German Apple Strudel (Apfelstrudel) Recipe
If you’re looking for a show-stopping yet approachable dessert, German Apple Strudel (Apfelstrudel) is your answer. This classic treat wraps tender apples, plump raisins, and a dusting of spice inside crispy, paper-thin dough, all finished with a shower of powdered sugar. Whether you’re channeling Bavarian café vibes or simply craving a cozy, fruit-filled pastry, German Apple Strudel (Apfelstrudel) never fails to impress both guests and your own taste buds. Let’s jump in and make this sweet tradition your new favorite!
Ingredients You’ll Need
This beautiful pastry is made with surprisingly simple ingredients—each one playing a crucial role in delivering the authentic flavor, texture, and golden color that define German Apple Strudel (Apfelstrudel). Here’s a breakdown of what you’ll need, and why it matters:
- Apples: Tart varieties like Granny Smith keep the filling bright and deliver that perfect balance with the sweet pastry.
- Granulated sugar: Sweetens the filling without overpowering the natural apple flavor.
- Raisins: Add little bursts of sweetness; soak them in rum or apple juice if you’re feeling fancy!
- Ground cinnamon: Brings a warming spice that’s essential to every classic Apfelstrudel.
- Ground nutmeg: Gives depth and aromatic complexity—don’t skip it!
- Lemon juice: Prevents the apples from browning and adds a pop of brightness.
- Plain breadcrumbs: Absorb the juices and keep the strudel crisp, not soggy.
- Unsalted butter (for toasting breadcrumbs): Adds rich, nutty flavor to the toasted crumbs that line the pastry.
- Phyllo dough: Cuts down on fuss while replicating the shatteringly thin, flaky layers of traditional strudel dough.
- Unsalted butter (for brushing phyllo): Helps each sheet of dough bake up golden and crisp.
- Powdered sugar: The perfect finishing touch—a sweet, snowy blanket over every slice.
How to Make German Apple Strudel (Apfelstrudel)
Step 1: Prepare the Breadcrumbs
Start by melting two tablespoons of unsalted butter in a skillet over medium heat. Toss in the breadcrumbs and stir constantly until they turn golden brown and nutty-smelling. These toasty crumbs are your secret weapon for keeping the filling luscious but never soggy! Once toasted, spread them out to cool.
Step 2: Mix the Apple Filling
While the breadcrumbs cool, place your peeled, cored, and thinly sliced apples into a large mixing bowl. Add the granulated sugar, raisins, cinnamon, nutmeg, and lemon juice. Toss everything together so each apple slice is nicely coated—this ensures every bite of your German Apple Strudel (Apfelstrudel) bursts with juicy flavor.
Step 3: Layer and Butter the Phyllo
Lay one sheet of phyllo dough on a clean kitchen towel; this helps you roll the strudel later. Gently brush the sheet with melted butter—don’t skimp here! Repeat the process, layering and brushing each of the remaining sheets. The buttery layers bake up into those irresistibly crisp and flaky folds that make strudel legendary.
Step 4: Add the Fillings
Sprinkle your cooled breadcrumbs evenly over the top layer of phyllo, leaving a two-inch border around the edges. Pile the apple mixture in a neat log along one long edge. This set-up will keep all the goodness neatly contained as you roll up your German Apple Strudel (Apfelstrudel).
Step 5: Roll and Seal
Fold in the short sides over the filling, then use the towel to gently roll the strudel, jelly-roll style, from the long end where the apples are. Aim for a tight but gentle roll. Place the strudel seam-side down on your parchment-lined baking sheet so it holds its shape.
Step 6: Bake to Perfection
Brush the entire strudel with another generous layer of melted butter—this is the secret to that beautiful golden crust. Bake at 375°F (190°C) for 35 to 40 minutes, or until the pastry is crisp and deeply golden. Your kitchen will smell absolutely amazing while German Apple Strudel (Apfelstrudel) bakes!
Step 7: Finish and Serve
Let the baked strudel cool for several minutes so the filling can set slightly. Just before serving, dust the top with a generous snowfall of powdered sugar. Slice into thick, rustic pieces and admire those layers!
How to Serve German Apple Strudel (Apfelstrudel)
Garnishes
A cloud of powdered sugar is classic, but you can dress up your German Apple Strudel (Apfelstrudel) with a dollop of whipped cream, a drizzle of vanilla sauce, or even a few candied nuts on top for crunch. Each garnish brings its own little flourish of flavor and festivity.
