German Apple Strudel (Apfelstrudel) Recipe
If you’re looking for a cozy, heartwarming baked treat that always steals the show, German Apple Strudel (Apfelstrudel) absolutely fits the bill. This classic pastry is all about tender-sweet apples wrapped in delicately crisp layers of buttery phyllo, laced with raisins, nuts, and spices that taste like fall in every bite. It’s surprisingly straightforward to make, yet feels endlessly special—just like the ones you might find in a charming Viennese café. Once you try your hand at this German Apple Strudel (Apfelstrudel), you might never settle for store-bought again!
Ingredients You’ll Need
What makes German Apple Strudel (Apfelstrudel) so magical is just how simple the ingredients are—yet each one is key for texture, color, and flavor. Here’s what you’ll need, along with a few quick tips for getting the best results.
- Apples: Go for tart varieties like Granny Smith for a perfectly balanced, not-too-sweet filling.
- Granulated Sugar: Lends sweetness and helps create a juicy caramelized base inside the strudel.
- Brown Sugar: Adds depth and a hint of molasses flavor to the apple mixture.
- Ground Cinnamon: Delivers that cozy spiced aroma that strudel fans know and love.
- Ground Nutmeg: Just a pinch brings warmth and complexity to the filling.
- Salt: Heightens all the other flavors, making every ingredient pop.
- Lemon Juice: Brightens and preserves the apples’ color while boosting the overall tartness.
- Raisins: Soak up apple juices and add little pops of sweetness throughout the pastry.
- Chopped Walnuts (optional): Sprinkle in for crunch and a nutty counterpoint to the apple filling.
- Phyllo Dough: Layer up to create that gorgeous, shattering crunch on every bite—just be sure to keep it covered until ready to use.
- Unsalted Butter: Brushed between phyllo layers for that rich, golden finish and flaky texture.
- Plain Breadcrumbs: Essential for soaking up fruit juices so your strudel stays perfectly crisp.
- Powdered Sugar: A snowy dusting on top makes the finished strudel downright irresistible.
How to Make German Apple Strudel (Apfelstrudel)
Step 1: Prepare the Apple Filling
Start by peeling, coring, and thinly slicing your apples—the thinner, the better for even baking and a soft, tender bite. Combine them in a large bowl with both sugars, cinnamon, nutmeg, salt, lemon juice, raisins, and walnuts if you’re using them. Give everything a gentle toss so the apples are nicely coated and the flavors have a chance to mingle while you prep the pastry.
Step 2: Prepare the Phyllo Dough
Lay a clean kitchen towel on your counter, then place your first sheet of phyllo dough onto the towel. Brush it lightly but thoroughly with melted butter. Layer another sheet on top, brush with more butter, and repeat until you’ve created a stack with all ten sheets. The butter between the layers is what makes that buttery, golden crispness we all crave in a German Apple Strudel (Apfelstrudel). Work fairly quickly to prevent the phyllo from drying out—cover any unused sheets with a damp towel as you go.
Step 3: Add the Breadcrumbs
Once your stack of buttered phyllo sheets is ready, sprinkle the plain breadcrumbs evenly over the top. These will absorb any extra juices released by the apples as the strudel bakes, keeping the pastry from going soggy and adding a delicate, toasty note to every bite.
Step 4: Fill and Shape the Strudel
Spoon your prepared apple mixture lengthwise along one long edge of the phyllo stack, leaving about two inches of space at each end. Fold the short sides over the apple filling (this keeps everything tidy and snug), then use the towel underneath to gently roll the whole thing up like a jelly roll, finishing seam side down for the best appearance. This classic rolling method is at the heart of authentic German Apple Strudel (Apfelstrudel) technique!
Step 5: Bake to Crispy Perfection
Carefully transfer your rolled strudel to a parchment-lined baking sheet, making sure the seam is underneath. Brush the top with more melted butter—it’ll help turn the crust a glorious golden brown. Bake in your preheated 375°F (190°C) oven for 35 to 40 minutes, or until the strudel is crisp and deeply golden. Allow it to cool slightly, then dust with powdered sugar before slicing and serving warm or at room temperature.
How to Serve German Apple Strudel (Apfelstrudel)
Garnishes
A simple dusting of powdered sugar is the classic finish for German Apple Strudel (Apfelstrudel), adding a delicate sweetness and beautiful snowy look. If you want to dress it up even more, try a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of vanilla custard—the creamy, cool contrasts are absolute perfection with the warm strudel.
