The warm, comforting aroma of spiced apples wrapped in delicate, flaky dough is something truly special — and that’s exactly what you get with this German Apple Strudel Recipe. It’s a charming dessert that’s as much a joy to make as it is to eat, perfect for cozy afternoons or holiday celebrations.
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Why You'll Love This Recipe
I’ve made apple strudel many ways over the years, but there’s something about this German Apple Strudel Recipe that feels just right. It’s the balance of tender, tart apples with sweet raisins, wrapped in a paper-thin dough that bakes to golden perfection. You don’t need fancy ingredients, just a little patience and some tips from a friend.
- Authentic and traditional: This recipe closely follows classic techniques that give you that true strudel experience.
- Perfectly thin dough: Learning to stretch the dough paper-thin makes all the difference in texture and presentation.
- Flavor-packed filling: The mix of apples, raisins, cinnamon, and buttery breadcrumbs creates a comforting, layered taste.
- Great for sharing: Makes two strudels, so you’ll have plenty to impress friends or save for later.
Ingredients & Why They Work
Each ingredient in this German Apple Strudel Recipe plays a key role in building the right texture and flavor — from the resilient yet tender strudel dough to the juicy, spiced filling. When selecting your apples, think crisp and slightly tart varieties for the best balance.
- All-purpose flour: Gives structure to the dough but still keeps it pliable for stretching super thin.
- Apple cider vinegar or lemon juice: A small amount boosts gluten elasticity and adds brightness to the dough.
- Lukewarm water: Activates the flour’s proteins to develop gluten for stretchable dough.
- Vegetable oil: Keeps the dough tender and workable.
- Apples: I usually mix Granny Smith, Golden Delicious, and Honeycrisp for a great combo of tartness and sweetness.
- Golden raisins: Plumping them up in hot water keeps them juicy and soft inside the strudel.
- Cinnamon and sugar: Classic warming spices that bring out the best in the apples.
- Panko breadcrumbs: This might surprise you, but they soak up excess moisture without sogginess and help keep the filling from making the dough soggy.
- Salted butter: Brushed over dough layers for richness and that irresistibly flaky crust.
- Powdered sugar: A gentle dusting just before serving adds a lovely touch of sweetness and elegance.
Make It Your Way
Over time, I’ve found a few ways to tweak this German Apple Strudel Recipe to suit tastes and occasions. Feel free to try these variations or add your own flair — that’s the beauty of homemade strudel!
- Variation: I sometimes swap golden raisins for dried cherries or cranberries for a tart twist, which adds a nice pop of color too.
- Dairy-free option: Use melted coconut oil or a dairy-free margarine instead of butter for brushing the dough.
- Nutty addition: Adding chopped walnuts or hazelnuts to the filling offers great crunch and depth.
- Spice it up: Try adding a pinch of ground nutmeg or cardamom alongside cinnamon for a richer aroma.
Step-by-Step: How I Make German Apple Strudel Recipe
Step 1: Make and Rest the Dough
Start by mixing your flour and salt, then gradually add the water, oil, and vinegar while stirring. I like using my stand mixer's paddle first before switching to the dough hook for kneading. After forming a smooth, elastic ball, transfer it to an oiled bowl, coat lightly with oil so it doesn’t dry out, cover tightly, and let it rest for at least an hour. This resting is key - it relaxes the gluten so your dough won’t bounce back when you stretch it later.
Step 2: Prepare the Filling
Peel, core, and slice those apples evenly — thin is best so the strudel bakes evenly and rolls easily. While they’re resting, soak your raisins in hot water to plump them up. Then mix sugar with cinnamon to sprinkle over the filling. Having everything ready before stretching the dough really helps keep the process smooth.
Step 3: Master the Dough Stretch
This is the part that feels like magic but also takes some patience: gently stretching the dough ultra-thin. Roll it out first into a rectangle, then lay it over a tablecloth. Using your knuckles, gently lift and stretch the dough, working from the center outwards, letting its own weight help thin it further. You’ll know it’s ready when you can see the pattern of the tablecloth clearly through the dough. Don’t rush; if the dough is fighting back, cover with a damp towel and rest a few more minutes.
Step 4: Assemble the Strudel
Brush melted butter over the dough surface, then layer on breadcrumbs — this little step absorbs excess moisture and keeps your strudel crisp. Add sliced apples, raisins, and cinnamon sugar on top. Fold the edges over the filling like an envelope to keep everything snug, then use the cloth to help roll the strudel into a tight log. This wrapping method really helps prevent breaks and leakage.
Step 5: Bake to Golden Perfection
Place the strudel seam-side down on a parchment-lined sheet, brush with butter again, and bake at 375°F for about 25-30 minutes. Keep an eye on that lovely golden color forming. Once out of the oven, let it cool slightly before dusting with powdered sugar and slicing. Waiting those extra 10-15 minutes really helps the filling set, so you get neat, gorgeous slices.
Top Tip
Making strudel dough might seem intimidating, but these tried-and-true tips have saved me from frustration more times than I can count.
- Dough Rest is Crucial: Don’t skip the resting period. Gluten needs time to relax or the dough will spring back when stretching, making it near impossible to get that paper-thin layer.
- Use a Tablecloth: Stretching your dough on a clean, smooth tablecloth makes rolling up the strudel so much easier and helps prevent tearing.
- Breadcrumb Barrier: Sprinkling panko breadcrumbs before the apples saves your bottom crust from becoming soggy and adds a tiny, lovely crunch.
- Gentle Hands: Be patient and gentle when stretching and rolling; rushing or being too rough leads to tears.
