Go Back

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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.