Name: Delicious German Apple Strudel Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Austrian
Ingredients: 1 1/2 cups all-purpose flour (188g); 1/4 teaspoon salt; 1/3 cup lukewarm water; 2 Tablespoons vegetable oil; 1/2 teaspoon apple cider vinegar or lemon juice; 3/4 cup salted butter melted; 2/3 cup Panko breadcrumbs; 2 lbs apples peeled, cored, and thinly sliced (about 6 cups); 2/3 cup golden raisins plumped in hot water for 10 minutes, then drained; 1/2 cup granulated sugar; 1/2 teaspoon ground cinnamon; Powdered sugar for dusting

Warm, flaky, and bursting with tender, cinnamon-spiced apples, this Delicious German Apple Strudel Recipe is a true celebration of comfort food. There's just something magical about its paper-thin dough and sweet filling that makes every bite feel cozy and special.

A close-up of a slice of apple pastry shows a flaky golden-brown crust dusted with powdered sugar on top. Inside, the filling is made of soft, cooked apple chunks mixed with a crumbly, light brown layer of cinnamon and sugar. The pastry is placed on white parchment paper with a blurred green apple in the background and another piece of the same pastry on a white plate. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Delicious German Apple Strudel Recipe
Top Tip
How to Serve Delicious German Apple Strudel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious German Apple Strudel Recipe

Why You'll Love This Recipe

This Delicious German Apple Strudel Recipe has a way of bringing people together. I remember making it with my family on chilly weekends, and the smell pulling everyone into the kitchen was pure magic.

Authentic Texture: The dough stretches so thin it almost melts in your mouth, creating that classic flaky strudel crispness you dream of.
Perfect Balance of Flavors: Tart and sweet apples combined with warm cinnamon and buttery breadcrumbs make every bite irresistible.
Impressively Homemade: It looks and tastes impressive, but once you follow the steps, you'll see it's totally doable!
Versatile and Customizable: You can tweak the filling or dough easily to suit your tastes or dietary needs.

Seven square pieces of golden brown pastry with a lightly flaky texture, each dusted with a white powdered sugar layer on top, are arranged loosely on crumpled white parchment paper over a white marbled surface. Around the pastries, two bright green apples sit on the left and bottom edges, while a beige cloth is casually placed nearby. In the corner, there is a white plate with a brown rim with three forks inside it, and to the upper right, a metal cooling rack rests partially in view. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Delicious German Apple Strudel Recipe plays a crucial role. The dough’s simplicity lets the filling shine, while the apples and spices create that classic comforting flavor. Here's why I love each one:

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few grains of coarse salt beside it, a small white bowl filled with lukewarm water, a small white bowl with golden vegetable oil, a small white bowl containing clear apple cider vinegar, a small white ceramic bowl holding melted salted butter, a simple white bowl filled with golden panko breadcrumbs, a heap of thinly sliced fresh green and red apples arranged neatly on a white plate, a small white bowl of plump golden raisins, a small white bowl with granulated white sugar, a small white bowl containing ground cinnamon, a small white bowl dusted lightly with powdered sugar, two whole uncracked brown eggs placed near the ingredients, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the perfect balance of structure and elasticity that lets you stretch the dough paper-thin without tearing.
Salt: Enhances the flavor of the dough subtly without making it salty.
Lukewarm water: Helps activate the gluten gradually for an elastic dough that’s easy to stretch.
Vegetable oil: Keeps the dough tender and prevents it from drying out while resting.
Apple cider vinegar or lemon juice: Adds a touch of acidity to relax the gluten for better elasticity in the dough.
Salted butter: Melts into the dough and breadcrumbs adding richness and flavor.
Panko breadcrumbs: Absorbs excess moisture from the apples so the strudel base doesn’t get soggy.
Apples: Crisp varieties like Granny Smith or Honey Crisp work best for a balanced sweetness and texture.
Golden raisins: Plumped up to add juiciness and a sweet surprise throughout the filling.
Granulated sugar: Softens the tartness of the apples and blends nicely with the cinnamon.
Ground cinnamon: The warm spice that ties all the filling flavors together perfectly.
Powdered sugar: A delicate dusting adds charm and a final touch of sweetness after baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Delicious German Apple Strudel Recipe as classical as possible, but I've played with a few variations that you might want to try—it's forgiving and fun to experiment with.

Variation: I sometimes swap raisins for chopped walnuts or add a handful of toasted almonds for a bit of crunch—trust me, it adds a lovely texture contrast!
Dietary tweak: For a dairy-free version, use a plant-based butter alternative and vegetable oil to keep the dough tender.
Fruity twist: Mix in some sliced pears or even fresh cranberries during the fall for a richer flavor profile.

