If you have a soft spot for warm, comforting desserts that carry a little slice of European tradition, this German Apple Strudel (Apfelstrudel) Recipe is a must-try. It is a delightful combination of tangy, spiced apples wrapped in a delicate, buttery pastry that bakes to a golden perfection. Every bite is a harmonious dance of textures from the crisp exterior to the tender, flavorful filling with hints of cinnamon, nutmeg, and lemon. This classic treat not only fills your home with a cozy aroma but also promises to become a beloved staple for your dessert repertoire.
Ingredients You’ll Need
The magic of this German Apple Strudel (Apfelstrudel) Recipe lies in the simplicity and quality of the ingredients. Each element plays a key role—from the dough’s elasticity to the rich, aromatic filling—that ensures every slice tastes authentic and irresistible.
- 2 cups all-purpose flour: The foundation of the strudel dough, giving it structure and a tender crumb.
- 1/2 teaspoon salt: Balances the flavors in the dough and enhances the sweetness of the filling.
- 1/3 cup water: Hydrates the flour to create a pliable dough that stretches beautifully.
- 1/4 cup vegetable oil or melted butter: Adds moisture and richness to the dough, contributing to its tender texture.
- 1 teaspoon vinegar: Helps tenderize the dough while preserving its elasticity.
- 6 cups thinly sliced apples: Granny Smith or Braeburn are perfect for their balance of tartness and firmness, ideal for baking.
- 1/2 cup granulated sugar: Sweetens the apple filling for that classic dessert flavor.
- 1/4 cup brown sugar: Adds a deeper, caramel-like sweetness and moisture.
- 1/2 cup raisins (optional): Provides bursts of natural sweetness and texture contrast.
- 1/2 teaspoon ground cinnamon: Brings a warm, spicy note that is integral to traditional Apfelstrudel.
- 1/4 teaspoon ground nutmeg: Adds a subtle earthy warmth that enhances the cinnamon.
- Zest of 1 lemon: Brightens the filling with fresh citrus aroma and flavor.
- 1 tablespoon lemon juice: Keeps the apples from browning and adds a slight tang.
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter): Absorbs excess moisture to keep the pastry crisp.
- 4 tablespoons melted butter (for brushing): Ensures a golden, flaky crust and rich flavor.
- Powdered sugar (for dusting): The perfect finishing touch for a sweet, elegant presentation.
How to Make German Apple Strudel (Apfelstrudel) Recipe
Step 1: Prepare the dough
Start by combining the flour and salt in a large bowl. Slowly add water, vegetable oil (or melted butter), and vinegar while mixing until a dough forms. This part is crucial because the dough needs to be smooth and elastic, so knead it vigorously for about 8 to 10 minutes. Once the texture feels just right—soft but not sticky—cover it and let it rest for an hour at room temperature. Resting helps relax the gluten, making the dough easier to stretch later.
Step 2: Prepare the apple filling
While the dough is resting, toss the thinly sliced apples in a large bowl with granulated sugar, brown sugar, raisins if you’re using them, cinnamon, nutmeg, lemon zest, and lemon juice. Each ingredient brings a layer of flavor—spices give warmth, sugars add sweetness, and lemon keeps everything fresh and tangy. Set this mixture aside to allow the flavors to meld together beautifully.
Step 3: Roll out the dough
Preheat your oven to 375°F (190°C). Lay a floured kitchen towel on a large flat surface, then roll the dough into a thin rectangle. Gently stretch it with your hands until it’s nearly transparent—this is what makes traditional Apfelstrudel so special. The dough should be paper-thin but strong enough to hold the filling without tearing.
Step 4: Assemble the strudel
Brush the entire dough sheet generously with melted butter to keep it moist and help it bake into a golden crust. Sprinkle the toasted breadcrumbs evenly over the buttered dough—these will soak up apple juices to avoid soggy pastry. Then spread the spiced apple filling along one short edge, leaving about a 2-inch border. Use the kitchen towel to carefully roll the dough into a tight log, making sure to seal the edges so the filling stays put during baking.
Step 5: Bake the strudel
Place the rolled strudel seam-side down on a parchment-lined baking sheet. Brush more melted butter over the top for a rich, golden finish as it bakes. Bake for 35 to 40 minutes until it turns a beautiful golden brown and your kitchen smells heavenly. The crust should be crisp while the filling remains tender and flavorful.
Step 6: Cool and serve
Let the strudel cool slightly after you take it out of the oven. A warm strudel is perfect dusted with powdered sugar, served with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
How to Serve German Apple Strudel (Apfelstrudel) Recipe
Garnishes
Sprinkling powdered sugar on top not only adds a lovely visual contrast but also a gentle sweetness that complements the spiced apples. You can also add a drizzle of warm vanilla sauce or a dusting of ground cinnamon to amplify the flavors and impress your guests.
