Celebrate the season with a slice of tradition with our Apple Strudel, packed with juicy apples, sweet raisins, almonds, and a dusting of cinnamon sugar, embodies the essence of fall.
German desserts are always packed with flavor. If you are looking for other scrumptious German recipes, then you should check out my Easy German Chocolate Pot de Creme, and Peppernuts Cookies (Pfeffernüsse Cookies)!
If you have not eaten a homemade Apple Strudel, you are missing out. The buttery, flaky crust wrapped around fresh, warm apples and spices is truly unbeatable. With Fall upon us and the Holidays quickly approaching, this is the perfect recipe to share with family and friends.
If you are not familiar with Homemade Strudel but are diving into this recipe, there are definitely some surprises awaiting you. The first is soaking the golden raisins in rum. It’s not what you would expect, but let me tell you, it adds a zing of flavor to the strudel without being over the top.
Another interesting step is adding breadcrumbs on top of the dough before adding in your filling. The breadcrumbs are used to soak up any extra juice from the apples so that the dough doesn’t become soggy. Both are small tasks to complete as you prepare your strudel, but they make all the difference in the end.
Table of Contents
What is Apple Strudel?
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.
It consists of a thin, flaky crust enveloping a filling primarily made of sliced apples, sugar, cinnamon, raisins, and sometimes nuts. Apple Strudel is commonly served with powdered sugar dusted on top and may be accompanied by vanilla sauce, whipped cream, or ice cream.
Reasons to Love This PAstry
- Apple Strudel combines sweet apples and spices, creating a deliciously warm and comforting dessert, ideal for cozy autumn evenings.
- Its flaky, buttery pastry crust offers a satisfying crunch with every bite.
- I love that this pastry is a lighter alternative to other heavy desserts, perfect for those who prefer something less sweet.
recipe Ingredients
- Apples: The apples provide a sweet, tart flavor and a juicy, tender texture that forms the heart of the strudel’s filling.
- Cinnamon: This spice adds a warm, aromatic flavor.
- Rum: Rum infuses the raisins with a rich, boozy kick and adds depth and a slightly exotic flavor to the strudel.
See the recipe card for full information on ingredients and quantities.
Variations
- Apple Juice-Soaked Raisins: Use apple juice instead of rum to soak the raisins, maintaining the fruity sweetness while making it non-alcoholic.
- Sweetener Variation: Substitute granulated sugar with an equal amount of maple syrup in the filling for a natural sweetness that complements the apples and cinnamon.
How to Make Apple Strudel
Step #1: In your stand mixer, combine the melted butter, flour, salt, and water. Mix for 1 minute until a smooth and stretchy dough forms.
Step #2: In a small saucepan with a lid, bring water to a boil. Then, remove the pot from the heat, pour out the water, and wipe clean. Line the warm pot with parchment paper, move the dough into the pot, and cover with the lid. Let the dough sit for 30 minutes.
Step #3: In a small bowl, combine the raisins and rum. Let this sit for 30 minutes and then drain any excess rum.
Step #4: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper.
Step #5: In a medium bowl, combine the apples and lemon juice.
Step #6: Next, stir in the cinnamon, sugar, raisins, almonds, and vanilla extract and set aside.
Step #7: Then, sprinkle flour on a clean surface and, using a rolling pin, roll the dough into a rectangle as thin as you can. Brush with melted butter.
Step #8: Leaving about 2 inches on all sides of the dough, fill the middle of the rectangle with a thin layer of breadcrumbs.
Step #9: Next, pile the apple filling on top of the breadcrumbs.
Step #10: To assemble, fold in the short sides of the rectangle over the apple filling and then roll the long side until your strudel is closed.
Step #11: Carefully transfer your strudel to the prepared baking sheet with the seam side down and brush with melted butter.
Step #12: Bake in the oven for 50-60 minutes until lightly golden brown and the bottom of the crust has cooked through. Brush the strudel with the remaining melted butter every 20 minutes while it is baking.
Step #13: After baking, let it cool for 10-15 minutes.
Step #14: Finally, add a dusting of confectioner’s sugar and serve and enjoy!
