If you have a soft spot for desserts that are bursting with warm spices and tender fruit wrapped in a delicate, flaky crust, then this German Apple Strudel (Apfelstrudel) Recipe is about to become your new favorite. This classic treat is the perfect harmony of tart apples, aromatic cinnamon and nutmeg, and subtle hints of lemon zest all enfolded in a paper-thin dough that crisps beautifully in the oven. It’s a timeless European dessert that feels like a comforting hug with every bite, making it ideal for cozy afternoons or festive gatherings with family and friends.
Ingredients You’ll Need
The beauty of this German Apple Strudel (Apfelstrudel) Recipe lies in its simplicity. Each ingredient plays a crucial role in delivering that perfect balance of flavors, textures, and colors—from the tangy apples to the buttery crumbs that give a delightful crunch. Here’s what you’ll gather before starting this culinary adventure:
- 2 cups all-purpose flour: The base of the dough providing structure and that light, tender texture once baked.
- 1/2 teaspoon salt: Enhances the dough’s flavor by balancing sweetness and enriching the taste.
- 1/3 cup water: Hydrates the dough, making it pliable enough to stretch thin without tearing.
- 1/4 cup vegetable oil or melted butter: Adds richness and tenderness to the dough, plus helps it brown nicely.
- 1 teaspoon vinegar: Keeps the dough elastic, so it stretches beautifully thin for that classic strudel look.
- 6 cups thinly sliced apples (Granny Smith or Braeburn recommended): The star filling, providing tartness and natural sweetness that hold up well under baking.
- 1/2 cup granulated sugar: Sweetens the filling to balance the apples’ tartness perfectly.
- 1/4 cup brown sugar: Adds a subtle molasses depth that complements the spices and fruit.
- 1/2 cup raisins (optional): A touch of extra sweetness and chewy texture nestled among the apples.
- 1/2 teaspoon ground cinnamon: Wakes up your taste buds with warm, inviting spice.
- 1/4 teaspoon ground nutmeg: Offers a gentle, nutty spice enhancing the apple flavors.
- Zest of 1 lemon: Adds brightness and a light citrus aroma, lifting the filling’s flavor.
- 1 tablespoon lemon juice: Keeps the apples fresh-looking and adds tanginess to the mixture.
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter): Creates a crispy barrier that absorbs moisture, preventing sogginess.
- 4 tablespoons melted butter (for brushing): Ensures a golden, shiny crust with scrumptiously rich flavor.
- Powdered sugar (for dusting): Adds a final touch of sweetness and classic look before serving.
How to Make German Apple Strudel (Apfelstrudel) Recipe
Step 1: Prepare the Dough
Mixing the dough is the foundation of this German Apple Strudel (Apfelstrudel) Recipe. Combine the flour and salt in a bowl, then add water, oil, and vinegar. Stir until a coherent dough forms. Knead it vigorously for about 8 to 10 minutes until it becomes smooth and elastic. This kneading develops gluten, making the dough stretchable and resilient—exactly what you need for that paper-thin sheet. Once kneaded, cover the dough and let it rest for an hour at room temperature; this rest period relaxes the gluten, allowing for effortless stretching later on.
Step 2: Prepare the Apple Filling
While the dough rests, get your filling ready. In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, raisins if you’re including them, cinnamon, nutmeg, lemon zest, and lemon juice. This combination ensures the filling is juicy, sweet, and perfectly spiced, with the lemon adding a fresh tang that balances the richness.
Step 3: Toast Breadcrumbs in Butter
In a small pan, melt the butter and gently toast the breadcrumbs until they’re golden and fragrant. These toasted crumbs are essential because they soak up excess moisture from the apples, preventing the pastry from becoming soggy while adding a lovely nutty crunch.
Step 4: Roll and Stretch the Dough
Preheat your oven to 375°F (190°C). Lightly flour a large kitchen towel, then roll your dough into a thin rectangle on top of it. The goal is to stretch the dough gently with your hands until it’s almost see-through without tearing—this delicate task gives strudel its signature flaky layers. Patience and gentle hands are key here.
Step 5: Assemble the Strudel
Brush the entire stretched dough with melted butter, then sprinkle the toasted breadcrumbs evenly across its surface. This layering will protect the dough from moisture and add texture. Next, spread the apple filling along one of the shorter edges, leaving about a two-inch border free to seal the strudel properly. Using the towel as your helper, carefully roll the dough over the filling into a tight log and pinch the edges to seal them well.
Step 6: Bake to Perfection
Place your rolled strudel seam-side down on a parchment-lined baking sheet for an even bake. Brush the entire outside generously with melted butter to ensure a beautifully golden crust. Bake for 35 to 40 minutes until the strudel is crisp, deeply golden, and utterly inviting.
Step 7: Cool and Serve
Let your strudel cool for a bit before dusting it lightly with powdered sugar. This final flourish adds that classic look and a touch of extra sweetness. Serve it warm with optional vanilla ice cream or whipped cream to elevate this humble dessert into a celebratory treat.
How to Serve German Apple Strudel (Apfelstrudel) Recipe
Garnishes
Sprinkle some powdered sugar lightly over your warm strudel just before serving—it not only looks beautiful but adds a subtle sugary touch. For an added indulgence, a dollop of whipped cream or a scoop of vanilla ice cream complements the warm spices and flaky crust perfectly.
