Easy Homemade German Apple Strudel — Traditional & Healthy Twist

I still remember the smell that filled my kitchen the first time I attempted a German Apple Strudel: warm cinnamon, butter, and the soft caramel scent of apples baking until golden. German Apple Strudel has a way of turning an ordinary afternoon into something cozy and a little bit magical. This easy, traditional, homemade recipe is perfect for Sunday family meals, holiday dessert tables, or a weeknight treat when you want comfort without fuss.

🧂 Ingredients:

• 4 large apples (Granny Smith, Braeburn, or Honeycrisp), peeled, cored, and thinly sliced (about 900 g / 2 lb)
• 1/3–1/2 cup granulated sugar (65–100 g) — adjust to taste
• 1½ tsp ground cinnamon
• 2 tbsp lemon juice (to keep apples bright)
• 1/4 cup raisins (optional) (40 g)
• 1/2 cup chopped walnuts or almonds (optional) (60 g)
• 1/3 cup breadcrumbs or crushed amaretti (for traditional texture) (35 g)
• 6–8 sheets phyllo dough (store-bought) or 1 sheet puff pastry for an easier shortcut
• 1/2 cup (115 g) unsalted butter, melted (or vegan butter)
• 1 tsp vanilla extract (optional)
• Zest of 1 lemon (optional)
• Powdered sugar for dusting (optional)
• Vanilla ice cream or whipped cream for serving (optional)

(Substitutions: see Tips & Variations below for vegan, gluten-free, and low-carb swaps.)

👩‍🍳 Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the apples: place sliced apples in a large bowl and toss with lemon juice, sugar, cinnamon, vanilla, raisins, nuts, and lemon zest. Let sit 10 minutes to macerate.
3. Lightly sauté the apple mixture (optional but recommended): melt 1 tbsp butter in a skillet over medium heat, add the apple mixture, and cook 4–6 minutes until apples soften slightly and some juices release. This prevents a soggy strudel. Let cool 10 minutes.
4. Toast breadcrumbs: melt 1–2 tbsp butter in a small pan, add breadcrumbs and toast until golden, stirring for about 2–3 minutes. Cool. (These absorb excess juice and are a traditional addition.)
5. Layer the phyllo: place one sheet of phyllo on a clean towel or parchment, brush with melted butter, and layer another sheet on top. Repeat until you have 4–6 layers (keep remaining sheets covered with a damp cloth to prevent drying). For puff pastry, roll out slightly to an oblong.
6. Sprinkle the toasted breadcrumbs along the lower third of the layered phyllo, leaving a 1-inch margin at the edges. This creates a dry layer under the apples.
7. Add filling: mound the cooled apple mixture along the breadcrumb strip in a line lengthwise. Don’t overfill — leave room to roll.
8. Roll the strudel: fold in the short edges slightly, then carefully roll from the filled edge to form a tight log. Place seam-side down on the prepared baking sheet. Tuck the ends under slightly.
9. Brush with butter: generously brush the top with remaining melted butter (this gives the golden, flaky finish).
10. Bake: place in the oven and bake 35–45 minutes until the pastry is deep golden and crisp. If the top browns too quickly, tent loosely with foil after 25 minutes.
11. Rest and serve: let strudel cool 10–15 minutes before dusting with powdered sugar and slicing. Serve warm with vanilla ice cream or whipped cream if desired.

Total active time: ~35–45 minutes. Total time: ~1 hour (including cooling).

💡 Tips & Variations:

• Easy swap: Use store-bought puff pastry for a shortcut (bakes similarly and is forgiving).
• Vegan version: Use vegan butter or coconut oil and ensure phyllo/puff pastry is dairy-free. Serve with coconut whipped cream or vegan ice cream.
• Gluten-free: Look for gluten-free phyllo (hard to find) or make a gluten-free crust using a mix of almond and oat flour — or use gluten-free puff pastry. Another option is to bake the apple filling as a crisp with an oat-nut topping.
• Low-carb / Keto idea: Skip the flaky dough and layer spiced apple slices in a small baking dish topped with an almond flour crumble sweetened with erythritol or monk fruit. Note: apples have carbs; use slightly fewer or choose lower-sugar varieties.
• Healthier swaps: Replace half the sugar with maple syrup or coconut sugar; use oats mixed with nuts instead of breadcrumbs for added fiber.
• Make-ahead & freezing: You can assemble the strudel and freeze it unbaked (wrapped tightly) for up to 1 month; bake from frozen — add 5–10 minutes to bake time. Baked leftovers keep in the fridge for 2–3 days; reheat at 325°F (160°C) for 10–12 minutes to crisp up.
• Serving ideas: Serve warm with vanilla ice cream, a dollop of Greek yogurt for a healthier touch, or a drizzle of caramel sauce for holidays. Cut into thin slices for tea time or larger wedges for dessert.

