If you’ve ever craved a dessert that perfectly balances tender, tart apples with the comforting warmth of cinnamon and nutmeg wrapped in a crisp, flaky crust, then you are going to adore this German Apple Strudel (Apfelstrudel) Recipe. This timeless classic from German cuisine combines simple, humble ingredients into a show-stopping dessert that will fill your kitchen with irresistible aromas and delight your taste buds with every bite.
Ingredients You’ll Need
Don’t let the length of the ingredient list fool you—this German Apple Strudel (Apfelstrudel) Recipe is all about straightforward, everyday baking essentials that come together to create pure magic. Each ingredient adds its unique contribution, whether it’s the soft tang of apples, the fragrant spices, or the rich buttery flakiness of the dough.
- 2 cups all-purpose flour: The foundation for a tender yet elastic dough that stretches beautifully.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/3 cup water: Moistens the dough just enough to bring it together smoothly.
- 1/4 cup vegetable oil or melted butter: Adds richness and helps create a soft dough.
- 1 teaspoon vinegar: Keeps the dough tender and easy to stretch.
- 6 cups thinly sliced apples (Granny Smith or Braeburn recommended): Crisp and tart apples provide the main body and flavor punch.
- 1/2 cup granulated sugar: Sweetens the apples just right.
- 1/4 cup brown sugar: Adds a deeper, caramel-like sweetness to the filling.
- 1/2 cup raisins (optional): Little bursts of chewiness and added sweetness.
- 1/2 teaspoon ground cinnamon: Infuses the filling with warm, cozy spice.
- 1/4 teaspoon ground nutmeg: Provides subtle complexity and aroma.
- Zest of 1 lemon: Brightens and balances the flavors with citrus notes.
- 1 tablespoon lemon juice: Keeps the apple slices from browning and adds freshness.
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter): Helps absorb excess moisture to keep the crust crisp.
- 4 tablespoons melted butter (for brushing): Gives the final strudel a golden, flaky finish.
- Powdered sugar (for dusting): A sweet and pretty finishing touch before serving.
How to Make German Apple Strudel (Apfelstrudel) Recipe
Step 1: Prepare the Dough
Start by whisking together the flour and salt in a large bowl. Slowly add the water, vegetable oil (or melted butter), and vinegar while mixing until a rough dough comes together. This simple dough needs to be both elastic and tender to stretch thin enough without tearing, so take your time and don’t rush this crucial stage.
Step 2: Knead and Rest
Transfer the dough to a floured surface and knead vigorously for about 8 to 10 minutes. You want the dough to transform from shaggy to smooth and elastic. Once it’s ready, cover it and let it rest at room temperature for one full hour. This resting period allows the gluten to relax, making future stretching effortless and silky thin.
Step 3: Make the Filling
While the dough rests, toss together the sliced apples, both sugars, raisins if you’re using them, cinnamon, nutmeg, lemon zest, and lemon juice in a large bowl. The lemon juice will keep your apples from browning and add a bright flavor punch, while the warms spices create the classic Apfelstrudel taste everyone loves.
Step 4: Roll Out the Dough Sheet
Preheat your oven to 375°F (190°C). On a clean, floured kitchen towel laid out on a large surface, roll the dough into a thin rectangle as evenly as possible. Then gently stretch it with your hands until it’s nearly transparent without tearing. This delicate dance is what gives the strudel its characteristic flaky layers and light finish.
Step 5: Assemble the Strudel
Brush the entire dough sheet generously with melted butter—this ensures a golden, crisp crust. Then, sprinkle the toasted breadcrumbs evenly over the dough; these act as a barrier to keep the juices from making the crust soggy. Arrange the apple filling along one short edge, leaving about a two-inch border clear to make rolling easier.
Step 6: Roll and Seal
Using the kitchen towel to help lift and roll, carefully roll the dough over the apple filling into a tight log. Make sure to seal the edges well, especially where the dough starts and ends, to keep all those juicy apples safe inside while baking.
Step 7: Bake Until Golden
Place the strudel seam-side down on a parchment-lined baking sheet. Brush the top generously with more melted butter for that perfect golden crust. Bake for 35 to 40 minutes until the pastry is beautifully browned and crisp.
Step 8: Serve Warm
Allow the strudel to cool just slightly before dusting with powdered sugar. Served warm, it’s amazing on its own, but adding vanilla ice cream or a dollop of whipped cream takes this German Apple Strudel (Apfelstrudel) Recipe into the realm of pure bliss.
How to Serve German Apple Strudel (Apfelstrudel) Recipe
Garnishes
Sprinkling powdered sugar over your strudel is the classic finishing touch, adding sweetness and making it look irresistible. For an extra decadence, add freshly whipped cream with a hint of vanilla or a scoop of creamy vanilla ice cream that slowly melts into every bite. Freshly chopped nuts such as walnuts or almonds can also add a delightful crunch.
Side Dishes
This German Apple Strudel (Apfelstrudel) Recipe pairs wonderfully with a cup of strong coffee or well-brewed tea. For a brunch or dessert table, serve alongside creamy custard or a velvety vanilla sauce for a truly elegant experience that your guests will remember.
