Easy Homemade German Apple Strudel — Traditional, Healthy & Comforting

Introduction
There’s nothing like a warm slice of German Apple Strudel to make a chilly afternoon feel like a hug. My grandma used to pull her rolling pin out on Sunday mornings and the whole house would smell of cinnamon, butter, and apples — that scent still makes me feel instantly at home. This easy homemade German Apple Strudel is a (slightly simplified) version of that classic: traditional in flavor, friendly to make, and perfect for weeknight desserts, Sunday family meals, holiday gatherings, or slow coffee mornings.

🧂 Ingredients:

• For the dough (makes 1 large strudel, 10–12 servings):
  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/3 cup (80 ml) lukewarm water
  • 2 tbsp (30 ml) neutral oil (vegetable or light olive)
  • 1 tbsp white vinegar or lemon juice
  • 2 tbsp (30 g) melted butter (for brushing)
• For the filling:
  • 5 cups (about 700–800 g) apples, peeled, cored, and thinly sliced (Granny Smith, Braeburn, or a mix)
  • 1/2 cup (100 g) granulated sugar (adjust to taste)
  • 1–1 1/2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1/4 cup (40 g) raisins (optional; soak in 1 tbsp rum or warm water for 10 min)
  • 1/4 cup (60 g) unsalted butter (for toasting breadcrumbs and brushing)
  • 1/2 cup (50 g) fine breadcrumbs (toast in butter) — traditional trick to absorb juices
  • Zest of 1 lemon (optional, brightens flavor)
  • Powdered sugar for dusting (optional)
• Optional:
  • Vanilla ice cream or pouring cream for serving

👩‍🍳 Directions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the dough: In a bowl, whisk flour and salt. Add egg, water, oil, and vinegar; mix until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. (Tip: dough should be soft but not sticky.)
3. Rest the dough: Shape into a ball, rub lightly with oil, cover with plastic wrap or a clean towel, and let rest 30 minutes at room temperature. This relaxes the gluten and makes stretching much easier.
4. Prepare the filling: While dough rests, toss apples with sugar, cinnamon, lemon juice, raisins (if using), and lemon zest. Set aside.
5. Toast the breadcrumbs: In a skillet, melt 1/4 cup butter and stir in breadcrumbs until golden and fragrant, about 3–4 minutes. Remove from heat.
6. Roll and stretch: On a clean, lightly floured tea towel or parchment, roll the dough into a rectangle as thin as you can. Use your hands to gently stretch from the center outward until nearly translucent (traditional method).
7. Assemble: Brush the stretched dough generously with melted butter. Sprinkle the toasted breadcrumbs evenly over the surface, leaving a 1-inch border. Pile the apple filling along the long edge, spreading evenly but not overpacking.
8. Roll: Using the towel/parchment to help, carefully roll the dough into a log, tucking the ends in to seal. Place seam-side down on the prepared baking sheet. Brush the top with remaining melted butter.
9. Bake: Bake 35–45 minutes, rotating halfway, until the strudel is deep golden and crisp. If the top browns too quickly, tent with foil.
10. Cool & serve: Let cool 15–20 minutes (the filling sets a bit). Dust with powdered sugar and serve warm with vanilla ice cream or cream, if desired.

💡 Tips & Variations:

• Shortcut: Use store-bought phyllo or ready-made strudel dough. Layer 6–8 sheets of phyllo, brushing each with butter, then add filling and roll.
• Vegan: Replace butter with vegan buttery spread and use 1 tbsp ground flaxseed + 3 tbsp water as egg replacer in the dough (let sit 5 minutes). Use oil instead of butter for brushing if preferred.
• Gluten-free: Use a gluten-free all-purpose flour blend for the dough and add 1 tsp xanthan gum if your blend doesn’t contain it. The dough will be more delicate—handle gently or use phyllo-style GF sheets.
• Low-carb / Keto-ish: For a low-carb take, skip the traditional dough. Use an almond-flour-based crust or make “strudel cups” with thinly sliced low-carb apples (e.g., Granny Smith in moderation), erythritol for sweetening, and a butter-almond crust. Note: apples are naturally higher in carbs, so portion control matters.
• Healthier swaps: Reduce sugar by 1/4 or replace with coconut sugar or maple syrup. Use whole-wheat pastry flour (50/50 with all-purpose) for extra fiber.
• Serving ideas: Serve warm with vanilla ice cream, whipped cream, custard, or alongside a sharp coffee. Add a streusel top for crunch.
• Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat slices in a 350°F (175°C) oven for 8–12 minutes to refresh crispness. Freeze cooled slices wrapped tightly for up to 2 months; thaw and reheat in oven.