Expert Tips
- Prevent Soggy Bottom: To avoid a soggy bottom, ensure the breadcrumbs are evenly distributed over the dough before adding the apple mixture. The breadcrumbs help absorb moisture from the filling during baking.
- Seal Edges Properly: When assembling the strudel, be meticulous in sealing the edges to prevent the filling from leaking out during baking. A little water or melted butter can help seal the strudel dough edges.
- Optimal Apple Selection: Choose apples that are firm and slightly tart, such as Granny Smith apples or Honey Crisp. These varieties hold up well during baking and provide a good balance of sweetness, acidity, and tartness.
Frequently Asked Questions
Yes, you can use store-bought puff pastry as a convenient alternative to homemade strudel dough. It saves time and still delivers a flaky, buttery crust. Just roll it out thinly, add the filling, and bake as directed.
To achieve a golden, glossy finish on your Apple Strudel, apply an egg wash to the pastry before baking. Lightly brush the surface of the strudel with a beaten egg.
Storage Info
You can store Apple Strudel at room temperature, covered, for up to two days, or refrigerated for up to five days. To maintain freshness, wrap it tightly in aluminum foil or plastic wrap. To freeze, you can wrap it securely in both plastic wrap and aluminum foil. It will stay good for up to three months.
To reheat, thaw if frozen, then warm in an oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until heated through, which will help crisp up the pastry.
More Delicious Desserts to Check Out
Apple Strudel Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Dough
- 1/4 cup butter - melted
- 1 1/2 cups all purpose flour
- 1/3 cup lukewarm water
- pinch of salt
For the Filling
- 3 medium apples - peeled, cored, and cut into small strips
- 1/3 cup golden raisins
- 2 tablespoons rum
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup slivered almonds - finely chopped
- 1 tsp vanilla extract
To Assemble
- 6 Tbsp butter - melted
- 1/4 cup bread crumbs
- confectioners sugar - for garnish
Instructions
- In your stand mixer, combine the melted butter, flour, salt, and water. Mix for 1 minute until a smooth and stretchy dough forms.
- In a small saucepan with a lid, bring water to a boil. Then, remove the pot from the heat, pour out the water, and wipe clean. Line the warm pot with parchment paper, move the dough into the pot, and cover with the lid. Let the dough sit for 30 minutes.
- In a small bowl, combine the raisins and rum. Let this sit for 30 minutes and then drain any excess rum.
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper.
- In a medium bowl, combine the apples and lemon juice.
- Next, stir in the cinnamon, sugar, raisins, almonds, and vanilla extract and set aside.
- Then, sprinkle flour on a clean surface and, using a rolling pin, roll the dough into a rectangle as thin as you can. Brush with melted butter.
- Leaving about 2 inches on all sides of the dough, fill the middle of the rectangle with a thin layer of breadcrumbs.
- Next, pile the apple filling on top of the breadcrumbs.
- To assemble, fold in the short sides of the rectangle over the apple filling and then roll the long side until your strudel is closed.
- Carefully transfer your strudel to the prepared baking sheet with the seam side down and brush with melted butter.
- Bake in the oven for 50-60 minutes until lightly golden brown and the bottom of the crust has cooked through. Brush the strudel with remaining melted butter every 20 minutes while it is baking.
- After baking, let it cool for 10-15 minutes.
- Finally, add a dusting of confectioner’s sugar and serve and enjoy!
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This is my husband’s absolute favorite. It’s his “special” birthday dessert, but I cook the apples on the stove for a while until they’re softer before adding them to the pastry. Really tasty!
Ok! This must be American strudel because this is nothen lik,e how the old Germans made their strudel. This is not like the strudel that I grew up with. First! My mother rolled the dough out to the size of a table cloth, literally the dough hung over the table about 8 inches, she also used her forearms to stretch the dough, then she buttered it, folded it in half, buttered it again, then folded in half again, buttered it and repeated this untill the dough was about 12 inches across, then she placed the apples at one end and as she rolled she buttered it, this resulted in the flakest and most delicious strudel I have ever had. Lumberjacks from all over Rhinelanders north woods would come to visit. She also used a little vinager or lemon juice in the dough, she said it was to relax the proteins. She was an original German and learned the old ways.