🩺 Health & Lifestyle Tie-in (Optional):
Apples bring fiber, vitamin C, and a comforting sweetness without needing too much added sugar. Walnuts or almonds add heart-healthy fats and a protein boost. Making this homemade German Apple Strudel lets you control the ingredients — a small way to care for your health and your budget. Cooking at home reduces reliance on processed desserts and can lower long-term health costs (which ties back to saving on medical bills or insurance premiums over time).

❤️ Conclusion:
If you try this cozy, easy homemade German Apple Strudel, please tell me how it turned out — leave a comment or tag me in a photo. I love seeing your kitchens filled with warm baking and happy faces. Happy baking, and enjoy every flaky bite!

#fblifestyle

German Apple Strudel

This easy and traditional homemade German Apple Strudel is bursting with warm cinnamon and sweet apples, perfect for family meals or cozy afternoons.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: European, German

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Apple Filling

• 4 large apples (Granny Smith, Braeburn, or Honeycrisp), peeled, cored, and thinly sliced (about 900 g / 2 lb)
• 1/3–1/2 cup granulated sugar (65–100 g) — adjust to taste
• 1.5 tsp ground cinnamon
• 2 tbsp lemon juice (to keep apples bright)
• 1/4 cup raisins (optional) (40 g)
• 1/2 cup chopped walnuts or almonds (optional) (60 g)
• 1/3 cup breadcrumbs or crushed amaretti (for traditional texture) (35 g)

For the Pastry

• 6–8 sheets phyllo dough (store-bought) or 1 sheet puff pastry for an easier shortcut
• 1/2 cup unsalted butter, melted (or vegan butter)
• 1 tsp vanilla extract (optional)
• 1 zest of 1 lemon (optional)
• powdered sugar for dusting (optional)
• vanilla ice cream or whipped cream for serving (optional)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the apples: place sliced apples in a large bowl and toss with lemon juice, sugar, cinnamon, vanilla, raisins, nuts, and lemon zest. Let sit 10 minutes to macerate.
3. Lightly sauté the apple mixture (optional but recommended): melt 1 tbsp butter in a skillet over medium heat, add the apple mixture, and cook 4–6 minutes until apples soften slightly and some juices release. Let cool for 10 minutes.
4. Toast breadcrumbs: melt 1–2 tbsp butter in a small pan, add breadcrumbs and toast until golden, stirring for about 2–3 minutes. Cool.

Assembly

1. Layer the phyllo: place one sheet of phyllo on a clean towel or parchment, brush with melted butter, and layer another sheet on top. Repeat until you have 4–6 layers.
2. Sprinkle the toasted breadcrumbs along the lower third of the layered phyllo, leaving a 1-inch margin at the edges.
3. Add filling: mound the cooled apple mixture along the breadcrumb strip in a line lengthwise.
4. Roll the strudel: fold in the short edges slightly, then carefully roll from the filled edge to form a tight log. Place seam-side down on the prepared baking sheet.

Baking

1. Brush with butter: generously brush the top with remaining melted butter.
2. Bake: place in the oven and bake for 35–45 minutes until the pastry is deep golden and crisp.
3. If the top browns too quickly, tent loosely with foil after 25 minutes.

Serving

1. Let strudel cool 10–15 minutes before dusting with powdered sugar and slicing.
2. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

You can assemble the strudel and freeze it unbaked for up to 1 month; bake from frozen — add 5–10 minutes to bake time. Baked leftovers keep in the fridge for 2–3 days; reheat at 325°F (160°C) for 10–12 minutes to crisp up.