German Apple Strudel Recipe

If there’s one dessert that transports you straight to a cozy café in the heart of Bavaria, it’s German Apple Strudel. This classic dish is a beautiful blend of tender apples, warm cinnamon, toasty nuts, and crisp pastry – all rolled up in a golden swirl that promises comfort and nostalgia with every bite. Whether you serve it for a festive gathering or simply as an afternoon treat, this recipe captures the authentic flavor of German Apple Strudel while making it totally approachable at home.

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Ingredients You’ll Need

The secret to a memorable German Apple Strudel lies in its simple, fresh ingredients. Each component plays a key role in building layers of taste and texture, from the tart apples to the flaky pastry and aromatic spices. Here’s everything you’ll need, along with some helpful tips for each item.

• 6 large apples (such as Granny Smith): Choose crisp, tart apples for the perfect balance of texture and sweetness.
• ½ cup granulated sugar: Adds gentle sweetness and helps create that luscious apple filling.
• 1 teaspoon ground cinnamon: Cinnamon is the heart of classic strudel flavor, giving warmth and spice.
• ¼ cup raisins (optional): Soak in warm water or rum for extra plumpness, or leave them out if you’re not a fan.
• ¼ cup chopped walnuts or almonds (optional): These add irresistible crunch and a toasty note to every bite.
• 1 tablespoon lemon juice: Brightens the filling and keeps the apple slices from browning.
• ½ cup plain breadcrumbs: Absorbs apple juices, preventing a soggy bottom and providing lovely texture.
• 2 tablespoons unsalted butter (for toasting breadcrumbs): Toasted breadcrumbs lend a deep, nutty flavor to the filling.
• 1 sheet puff pastry or homemade strudel dough: Puff pastry makes this recipe quick and flaky, but use homemade dough if you’re feeling traditional!
• 2 tablespoons melted butter (for brushing): Brushing with butter is the secret to getting that golden, crispy finish.
• Powdered sugar for dusting: A snowy sprinkle on top is the final, irresistible touch.

How to Make German Apple Strudel

Step 1: Prep the Apples and Filling

Start by peeling, coring, and thinly slicing your apples. Their tartness and juiciness will set the stage for that classic German Apple Strudel taste. Toss the apples in a large bowl with the sugar, cinnamon, lemon juice, and, if you like, a handful of raisins and chopped nuts. Stir until everything is evenly coated.

Step 2: Toast the Breadcrumbs

In a small skillet, melt the unsalted butter over medium heat and add the plain breadcrumbs. Stir continuously for about three to four minutes, until the crumbs are a delicious golden brown and fragrant. Mixing these toasted breadcrumbs into the apple mixture not only soaks up extra juices but also adds a wonderfully nutty flavor.

Step 3: Assemble the Strudel

Lightly flour your work surface and roll out the puff pastry into a roomy rectangle, roughly 12 by 16 inches. Arrange the apple filling down one long side, keeping a neat one-inch border so you can seal the strudel easily. Gently roll the dough over the filling, tucking in the edges as you go, until you have a snug log. This is the moment that turns simple ingredients into an impressive centerpiece!

Step 4: Prepare and Bake

Carefully transfer the strudel onto a parchment-lined baking sheet, seam-side down. Brush the top with that lovely melted butter – it’s what makes the pastry shine and crisp up beautifully. Bake in a preheated 375°F oven for 35 to 40 minutes, until your German Apple Strudel is golden brown and the aroma fills your kitchen.

Step 5: Serve with Powdered Sugar

Let the strudel rest for a few minutes so it’s easier to slice. Dust with a generous snowstorm of powdered sugar, cut into thick slices, and serve while still just a bit warm. Each bite will be a celebration of buttery pastry and juicy apples!

How to Serve German Apple Strudel

Garnishes

To really make your homemade German Apple Strudel shine, a simple dusting of powdered sugar is all you need for that classic look. If you’re feeling extra, add a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of warm vanilla sauce. The cold and creamy toppings melt ever so slightly into the warm pastry – absolute heaven!

Side Dishes

Strudel pairs beautifully with a light cup of coffee or spiced tea, making it a charming companion for afternoon breaks. For a special brunch or dessert table, consider serving it alongside fresh fruit or a creamy custard. The crispness of the pastry and the tang of the apples balance richer sides perfectly.

Creative Ways to Present

For a show-stopping presentation, slice your German Apple Strudel and arrange the pieces in a fan shape on a platter. Add edible flowers or a scattering of toasted nuts for a playful touch. If you’re making individual portions, try shaping the pastry into smaller rolls and bake for adorable, personal-sized treats.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, wrap your German Apple Strudel tightly in plastic wrap or store in an airtight container. It keeps beautifully at room temperature for a day, or up to three days in the refrigerator, though the pastry may lose a bit of crispness over time.

Freezing

German Apple Strudel is an excellent candidate for freezing. Simply cool it completely, then double-wrap in plastic and foil. You can freeze the whole strudel or individual slices for up to three months. When you’re ready to serve, thaw at room temperature or gently in the fridge overnight.

Reheating

To restore the strudel’s crisp texture, reheat slices in a 350°F oven for about 10 minutes. This will help bring back the fresh-baked aroma and a touch of that golden crunch. Avoid microwaving, as it tends to make the pastry soggy.

FAQs

Can I use other types of apples for German Apple Strudel?

Absolutely! While Granny Smith apples are a classic choice for their tartness and texture, feel free to experiment with other varieties like Honeycrisp, Braeburn, or Pink Lady. Just aim for apples that hold their shape well when baked.

Is it possible to make a homemade strudel dough instead of using puff pastry?

Yes! Traditionalists often make a very thin, elastic dough from scratch. If you’re up for the challenge, you can find recipes for classic strudel dough that’s stretched wafer-thin. Puff pastry, however, delivers fantastic flavor and ease, especially for weeknight baking.

Can I make German Apple Strudel ahead for a party?

Definitely. You can assemble the strudel up to overnight in advance and keep it chilled in the fridge, unbaked. Bake it just before guests arrive so it’s fresh and fragrant. Baked slices also reheat well in the oven.

What can I substitute for nuts or raisins if I have allergies or don’t like them?

No problem! Omit them entirely or try adding dried cranberries or chopped dried apricots instead for a different twist. The strudel will be delicious either way – it’s all about making it to your taste.

How do I keep the strudel from getting soggy on the bottom?

The trick is in the toasted breadcrumbs. These soak up excess juice from the apples and help maintain that delightful crispness on the base of your German Apple Strudel. Make sure to roll your pastry snugly, too, to keep juices inside.

Final Thoughts

There’s something magical about baking your own German Apple Strudel – from the scent of cinnamon-spiced apples to the first forkful of flaky pastry. Give this recipe a try and let it bring a bit of old-world coziness into your kitchen. Happy baking and enjoy every warm, sweet slice!

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