There’s something truly magical about the warm, cinnamon-spiced aroma of a freshly baked strudel wafting through your kitchen. This German Apple Strudel Recipe is a classic that effortlessly combines tender, thinly stretched dough with a luscious apple and raisin filling—making every bite a cozy hug on a plate. Trust me, once you try making it yourself, you’ll see why it’s such a beloved dessert.
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Why You'll Love This Recipe
I’ve always found that making an apple strudel from scratch is a rewarding journey, not just a recipe. This German Apple Strudel Recipe brings together crisp apples, warm spices, and delicately stretched dough for a dessert that’s as impressive as it is comforting.
- Authentic Texture: The dough stretches paper-thin, creating that signature flaky, tender crust that wraps around the filling beautifully.
- Balanced Sweetness: Combining apples, cinnamon, and golden raisins with a hint of sugar makes each bite perfectly sweet without being overwhelming.
- Hands-On Fun: Stretching the dough by hand gives you that homemade feeling and helps develop your baking skills in a fun, tactile way.
- Beautiful Presentation: The rolled log of strudel looks elegant on the table and makes any occasion feel special, whether it’s a family gathering or a quiet weekend treat.
Ingredients & Why They Work
The balance of simple, wholesome ingredients is what makes this German Apple Strudel Recipe shine. Each component plays a role, whether it’s the dough’s elasticity, the filling’s tenderness, or that satisfying crunch from the breadcrumbs.
- All-purpose flour: Provides the right amount of gluten—enough for stretchiness without toughness.
- Salt: Enhances the flavor in the dough and balances the sweetness in the filling.
- Lukewarm water: Activates gluten and helps bring the dough together easily.
- Vegetable oil: Keeps the dough pliable and tender—plus, it’s neutral in flavor.
- Apple cider vinegar or lemon juice: Adds a subtle tang to the dough and helps relax the gluten for easier stretching.
- Salted butter: Brushed on dough for richness and buttery crispness when baked.
- Panko breadcrumbs: Absorb moisture from apples, keeping the dough from getting soggy.
- Apples: I love using a mix of Granny Smith and Honeycrisp for the perfect tart-sweet balance and texture.
- Golden raisins: Plumped ahead, they add bursts of natural sweetness and chewiness.
- Granulated sugar: Sweetens the filling without overpowering the apples’ natural flavor.
- Ground cinnamon: Warms up the filling with its classic spice note—essential for that authentic strudel flavor.
- Powdered sugar: A light dusting on top adds a delicate, pretty finish.
Make It Your Way
I like to keep things flexible with this German Apple Strudel Recipe because it’s such a forgiving, versatile dessert. You can easily tweak it to fit your taste or what you have on hand, making it even more personal.
- Add Nuts: I often throw in some chopped walnuts or pecans alongside the raisins for an extra crunch and deeper flavor—it’s a simple twist that really elevates the strudel.
- Omit Raisins: If you’re not a fan, try swapping them for dried cranberries or even chopped dates.
- Use Different Apples: Feel free to experiment with whatever apples you like best, just aim for varieties that balance tartness and sweetness.
- Vegan Version: Substitute the butter with a vegan alternative and use oil in the dough to make this recipe completely plant-based.
Step-by-Step: How I Make German Apple Strudel Recipe
Step 1: Make and Rest Your Dough
Start by mixing your flour and salt in a mixer with the paddle attachment, then add water, oil, and vinegar slowly. Switch to the dough hook and knead until it forms a soft, elastic ball. On a clean surface, knead for a few more minutes and don't be shy about slamming the dough gently on the counter to encourage gluten development—it helps with that perfect stretch later! Toss it into a lightly oiled bowl, turn it so it’s coated, cover tightly, and let it rest for at least an hour. This rest is key—it lets the dough relax, making stretching easier and preventing it from springing back.