Side Dishes
German Apple Strudel pairs beautifully with classic accompaniments like vanilla ice cream, whipped cream, or even a dollop of crème fraîche. If you want to lean into tradition, a cup of strong coffee or a mild black tea offers the perfect balance to the strudel’s sweetness.
Creative Ways to Present
Serving individual portions wrapped in parchment or rustic wooden boards can give your presentation a charming European cafe feel. For special occasions, topping each slice with toasted almonds or a drizzle of caramel sauce invites extra richness and a lovely crunch that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the German Apple Strudel (Apfelstrudel) Recipe, wrap them tightly in plastic wrap or place inside an airtight container. It will keep well in the refrigerator for up to 3 days. When stored properly, the pastry stays reasonably crisp and the filling maintains its delicious flavor.
Freezing
For longer storage, you can freeze the strudel either before or after baking. Wrap it well in plastic wrap followed by aluminum foil to avoid freezer burn. Frozen strudel lasts up to 2 months. Thaw it overnight in the fridge before reheating for the best texture.
Reheating
Reheat leftover strudel in a preheated oven at about 325°F (163°C) for 10 to 15 minutes. This method refreshes the crispness of the crust while warming the filling without drying it out. Avoid microwaving as it tends to make the pastry soggy.
FAQs
Can I use other types of apples for this recipe?
While Granny Smith and Braeburn are preferred for their tartness and firmness, you can experiment with Fuji, Honeycrisp, or Pink Lady apples. Just ensure they are firm enough so the strudel filling maintains its texture during baking.
Is it possible to prepare the dough ahead of time?
Absolutely! You can prepare the dough a day in advance, wrap it tightly, and refrigerate it. Just allow it to come to room temperature before rolling and stretching for easier handling.
What if I don’t want to use raisins?
Raisins are optional and can be omitted if you prefer. If you still want a sweet bite, consider adding chopped dried apricots or cranberries as a tasty alternative.
How thin should the dough be stretched?
The dough should be stretched until it’s almost transparent but still strong enough not to tear when filled and rolled. It’s a delicate balance, but with gentle hands, you can achieve that classic thinness characteristic of a traditional Apfelstrudel.
Can I make this recipe gluten-free?
Traditional Apfelstrudel dough relies on gluten for elasticity, making a gluten-free version a bit tricky. However, alternative recipes using gluten-free flours and xanthan gum exist, but they require different handling and texture results.
Final Thoughts
Making the German Apple Strudel (Apfelstrudel) Recipe from scratch might feel like a little adventure, but the reward is absolutely worth it. This dessert brings warmth, rich aroma, and a taste of history right to your table. Whether for a cozy family gathering or simply to treat yourself, this strudel is sure to make memories and delights for everyone who tries it. So roll up your sleeves, gather those simple ingredients, and let your kitchen fill with the magic of fresh-baked apple strudel!
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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
This traditional German Apple Strudel (Apfelstrudel) features a thin, flaky dough filled with a spiced apple mixture, raisins, and toasted breadcrumbs. Baked to a golden perfection and dusted with powdered sugar, it’s a classic dessert that pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Dough Ingredients
- 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 Ingredients
- 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)
Finishing
- 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 in water, oil or melted butter, and vinegar, stirring until the mixture forms a dough.
- Knead the dough: Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover it and let it rest at room temperature for 1 hour to relax the gluten and make it easier to stretch.
- 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. Mix well and set aside to allow flavors to meld.
- Prepare the dough sheet: Preheat your oven to 375°F (190°C). On a large work surface, spread a floured kitchen towel and roll the rested dough into a thin rectangle. Gently stretch it with your hands until it is nearly transparent but not tearing.
- Assemble the strudel: Brush the entire surface of the dough with melted butter. Evenly sprinkle the toasted breadcrumbs over the dough to absorb moisture from the apples. Spread the apple filling along one short edge of the dough, leaving a 2-inch border free of filling.
- Roll the strudel: Using the kitchen towel to help, carefully roll the dough into a log shape starting from the side with the filling, sealing the edges to prevent filling from spilling out during baking.
- Bake the strudel: Place the rolled strudel seam-side down on a parchment-lined baking sheet. Brush the top with more melted butter. Bake in the preheated oven for 35-40 minutes until the crust is golden brown and crisp.
- Serve: Allow the strudel to cool slightly before dusting it with powdered sugar. Serve warm accompanied by vanilla ice cream or whipped cream if desired.
Notes
- Resting the dough for 1 hour makes it much easier to stretch thinly without tearing.
- Using tart apples like Granny Smith or Braeburn ensures a nice balance of sweetness and acidity.
- Toasted breadcrumbs help absorb excess moisture from the apples so the crust stays crisp.
- Rolling the strudel on a kitchen towel makes handling and shaping much easier.
- For a richer flavor, use melted butter instead of vegetable oil in the dough and for brushing the crust.
- Serve the strudel warm for the best texture and flavor experience.
- Strudel can be stored wrapped at room temperature for 1 day or refrigerated for up to 3 days; reheat before serving.