Side Dishes
This strudel shines with a scoop of vanilla ice cream or a puddle of warm custard on the side. For a lighter pairing, a spoonful of lightly sweetened crème fraîche or Greek yogurt also contrasts beautifully with the warm, spiced filling.
Creative Ways to Present
Try slicing the strudel into individual servings and stacking them on a platter with sprigs of fresh mint and twists of lemon peel for color. If you’re serving a crowd, mini German Apple Strudel (Apfelstrudel) rolls made from smaller pieces of phyllo dough are fun finger food at parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), let your strudel cool completely, then wrap it tightly in plastic wrap or foil. Store in the refrigerator for up to 3 days. The flavor deepens overnight and it’s delicious cold, too.
Freezing
Want to plan ahead? Wrap the fully baked—and cooled—German Apple Strudel (Apfelstrudel) in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating. It’s a wonderful dessert to keep on hand for surprise guests or last-minute celebrations.
Reheating
To restore that freshly baked crispness, preheat your oven to 325°F (165°C) and warm the strudel for about 10 to 15 minutes. Avoid the microwave, which can make the pastry soggy rather than flaky—an oven reheat is well worth it for that just-baked texture.
FAQs
Can I use puff pastry instead of phyllo dough?
While you can use puff pastry in a pinch for German Apple Strudel (Apfelstrudel), the texture will be much more buttery and thick than the delicate, crisp result phyllo provides. If possible, stick to phyllo dough for a more authentic experience.
What’s the best apple variety for strudel?
Tart, firm apples like Granny Smith hold their shape and provide a wonderful tang that balances the sweetness of the filling, making them ideal for this recipe. Other good options include Braeburn, Jonagold, or Honeycrisp.
How do I prevent the strudel from getting soggy?
Those toasted breadcrumbs are essential—they soak up the juices from the apples, so your German Apple Strudel (Apfelstrudel) turns out crisp every time. Be sure to cool the breadcrumbs and distribute them in an even layer before adding the apples.
Can I customize the filling?
Absolutely! Chopped walnuts or pecans add a great crunch, and you can swap raisins for dried cranberries or cherries for a different twist on classic Apfelstrudel. Just keep the base of apples and spices intact for that authentic flavor.
Is it possible to make this recipe vegan?
Yes, simply use plant-based butter and ensure your phyllo is vegan (most are). Swap the traditional butter for a good-quality vegan substitute, and you’ll still get a gorgeous, golden German Apple Strudel (Apfelstrudel) that everyone can enjoy.
Final Thoughts
If you’ve never tried making a homemade German Apple Strudel (Apfelstrudel), now’s the perfect time to roll up your sleeves and experience the magic yourself. With its flaky crust, spiced apple filling, and old-world charm, this dessert is simply unforgettable. Give it a try—it’s guaranteed to warm hearts around your table and maybe even become a new family tradition!
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German Apple Strudel (Apfelstrudel) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this classic German Apple Strudel, known as Apfelstrudel. A perfect balance of tart apples, warm spices, and sweet raisins wrapped in crisp layers of phyllo dough.
Ingredients
For the Filling:
- 6 medium tart apples (such as Granny Smith), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/3 cup raisins
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Strudel:
- 1/2 cup plain breadcrumbs
- 2 tablespoons unsalted butter, melted (for toasting breadcrumbs)
- 6 sheets phyllo dough, thawed
- 1/3 cup unsalted butter, melted (for brushing phyllo)
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toast breadcrumbs: Melt 2 tablespoons of butter in a skillet over medium heat and toast the breadcrumbs until golden; set aside to cool.
- Prepare the filling: In a large bowl, toss the apple slices with sugar, raisins, cinnamon, nutmeg, and lemon juice.
- Assemble the strudel: Layer phyllo dough sheets, brushing each with melted butter. Sprinkle toasted breadcrumbs over the top layer, add the apple filling, and roll up the strudel.
- Bake: Brush the top with butter and bake for 35–40 minutes until golden and crisp.
- Serve: Let cool slightly, dust with powdered sugar, and slice before serving.
Notes
- To make it more traditional, use homemade strudel dough instead of phyllo.
- Soak the raisins in rum or apple juice for added flavor.
- Best served warm with vanilla sauce or a scoop of ice cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