🩺 Health & Lifestyle Tie-in (Optional):
Apples are a great source of fiber and vitamin C, and using less sugar or whole-grain flours increases the nutritional profile of this treat. Small changes — like swapping refined sugar for a natural sweetener or using less butter — make a dessert feel lighter while still comforting. Eating nourishing foods and making mindful choices today can help reduce health-related costs down the road — a small but real way to care for your long-term wellbeing.

Conclusion ❤️
If you make this German Apple Strudel, please tell me how it turned out — leave a comment or tag me in a photo; I’d love to see your cozy kitchen moments. Whether you stretch the dough by hand or take the quick phyllo route, this recipe is all about comfort, tradition, and sharing. Happy baking!

#fblifestyle

German Apple Strudel

A warm and comforting German Apple Strudel, baked to perfection with a delightful filling of apples, cinnamon, and sugar, perfect for chilly afternoons.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: German

Calories: 250

Ingredients Method Notes

Ingredients

  

For the dough

• 2 cups 2 cups all-purpose flour 250 g
• 1/2 tsp 1/2 tsp salt
• 1 large 1 large egg
• 1/3 cup 1/3 cup lukewarm water 80 ml
• 2 tbsp 2 tbsp neutral oil (vegetable or light olive) 30 ml
• 1 tbsp 1 tbsp white vinegar or lemon juice
• 2 tbsp 2 tbsp melted butter (for brushing) 30 g

For the filling

• 5 cups 5 cups apples, peeled, cored, and thinly sliced About 700-800 g (Granny Smith, Braeburn, or a mix)
• 1/2 cup 1/2 cup granulated sugar Adjust to taste; 100 g
• 1-1 1/2 tsp 1–1 1/2 tsp ground cinnamon
• 1 tbsp 1 tbsp lemon juice
• 1/4 cup 1/4 cup raisins (optional) Soak in 1 tbsp rum or warm water for 10 min
• 1/4 cup 1/4 cup unsalted butter For toasting breadcrumbs and brushing; 60 g
• 1/2 cup 1/2 cup fine breadcrumbs Toast in butter; traditional trick to absorb juices
• Zest of 1 Zest of 1 lemon Optional, brightens flavor
• Powdered sugar for dusting Optional

Optional

• Vanilla ice cream or pouring cream for serving

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour and salt. Add the egg, water, oil, and vinegar; mix until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. (Tip: dough should be soft but not sticky.)
3. Shape the dough into a ball, rub lightly with oil, cover with plastic wrap or a clean towel, and let rest for 30 minutes at room temperature.

Filling Preparation

1. While the dough is resting, toss the apples with sugar, cinnamon, lemon juice, raisins (if using), and lemon zest. Set aside.
2. In a skillet, melt the butter and stir in the breadcrumbs until golden and fragrant, about 3–4 minutes. Remove from heat.

Assembly

1. On a clean, lightly floured tea towel or parchment, roll the dough into a rectangle as thin as you can. Use your hands to gently stretch from the center outward until nearly translucent.
2. Brush the stretched dough generously with melted butter. Sprinkle the toasted breadcrumbs evenly over the surface, leaving a 1-inch border. Pile the apple filling along the long edge, spreading evenly but not overpacking.
3. Using the towel/parchment to help, carefully roll the dough into a log, tucking the ends in to seal. Place seam-side down on the prepared baking sheet and brush the top with remaining melted butter.

Baking

1. Bake for 35–45 minutes, rotating halfway, until the strudel is deep golden and crisp. If the top browns too quickly, tent with foil.
2. Let cool for 15–20 minutes before dusting with powdered sugar and serving warm with vanilla ice cream or cream, if desired.

Notes

You can use store-bought phyllo or ready-made strudel dough as a shortcut. For a vegan version, replace butter with a vegan spread and use flaxseed as an egg replacer. Gluten-free options are available by using appropriate flour blends. Reduce sugar for healthier alternatives and serve warm with ice cream.