Name: 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

There’s something utterly magical about flaky, tender pastry filled with a cinnamon-spiced apple filling that just melts in your mouth – that’s why I’m so excited to share this German Apple Strudel Recipe with you. It’s a comforting classic that brings a little slice of Europe straight to your kitchen, perfect for weekends or festive gatherings.

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 German Apple Strudel Recipe
Top Tip
How to Serve German Apple Strudel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Apple Strudel Recipe

Why You'll Love This Recipe

I’ve made this German Apple Strudel Recipe countless times, and every single time it brings a warm feeling of nostalgia and delight. What makes it stand out is the delicate balance between that crisp, buttery dough and the juicy sweet-tart apple filling—all wrapped up in a golden, flaky package that’s just begging for a dusting of powdered sugar.

Authentic Flaky Dough: Crafting the dough yourself means it’s fresh, tender, and perfectly thin for that iconic strudel texture.
Perfectly Spiced Filling: The combo of cinnamon, tender apples, and plumped raisins makes every bite flavorful and comforting.
Impress with Technique: Stretching the dough thin by hand is a satisfying skill that really makes this recipe shine.
Make Ahead Friendly: You can prep it in stages, making it great for entertaining or a cozy at-home treat.

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

The magic of this German Apple Strudel Recipe lies in its simple, quality ingredients that work harmoniously. The dough combines flour and a touch of vinegar for elasticity, while the filling's success depends on ripe apples and buttery breadcrumbs that soak up juices without sogginess.

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: This forms the foundation of our dough—look for a good quality, unbleached kind for the best texture.
Apple cider vinegar or lemon juice: Just a dash helps tenderize the dough and makes stretching easier.
Vegetable oil: Adds moisture without overpowering the dough’s flavor.
Lukewarm water: Helps activate the gluten for a pliable dough that stretches well.
Salt: Essential for balancing flavors in both dough and filling.
Salted butter: Melted and brushed generously to create those crispy, flaky layers.
Panko breadcrumbs: They soak up apple juices so the dough won’t get soggy but still stay tender inside.
Apples (peeled, cored, thinly sliced): I love a mix of Granny Smith and Honeycrisp for balance—tartness and sweetness.
Golden raisins: Soaked until plump, they add bursts of fruity sweetness and texture.
Granulated sugar and cinnamon: Classic for the filling, these round out the flavors with just the right sweetness and warmth.
Powdered sugar: For the finishing touch—sprinkled on top before serving for that gorgeous, bakery-style look.

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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

One of the best parts about this German Apple Strudel Recipe is how easy it is to personalize. I often swap out raisins for chopped walnuts for a nice crunch or add a splash of rum to infuse the filling with extra depth. Feel free to experiment with what you love!

Nutty Twist: Adding toasted walnuts or pecans boosts texture, and I always toast them lightly to enhance flavor.
Fruit Variations: Sometimes I mix dried cherries or cranberries with raisins for a festive surprise.
Gluten-Free: For friends with allergies, I’ve successfully switched the flour to a gluten-free blend—just be gentle when stretching.
Vegan Version: Swap the butter for coconut oil or vegan margarine and use maple syrup instead of sugar for a dairy-free treat.

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

Step 1: Making and Resting the Dough

Start by combining flour, salt, lukewarm water, oil, and vinegar. I use my stand mixer with the paddle attachment for this, but you can do it by hand too. Kneading is key here—once the dough forms, switch to the dough hook and knead until it’s smooth and elastic. A useful trick I learned is to slam the dough onto the counter a few times—it actually helps with gluten development! Then, let it rest covered for 60 to 90 minutes. The rest period is crucial to relax the gluten; otherwise, stretching out that dough will feel like pulling against a stubborn rubber band.

Step 2: Preparing the Filling

While the dough is resting, soak the golden raisins in hot water—this plumps them up and keeps them juicy after baking. Peel, core, and thinly slice your apples. I like slicing them uniformly, about ⅛-inch thick, so they bake evenly. Next, blend your sugar and cinnamon thoroughly so every bite gets that cozy, warm spice throughout.

