If you’re looking for a show-stopping dessert with rustic charm and irresistible flavor, look no further than German Apple Strudel. This beloved classic features layers of flaky, buttery phyllo wrapped around tender apples, golden raisins, and fragrant cinnamon, all topped with a snowy dusting of powdered sugar. Each slice is the perfect balance of tart fruit, subtle sweetness, and that shatteringly crisp crust that makes strudel so addictive. Whether you’re a seasoned baker or trying it out for the first time, making German Apple Strudel at home is an adventure well worth the reward!
Ingredients You’ll Need
Ingredients You’ll Need
One of the beauties of German Apple Strudel is how a handful of accessible, everyday ingredients transform into something extraordinary. Each plays a unique role, creating flavor, aroma, and that signature golden crunch you’ll crave bite after bite.
- Tart apples: Choose Granny Smith or another tart variety for the best contrast to the sweet filling and a firm texture that holds up during baking.
- Granulated sugar: Adds foundational sweetness and helps draw juice from the apples, creating that luscious filling.
- Light brown sugar: Brings a deeper, caramel-like note for extra complexity in every bite.
- Lemon juice: Brightens the filling, keeps the apples from browning, and adds zesty freshness that wakes up your palate.
- Ground cinnamon: Infuses the strudel with its signature warm, cozy aroma and flavor.
- Ground nutmeg: Offers gentle spice that enhances the apple-cinnamon combination beautifully.
- Salt: Just a pinch to balance all the sweet notes and round out the flavors.
- Golden raisins: Little pockets of sweetness that plump up as the strudel bakes. Their subtle tang is a classic touch.
- Chopped walnuts (optional): Add a bit of earthy crunch, but you can leave them out if you prefer a nut-free strudel.
- Plain breadcrumbs: Toasted, they act as a secret absorbent layer, keeping your strudel crisp—not soggy!
- Unsalted butter (for toasting breadcrumbs): Gives the breadcrumbs a golden color and delicious buttery flavor.
- Phyllo dough, thawed: These tissue-thin sheets are the shortcut to achieving that classic, flaky strudel crust at home. Handle with care!
- Unsalted butter, melted (for brushing): Essential for crisping the phyllo and lending rich flavor throughout.
- Powdered sugar for dusting: The finishing touch that adds sweetness and a picture-perfect look to your baked strudel.
How to Make German Apple Strudel
Step 1: Prep your apples and filling
Start by peeling, coring, and thinly slicing your apples. Toss them in a large bowl with granulated sugar, light brown sugar, lemon juice, cinnamon, nutmeg, salt, raisins, and walnuts. Mixing everything together now lets the flavors meld and the apples release their juices, creating that delectable syrupy filling.
Step 2: Toast your breadcrumbs
Set a small skillet over medium heat, melt two tablespoons of unsalted butter, and add the plain breadcrumbs. Stir constantly as they toast—they should turn golden brown and develop a lovely nutty aroma. This may seem like a small step, but it makes a big difference, ensuring your German Apple Strudel stays perfectly crisp instead of soggy.
Step 3: Layer your phyllo and butter
On a clean kitchen towel (a classic baker’s trick), lay out one sheet of phyllo dough and gently brush it with melted butter. Repeat with the next sheet, layering and brushing with butter until all eight sheets are stacked. Keep the remaining phyllo covered with a damp towel as you work to prevent it from drying out.
Step 4: Assemble the strudel
Sprinkle the toasted breadcrumbs evenly over the top layer of phyllo. This protective barrier keeps the pastry crisp. Then, spoon the apple filling along one short edge, leaving a generous two-inch border around the edge so nothing escapes while rolling.
Step 5: Roll and shape the German Apple Strudel
Use the towel to help you roll the phyllo (much like rolling sushi), tucking in the ends as you go. This gentle process creates a neat, compact log packed with all that juicy apple goodness. Transfer the strudel—seam side down—onto a parchment-lined baking sheet for best results.
Step 6: Bake to golden perfection
Brush the top with more melted butter and bake at 375°F (190°C) for 35 to 40 minutes. The strudel should be gloriously golden and crisp, with the irresistible scent of apples and spices wafting through your kitchen. Let it cool slightly before dusting with powdered sugar and slicing for serving.
How to Serve German Apple Strudel
Garnishes
To make your German Apple Strudel look as dreamy as it tastes, finish with a generous dusting of powdered sugar just before serving. For an extra flourish, add a dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a drizzle of warm vanilla custard. The contrast of cool, creamy toppings with the warm, crispy strudel is pure bliss.
