There’s something magical about biting into a flaky, buttery pastry filled with warm, cinnamon-kissed apples — that’s exactly why this German Apple Strudel Recipe has been a favorite in my kitchen for years. It’s a beautiful blend of textures and flavors that really brings comfort to the table.
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Why You'll Love This Recipe
This German Apple Strudel Recipe is more than just a dessert; it’s a cherished tradition from Central Europe that fills your home with irresistible aromas and invites everyone to gather round. I love the ritual of stretching the dough and layering in the filling — it’s almost like therapy!
- Classic Flavor Harmony: The combination of tart apples, sweet raisins, and warm cinnamon is a timeless crowd-pleaser.
- Hand-Stretched Dough: Stretching the dough paper-thin creates the perfect flaky crust that’s truly special and satisfying to make.
- Customizable Filling: You can easily tweak the recipe with nuts or different apple varieties to match your taste or season.
- Impress Without Stress: Though it looks fancy, this recipe is straightforward with my step-by-step tips to guide you every step of the way.
Ingredients & Why They Work
Each ingredient in this German Apple Strudel Recipe has a purpose, balancing both flavor and texture. Using several apple varieties makes the filling interesting, while the breadcrumbs soak up excess moisture so the dough stays crisp. Here’s why I choose each ingredient:
- All-purpose flour: Provides the perfect gluten structure for dough that stretches thin without tearing.
- Salt: Enhances flavor and strengthens the dough.
- Lukewarm water: Helps activate the dough’s elasticity without overheating the yeast (if any).
- Vegetable oil: Adds tenderness and makes the dough easier to stretch.
- Apple cider vinegar or lemon juice: Adds slight acidity to balance flavors and tenderize the dough.
- Salted butter: Used for brushing the dough to create that rich, flaky crust.
- Panko breadcrumbs: Absorb moisture from the apples and prevent soggy pastry.
- Apples: I recommend Granny Smith, Golden Delicious, and Honey Crisp for their balanced tartness and sweetness.
- Golden raisins: Soaked in hot water to plump, adding chewy sweetness and texture contrasts.
- Granulated sugar: Sweetens the apple filling just right without overpowering it.
- Ground cinnamon: Brings warmth and classic spice notes that pair perfectly with apples.
- Powdered sugar: For dusting the finished strudel, adding a delicate sweetness and pretty presentation.
Make It Your Way
I like to experiment with this German Apple Strudel Recipe depending on the occasion. Sometimes I swap golden raisins for dried cranberries or add chopped walnuts for a little crunch. You can make it as traditional or as playful as you like!
- Nutty Twist: Adding chopped walnuts or pecans to the filling gives an irresistible texture contrast. I’ve noticed guests love the surprise crunch.
- Raisin-Free Version: I’ve made it without raisins for a simpler filling, which works great if dried fruit isn’t your thing.
- Spice Boost: Sometimes I add a pinch of nutmeg or cloves along with cinnamon to deepen the flavor — great for the holidays!
- Gluten-Free Option: While I haven’t perfected a gluten-free dough for this yet, you could try a sturdy gluten-free dough recipe to replicate the classic stretch.
Step-by-Step: How I Make German Apple Strudel Recipe
Step 1: Making and Resting the Dough
Start by combining your flour and salt in the mixer. I like using my stand-mixer because it really helps get a consistent dough. Add lukewarm water, oil, and vinegar slowly while mixing on low. Then switch to the dough hook and knead until the dough forms a soft ball — about 5 minutes. Transfer it to a lightly oiled bowl, cover tightly, and let it rest for at least an hour. This rest is crucial, trust me — it relaxes the gluten so your dough stretches without snapping back.
Step 2: Preparing the Filling
While the dough is resting, soak your raisins in hot water for 10 minutes to plump. Meanwhile, peel, core, and thinly slice your apples — aim for even slices so they bake evenly and won’t tear your dough when rolling. Mix sugar and cinnamon in a small bowl to sprinkle later. This part feels like therapy, just me and those apples.
Step 3: Stretching the Dough
This is probably the most fun and delicate part. Cut your dough in half and roll out one half as thinly as possible. Then, place on a clean tablecloth and gently stretch it further with your knuckles and hands — slow and steady wins here! You want it thin enough to see the tablecloth pattern through it, so patience is key. If it resists, cover with a damp towel for a few minutes, then try again. When your dough is paper-thin, trim any thicker edges for uniform rolling.
Step 4: Layering the Filling
Brush ¼ cup of melted butter over the dough, leaving a 1-inch border. Sprinkle half the breadcrumbs over half the dough, then layer with half the apple slices, raisins, and cinnamon sugar mix. The breadcrumbs soak up juice so your crust stays flaky — don’t skip them!
Step 5: Rolling and Baking
Fold the short end of the dough over the filling, then fold the sides to form an envelope. Using your tablecloth, start rolling the strudel tightly but carefully — the filling should stay tucked inside without spilling. Place seam side down on a parchment-lined baking sheet. Repeat with the other half of dough and filling. Brush tops with remaining butter. Bake at 375°F for about 25-30 minutes, until golden and crisp. Let cool before slicing and dust generously with powdered sugar.
Top Tip
From my many attempts making German Apple Strudel Recipe, a few tips truly made the biggest difference — these helped me avoid frustration and get that perfect flaky crust every time.