Step 3: Stretching the Dough

This is the most fun (and a little nerve-racking) part. Divide your dough into halves and roll one out to a very thin rectangle. Then, using your knuckles gently (remove rings first—trust me on this!), start stretching the dough from underneath. It’s okay if it tears a bit at first—just patch it gently. Your goal is a paper-thin sheet you can see the tablecloth pattern through. If the dough resists and bounces back, cover with a damp cloth and let it relax for a few minutes before continuing. It takes patience, but the results are worth it!

Step 4: Assembling the Strudel

Brush a thin layer of melted butter all over the stretched dough, leaving a border around the edge. Sprinkle half the breadcrumbs over half the dough, then layer on the apples, raisins, and sprinkle the cinnamon sugar evenly on top. Next, fold the dough edges over the filling to form a tight envelope. Using the tablecloth as your helper, roll the strudel carefully into a log, making sure no filling spills out.

Step 5: Baking to Goldenness

Place the strudel seam-side down on a parchment-lined baking sheet. Brush the top with remaining melted butter for that irresistible golden glow. Bake at 375°F for about 25-30 minutes or until beautifully golden and crisp. Let it cool for 10-15 minutes before slicing, then dust with powdered sugar for that classic finish.

Top Tip

From my experience, a few little tricks make the difference between a good strudel and an unforgettable one. These tips helped me the most while perfecting this recipe.

Rest the Dough Properly: Don’t rush this—letting it rest long enough really relaxes the gluten and makes stretching so much easier.
Use a Tablecloth: Stretching the dough on a smooth, clean cotton tablecloth provides grip and makes rolling the strudel easier.
Brush Butter Liberally: I’ve found that brushing butter under and over the dough helps develop that signature golden, flaky crust.
Thin, Even Apple Slices: This ensures apples cook evenly and prevent sogginess or tears in the dough.

How to Serve German Apple Strudel Recipe

German Apple Strudel - Serving Suggestion

Garnishes

My favorite way to finish off this German Apple Strudel Recipe is with a generous dusting of powdered sugar right before serving. Sometimes I add a dollop of whipped cream or creamy vanilla ice cream on the side—it’s like a little extra hug in a bowl that perfectly balances the warm spices and flaky crust.

Side Dishes

This strudel pairs beautifully with a fresh cup of coffee or tea. For a special brunch, I like serving it alongside creamy custard or a light vanilla sauce. If you want to be fancy, a small scoop of spiced apple compote takes it to the next level.

Creative Ways to Present

For holidays, I’ve wrapped mini individual strudels for each guest—baking them in muffin tins for perfect single servings. They’re a hit at family dinners! I also love making “apple strudel rolls,” slicing the rolled log into spirals and arranging them like cinnamon rolls right on a baking tray.

Make Ahead and Storage

Storing Leftovers

Leftover apple strudel keeps really well—once completely cooled, I wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. When you reheat, the crust softens slightly but still tastes delicious.

Freezing

I often freeze unbaked strudel logs. Wrap them super well in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator before brushing with butter and baking as usual.

Reheating

To warm up leftover strudel, I pop slices in a 350°F oven for about 10 minutes. This helps restore some crispness to the crust. Avoid microwaving if you want to keep that flaky texture.

Frequently Asked Questions:

Can I use store-bought puff pastry instead of making the dough?

Absolutely, using store-bought puff pastry can save time, but it won’t have quite the same delicate stretchiness or traditional texture as homemade strudel dough. If you're short on time, it’s a decent shortcut though!

What type of apples work best for German Apple Strudel Recipe?

I recommend a combination of tart and sweet apples – Granny Smith, Honeycrisp, and Golden Delicious are top picks. They hold their shape well and offer balanced flavor without turning mushy during baking.

How thin does the dough need to be stretched?

The dough should be stretched until it’s paper-thin—so thin that you can see the pattern of the tablecloth underneath. This thinness is what gives the strudel its signature layered, flaky texture.

Can I prepare the strudel ahead of time?

Yes! You can assemble the strudel and refrigerate it for a few hours before baking. For longer storage, freeze the unbaked rolls and bake directly from thawed. This makes it super convenient for planning ahead.

Final Thoughts

This German Apple Strudel Recipe has become a little treasure in my kitchen, blending comforting tradition with a sense of accomplishment every time I pull that golden, flaky log from the oven. It’s not just dessert – it’s a celebration of skill and patience with a truly delicious payoff. I hope you enjoy making it as much as I do, and that it brings a little extra warmth and sweetness to your table.