Nothing quite warms the kitchen like the sweet aroma of freshly baked strudel, especially when it’s a **Classic German Apple Strudel Recipe**. It’s that perfect blend of tender, flaky dough wrapped around a spiced apple filling that turns simple ingredients into a comforting treat you’ll want to make again and again.
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Why You'll Love This Recipe
I’ve been making this Classic German Apple Strudel Recipe for years, and it’s a joy every single time. What’s truly special is how it combines nostalgic flavors with a hands-on dough-stretching technique that makes you feel connected to traditional baking.
- Authentic flavor: The balance of tart apples, cinnamon, and raisins wrapped in thin, buttery dough is pure classic perfection.
- Hands-on process: Stretching the dough yourself is strangely satisfying and a fun way to slow down in the kitchen.
- Customizable filling: You can adjust the apple varieties or toss in nuts to make it your own.
- Great for sharing: This recipe makes two strudels – perfect for gifts or a cozy gathering.
Ingredients & Why They Work
The beauty of this Classic German Apple Strudel Recipe is in its simple, quality ingredients. Each one plays a key role, from the elastic yet tender dough to the sweet-tart apple filling with bursts of raisin sweetness. Picking your apples right can really elevate the final flavor.
- All-purpose flour: Provides the perfect gluten structure that stretches thin but stays strong without tearing.
- Salt: Enhances the dough flavor and balances sweetness in the filling.
- Lukewarm water: Activates gluten gently for pliable dough stretching.
- Vegetable oil: Keeps the dough tender and easy to handle.
- Apple cider vinegar or lemon juice: Adds a subtle tang and helps relax the dough’s gluten for that delicate texture.
- Salted butter: Melted and brushed onto the dough, it creates flaky, golden layers and rich flavor.
- Panko breadcrumbs: Absorb apple juices and prevent sogginess in the dough.
- Apples: I love using a mix of Granny Smith for tartness and Honey Crisp for sweetness, but you can pick your favorite pie apples.
- Golden raisins: Plumped and sweet, they add chewy bursts of sunshine throughout the filling.
- Granulated sugar: Sweetens and balances the fruit without overpowering.
- Ground cinnamon: Warm spice that ties the filling together beautifully.
- Powdered sugar: A light dusting at the end adds a lovely touch of sweetness and pretty presentation.
Make It Your Way
One of the best parts about this Classic German Apple Strudel Recipe is how easy it is to tailor it. I like to play around with nuts or leave out raisins depending on who I’m serving—feel free to make it yours!
- Variation: I’ve added chopped walnuts for a delightful crunch—my family especially loves that texture contrast.
- Dietary tweak: For a dairy-free version, swap butter for coconut oil; the strudel still tastes divine.
- Seasonal touch: Try adding a handful of dried cranberries or swapping cinnamon for cardamom for an interesting twist during holidays.
Step-by-Step: How I Make Classic German Apple Strudel Recipe
Step 1: Mixing and Kneading the Dough
Start by whisking together the flour and salt. Then, using a stand mixer fitted with the paddle, slowly add lukewarm water, oil, and vinegar while mixing on low. The dough starts soft and a bit shaggy—switch to the dough hook for kneading on medium speed until a smooth ball forms. Then, I like to take it out and give it a good 2-3 minute knead on the counter, even “slamming” it down a couple of times to build up that gluten strength. After it’s shaped into a neat ball, oil it lightly, cover it tightly, and let it rest for up to 90 minutes. This resting is key; it lets the dough relax and become stretchy, so be patient here—it’s worth it!
Step 2: Preparing the Apple Filling
While the dough rests, soak those golden raisins in hot water to plump them up—this helps keep them juicy instead of drying out inside the strudel. Meanwhile, peel, core, and slice your apples thin and even; I find this prevents uneven cooking and helps avoid tearing the delicate dough when rolling. Toss the apple slices with cinnamon and sugar—this simple spice blend brings out the apples’ natural flavor and provides that classic warming touch.
Step 3: Stretching the Dough Like a Pro
Here’s my favorite part! Once rested, cut your dough in half and roll one half as thin as possible. Then gently lift it onto a clean, dry tablecloth. Using your knuckles (and no rings, trust me!), start gently stretching the dough, lifting and pulling from the edges bit by bit. You want to keep the dough moving without tearing it. I love how the dough gets so thin it becomes almost translucent, letting you see the pattern of the cloth beneath. If the dough snaps back when stretching, cover it with a damp cloth for a few minutes—trust me, it helps the gluten relax so much!
Step 4: Adding Butter, Breadcrumbs & Filling
Brush a generous layer of melted butter over the stretched dough, leaving about an inch at the edges untouched. Then sprinkle half the breadcrumbs over half the dough surface—these breadcrumbs soak up excess juice so the bottom doesn’t get soggy. On top of the breadcrumbs, layer half the apple slices and raisins, followed by the cinnamon-sugar mixture. This layering ensures every bite has all the flavors you love.
Step 5: Rolling Up the Strudel
Fold the short end of the dough over the filling, then tuck in the sides, kind of like wrapping an envelope. Grabbing the edge of the tablecloth, gently lift and roll the strudel over itself, keeping the filling snug inside. This technique might take a little practice, but it’s incredibly satisfying once you get the hang of it. Place your rolled strudel seam side down on a parchment-lined baking sheet, brush the top with the remaining melted butter, and repeat with the second half of the dough and filling.
Step 6: Baking to Golden Perfection
Bake your strudels at 375°F for about 25-30 minutes. You’ll know they’re ready when they turn a beautiful golden brown and smell absolutely irresistible. Let them cool slightly for 10-15 minutes—this allows the filling to set so slicing is cleaner. A final dusting of powdered sugar just before serving adds that charming touch of sweetness and presentation.