Side Dishes
Traditionally, a generous slice of this apple strudel shines alongside a hot cup of coffee or strong black tea. For a more decadent pairing, serve it with homemade caramel sauce, a handful of fresh berries, or even alongside a fruit compote for added zing. No matter what you serve beside it, German Apple Strudel (Apfelstrudel) is always a highlight of the table.
Creative Ways to Present
Try cutting the finished strudel into elegant, individual portions and arranging them on a platter, each garnished with fruit or mint. For gatherings, you can serve mini strudel rolls (simply make smaller logs before baking). Or, for a fun twist, mingle slices with other traditional pastries as part of a German-themed dessert board.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), wrap the cooled strudel loosely in aluminum foil or wax paper and store it at room temperature for up to one day. For longer storage, keep it in the refrigerator for up to three days, though it’s best enjoyed sooner rather than later for optimal crispness.
Freezing
To freeze, let the baked German Apple Strudel (Apfelstrudel) cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. Store it flat to prevent crushing. You can freeze it for up to two months. When ready to enjoy, thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To revive that crisp exterior, place slices or the whole strudel on a baking sheet and warm in a preheated 325°F (165°C) oven for 10 to 15 minutes. Avoid the microwave, which can make the pastry soggy. Enjoy warm with a fresh dusting of powdered sugar.
FAQs
Can I use store-bought pie dough instead of phyllo?
While pie dough is an option, the signature of German Apple Strudel (Apfelstrudel) is those papery, crisp phyllo layers. Pie crust yields a heavier, less flaky result, so to stay true to tradition and achieve that shattering crunch, stick to phyllo if possible.
What are the best apples for making Apfelstrudel?
Tart, firm apples like Granny Smith are the gold standard for strudel— they hold their shape and provide a satisfying sweet-tart balance. If you want to mix things up, add a few sweeter apples like Honeycrisp or Braeburn for more nuanced flavor.
Can I make German Apple Strudel (Apfelstrudel) gluten-free?
Absolutely! Look for gluten-free phyllo dough at well-stocked grocery stores or specialty markets, and make sure your breadcrumbs are also gluten-free. The filling itself is naturally gluten-free, so this dessert can easily fit a variety of dietary needs.
How do I keep phyllo dough from drying out?
Phyllo dough is notoriously delicate and can dry out in minutes. Always keep unused sheets covered with a clean, damp (not wet) kitchen towel while you work. Only uncover what you need at the moment to maintain those flawless, flaky layers.
Can I prepare German Apple Strudel (Apfelstrudel) ahead of time?
You can prep the unbaked strudel and refrigerate it (well wrapped) for up to a day in advance, then bake fresh when ready to serve. For longer ahead, assemble, freeze unbaked, and bake straight from frozen—just add a few extra minutes of baking time.
Final Thoughts
There’s something truly special about sharing a freshly baked German Apple Strudel (Apfelstrudel) with friends and family—it’s rustic, aromatic, and an absolute joy to make at home. Don’t be intimidated by the phyllo; take your time, savor the process, and enjoy every flaky, apple-filled bite. Give this classic recipe a try and you just might inspire a new family tradition of your own!
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German Apple Strudel (Apfelstrudel) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a classic German Apple Strudel (Apfelstrudel) that features a sweet apple filling wrapped in flaky phyllo dough. This traditional dessert is a perfect combination of tart apples, warm spices, and crunchy nuts, all baked to golden perfection.
Ingredients
Filling:
- 6 large tart apples (such as Granny Smith), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Strudel:
- 10 sheets phyllo dough (thawed)
- 1/2 cup unsalted butter (melted)
- 1/4 cup plain breadcrumbs
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Prepare the filling: In a large bowl, combine the sliced apples, sugars, spices, lemon juice, raisins, and walnuts if using. Mix well and set aside.
- Assemble the strudel: Layer and butter phyllo sheets, sprinkle breadcrumbs, add apple mixture, roll into a log, and bake until golden.
- Finish and serve: Let the strudel cool slightly, dust with powdered sugar, slice, and serve warm or at room temperature.
Notes
- Keep phyllo dough covered while working to prevent drying out.
- Raisins can be substituted with dried cranberries or omitted.
- Best served fresh, but leftovers can be reheated for crispness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
