If you’re looking to capture that old-world magic in your own kitchen, German Apple Strudel (Apfelstrudel) is the dessert that does it all. Imagine thin, flaky pastry rolled around spiced apples, a little crunch from breadcrumbs and optional nuts, and a dusting of powdered sugar—the perfect combination of tart, sweet, buttery, and warm flavors. This homemade German Apple Strudel (Apfelstrudel) creates that cozy bakery aroma and rustic charm, straight from Vienna’s cafés or your grandma’s secret recipe box.
Ingredients You’ll Need
The beauty of German Apple Strudel (Apfelstrudel) is in its simplicity: just a handful of honest ingredients that work together in the most delicious way. Each one is essential, whether for flavor, texture, or getting that signature golden finish.
- All-purpose flour (1 1/4 cups): The foundation of our strudel dough, creating that signature flaky texture.
- Salt (1/8 teaspoon): A tiny bit goes a long way to highlight every sweet and tart note.
- Lukewarm water (1/3 cup): Helps hydrate the flour for a supple, stretchable dough.
- Vegetable oil (2 tablespoons): Keeps the dough soft, pliable, and beautifully tender.
- Vinegar (1/2 teaspoon): Adds just enough acid to relax the dough and make it easier to handle.
- Unsalted butter (4 tablespoons, divided): Toasts the breadcrumbs and brings that rich, old-fashioned flavor.
- Bread crumbs (1/3 cup, plain): Toasted breadcrumbs soak up juicy apple goodness and keep the pastry crisp.
- Apples (6 medium, peeled, cored, thinly sliced – Granny Smith or Braeburn): The heart of this dessert—choose tart, firm apples for best results.
- Granulated sugar (1/3 cup): Sweetens the apples to balance their tartness.
- Ground cinnamon (1 teaspoon): Brings that unmistakable, warming spice you crave with apples.
- Raisins (1/4 cup, optional): Add classic sweetness and chewy texture—skip or substitute if you prefer.
- Chopped walnuts (2 tablespoons, optional): For a lovely hit of crunch and a subtle walnut aroma.
- Powdered sugar (for dusting): The essential snowy finish on your beautiful strudel.
How to Make German Apple Strudel (Apfelstrudel)
Step 1: Make and Rest the Dough
Combine flour and salt in a large bowl, then add lukewarm water, oil, and vinegar. Mix it all together until a dough forms. Now, channel your inner baker and knead the dough on a floured surface for about 10 minutes, until it’s super smooth and elastic. Shape it into a ball, brush with a bit of oil, cover with plastic wrap, and let it rest for an hour—this is what lets the dough become beautifully stretchy and easy to work with later.
Step 2: Toast the Breadcrumbs
Melt two tablespoons of butter in a pan over medium heat, toss in the breadcrumbs, and stir constantly until they’re golden and toasty. These little guys will give the strudel structure and absorb all the juicy apple filling, so don’t skip this step—it’s truly what separates a soggy strudel from a dreamy one.
Step 3: Prepare the Apple Filling
In a big bowl, mix your sliced apples with sugar, cinnamon, and, if you like, raisins and walnuts. The apples should be thinly sliced so they bake evenly and create those tender, juicy layers inside the pastry. This is the moment to let the apples marinate in the spices for a few minutes while you get the dough ready.
Step 4: Roll and Stretch the Dough
Generously flour a clean kitchen towel or large cloth. With a rolling pin, roll the dough as thin as possible, then use your hands to stretch it further, working gently from the center outward. Aim for a paper-thin sheet, about two feet across—you should be able to almost read newsprint through it! Take your time; this is the fun part that gives traditional German Apple Strudel (Apfelstrudel) its signature flaky layers.
Step 5: Fill and Shape the Strudel
Brush the stretched dough with the remaining melted butter, then scatter the golden breadcrumbs over it. Spread the apple filling over two-thirds of the dough, leaving about a two-inch border all around. Using your towel to help, gently roll the dough—start from the filling side and roll it into a log, tucking in the ends as you go. Carefully move it onto a parchment-lined baking sheet.
Step 6: Bake to Golden Perfection
Brush the top of your strudel with melted butter and pop it in a preheated 375°F (190°C) oven. After about 20 minutes, brush again with butter for extra crispiness. Bake for a total of 35–40 minutes, until deeply golden and irresistible. Let it cool just enough to handle, then dust generously with powdered sugar before serving.
How to Serve German Apple Strudel (Apfelstrudel)
Garnishes
A cloud of powdered sugar is traditional and truly all you need for a classic finish. But you can also add a swirl of freshly whipped cream or a drizzle of warm vanilla custard for a little extra luxury. Cinnamon sticks and thin apple slices make for a simple, elegant décor alongside each slice.