Step-by-Step: How I Make Delicious German Apple Strudel Recipe

Step 1: Make and Rest the Dough

Start by combining flour and salt in your mixer bowl. Add lukewarm water, vegetable oil, and apple cider vinegar while mixing low. Swap the paddle for a dough hook and knead until you get a soft, elastic ball—about 5 to 7 minutes. Once the dough looks smooth, transfer it to a lightly oiled bowl, cover tightly, and let it rest for at least an hour. This rest is key for the dough to relax and stretch easily later on.

Step 2: Prep Your Filling

While the dough is resting, soak your golden raisins in hot water to plump them up. Peel, core, and slice your apples thinly and uniformly. Mixing sugar and cinnamon together sets the stage for that classic warm flavor. I line my kitchen table with a clean sheet to gently work on the dough—trust me, this saves a lot of stress!

Step 3: Stretch That Dough!

This is the fun part! Cut the dough in half and roll one half out as thin as you can. Then, carefully transfer it to your sheet-covered surface and start stretching gently with your knuckles, lifting and pulling the edges bit by bit. You'll know you're ready when the dough is almost transparent, and you can see the pattern of the sheet through it. If the dough feels stubborn and snaps back, just cover it with a damp towel and relax for 5 minutes before trying again.

Step 4: Build Your Filling and Roll

Brush ¼ cup of melted butter gently all over the dough, leaving a one-inch border. Then sprinkle half the breadcrumbs over half the dough, followed by half the apples, raisins, and cinnamon-sugar mixture. Fold the short edge of the dough over the filling, then fold in the sides, creating an envelope. Grab the edge of your sheet and roll the strudel onto itself like a cozy little log. Carefully transfer it to a parchment-lined baking sheet seam-side down. Repeat with the other half, then brush both with remaining butter.

Step 5: Bake and Enjoy

Bake at 375°F for 25-30 minutes until golden and crispy. Let your strudel cool for 10-15 minutes before slicing; this helps the filling set nicely without spilling everywhere. Finally, dust generously with powdered sugar—a dreamy finish!

Top Tip

Over the years, I've learned a few tricks that make the Delicious German Apple Strudel Recipe truly shine. These tips saved me from common pitfalls and made the process much smoother.

Dough Resting Time: Don't rush the dough rest—it's essential for elasticity. If the dough resists stretching, give it a little extra time covered with a damp cloth.
Uniform Apple Slices: Slice the apples thin and even to ensure they cook through perfectly without adding too much moisture.
Breadcrumb Magic: Toast breadcrumbs lightly in butter for a nutty flavor and moisture-absorbing layer between dough and filling.
Rolling Technique: Use the tablecloth! It gives you grip and control when rolling the delicate strudel without tearing.

How to Serve Delicious German Apple Strudel Recipe

German Apple Strudel - Serving Suggestion

Garnishes

I always dust my apple strudel with powdered sugar just before serving—it's classic and beautiful. Sometimes, I add a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra indulgence. A drizzle of warm vanilla sauce also never fails to impress guests.

Side Dishes

This strudel pairs wonderfully with a cup of strong black coffee or a mild tea. For a richer spread, I serve it alongside a creamy vanilla custard or even a small cheese platter to balance the sweetness.

Creative Ways to Present

For special occasions, slice the strudel into thin ribbons and layer them in a pretty glass trifle bowl with dollops of whipped cream and caramel sauce. Another favorite is presenting mini strudel rolls as elegant finger foods for brunch or parties.

Make Ahead and Storage

Storing Leftovers

I wrap leftover strudel tightly with plastic wrap and keep it refrigerated for up to 2 days. It reheats beautifully without losing its crispness if you give it a quick warm-up in the oven.

Freezing

This recipe freezes surprisingly well. I pre-bake the strudel just until the dough is set (around 15 minutes), then cool and freeze it wrapped in foil. When ready to eat, bake from frozen at 350°F until golden and heated through.

Reheating

To reheat, I preheat my oven to 350°F and pop the strudel in for about 10-15 minutes. This revives the crispness of the crust and warms the filling perfectly without drying it out.

Frequently Asked Questions:

Can I use pre-made phyllo dough instead of making my own?

Absolutely! Using store-bought phyllo dough can save a lot of time and still yield delicious results. Just be gentle layering the sheets with melted butter to mimic the texture of traditional strudel dough.

What is the best type of apple to use for this strudel?

I recommend firm, tart apples like Granny Smith, Honey Crisp, or Braeburn because they hold their shape well during baking and provide a nice balance to the sweet filling.

How thin should the dough be stretched?

You want the dough to be paper-thin—thin enough that you can see the pattern of your tablecloth or sheet beneath it. This thinness is key to getting the traditional flaky, tender layers.

Can I prepare the strudel the day before serving?

Yes! You can assemble the strudel and keep it refrigerated, covered, overnight. Just bring it to room temperature before baking for best results.

Final Thoughts

This Delicious German Apple Strudel Recipe holds a special place in my heart because it bridges tradition and warmth in every bite. I hope as you make this yourself, you’ll feel the same joy I do when baking it at home—it's a reward worth every minute spent in the kitchen. So, grab your rolling pin and let’s create some cozy memories!