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Classic German Apple Strudel (Authentic Apfelstrudel)

Two slices of freshly baked apple strudel, showing flaky pastry and a rich filling, dusted heavily with powdered sugar.
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Make a traditional Austrian-German dessert featuring a flaky, stretched dough wrapped around a warm, spiced apple and raisin filling. This authentic apple strudel recipe delivers classic European pastry flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup warm water
  • 2 tablespoons vegetable oil, plus more for greasing
  • 1 tablespoon white vinegar
  • 6 medium tart apples (like Granny Smith), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup raisins, soaked in warm water for 10 minutes and drained
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons lemon juice
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup fine dry breadcrumbs
  • Powdered sugar, for dusting

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour and salt. In a separate small bowl, mix the warm water, egg, oil, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  2. Rest the Dough: Lightly brush the dough ball with oil, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rest at room temperature for at least 1 hour.
  3. Prepare the Filling: In a medium bowl, combine the sliced apples, sugar, cinnamon, drained raisins, chopped nuts, and lemon juice. Toss gently to coat.
  4. Prepare the Baking Surface: Lay a large piece of parchment paper on a clean, large table or countertop. Brush the paper lightly with melted butter.
  5. Stretch the Dough: Place the rested dough in the center of the buttered parchment paper. Brush the top of the dough with melted butter. Begin gently stretching the dough outwards using your knuckles, working from the center to the edges. Continue stretching until the dough is paper-thin, about 24 by 36 inches. You should be able to read newsprint through it. Trim any very thick edges.
  6. Assemble the Strudel: Brush the entire surface of the stretched dough with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the dough, leaving a 2-inch border clear on all sides. This prevents the filling from soaking the pastry.
  7. Layer the Filling: Spoon the apple mixture evenly over the breadcrumbs, leaving the 2-inch border clear.
  8. Roll the Strudel: Using the parchment paper to help you, carefully fold the long sides of the dough over the filling. Then, starting from one short end, tightly roll the strudel into a log shape.
  9. Bake: Carefully transfer the strudel (still on the parchment paper) to a baking sheet. Brush the top generously with the remaining melted butter. Bake in a preheated 375°F (190°C) oven for 40 to 50 minutes, or until the pastry is golden brown and crisp.
  10. Serve: Let the apple strudel cool slightly on the baking sheet. Dust heavily with powdered sugar before slicing and serving warm.

Notes

  • If you prefer an easier method, substitute the homemade dough with one package of thawed, ready-to-use puff pastry sheets.
  • For a richer flavor, substitute half the butter used for brushing with clarified butter.
  • Serve this classic European dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Find it online: https://devourdish.com/apple-strudel-recipe-authentic-apfelstrudel/