Name: German Apple Strudel (Apfelstrudel)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 6 tart apples (like Granny Smith), peeled, cored, and thinly sliced; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup golden raisins; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Zest of 1 lemon; 1 tablespoon lemon juice; 1/2 cup chopped walnuts or almonds (optional); 1/2 cup plain breadcrumbs; 2 tablespoons unsalted butter (for toasting breadcrumbs); 8 sheets phyllo dough (or homemade strudel dough); 1/2 cup melted butter (for brushing dough); Powdered sugar, for dusting

A flaky, golden-crusted dessert filled with warm spiced apples, raisins, and nuts—German Apple Strudel (or Apfelstrudel) is a cozy classic that brings old-world charm to the table. This traditional Austrian-German pastry is perfect served warm, dusted with powdered sugar, and optionally topped with vanilla sauce or ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 tart apples (like Granny Smith), peeled, cored, and thinly sliced

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 cup golden raisins

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Zest of 1 lemon

1 tablespoon lemon juice

1/2 cup chopped walnuts or almonds (optional)

1/2 cup plain breadcrumbs

2 tablespoons unsalted butter (for toasting breadcrumbs)

8 sheets phyllo dough (or homemade strudel dough)

1/2 cup melted butter (for brushing dough)

Powdered sugar, for dusting

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a large bowl, I combine sliced apples, both sugars, raisins, cinnamon, nutmeg, lemon zest, lemon juice, and optional nuts. I let this mixture sit for about 10 minutes to draw out the juices.

While the filling rests, I toast the breadcrumbs in 2 tablespoons of butter over medium heat until golden—this usually takes around 3–5 minutes. I let them cool slightly.

On a clean kitchen towel, I lay one sheet of phyllo dough and brush it with melted butter. I repeat the process until I have four sheets layered and buttered.

I sprinkle half of the toasted breadcrumbs over the phyllo and spoon half of the apple mixture along one edge, leaving a 2-inch border.

Using the towel, I gently roll the dough over the filling, tucking in the sides as I go. Then I transfer the log to the baking sheet seam-side down. I repeat this process to make the second strudel.

I brush both strudels with the remaining melted butter and bake for 35–40 minutes, or until golden brown and crisp.

Once slightly cooled, I dust the strudels with powdered sugar and serve warm—sometimes with vanilla sauce or a scoop of vanilla ice cream.

Servings and timing

Servings: 8 servings

Prep Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories per serving: Approximately 290 kcal

Variations

I sometimes like to experiment with the filling. Pears or a mix of apples and pears work well in place of just apples. If I want an extra pop of sweetness, I add chopped dried apricots or figs. For a more decadent twist, I’ve even added a handful of dark chocolate chips. If I’m avoiding nuts, I simply leave them out without affecting the final result.

Storage/Reheating

To store leftovers, I keep the strudel in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, I place slices in a 300°F (150°C) oven for 10–12 minutes until warmed through and the crust is crisp again. Microwaving works too, though the crust will be softer.

FAQs

How do I keep phyllo dough from tearing?

I work quickly and keep the unused phyllo sheets covered with a damp towel to prevent drying out. A little tearing is okay since I layer multiple sheets.

Can I make apple strudel ahead of time?

Yes, I often assemble the strudels, cover them tightly, and refrigerate for a few hours before baking. I wait to brush with butter until right before they go in the oven.

Can I freeze apple strudel?

Absolutely. I freeze unbaked strudels wrapped tightly in plastic wrap and foil. When ready to bake, I add a few extra minutes to the baking time—no need to thaw.

What type of apples works best?

I prefer tart, firm apples like Granny Smith because they hold their shape and balance the sweetness of the filling.

Is there a substitute for phyllo dough?

If I’m feeling ambitious, I make homemade strudel dough, but in a pinch, puff pastry can be used for a different but still tasty result.

Conclusion

German Apple Strudel is one of those desserts that feels like a warm hug. From the buttery crunch of the pastry to the rich, spiced fruit center, every bite reminds me why this classic endures. It’s a versatile, make-ahead-friendly recipe that’s sure to impress, whether I’m serving it for guests or savoring it with a quiet cup of coffee.

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