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 incredibly magical about biting into a crisp, buttery pastry wrapped around tender, cinnamon-kissed apples. This German Apple Strudel Recipe brings that magic home with its perfect balance of flaky dough and warm, fruity filling. Trust me, once you make it, you'll see why it’s such a cherished classic.

The image shows a close-up of a single slice of apple strudel on white crinkled paper, with a thin golden-brown crust layer on top covered with a light dusting of white powdered sugar. Inside, there is a thick filling made of soft, light golden apple pieces mixed with small crumbly bits and a shiny, slightly sticky layer beneath. In the blurred background, there is a whole apple and another piece of strudel on a white plate, all set on 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

This German Apple Strudel Recipe isn’t just about dessert; it’s about tradition, comfort, and the joy of making something truly homemade. The dough might seem delicate, but once you get the hang of stretching and rolling, it’s incredibly rewarding.

Authentic Taste: The mix of tart and sweet apples with golden raisins soaked for softness makes the filling irresistibly rich and flavorful.
Perfect Texture: The flaky, buttery dough creates just the right contrast to the soft filling, giving every bite that melt-in-your-mouth quality.
Sensory Experience: Stretching the dough thin enough to see the tablecloth pattern is a fun, hands-on technique that connects you with old-world baking.
Customizable: You can easily tweak the filling with nuts or different apples to suit your taste or what’s in season.

Seven square pieces of light golden brown pastry are arranged on crumpled white parchment paper over a white marbled surface. Each pastry has a soft, flaky texture with a dusting of white powdered sugar on top. The pastries are placed randomly with some edges overlapping slightly. There are two bright green apples positioned at the bottom left and top left corners near a beige cloth napkin. A white plate with forks rests partially visible at the bottom right, and a metal cooling rack is situated at the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this German Apple Strudel Recipe plays a key role, from the simple dough to the warm and cozy apple filling. I always recommend picking fresh apples and good quality butter because it shines through in the end result.

Flat lay of a small mound of all-purpose flour, a small pile of fine salt crystals, a small white ceramic bowl with lukewarm water, a small white ceramic bowl filled with golden vegetable oil, a small white ceramic bowl with clear apple cider vinegar, a small white ceramic bowl of melted salted butter with a golden sheen, a small heap of golden Panko breadcrumbs, fresh Granny Smith apples peeled and thinly sliced into translucent pieces arranged neatly, a small cluster of plump golden raisins, a small white ceramic bowl filled with granulated white sugar, a small white ceramic bowl holding warm brown cinnamon powder, three whole uncracked brown eggs placed evenly spaced, all ingredients resting symmetrically on simple white ceramic dishes and bowls, 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: Forms a strong yet elastic dough that can be stretched paper-thin without tearing.
Salt: Enhances the flavor in the dough and balances the sweetness of the filling.
Lukewarm Water: Helps activate gluten to make the dough pliable and easy to stretch.
Vegetable Oil: Keeps the dough tender and prevents it from drying out.
Apple Cider Vinegar or Lemon Juice: Adds a subtle tang and helps tenderize the dough.
Salted Butter: Gives the dough its rich, flaky texture and adds depth to the filling when melted and brushed on.
Panko Breadcrumbs: Absorbs liquid from the apple filling, preventing sogginess and keeping the crust crisp.
Apples: Choose a mix of tart and sweet for complexity; thin slices cook evenly and reduce tearing risks.
Golden Raisins: Plumping them softens their texture and boosts sweetness in the filling.
Granulated Sugar: Sweetens the apples naturally and caramelizes slightly during baking for a perfect finish.
Ground Cinnamon: Spices everything with that warm, comforting aroma quintessential to apple desserts.
Powdered Sugar: Adds a pretty, sweet dusting once the strudel cools.

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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 my favorite things about this German Apple Strudel Recipe is how adaptable it is. I love tweaking the filling based on what I have or feel like that day, which always makes the experience more fun and personal.

Variation: I often add chopped walnuts or pecans to the filling for a lovely crunch; it adds a nice texture contrast that I adore and my guests always notice.
Dairy-Free Option: Swap the butter for vegan butter and use oil to keep the dough tender — the strudel still comes out wonderfully flaky.
Fruit Swaps: Try pears or add dried cranberries for a twist that complements the cinnamon and adds a little color.

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

Step 1: Making and Resting the Dough

I start by combining the flour and salt in my mixer bowl, then gradually adding water, oil, and the vinegar while mixing on low speed. Switching to a dough hook, I knead until smooth – the dough should feel soft but not sticky. Then I like to slam the dough on the countertop a few times; it sounds wild, but this helps develop the gluten, making it stretchier. Cover it in oil, wrap it tightly, and let it rest for at least an hour. This resting time is essential—it relaxes the dough so that when you stretch it out, it won’t bounce back and tear.