How to Serve German Apple Strudel Recipe
Garnishes
I love finishing this strudel with a dusting of powdered sugar — it’s elegant without overpowering the flavors. Sometimes I add a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side for a creamy contrast that pairs beautifully with the warm filling.
Side Dishes
When serving German Apple Strudel Recipe as part of a meal, I often pair it with strong black coffee or a cozy cup of spiced chai. It’s also wonderful alongside a simple fruit compote or a handful of toasted nuts for texture variety.
Creative Ways to Present
For a special occasion, I’ve sliced the strudel into individual portions and served them on elegant dessert plates with a drizzle of caramel sauce and fresh mint leaves. It really elevates the experience and makes guests feel spoiled.
Make Ahead and Storage
Storing Leftovers
Leftover strudel keeps really well at room temperature for a day or two if wrapped tightly. For longer storage, I pop it in the fridge wrapped in foil or airtight containers — it holds up nicely and tastes almost as fresh after a day or so.
Freezing
I often freeze strudel before baking. Wrap the rolled logs tightly in plastic wrap and foil, then freeze. When ready to bake, I thaw them overnight in the fridge before brushing with butter and baking as usual. It’s a real timesaver for busy days.
Reheating
To reheat leftover strudel, I warm it gently in a 350°F oven for about 10-15 minutes to restore the crispness of the crust. Microwaving tends to make the dough soggy, so oven reheating is the way to go for best texture.
Frequently Asked Questions:
While store-bought puff pastry is a tempting shortcut, traditional German apple strudel dough is thinner, chewier, and less buttery than puff pastry. Using puff pastry will change the texture and flavor, but it’s fine if you’re short on time or just starting out. For the authentic experience, I recommend making the dough from scratch.
I recommend tart and slightly firm apples like Granny Smith, Honeycrisp, and Golden Delicious. They hold their shape well during baking and provide a good balance between tartness and sweetness. Avoid overly soft or very sweet apples which may become mushy.
Aim for the dough to be stretched so thin you can see the pattern of the tablecloth or countertop through it. It should be almost paper-thin but not tearing. This delicate thinness creates the iconic flaky layers of strudel. Take your time and don’t be afraid to rest the dough if it resists stretching.
Absolutely! You can prepare the strudel completely, then cover and refrigerate it for a few hours before baking. Alternatively, you can assemble and freeze it before baking, then thaw and bake when you want fresh strudel. Both options work well and help with meal prep.
Final Thoughts
Making this German Apple Strudel Recipe has become a little ritual for me — a reminder that some patience really pays off, and that simple ingredients can come together into something truly extraordinary. I’m excited for you to try it and discover your own favorite twists along the way. Trust me, once you nail the dough stretching and see those golden slices come out of the oven, you’ll be hooked. So roll up those sleeves, and let’s bake some comfort today!
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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
Traditional German Apple Strudel (Apfelstrudel) features a thin, flaky pastry filled with a sweet mixture of apples, golden raisins, cinnamon, and buttery breadcrumbs. This classic Austrian dessert is perfect for special occasions or cozy gatherings, showcasing a delicate balance of tart and sweet flavors wrapped in a crisp, buttery crust.
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
- Prepare the dough: Combine the flour and salt in a stand mixer. With the paddle attachment, slowly add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Replace the paddle with the dough hook and knead on medium speed until a smooth, soft ball forms.
- Knead and rest the dough: Transfer the dough to a clean surface and knead for 2-3 minutes until smooth. Slam the dough against the surface a few times to develop gluten, shape into a ball, place in a lightly oiled bowl, turn to coat, cover tightly with plastic wrap, and let rest for 60 to 90 minutes.
- Prepare the filling and oven: Preheat the oven to 375°F. Soak the golden raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice the apples. Mix granulated sugar and ground cinnamon together. Cover a large work surface with a clean tablecloth or sheet.
- Divide and roll out the dough: Remove dough from bowl and cut it in half. Roll one half into a ball and roll out thinly. Transfer to the tablecloth, then gently stretch the dough using knuckles and hands until paper-thin and a large rectangular shape, being able to see the tablecloth pattern through the dough.
- Butter and layer the filling: Spread ¼ cup of melted butter evenly 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, half of the soaked raisins, and half of the cinnamon-sugar mixture evenly on top.
- Fold and roll the strudel: Fold the short end of the dough over the filling, then fold the sides to enclose the filling. Lift the tablecloth near the short edge and carefully roll the dough over itself into a log shape, keeping filling tucked inside.
- Prepare baking sheet and repeat: Transfer the rolled strudel seam side down to a parchment-lined baking sheet. Repeat rolling and filling with the remaining dough and filling ingredients, reserving ¼ cup melted butter. Both strudels should fit side by side on the baking sheet.
- Brush and bake: Brush the tops of both strudels with remaining melted butter. Bake in the preheated oven for 30 minutes or until golden brown.
- Cool and serve: Let the strudel cool for 10 to 15 minutes on a wire rack. Dust generously with powdered sugar before slicing and serving.
Notes
- Apples: Granny Smith, Golden Delicious, and Honey Crisp are best, but you can also use Envy, Opal, Pink Lady, Braeburn, or Macintosh apples.
- Resting the dough: If the dough resists stretching, cover with a damp cloth and let rest for 5 more minutes to relax gluten.
- Measuring flour: Use the spoon and level method to avoid over-measuring and ensure proper dough texture.
- Uniform apple slices: Slice apples thinly and evenly for even baking and to prevent tears when rolling.
- Variations: You can omit raisins or add chopped walnuts or other nuts to the filling for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
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