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Apple Strudel
Recipe
↓ Jump to Recipe · By: Julia Foerster ·
Posted: 12/05/17 · Updated: 12/18/17

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Apple Strudel is much easier to make

from scratch than you think! With its
flaky crust and a spiced apple filling,
this traditional Apfelstrudel recipe is
sure to wow your guests. Serve it with
vanilla ice cream or vanilla sauce and
you have the most delicious fall and
winter dessert that everyone will
love!

This traditional Apple Strudel Recipe

is made with a simple dough that
bakes up into a flaky, buttery crust
and a juicy, spiced apple filling
studded with rum-soaked raisins and
finely chopped almonds. An
impressive dessert that’s perfect for
special occasions and the holiday
season!

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I love to serve this Apfelstrudel warm

topped with vanilla ice cream or
homemade vanilla sauce. It’s one of
my favorite desserts during fall and
winter!

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Making the dough from scratch might

be intimidating but it’s actually
easier than it seems. I went through a
few fails to make this recipe as
foolproof as possible for you and I’ll
share all my tips and tricks to make a
traditional German Apple Strudel at
home that tastes like the one you’ve
tried on vacation!

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Where does apple

strudel come from
Did you know that Apple Strudel is
not really a German pastry? It
originated in Austria and is popular
in many countries in Europe that
once belonged to the Austro-
Hungarian Empire. Germany wasn’t
part of this empire but many popular
Austrian dishes
like Kaiserschmarrn or Apfelstrudel
are also part of the Bavarian cuisine
because of the proximity to Austria.

What type of pastry is

used for strudel?
Traditional Viennese Apple Strudel is
made with strudel dough. A soft
dough made with only a handful of
ingredients that’s hand-stretched
into a paper-thin sheet the size of a
tabletop. But many are afraid of
making a strudel dough, so recipes
these days often cheat by using
sheets of purchased phyllo dough or
puff pastry.

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I think if you want to make traditional

Apple strudel you should give the
strudel dough a try! It really is easier
than you think and by not aiming for
a paper-thin dough you will be
rewarded with a delicious strudel
that is easier to make than the
Austrian Grandmother version but
not less delicious.

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How to make Apple

Strudel from scratch
Start with making the dough. This
dough recipe is pretty
straightforward. Melted butter, flour,
lukewarm water, and a little bit of
salt are combined until a smooth
dough forms. I use my Kitchen Aid for
making the dough and it does the job
in less than a minute.

Now comes a step that will make

stretching the dough so much easier.
Let the dough rest in a hot small pot
covered with a lid. This makes the
dough elastic and easier to handle.

While the dough is resting make the

apple filling. You want it to be ready
before you start rolling out and
stretching the dough because if the
dough gets dry it will tear and you
might end up with a huge mess. While
testing this recipe I nearly had a
breakdown because my strudel
ripped open in the oven and the
apple filling spilled out.

So my tips to prevent that from

happening are:

1. Don’t be over ambitious! Yes,

Austrian grandmothers can
stretch the dough only with their
hands paper-thin in less than a
minute but none of us is an
Austrian Granny. You want to see
the pattern of your dish towel
through the dough but that’s
enough in my opinion. You will
get better and faster at this with
time but please don’t aim for A+
the first time!

2. Use a smooth dish towel! I tried

it once with a rough towel and
the dough stuck to it.

3. Have the apple filling prepared in

advance! You don’t want the
stretched out dough laying
around too long or it will get dry.

4. Remove all your jewelry and

push up your sleeves! Rings,
bracelets or even your sleeves
could ruin your dough.

If you follow these tips making the

dough is really not that hard!

For the apple filling, I prefer to cut

the apples into small stripes
(batonnets). Some people also like to
cut the apples into small slices. Then
combine the apple and the other
ingredients.

Rum-soaked raisins are essential for

making a good apple strudel. Just
combine rum and raisins (I like to use
golden raisins) and let them sit for
about 30 minutes. Then discard (or
drink) the rum and add the raisins to
the filling. If you can’t use rum you
can soak them in lukewarm water or
apple juice.

The nuts in the filling are optional. I

really like them in the filling but only
if they are finely chopped. If you find
finely chopped blanched almonds at
the store use these or finely
chop store-bought slivered almonds.

There are different ways to spread

the apples over the dough. I find the
easiest and most foolproof way is to
make one stripe of filling, about 6-
inches thick. You want to roll up the
dough from the short end so with the
long side facing you, leave a few
inches space on the right side of the
rectangle then sprinkle the
breadcrumbs top to bottom over the
dough in a 6-inch thick line. Leave a
2-inch margin at the top and bottom
of the strip.

Pile the apple filling on top of the

breadcrumbs. To avoid adding too
much liquid use a slotted spoon to
transfer the filling onto the dough.
Make a uniform pile and then fold the
dough at the top and bottom over
onto the filling then roll up the
strudel from the short side with the
help of the towel. Be careful and
work slowly, it’s similar to making a
swiss roll.

Brush the strudel with a little bit of

melted butter, then put it in the oven
for 50 minutes. While it’s baking
brush it with more melted butter
every 20 minutes.

Can Apple Strudel be

made in advance?
I think it tastes best warm from the
oven but it also tastes great at room
temperature or reheated in the oven
for a few minutes. I wouldn’t
recommend to assemble the apple
strudel in advance and then bake it
on the next day because the apples
will soak the dough. You can make
the dough in advance and store it
covered in the fridge overnight, let it
come to room temperature before
rolling it out.

You could also freeze the assembled

but not baked apple strudel and then
bake it a few minutes longer when
you want to serve it. But I haven’t
tried this method myself, I’ll update
this post if I try it.

What to serve with

Apple Strudel?
Apfelstrudel is always sprinkled with
powdered sugar and most of the time
served with vanilla sauce. It tastes
also great with whipped cream or a
big dollop of vanilla ice cream. I love
it with ice cream! Vanilla ice cream
with warm strudel = HEAVEN!

Looking for more

traditional
German/Austrian
dessert recipes?
German Apple Cake (Versunkener
Apfelkuchen)

German Apple Streusel Sheet

Cake

Kaiserschmarrn Recipe (Torn

Pancakes)

German Lebkuchen Recipe

{Elisenlebkuchen}