Why You’ll Love This Recipe
German Apfelstrudel is a dessert rooted in tradition, comfort, and simple elegance. With its paper-thin pastry wrapped around tender spiced apples, this classic treat has been enjoyed for generations across Central Europe. I first made Apfelstrudel at home expecting it to be complicated, but I was pleasantly surprised by how approachable the process is when broken into clear steps. The aroma alone, apples gently cooking with cinnamon and butter, makes this recipe worth trying. What truly sets Apfelstrudel apart is the contrast of textures: crisp, flaky layers on the outside and a soft, warmly spiced filling inside. It is refined without being fussy, making it equally suitable for special occasions or a comforting weekend bake. Served warm with a dusting of sugar or a spoonful of cream, this dessert never fails to impress.
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German Apfelstrudel (Apple Strudel): A Timeless Classic with Flaky Layers and Spiced Apples
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
German Apfelstrudel (Apple Strudel) is a classic European dessert featuring thin, flaky pastry wrapped around a spiced apple filling with raisins and nuts, baked until golden and aromatic.
Ingredients
- 6 large apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 cup raisins
- 1/2 cup chopped walnuts or almonds
- 1/2 cup breadcrumbs
- 10 sheets phyllo dough
- 1/2 cup unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine sliced apples, sugar, cinnamon, lemon juice, raisins, and nuts.
- Heat 2 tablespoons of butter in a pan and toast breadcrumbs until golden; mix into apple filling.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat layering with remaining sheets.
- Spread apple mixture evenly along one long edge of the dough.
- Carefully roll the dough over the filling, tucking in the sides to form a log.
- Place seam-side down on a parchment-lined baking sheet.
- Brush the top generously with melted butter.
- Bake for 35–40 minutes until golden brown and crisp.
- Cool slightly, dust with powdered sugar, slice, and serve warm.
Notes
- Granny Smith apples work best for balanced sweetness and tartness.
- Keep phyllo dough covered with a damp towel while working to prevent drying.
- Traditionally served with vanilla sauce or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Apples
Apples are the heart of Apfelstrudel. Firm, slightly tart varieties work best because they hold their shape while baking and balance the sweetness of the filling.
Strudel Dough
Traditional strudel dough is stretched extremely thin to create delicate layers. It bakes into a crisp, flaky shell that defines this classic dessert.
Granulated Sugar
Sugar sweetens the apple filling and helps draw out natural juices during baking.
Ground Cinnamon
Cinnamon adds warmth and depth, pairing beautifully with apples and enhancing the traditional flavor profile.
Raisins
Raisins add bursts of sweetness and texture throughout the filling. They are often soaked briefly to plump them before use.
Breadcrumbs
Breadcrumbs absorb excess moisture from the apples, preventing a soggy pastry and keeping the layers crisp.
Unsalted Butter
Butter adds richness and is brushed between dough layers to create flakiness and flavor.
Lemon Juice
Lemon juice brightens the filling and prevents the apples from browning.
Powdered Sugar
Powdered sugar is used for finishing, adding a delicate sweetness and classic presentation.
Directions
Begin by preparing the apple filling. Peel, core, and thinly slice the apples, then place them in a large bowl. Toss with lemon juice, sugar, cinnamon, and raisins until evenly coated. Set aside to allow the flavors to meld.
In a pan, lightly toast the breadcrumbs with a small amount of butter until golden. This step adds flavor and helps control moisture in the filling.
Roll out or stretch the strudel dough on a clean cloth until it becomes very thin and almost transparent. Brush the dough generously with melted butter. Sprinkle the toasted breadcrumbs evenly over the surface, leaving a border around the edges.
Spread the apple mixture evenly over the breadcrumbs. Fold the sides of the dough inward, then gently roll the strudel using the cloth to help guide it into a tight log. Transfer seam-side down onto a lined baking sheet and brush the top with more butter.
Bake in a preheated oven at 190°C for 35 to 40 minutes, or until golden brown and crisp. Allow to cool slightly before slicing. Dust with powdered sugar before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves approximately 6 to 8 people. Preparation time is about 30 minutes, with a baking time of 35 to 40 minutes. Total time is roughly 75 minutes.
Storage/reheating
Store leftover Apfelstrudel in an airtight container in the refrigerator for up to three days. Reheat slices in the oven at 180°C for 8 to 10 minutes to restore crispness. Avoid microwaving, as it softens the pastry.
Variations and Customizations
German Apfelstrudel is wonderfully adaptable while still honoring tradition. Nuts are a popular addition; finely chopped walnuts or almonds add texture and richness to the filling. A small amount of vanilla sugar can be added for aromatic sweetness.
For a slightly different flavor profile, try adding a pinch of nutmeg or ground cloves along with the cinnamon. Pears can replace part of the apples for a softer, more delicate filling.
If making traditional strudel dough feels intimidating, high-quality ready-made strudel or phyllo dough can be used as a practical alternative. While the texture differs slightly, the result is still delicious and satisfying.
Apfelstrudel pairs beautifully with accompaniments such as vanilla sauce, whipped cream, or ice cream, allowing you to tailor the dessert to the occasion.
Nutrition and Dietary Info
Apfelstrudel is a carbohydrate-rich dessert with natural fruit sugars and added fats from butter. It contains gluten and dairy. For dietary adjustments, dairy-free butter alternatives can be used, and the filling itself is naturally vegetarian.
Expert Tips & Customizations
Thin Dough Matters
Stretch the dough as thin as possible for authentic texture.
Moisture Control
Breadcrumbs are essential to keep the pastry crisp.
Butter Generously
Butter between layers creates flakiness and flavor.
Even Filling
Distribute apples evenly to ensure uniform baking.
Rest Before Cutting
Allow slight cooling for cleaner slices.
FAQs
Is Apfelstrudel German or Austrian?
It is traditionally Austrian but widely enjoyed in Germany.
Can I use store-bought dough?
Yes, phyllo or strudel dough works well.
What apples are best?
Firm, tart apples are ideal.
Can I make it ahead of time?
Yes, bake ahead and reheat before serving.
Do I need raisins?
They are traditional but optional.
Can I freeze Apfelstrudel?
Yes, freeze baked strudel and reheat in the oven.
Why use breadcrumbs?
They absorb apple juices and prevent sogginess.
Can I add nuts?
Yes, walnuts or almonds are common additions.
How thin should the dough be?
Thin enough to see through without tearing.
What should I serve with it?
Vanilla sauce, whipped cream, or ice cream.
Conclusion
German Apfelstrudel is a timeless dessert that showcases how simple ingredients can create something truly special. With its flaky pastry, fragrant apple filling, and comforting warmth, it remains a beloved classic that brings tradition and homemade elegance to any table.
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