Few desserts embody Old World charm like Apfelstrudel, or Apple Strudel. With its paper-thin layers of flaky pastry wrapped around a sweet apple filling, Apfelstrudel is one of Germany’s most iconic desserts (with deep Austrian roots). It’s the kind of dish that demands attention—not just when it’s on your plate, but when it’s being made, stretched by hand across a floured table like a culinary art form.
This recipe captures the spirit of traditional German baking, blending apples, cinnamon, and golden pastry into one unforgettable treat. Let’s explore how to make this classic dessert that has enchanted dessert lovers for centuries.
The Origins of Apfelstrudel
Although Apfelstrudel is often associated with Austria, it’s been a staple in southern German cuisine for centuries—particularly in Bavaria, Baden-Württemberg, and regions that once shared the Austro-Hungarian culinary sphere. Its roots can be traced back to the Turkish baklava tradition, introduced to Europe via the Ottoman Empire.
By the 18th century, Apfelstrudel had found its way into German and Austrian cookbooks. Today, it’s enjoyed across German-speaking countries as a dessert, a coffee companion, or even a light main dish.
5–6 medium apples (e.g., Boskoop, Braeburn, or Granny Smith)
50 g (¼ cup) sugar
1 tsp ground cinnamon
1 tbsp lemon juice
60 g (½ cup) raisins (optional, soaked in rum or juice)
60 g (½ cup) chopped walnuts or almonds (optional)
50 g (½ cup) breadcrumbs, toasted in butter
For assembling and serving:
50 g (¼ cup) melted butter (for brushing)
Powdered sugar (for dusting)
Optional tools: Large clean tea towel, rolling pin, pastry brush
How to Make Apfelstrudel (Step-by-Step Instructions)
Step 1: Mix the flour, salt, oil, and water in a bowl. Knead into a smooth, elastic dough. Shape into a ball, brush with oil, cover, and let rest for 30 minutes.
Step 2: While the dough rests, peel and slice the apples thinly. Toss with sugar, lemon juice, cinnamon, raisins, and nuts (if using). Set aside.
Step 3: Toast the breadcrumbs in a bit of butter until golden. Let cool.
Step 4: Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
Step 5: On a floured cloth, roll out the dough as thin as possible. Then, gently stretch it with your hands until it’s almost transparent (like tissue paper).
Step 6: Brush with melted butter and sprinkle the toasted breadcrumbs over the surface. Distribute the apple filling evenly along one side.
Step 7: Using the cloth, roll up the strudel gently from the filling side, tucking in the ends. Place seam-side down on the baking sheet.
Step 8: Brush the top with melted butter. Bake for 35–40 minutes until golden and crisp.
Tips:
For easier prep, use store-bought phyllo dough (3–4 sheets stacked and buttered).
Always let the dough rest—it helps elasticity for stretching.
Serve warm with vanilla sauce, whipped cream, or ice cream.
Serving Suggestions & Variations
How to Serve Apple Strudel
Serve slightly warm with a dusting of powdered sugar. It’s best enjoyed with a spoonful of vanilla sauce or a scoop of vanilla ice cream. In southern Germany, it’s often part of Kaffee und Kuchen.
Variations & Regional Twists
Cherry or plum strudel: Use stone fruits for a summery variation.
Nut-filled strudel: Replace apples with finely ground nuts and sugar.
Savory strudel: Try a cheese or spinach filling for a savory twist.
Making Apfelstrudel from scratch is a rewarding experience—equal parts baking and tradition. The result is a flaky, fruit-filled pastry that never fails to impress. Whether you stretch your own dough or use a shortcut, this recipe delivers classic German flavor with a timeless touch.
German Baking Recipes – Authentic German baking recipes, from apple cakes and rye breads to Christmas cookies and rich tortes. Traditional, easy-to-follow, and full of flavor!
Apfelkuchen – German Apple Cake – This beloved classic features tender apples nestled in a light, buttery cake—perfect with a cup of coffee.