Step 2: Prep Your Filling
While the dough rests, get your apples peeled, cored, and thinly sliced—I like mine just translucent but not mushy. Soak golden raisins in hot water to plump them up nicely. Mix your sugar and cinnamon together because you’ll sprinkle this over the apples, adding that classic warm note that makes strudel irresistible.
Step 3: Stretch the Dough Paper-Thin
This is the heart of the German Apple Strudel Recipe and where the magic happens. Cut your dough in half and roll one half out as thin as you can. Then, with clean hands and no rings (trust me!), gently lift and stretch the dough on your covered work surface—using your knuckles underneath helps spread it evenly. Keep pulling and stretching from the edges, letting the dough’s weight do some work. You’ll know it’s thin enough when you can see the pattern of your cloth clearly through it. Don’t worry if there’s a thicker border—just gently tear or stretch that away to even it out.
Step 4: Assemble Your Strudel
Brush the stretched dough with melted butter, leaving a one-inch edge. Sprinkle panko breadcrumbs evenly over half the dough—this little trick stops your dough from getting soggy from the juicy apples. Layer on apple slices, then sprinkle raisins and your cinnamon-sugar mix. Fold the short end over the filling, then tuck in the sides to create a neat envelope. Using the cloth, lift and roll the strudel tightly into a log, ensuring everything stays tucked inside.
Step 5: Bake to Golden Perfection
Place your rolled strudel onto a parchment-lined baking sheet, seam side down. Brush with more melted butter for a golden crust. Bake in a preheated 375°F oven for 25-30 minutes until beautifully golden and crisp. Let it cool for a bit—warm but not hot is the best time to slice and enjoy. A dusting of powdered sugar finishes it off perfectly.
Top Tip
After making this German Apple Strudel Recipe a few times, I’ve learned some handy tips that make all the difference between good and great strudel.
- Rest Your Dough Twice: If your dough keeps snapping back when stretching, cover it with a damp towel and let it rest another 5-10 minutes—this relaxes the gluten.
- Roll Then Stretch: Starting with a rolled-out dough before stretching makes handling much easier than trying to stretch straight from the ball.
- Use a Tablecloth: Stretching dough over a lightly floured, clean tablecloth helps you handle and roll your strudel more smoothly.
- Don’t Skip Breadcrumbs: Those panko crumbs soak up excess moisture and keep your crust deliciously crisp.
How to Serve German Apple Strudel Recipe
Garnishes
I usually keep it simple—a generous dusting of powdered sugar right before serving is classic and adds just the right touch of sweet elegance. Sometimes, if it's a cozy winter day, I’ll add a small dollop of whipped cream or a scoop of vanilla ice cream. Both bring a creamy contrast that’s dreamy with warm apple filling.
Side Dishes
This apple strudel pairs wonderfully with a steaming mug of coffee or a cup of hot tea. For a heartier dessert spread, I’ve served it with spiced mulled wine or a simple vanilla custard poured over it. It’s great alongside other German classics too, like a light lemon pudding or vanilla sauce.
Creative Ways to Present
For special occasions, I’ve tried slicing the strudel into individual spirals and plating each with a drizzle of caramel sauce and a sprinkle of toasted nuts. Another time, I baked small mini strudels using the leftovers, which was perfect for kid’s parties and made for charming little treats everyone loved.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover strudel tightly in plastic wrap and store it in the refrigerator. It stays delicious for 2-3 days—just be sure to keep it well-sealed so it doesn’t dry out. I often reheat slices gently in the oven to refresh the crispness of the crust.
Freezing
I find freezing works beautifully for this German Apple Strudel Recipe. Wrap tightly in foil and plastic wrap before freezing. When you want to enjoy it, thaw overnight in the fridge and reheat in the oven to bring back the flakiness and warmth.
Reheating
Reheating in the oven at 350°F for 10-15 minutes works best to restore the flaky crust and warm filling. Avoid microwaving if you can, as it tends to make the dough soggy and lose that lovely texture you worked so hard to achieve.