Top Tip
After making this Classic German Apple Strudel Recipe quite a few times, I’ve learned some little tricks make all the difference to your success and enjoyment. Here are my favorite tips for getting that perfect strudel every time.
- Dough resting: If your dough keeps snapping back when you stretch, cover it with a damp towel and rest an additional 5-10 minutes. This relaxes the gluten and saves frustration.
- Uniform apple slices: Take your time to slice the apples thinly and evenly—this helps them cook through and prevents the dough from tearing when rolling.
- Use a tablecloth: Stretching the dough on a clean cotton sheet or tablecloth makes the rolling and handling so much easier, plus you can use the cloth to help roll the filled dough up.
- Don’t skip the breadcrumbs: Sprinkling breadcrumbs inside is key to soaking up juices and keeping your strudel crisp and not soggy.
How to Serve Classic German Apple Strudel Recipe
Garnishes
I always dust mine with powdered sugar for that elegant, snow-kissed look. Sometimes, I add a scoop of vanilla ice cream or a dollop of freshly whipped cream right on the side—it melts slightly into the warm strudel and makes every bite feel heavenly.
Side Dishes
For a truly cozy dessert spread, serve your apple strudel alongside a cup of freshly brewed coffee or hot spiced tea. At holiday dinners, I like pairing it with a simple vanilla custard or even a glass of sweet Riesling to complement the cinnamon-spiced apples.
Creative Ways to Present
For special occasions, try slicing the strudel and serving the pieces on individual plates with a drizzle of caramel sauce and a sprinkle of toasted almonds. It turns this humble dessert into a classy centerpiece that’ll impress your guests and delight their taste buds.
Make Ahead and Storage
Storing Leftovers
I store leftover strudel wrapped tightly in plastic wrap in the fridge—it's best eaten within 2 days to keep that flaky texture. When it’s refrigerated properly, the flavors even deepen a bit, making for an excellent next-day treat.
Freezing
I’ve had great success freezing unbaked, rolled strudels. Wrap them tightly in plastic and foil, and freeze up to a month. When ready, just thaw overnight in the fridge before baking. This way, you can prep ahead and bake fresh whenever you like.
Reheating
To bring leftovers back to life, I pop slices in a 350°F oven for about 10 minutes—this revives the crispness of the dough without drying out the filling. Avoid microwaving as it tends to make the dough soggy.
Frequently Asked Questions:
I recommend a mix of tart and sweet apples like Granny Smith and Honey Crisp; this blend gives a balanced flavor and keeps the filling from becoming too mushy or overly sweet.
Yes! You can prepare and roll the strudels ahead, then freeze them unbaked. Thaw overnight in the refrigerator before baking for fresh, delicious results.
Stretch the dough until it’s paper-thin and translucent enough to see the pattern of the cloth beneath, without any large holes or tears. This ensures a delicate, flaky crust.
Breadcrumbs absorb excess apple juices during baking, which prevents the strudel dough from becoming soggy and helps maintain a crisp texture.
Final Thoughts
This Classic German Apple Strudel Recipe holds a special place in my heart because it’s more than just dessert—it’s a tradition that invites you to slow down, get your hands a little floury, and create something delicious from scratch. Once you get the rhythm of stretching that dough and layering in the fragrant apples and buttery crumbs, you’ll see why this recipe keeps calling me back to the kitchen. I hope you enjoy making it as much as I do and share it with someone special.
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Classic 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) featuring a thin, flaky dough wrapped around a spiced apple and raisin filling, baked to golden perfection and dusted with powdered sugar for a classic dessert.
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 Serving
- Powdered sugar for dusting
Instructions
- Make the dough: Combine the flour and salt in a stand mixer with a paddle attachment. Add water, oil, and vinegar slowly while mixing on low speed until a soft dough forms. Switch to the dough hook and knead on medium speed until a soft ball forms.
- Knead and rest dough: Transfer dough to a clean surface and knead 2-3 minutes until smooth. Slam it on the surface a few times to develop gluten, shape into ball, coat lightly with oil, cover tightly 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, thinly slice apples. Mix sugar and cinnamon together. Cover work surface with clean tablecloth or sheet for dough stretching.
- Divide and roll dough: Cut dough in half. Roll one half into a ball and then roll out as thin as possible on a clean surface.
- Stretch dough: Transfer dough to covered surface. Using knuckles and hands, gently stretch dough thin and large enough to see the tablecloth pattern through it. Remove any thick edges by tearing them away or stretching further.
- Butter and layer filling: Spread ¼ cup melted butter over dough, leaving a 1-inch border. Sprinkle half of the breadcrumbs over half the dough. Layer half of the sliced apples, then half the drained raisins, and half the cinnamon-sugar mixture evenly over breadcrumbs.
- Roll strudel: Fold short end of dough over filling, then fold sides to enclose filling. Use the tablecloth to carefully roll dough into a log keeping filling inside.
- Transfer and repeat: Place rolled strudel seam side down on parchment-lined baking sheet. Repeat dough stretching and filling with remaining half dough and ingredients. Brush tops of both strudels with remaining melted butter.
- Bake: Bake strudels for 30 minutes until golden brown and crispy.
- Cool and serve: Allow to cool 10-15 minutes before slicing. Dust with powdered sugar before serving.
Notes
- Apples: Use Granny Smith, Golden Delicious, Honey Crisp or similarly firm pie apples for best texture and flavor.
- Resting dough: If dough resists stretching, cover with damp cloth and rest 5 minutes to relax gluten.
- Measuring flour: Use spoon and level method for accurate flour measurement to avoid dry dough.
- Slice apples thinly and evenly for uniform baking and to prevent tearing dough while rolling.
- Variations: Omit raisins or add chopped walnuts or other nuts to the filling as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
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