Creative Ways to Present
If you want to add a wow factor, slice the strudel into individual portions and plate with a drizzle of caramel sauce or a dusting of cinnamon sugar. You can also serve mini strudels wrapped in phyllo dough for a bite-sized treat that’s perfect for parties, but with all the classic flavors of this beloved recipe.
Make Ahead and Storage
Storing Leftovers
Leftover German Apple Strudel (Apfelstrudel) Recipe keeps well covered at room temperature for up to two days, though it’s absolutely okay to refrigerate if you prefer. Cover loosely with foil or plastic wrap to maintain the crispness of the crust as much as possible.
Freezing
If you want to enjoy this strudel another day, it freezes beautifully. Wrap the cooled strudel tightly in plastic wrap, then foil, and freeze for up to two months. To enjoy, thaw overnight in the refrigerator and reheat gently in the oven to bring back its fresh-baked charm.
Reheating
For the perfect warm slice, reheat your strudel in a preheated oven at 325°F (165°C) for about 10-15 minutes. Avoid the microwave if possible to keep the pastry crisp and flaky, as the oven will refresh the outer layers beautifully.
FAQs
Can I use other types of apples in this recipe?
Absolutely! While Granny Smith or Braeburn are recommended for their tartness and firmness, feel free to experiment with other varieties like Honeycrisp or Fuji. Just make sure the apples hold their shape well when baked.
Is it necessary to stretch the dough so thin?
Yes, stretching the dough until it’s nearly transparent is key to achieving that distinctive flaky and delicate texture. It may feel tricky at first, but resting the dough properly and using a floured towel will make it much easier.
Can I omit the raisins?
Definitely! Raisins are optional in this German Apple Strudel (Apfelstrudel) Recipe, so if you’re not a fan, simply leave them out or substitute with chopped nuts for some extra texture.
What if I don’t have vinegar?
Vinegar helps tenderize the dough and improve its stretch, but if you don’t have it on hand, you can substitute with lemon juice without sacrificing too much texture or flavor.
Is it possible to make this recipe gluten-free?
Making a gluten-free version requires special flour blends suitable for baking and a bit of experimentation with dough hydration and elasticity. For the best results, seek out a trusted gluten-free pastry dough recipe and adapt the filling accordingly.
Final Thoughts
There is something genuinely magical about this German Apple Strudel (Apfelstrudel) Recipe that makes it a treasured classic in any kitchen. With its simple ingredients and lovingly crafted layers, it invites you to slow down and savor every warm, cinnamon-spiced bite. I encourage you to give it a try and experience the joy of making a homemade delicacy that’s as special to share as it is to eat.
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German Apple Strudel (Apfelstrudel) Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
Classic German Apple Strudel (Apfelstrudel) features thin, delicate pastry filled with a sweet and spiced apple mixture, enriched with raisins and lemon zest. This traditional dessert is baked to golden perfection and dusted with powdered sugar, offering a warm, comforting treat perfect for any occasion.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup water
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vinegar
Filling
- 6 cups thinly sliced apples (Granny Smith or Braeburn recommended)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 1 tablespoon lemon juice
Additional Ingredients
- 1/3 cup breadcrumbs (toasted in 2 tablespoons butter)
- 4 tablespoons melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Prepare the dough: Combine the flour and salt in a mixing bowl. Add water, vegetable oil or melted butter, and vinegar. Mix until a cohesive dough forms.
- Knead the dough: Knead the dough thoroughly for 8 to 10 minutes until it becomes smooth and elastic. Cover it with a cloth and let it rest at room temperature for 1 hour to relax the gluten, which makes it easier to stretch.
- Make the filling: In a large bowl, combine the thinly sliced apples with granulated sugar, brown sugar, raisins (if using), ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Toss well to ensure even coating of spices and sugars.
- Prepare the dough sheet: Preheat your oven to 375°F (190°C). On a large surface, place a floured kitchen towel and roll the rested dough into a thin rectangle. Gently stretch the dough with your hands until it is nearly transparent, being careful not to tear it.
- Assemble the strudel: Brush the stretched dough evenly with melted butter. Sprinkle the toasted breadcrumbs over the buttered surface to absorb moisture from the filling. Spread the apple mixture evenly along one short edge of the dough, leaving about a 2-inch border clear.
- Roll the dough: Using the kitchen towel to assist, carefully roll the dough over the filling into a log shape. Seal the edges gently to prevent filling from escaping during baking.
- Bake the strudel: Transfer the strudel seam-side down onto a parchment-lined baking sheet. Brush the entire surface with melted butter. Bake in the preheated oven for 35 to 40 minutes or until the pastry turns golden brown and crisp.
- Serve: Allow the strudel to cool slightly before dusting with powdered sugar. Serve warm, optionally accompanied by vanilla ice cream or whipped cream for an indulgent dessert experience.
Notes
- Resting the dough for at least 1 hour is essential for elasticity and easier stretching.
- Using tart apples like Granny Smith or Braeburn provides a nice balance of sweetness and acidity.
- To enhance flavor, you can soak raisins in warm rum or water before adding them to the filling.
- To toast breadcrumbs, melt butter in a pan over medium heat, add the breadcrumbs, and stir until golden brown.
- Brush with plenty of melted butter for a crispy and golden crust.
- Serve the strudel slightly warm for best flavor and texture.