Frequently Asked Questions:
While phyllo dough is a shortcut some may consider, the traditional German Apple Strudel Recipe dough has a unique elasticity and tenderness that phyllo can’t replicate exactly. Making your own dough ensures that soft, delicate stretchiness essential to the authentic texture. However, if you’re short on time, phyllo can be an acceptable alternative—just handle it gently and layer plenty of butter between sheets.
I recommend firm, tart apples like Granny Smith to balance sweetness and ensure your slices hold their shape after baking. Mixing in sweeter apples like Honeycrisp or Golden Delicious adds complexity to the flavor. Avoid very soft apples that become mushy when baked.
Make sure the dough has rested well at room temperature—this relaxes the gluten and makes stretching easier. Use a clean tablecloth underneath and gently stretch by lifting with your knuckles. If it snaps back, cover the dough with a damp towel and rest it for 5-10 minutes before trying again. Patience is key here!
Yes! You can assemble the strudel ahead of time and keep it wrapped in the fridge for up to 24 hours before baking. Just bring it to room temperature before placing it in the oven. This makes it perfect for preparing dessert in advance for guests.
Final Thoughts
This German Apple Strudel Recipe holds a special place in my heart because it’s one of those recipes that brings families and friends together, filling the house with warmth and happiness. Baking it yourself might seem intimidating at first, but I promise with a little patience and love, you’ll create a stunning dessert that tastes as wonderful as it looks. So roll up your sleeves, stretch that dough, and let the sweet, cinnamon-spiced magic take over your kitchen—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
- Diet: Vegetarian
Description
This classic German Apple Strudel (Apfelstrudel) features a delicate, paper-thin strudel dough filled with spiced apple and raisin filling. Perfectly baked to a golden brown, it's a traditional Austrian dessert that's crispy on the outside and tender on the inside, 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
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the dough: Combine the flour and salt in a stand mixer. Add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Switch to the dough hook and knead on medium speed until the dough forms a soft ball.
- Knead and rest the dough: Transfer the dough to a clean surface and knead for 2-3 minutes until smooth. Slam the dough onto the work surface several times to develop gluten, shape into a ball, lightly coat with oil, cover with plastic wrap, and let rest for 60-90 minutes.
- Prepare filling and oven: Preheat oven to 375°F. Soak raisins in hot water for 10 minutes, then drain. Peel, core, and slice apples thinly. Mix granulated sugar with ground cinnamon.
- Divide and roll out dough: Cut dough in half. Roll out one half into a ball and then roll it as thinly as possible. Transfer to a large clean surface covered with a tablecloth and gently stretch the dough until paper-thin and rectangular, able to see the tablecloth pattern through it.
- Butter and fill dough: Spread ¼ cup melted butter over dough surface, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half the dough, layer half the sliced apples, half the soaked raisins, and half the cinnamon-sugar mixture evenly on top.
- Fold and roll strudel: Fold the short end over the filling, then fold sides to create an envelope. Using the tablecloth, roll the strudel into a log shape carefully, keeping filling inside.
- Prepare for baking: Transfer the strudel seam side down to a parchment-lined baking sheet. Repeat the filling and rolling with the remaining dough and fillings. Brush tops with remaining melted butter.
- Bake: Bake strudels in preheated oven for 30 minutes or until golden brown and crisp.
- Cool and serve: Allow the strudels to cool for 10-15 minutes before slicing. Dust with powdered sugar before serving for a perfect finish.
Notes
- Use tart and sweet apples such as Granny Smith, Golden Delicious, or Honey Crisp for balanced flavor.
- If dough resists stretching, cover with a damp cloth and rest an additional 5 minutes to relax gluten.
- Measure flour carefully using spoon and level method to avoid dry dough.
- Slice apples uniformly thin to ensure even baking and prevent tearing the dough.
- Optional variations include omitting raisins or adding chopped walnuts or other nuts to the filling for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 35 mg
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