Step 2: Preparing the Filling

While the dough rests, I get the filling ready. I soak the raisins in hot water to plump them up — this really makes a difference in their texture. Then I peel, core, and thinly slice the apples, mixing them with sugar and cinnamon. Having everything prepped before you start stretches the dough makes the whole process flow smoothly.

Step 3: Stretching the Dough Paper-Thin

This is where the magic happens. After cutting the dough in half, I roll one half out and then carefully lift it onto a covered table or clean cloth. I gently stretch it with my knuckles and hands, working from the center outward. You’ll know it’s thin enough when you can see the pattern of the cloth through the dough — thin but still sturdy. Don’t rush this part; if the dough resists, cover it and let it rest a few more minutes, then try again.

Step 4: Assembling and Rolling the Strudel

Brush the dough lightly with melted butter, sprinkle half the breadcrumbs on one side, and layer the apple slices, raisins, and cinnamon sugar evenly. Folding the dough over the filling and then rolling it carefully with the cloth ensures the filling stays snug inside. Transfer it seam-side down to a parchment-lined baking sheet and brush the top with more butter. Repeat with the second half. This step takes a bit of practice, but it’s so satisfying once you get it right!

Step 5: Baking and Serving

Bake your strudel at 375°F for about 25-30 minutes until golden brown and fragrant. Let it cool slightly before slicing, then dust with powdered sugar for that classic, beautiful finish. I love how the kitchen fills with cinnamon and buttery warmth during baking — it’s one of the best parts.

Top Tip

From making this German Apple Strudel Recipe several times, I’ve learned there are a few tricks to make it flawless and keep that dough manageable.

Patience with Dough Resting: Don’t rush the resting time—if your dough snaps back when stretching, covering with a damp cloth and resting an extra 5-10 minutes works wonders.
Uniform Apple Slices: Slice your apples as thin and evenly as possible to ensure they bake through perfectly without weighing down the dough.
Breadcrumb Shield: Don’t skip the panko breadcrumbs—they absorb juice so the bottom crust stays crisp, preventing a soggy mess.
Semi-Warm Butter Brushing: Use melted butter but not hot; applying it just warm helps keep the dough soft without cooking it prematurely.

How to Serve German Apple Strudel Recipe

German Apple Strudel - Serving Suggestion

Garnishes

I like to dust my strudel generously with powdered sugar—it gives that classic European bakery vibe. For an extra cozy touch, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the warm apple filling.

Side Dishes

Serving your strudel with a cup of strong coffee or a spiced tea feels just right. Sometimes I enjoy it with a simple bowl of vanilla custard or warm mulled wine during colder months which really elevates the experience.

Creative Ways to Present

For special occasions, I slice the strudel into thinner pieces and arrange them in a fan shape on a wooden board with fresh apple slices and cinnamon sticks as decoration. It looks stunning and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover strudel stores well covered at room temperature for a day or two. If you want to keep it longer, wrap it tightly in foil or plastic wrap and refrigerate; it still tastes great reheated.

Freezing

I often freeze unbaked strudel logs wrapped tightly in parchment and foil. When I want a treat, I thaw in the fridge overnight and bake fresh. It’s a huge time-saver without sacrificing any of the flavor or texture.

Reheating

To reheat, I pop slices in a preheated oven at 350°F for 8-10 minutes. This brings back that crisp crust and warms the filling gently without drying it out like microwaving can.

Frequently Asked Questions:

Can I use pre-made puff pastry instead of making the dough?

Absolutely! Using store-bought puff pastry speeds up the process and still yields a delicious result, though the texture will be different from the traditional homemade strudel dough.

How thin should I stretch the dough?

You want the dough stretched so thin that you can almost see the pattern of your tablecloth through it. It should be paper-thin but not tearing in places. This thinness ensures a delicate, flaky crust after baking.

What types of apples work best?

Tart and firm apples like Granny Smith balance the sweetness and hold up well during baking. I also like to mix in softer, sweeter apples like Honeycrisp or Golden Delicious for complexity.

Can I prepare the strudel dough ahead of time?

Yes! You can make the dough a day in advance, keep it wrapped tightly in the fridge, and bring it to room temperature before stretching. This can make the assembly day less stressful.

Final Thoughts

This German Apple Strudel Recipe is one I return to again and again, especially on weekends when I want a comforting bake that fills the home with warmth and nostalgia. It feels like a little celebration in every bite, and I hope it becomes just as special for you. Give it a try — your future self (and your guests) will thank you!