with your hands until nearly transparent.
- Assemble the Strudel: Brush dough lightly with melted butter. Spread the apple filling evenly over 2/3 of the dough, leaving the edges clear. Using the towel to assist, carefully roll up the strudel from the filled side. Tuck in the ends and place seam-side down on the prepared baking sheet.
- Brush the strudel with melted butter and bake for 35–40 minutes, brushing with butter every 10 minutes until golden brown.
- Cool slightly, dust with powdered sugar, and serve warm with vanilla ice cream or whipped cream.
Notes
- Let the dough rest properly for best elasticity and stretchability.
- You can substitute phyllo pastry for the dough for a quicker version.
- Soaking the raisins in rum adds authentic flavor, but water works too.
- Leftovers can be reheated in the oven to restore crispness.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: German
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Apples – Tart varieties like Granny Smith or Braeburn are best for their balance of sweetness and acidity.
Raisins – Add chewiness and subtle sweetness; soak them in rum or warm water for extra plumpness.
Sugar – Sweetens the filling while helping the apples caramelize slightly.
Cinnamon – The classic spice that gives the strudel its warm, cozy aroma.
Lemon Juice and Zest – Brightens the filling and balances the sweetness.
Breadcrumbs – Absorb excess moisture and keep the pastry crisp.
Butter – Brushed between pastry layers for richness and golden color.
Phyllo Dough or Puff Pastry – The crisp, flaky wrapper that makes this dessert so irresistible.
Chopped Walnuts or Almonds (optional) – Add texture and nutty flavor to the filling.
Powdered Sugar – For dusting before serving, giving that perfect bakery finish.
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine peeled and thinly sliced apples, raisins, sugar, cinnamon, lemon juice, lemon zest, and nuts (if using). Mix well and set aside to allow the flavors to meld.
In a small skillet, melt 2 tablespoons of butter and toast the breadcrumbs until golden and fragrant. Stir them into the apple mixture — this prevents the filling from becoming soggy.
If using phyllo dough, lay one sheet on a clean kitchen towel and brush lightly with melted butter. Layer with 5–6 more sheets, brushing each one with butter. Spoon the apple filling along one long edge of the dough, leaving a border. Using the towel to help, gently roll up the strudel, tucking in the ends as you go to seal. Place seam-side down on the prepared baking sheet and brush the top with more melted butter.
Bake for 35–40 minutes, or until golden brown and crisp. Allow to cool slightly before dusting with powdered sugar. Slice and serve warm with vanilla ice cream, whipped cream, or custard.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 8–10 servings. Preparation takes about 25 minutes, baking about 40 minutes, for a total of roughly 1 hour and 5 minutes.
Storage/reheating
Store leftover strudel in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness. Avoid microwaving, as it softens the pastry. You can also freeze unbaked strudel — just thaw slightly before baking.
Variations and Customizations
Traditional Viennese Apple Strudel – Add a splash of rum to the raisins and more breadcrumbs for authentic texture.
Nutty Apple Strudel – Mix in chopped almonds, hazelnuts, or walnuts for added crunch.
Cranberry Apple Strudel – Substitute half the raisins with dried cranberries for a tart twist.
Maple Apple Strudel – Replace sugar with maple syrup for deep caramel flavor.
Caramel Apple Strudel – Add caramel bits or drizzle caramel sauce over the filling before rolling.
Vegan Version – Use vegan butter and phyllo dough to make it completely plant-based.
Mini Strudels – Cut the dough into smaller rectangles and roll individual portions.
Glazed Strudel – Brush the baked strudel with a simple sugar glaze for extra shine.
Apple Pear Mix – Combine apples with pears for a more complex flavor profile.
Berry Apple Strudel – Add fresh or frozen berries for a fruity, colorful variation.
FAQs
What kind of apples are best for strudel?
Tart, firm apples like Granny Smith, Honeycrisp, or Braeburn hold up well when baked.
Can I use store-bought puff pastry?
Yes, puff pastry is a great shortcut and yields a flaky, buttery crust.
Should I peel the apples?
Yes, peeling helps the filling stay tender and uniform.
Can I make strudel ahead of time?
Yes, assemble it, refrigerate overnight, and bake just before serving.
Why are breadcrumbs used in the filling?
They absorb excess moisture and prevent the pastry from becoming soggy.
Can I skip the raisins?
Of course — you can omit them or substitute with dried cranberries or chopped dates.
How do I keep the phyllo dough from drying out?
Cover it with a damp towel while assembling to keep it pliable.
Can I freeze apple strudel?
Yes, freeze before baking and bake directly from frozen, adding about 10 minutes to the time.
What’s the best way to serve it?
Warm, dusted with powdered sugar and topped with whipped cream or vanilla ice cream.
Is strudel German or Austrian?
It originated in Austria but is beloved throughout Germany and Central Europe.
Conclusion
German Apple Strudel is a dessert that combines elegance with homely comfort — crisp, buttery pastry filled with tender, spiced apples that melt in your mouth. Simple yet stunning, this classic recipe brings a taste of European tradition to your kitchen. Serve it warm with a scoop of vanilla ice cream, and you’ll understand why it’s one of the most beloved desserts in the world.
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