- Let the Dough Rest Properly: I can’t stress this enough — don’t rush the resting. It relaxes the dough and makes stretching easier.
- Keep Your Work Surface Clean and Floured: A lightly floured surface helps prevent sticking without drying out the dough as you stretch.
- Use a Tablecloth for Stretching: This old-school trick makes stretching much easier and lets you roll the strudel up cleanly.
- Don’t Overload the Filling: I learned that less is more here — too much filling can tear the dough and make rolling tricky.
How to Serve German Apple Strudel Recipe
Garnishes
I love dusting my strudel with powdered sugar just before serving for a pretty, snowy effect. Sometimes I add a dollop of freshly whipped cream or a scoop of vanilla ice cream — it’s pure comfort food magic.
Side Dishes
A simple cup of strong coffee or a lightly brewed tea pairs beautifully. For a more indulgent treat, a spoonful of crème fraîche alongside is lovely. This strudel can also finish a meal after something light and savory.
Creative Ways to Present
For special occasions, I sometimes slice the strudel into bite-sized pieces and serve on a decorative platter with cinnamon sticks or edible flowers. It’s not only delicious but makes a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover apple strudel wrapped tightly in plastic wrap in the fridge. It keeps well for up to 3 days without losing too much of its crispness, though it’s best enjoyed fresh.
Freezing
I’ve frozen unbaked strudel logs wrapped in plastic then foil. When ready, I thaw overnight in the fridge and bake fresh. This way, you can prep ahead and enjoy homemade strudel whenever you want.
Reheating
To reheat, I prefer the oven at 350°F for 10-15 minutes to restore crispness. Microwaving works in a pinch but can make the crust soggy, so I try to avoid it.
Frequently Asked Questions:
Yes! You can prepare the dough a day in advance. Wrap it tightly in plastic wrap and keep it refrigerated. Let it come to room temperature before stretching to make it more pliable.
I recommend using a mix of tart and sweet apples for balance. Granny Smith, Honey Crisp, and Golden Delicious are my favorites because they hold their shape well without turning mushy during baking.
Stretch the dough until it’s paper-thin and you can see the pattern of the tablecloth through it. It should be so thin the dough almost feels translucent. This ensures a delicate, flaky crust.
Absolutely! Raisins add sweetness and texture, but you can leave them out if you prefer, or swap in dried cranberries. Adding chopped walnuts or pecans is a delicious way to add crunch and flavor to the filling.
Final Thoughts
This German Apple Strudel Recipe has been a joyful journey every time I’ve made it — the process invites patience and rewards you with a flaky, flavorful pastry that’s truly worth the effort. I can’t wait for you to experience this wonderful tradition in your own kitchen. Trust me, once you make it, you’ll want to keep this recipe close for every cozy gathering.
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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 traditional dessert featuring thin, tender strudel dough wrapped around a sweet and spiced apple and raisin filling, baked to golden perfection and dusted with powdered sugar. This recipe guides you through making the dough from scratch, stretching it to paper-thin perfection, and assembling a delicious homemade apple strudel.
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 fitted with a paddle attachment. Slowly add lukewarm water, vegetable oil, and apple cider vinegar while mixing on low speed until a soft dough forms. Switch to the dough hook, knead on medium speed until a soft ball forms.
- Knead and rest the dough: Transfer dough to a clean surface and knead for 2-3 minutes until smooth. Slam the dough onto the work surface a few times to develop gluten, shape into a ball, place in a lightly oiled bowl, turn to coat with oil, cover tightly with plastic wrap, and let rest for 60-90 minutes.
- Prepare filling components: Preheat oven to 375°F. Soak golden raisins in hot water for 10 minutes, then drain. Peel, core, and thinly slice apples. Mix granulated sugar and cinnamon in a bowl.
- Stretch the dough: Cut dough in half, roll one half into a ball and roll out as thinly as possible. Transfer to a clean tablecloth-covered surface and gently stretch using knuckles and hands until the dough is paper-thin and you can see the tablecloth pattern through it. Remove any thick edges.
- Assemble the strudel: Brush ¼ cup melted butter evenly over the dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs on half of the dough, followed by half of the apple slices, half the raisins, and half of the cinnamon sugar mixture. Fold the short end over the filling, then fold sides to seal.
- Roll the strudel: Lift the tablecloth from the short filled end and carefully roll the dough into a log, keeping the filling inside. Transfer seam side down to a parchment-lined baking sheet. Repeat with remaining dough and filling, brush tops with remaining melted butter.
- Bake the strudel: Bake at 375°F for 30 minutes or until golden brown. Remove from oven and let cool for 10-15 minutes before slicing.
- Serve: Dust with powdered sugar before serving for a classic finishing touch.
Notes
- Apples: Favor tart and sweet varieties like Granny Smith, Golden Delicious, and Honeycrisp for the best flavor and texture. Other good options include Envy, Opal, Pink Lady, Braeburn, and Macintosh.
- Resting the dough: If the dough resists stretching, cover it with a damp cloth and let it rest an additional 5 minutes to relax the gluten.
- Measuring flour: Use the spoon and level method to accurately measure flour to avoid dry dough.
- Uniform slices: Thin, even apple slices ensure even baking and prevent tearing during rolling.
- Variations: You can omit raisins or add chopped walnuts or other nuts for texture and flavor variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
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