German apple strudel, or Apfelstrudel, is a beloved pastry of thin, flaky dough wrapped around a spiced apple filling. This recipe uses a classic yeast-free dough that you stretch by hand until it’s translucent, giving you that authentic, crisp-yet-tender layers. It’s a dessert that feels impressive but is actually quite doable at home, and the combination of tart apples, cinnamon, and buttery crumbs is simply irresistible.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup (120 ml) warm water
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon white vinegar (helps with elasticity)
- For the filling:
- 3 pounds (1.4 kg) tart apples (like Granny Smith or Braeburn), peeled, cored, and thinly sliced
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (60 g) plain breadcrumbs
- 1/2 cup (60 g) chopped walnuts or almonds (optional)
- 1/2 cup (80 g) raisins (optional)
- 1/4 cup (60 g) unsalted butter, melted, plus extra for brushing
- Zest of 1 lemon
- For finishing:
- Powdered sugar for dusting
Instructions
- Make the dough: In a large bowl, mix flour and salt. Make a well in the center and add the egg, warm water, oil, and vinegar. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for about 8–10 minutes until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed, or a few drops of water if too dry.
- Rest the dough: Shape the dough into a ball, brush it lightly with oil, cover with plastic wrap or a damp cloth, and let it rest at room temperature for 30–60 minutes. This resting time is essential for the gluten to relax, making it easier to stretch.
- Prepare the filling: In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon zest, and raisins (if using). Let it sit for about 15 minutes to release some juice. Drain off excess liquid.
- Toast the breadcrumbs: In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown, about 3–4 minutes. Set aside to cool.
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Stretch the dough: Place a clean, large kitchen towel (flour sack or cotton) on your work surface and dust it lightly with flour. Place the dough on the towel and roll it out as thin as possible with a rolling pin. Then, using your hands, gently stretch it from the center outward, working around the dough, until it is paper-thin and almost translucent. You can also use the back of your hands to carefully pull it thinner. Trim off any thick edges.
- Layer the filling: Brush the stretched dough with some of the melted butter. Sprinkle the toasted breadcrumbs over the dough, leaving about a 2-inch border at the edges. Evenly spread the apple mixture over the breadcrumbs, then sprinkle with nuts (if using).
- Roll the strudel: Use the towel to help you lift the edge of the dough and roll it over the filling, like a jelly roll. Tuck in the ends as you roll to seal in the filling. Carefully transfer the strudel, seam-side down, to the prepared baking sheet.
- Bake: Brush the top of the strudel with more melted butter. Bake for 40–45 minutes, or until the pastry is deep golden brown and crisp. If it browns too quickly, cover loosely with foil.
- Cool and serve: Let the strudel cool on the baking sheet for at least 15 minutes before dusting with powdered sugar and slicing. Serve warm or at room temperature.
Tips
- Dough consistency: The dough should be very soft, almost like an earlobe. If it’s too stiff, it will tear when stretching. If too sticky, add a little flour.
- Apple choice: Use firm, tart apples that hold their shape during baking. Granny Smith, Braeburn, or Honeycrisp are excellent. Avoid overly soft apples like Red Delicious, which turn mushy.
- Don’t skip the breadcrumbs: The toasted breadcrumbs absorb the apple juices and prevent the bottom of the strudel from becoming soggy. They also add a nice nutty flavor.
- Stretching the dough: If the dough tears, just press it back together. It’s forgiving. And don’t worry about getting it perfectly even – rustic is fine.
Serving Suggestions
Serve warm slices of Apfelstrudel with a dusting of powdered sugar. A dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a drizzle of warm vanilla sauce are classic accompaniments. In Austria and Germany, it’s often served with a strong coffee or a glass of apple cider.
Variations
- Add a splash of rum: Soak the raisins in rum or apple brandy for 30 minutes before adding to the filling.
- Use puff pastry: For a shortcut, use a sheet of store-bought puff pastry instead of the stretched dough. The texture will be flakier and less delicate, but it’s still delicious.
- Add cranberries: Replace the raisins with dried cranberries for a tangy twist.
- Spice it up: Add a pinch of cardamom or allspice to the apple mixture for extra warmth.
Storage and Reheating
Store leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5–10 minutes, or until heated through and crisp. You can also reheat in a toaster oven. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. Let it come to room temperature for about 30 minutes before stretching.
Why did my dough tear when stretching? The dough tears if it wasn’t kneaded enough, didn’t rest long enough, or was too dry. Make sure to knead until smooth and elastic, rest for at least 30 minutes, and keep the dough lightly oiled.
Can I use frozen apples? Yes, but thaw them completely and drain off excess liquid before using. Frozen apples can be more watery, so you may need to increase the breadcrumbs slightly.
How do I know when the strudel is done? The pastry should be deep golden brown and crisp all over. If you tap it, it should sound hollow. The filling will be bubbling slightly through the seams.
Can I freeze the baked strudel? Yes, wrap the cooled strudel tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven as directed.
What if I don’t have a kitchen towel? You can stretch the dough on a lightly floured clean countertop, but the towel makes it easier to lift and roll. A large piece of parchment paper also works.
Related
- Chocolate Bingsu Recipe: Easy Korean Shaved Ice
- Cheesecake Factory Miso Salmon Copycat Recipe
- Cheese Puff Corn: Easy Homemade Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).