Side Dishes
Apple strudel is delicious on its own, but pairing it with a fresh fruit salad or a simple green tea can balance its richness beautifully. For a more festive touch, serve alongside mulled wine or spiced cider to enhance the warm autumnal flavors.
Creative Ways to Present
For a fun twist, slice the strudel and arrange the pieces in individual bowls topped with vanilla sauce or custard. It also makes a stunning centerpiece on a dessert platter surrounded by fresh fruit and nuts, inviting your guests to savor each bite elegantly.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and that’s quite likely—wrap the strudel tightly in plastic wrap or foil and store it in the refrigerator. Properly stored, it will stay fresh for up to 3 days while retaining its flavor and texture.
Freezing
German Apple Strudel (Apfelstrudel) Recipe freezes beautifully. Wrap the baked and cooled strudel securely in plastic wrap and foil, and pop it in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
To reheat, place the strudel on a baking sheet in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through and crispy again. Avoid microwaving if you want to keep that delightful flakiness and crisp crust.
FAQs
Can I use other types of apples for this recipe?
Absolutely! While Granny Smith and Braeburn apples are recommended for their firm texture and balanced tartness, feel free to experiment with Honeycrisp, Fuji, or Jonathan apples. Just make sure they’re firm to avoid a mushy filling.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Allow it to come to room temperature before rolling and stretching for best results.
Can I omit the raisins in the filling?
Definitely! Raisins are optional. If you prefer, you can substitute them with chopped nuts like walnuts or pecans for an added crunch, or simply leave them out altogether.
How thin should the dough be stretched?
The dough should be stretched so thin that you can almost see through it. It’s delicate work requiring gentle hands, but that thinness creates the signature flaky layers that make this strudel so special.
Can I make this strudel vegan?
Yes, you can use vegetable oil instead of butter and substitute the butter used for toasting breadcrumbs and brushing the dough with a plant-based margarine or vegan butter alternative for a fully vegan German Apple Strudel (Apfelstrudel) Recipe.
Final Thoughts
There’s something truly magical about making and sharing this German Apple Strudel (Apfelstrudel) Recipe. Each step, from gently stretching the dough to savoring that first warm bite, invites you to slow down and relish timeless flavors. Whether you’re treating yourself on a quiet afternoon or impressing loved ones at a family gathering, this recipe is guaranteed to fill your kitchen with cozy aromas and your heart with comfort. Give it a try—you might just find a new favorite in this classic dessert!
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German Apple Strudel (Apfelstrudel) Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
Authentic German Apple Strudel (Apfelstrudel) is a classic dessert featuring thinly stretched dough filled with tender spiced apples, raisins, and breadcrumbs, baked to a golden perfection and dusted with powdered sugar. This traditional recipe brings the comforting flavors of tart apples, warm cinnamon, and nutmeg wrapped in a flaky pastry perfect for any occasion.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup water
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vinegar
Filling
- 6 cups thinly sliced apples (Granny Smith or Braeburn recommended)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter)
For Assembly and Serving
- 4 tablespoons melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and salt. Add the water, vegetable oil or melted butter, and vinegar. Mix until a soft dough forms.
- Knead the dough: Knead the dough for 8 to 10 minutes on a lightly floured surface until it becomes smooth and elastic. Cover the dough with a clean cloth and let it rest at room temperature for 1 hour to relax the gluten.
- Make the filling: In a large bowl, toss the thinly sliced apples with granulated sugar, brown sugar, raisins if using, ground cinnamon, ground nutmeg, lemon zest, and lemon juice until well combined. Set aside to marinate.
- Prepare the dough sheet: Preheat your oven to 375°F (190°C). Place a well-floured kitchen towel on a large work surface. Roll out the rested dough into a thin rectangular shape, then gently stretch it with your hands until the dough is very thin and nearly transparent but not torn.
- Assemble the strudel: Brush the entire dough sheet lightly with melted butter. Evenly sprinkle the toasted breadcrumbs over the buttered surface. Spread the apple filling lengthwise along one short edge of the dough, leaving a 2-inch border on the sides.
- Roll up the strudel: Using the kitchen towel to assist, carefully roll the dough tightly into a log shape, starting from the edge with the apple filling. Seal the edges gently to prevent the filling from escaping during baking.
- Bake the strudel: Transfer the rolled strudel onto a parchment-lined baking sheet with the sealed seam side down. Brush the outside with more melted butter. Bake in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and crisp.
- Serve: Remove the strudel from the oven and allow it to cool slightly. Dust generously with powdered sugar before slicing. Serve warm with vanilla ice cream or whipped cream if desired for an extra indulgence.
Notes
- If you prefer a crispier exterior, brush the strudel with butter a second time halfway through baking.
- Use tart apples like Granny Smith or Braeburn for the best balance of sweetness and acidity.
- To toast the breadcrumbs, melt 2 tablespoons of butter in a pan over medium heat and stir in the breadcrumbs until golden brown.
- The dough can be made a day ahead and refrigerated; bring to room temperature before rolling out.
- For a nut-free version, omit the raisins.