Side Dishes
Pair your strudel with a hot cup of strong coffee, a classic pairing in Germany. For a truly unforgettable dessert plate, serve with fresh berries, lightly sweetened crème fraîche, or a simple fruit compote. These bright sides elevate and balance the rich, buttery filling of your German Apple Strudel.
Creative Ways to Present
Wow your guests by slicing the strudel on the diagonal and fanning the slices artfully on a platter. For a modern twist, offer “mini strudels” by slicing before baking so each person has their own individual piece. A dusting of cinnamon along with powdered sugar or a sprinkle of toasted almonds adds visual flair that hints at the flavors inside.
Make Ahead and Storage
Storing Leftovers
If you happen to have any German Apple Strudel left (spoiler: it disappears fast!), allow it to cool completely, then wrap slices tightly in plastic wrap or store in an airtight container at room temperature for up to two days. The pastry will gradually soften, but it’s still delicious.
Freezing
To enjoy German Apple Strudel weeks or even months later, slice it and freeze the pieces individually wrapped, or freeze the whole strudel unsliced. Make sure to wrap in plastic wrap first, then aluminum foil for maximum freshness. It will keep in the freezer for up to three months.
Reheating
To revive that fresh-baked crispiness, place individual slices or the whole strudel in a 350°F (175°C) oven for about 10-15 minutes, until warmed through and the pastry is crisp again. Avoid microwaving, which can make the crust soggy. Always re-dust with powdered sugar after reheating for the full bakery experience!
FAQs
What makes German Apple Strudel different from other apple desserts?
German Apple Strudel stands apart due to its delicate, paper-thin crust (thanks to phyllo dough or homemade strudel dough) and the sweet-tart apple filling. Unlike apple pie or turnovers, the strudel’s crust is crisp and flaky, with a buttery finish and a beautiful swirl of fruit inside each slice.
Can I make German Apple Strudel ahead of time?
Absolutely! You can assemble the strudel (up to the baking stage), cover it, and refrigerate for several hours or overnight. Bake just before serving for the freshest flavor and crunch. You can also bake, cool, and then reheat as described in the storage section.
What apples work best in German Apple Strudel?
Tart, firm apples like Granny Smith are classics—they hold their shape and give that essential contrast to the sweet filling. Other great options include Braeburn, Jonathan, or Honeycrisp. Avoid super soft eating apples, which can turn mushy as they bake.
Can I substitute puff pastry for phyllo dough?
While phyllo gives the most traditional flaky texture, you can absolutely use puff pastry if that’s what you have on hand! The result will be a bit richer and more layered, but still delicious. Just be sure to roll it out thinly to avoid an overly thick crust.
Is German Apple Strudel vegan or dairy-free?
By default, German Apple Strudel contains butter, but you can easily substitute vegan butter or a good quality margarine to make it dairy-free. Just double-check your phyllo dough, as some brands contain butter while others are naturally vegan. Skip the whipped cream topping, or use a plant-based alternative.
Final Thoughts
Few desserts bring people together quite like homemade German Apple Strudel. Its aroma, texture, and old-world charm never fail to impress—whether you’re celebrating with family or just craving a taste of something special. Don’t be surprised if this dazzling classic becomes a new favorite in your kitchen!
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German Apple Strudel Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This German Apple Strudel recipe is a delightful dessert featuring a flaky phyllo dough filled with a sweet and spiced apple mixture, perfect for any occasion.
Ingredients
For the Apple Filling:
- 2 pounds tart apples (such as Granny Smith), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup golden raisins
- 1/4 cup chopped walnuts (optional)
For the Strudel:
- 1/2 cup plain breadcrumbs
- 2 tablespoons unsalted butter (for toasting breadcrumbs)
- 8 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted (for brushing)
- powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Apple Filling: Combine apples, sugars, lemon juice, spices, raisins, and walnuts in a bowl and let sit.
- Toast Breadcrumbs: Toast breadcrumbs in butter until golden brown; set aside.
- Layer Phyllo: Layer phyllo sheets with melted butter, sprinkle toasted breadcrumbs, and spoon apple mixture.
- Roll and Bake: Roll into a log, transfer to baking sheet, brush with butter, and bake until golden and crisp.
- Finish and Serve: Cool slightly, dust with powdered sugar, and slice before serving.
Notes
- Phyllo dough dries quickly, so keep it covered with a damp towel.
- You can customize by using cranberries instead of raisins or omitting nuts for a nut-free version.
- Enjoy warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