Side Dishes
Nothing complements German Apple Strudel (Apfelstrudel) quite like a scoop of good vanilla ice cream or a pool of creamy vanilla sauce—both are favorites in Austria and Germany. For something different, serve with a spoonful of thick Greek yogurt, crème fraîche, or even a fruit compote for a refreshing contrast.
Creative Ways to Present
If you’re hosting, try slicing the strudel table-side for dramatic effect, revealing the beautiful spiral of sweet apples. For parties, cut it into petite, bite-sized pieces and stack them artfully on a platter. If you’re feeling bold, serve warm slices with a shot of apple brandy or a small mug of spiced mulled wine on the side for a truly festive treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap your German Apple Strudel (Apfelstrudel) tightly in plastic wrap or store in an airtight container. It’ll stay fresh in the refrigerator for up to 3 days. The pastry may lose a touch of its crispness, but the flavor becomes even more pronounced on day two.
Freezing
This strudel freezes beautifully. Wrap cooled slices or a whole uncut strudel in a layer of foil and place in a freezer bag. It can be frozen for up to two months. To serve, thaw overnight in the fridge for the best texture and flavor.
Reheating
To recapture the crispness of freshly baked pastry, reheat German Apple Strudel (Apfelstrudel) in a 350°F (175°C) oven for 10–15 minutes. This restores that lovely crunch. If you’re in a hurry, a few seconds in the microwave will do, but the oven method is definitely worth the wait!
FAQs
Can I use store-bought puff pastry or phyllo dough instead of making the dough from scratch?
Absolutely! For a convenience shortcut, phyllo dough is a great stand-in. Simply layer 6–8 sheets, brushing each with melted butter, then assemble and bake as usual. The result isn’t quite as elastic and delicate as authentic strudel dough but is delicious and beautifully flaky.
What are the best apples for German Apple Strudel (Apfelstrudel)?
Choose firm, tart apples such as Granny Smith or Braeburn. They hold their shape well and deliver the perfect sweet-tart balance that makes every bite vibrant. Softer, sweeter apples can turn mushy, so stick with firmer varieties for best results.
I don’t like raisins. Can I leave them out or substitute something else?
Of course! Raisins are traditional but completely optional. You can swap them for dried cranberries, chopped dried apricots, or simply omit them. Add a little extra apple or chopped nuts to keep the filling full and flavorful.
Why do I need to use toasted breadcrumbs in the strudel?
The breadcrumbs play a secret but crucial role: they create a barrier between the juicy apple filling and the delicate pastry, keeping everything crisp and preventing sogginess. Toasting them in butter also gives a nutty flavor that’s instantly comforting.
Do I need any special equipment to make German Apple Strudel (Apfelstrudel)?
No fancy machines required! A sturdy mixing bowl, a rolling pin, a clean kitchen towel (for stretching the dough), and a good baking sheet are all you need. Rolling and stretching the dough by hand is part of the experience and tradition.
Final Thoughts
Baking a homemade German Apple Strudel (Apfelstrudel) is about more than just dessert—it’s about the pleasure of creating something truly special from humble ingredients. Whether you’re sharing it at a holiday table or sneaking a slice with your morning coffee, I promise it’s worth every step. Give this recipe a try and let your kitchen fill with sweet, spiced memories!
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German Apple Strudel (Apfelstrudel) Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Learn how to make a delicious and authentic German Apple Strudel (Apfelstrudel) from scratch with this easy-to-follow recipe. A flaky pastry filled with cinnamon-spiced apples, raisins, and walnuts, dusted with powdered sugar.
Ingredients
Dough:
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup lukewarm water
- 2 tablespoons vegetable oil
- 1/2 teaspoon vinegar
Filling:
- 4 tablespoons unsalted butter (divided)
- 1/3 cup plain breadcrumbs
- 6 medium apples (peeled, cored, thinly sliced – Granny Smith or Braeburn)
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
- 2 tablespoons chopped walnuts (optional)
- powdered sugar for dusting
Instructions
- Dough: In a bowl, mix flour and salt. Add water, oil, and vinegar. Knead for 10 minutes. Rest for 1 hour.
- Filling: Melt 2 tbsp butter, toast breadcrumbs. Combine apples, sugar, cinnamon, raisins, walnuts. Roll out dough, add butter, breadcrumbs, filling. Roll into a log. Bake at 375°F for 35–40 minutes.
- Let cool, dust with powdered sugar, serve warm.
Notes
- For a shortcut, use store-bought phyllo dough.
- Serve with vanilla sauce or vanilla ice cream.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
