This delectable Apple Strudel recipe is a classic German pastry filled with crisp apples, golden raisins, almonds, and that sweet taste of cinnamon and sugar. It’s the perfect dessert for Fall and the Holiday Season!
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, there really is nothing better. 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 a homemade strudel but you are diving into this recipe there are definitely some surprises awaiting you. The first being, soaking the golden raisins in rum. Not what you would expect, but let me tell you it adds a zing of flavor into the strudel without being over the top.
The other step you may think is interesting is adding breadcrumbs on top of the dough before adding in your filling. The breadcrumbs are used so that they can soak up any of the extra juice from the apples so that the dough doesn’t come out soggy. Both are small tasks to complete as you prepare your strudel but make all the difference in the end.
How to Make Apple Strudel
Assemble your ingredients. For exact amounts see the recipe card below.
In your stand mixer combine the melted butter, flour, salt, and water. Mix for 1 minute until 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 and 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 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 dough into a rectangle as thin as you can and brush with the 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.
Then, 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 your 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 strudel with remaining melted butter every 20 minutes while it is baking in the oven.
After baking, let it cool for 10-15 minutes.
Finally, add a dusting of confectioner’s sugar and serve and enjoy!
Storage and Reheating
You can store this recipe in an airtight container on your counter for 2-3 days or in your fridge foe 3-5 days. With this recipe using homemade dough and fresh apples I would not recommend freezing this recipe.
To reheat this recipe you can do so in the microwave until everything has warmed through.
More delicious desserts to check out:
- French Apple Cake
- Banoffee Pie
- Alfajores
- Japanese Cheesecake
- Dulce de Leche
- Vegan Oatmeal Chocolate Chip Cookies
Apple Strudel Recipe
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 Tbsp 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 breadcrumbs
- confectioners sugar - for garnish
Instructions
- In your stand mixer combine the melted butter, flour, salt, and water. Mix for 1 minute until 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 and 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 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 dough into a rectangle as thin as you can and brush with the 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.
- Then, 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 your 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 strudel with remaining melted butter every 20 minutes while it is baking in the oven.
- After baking, let it cool for10-15 minutes.
- Finally, add a dusting of confectioner’s sugar and serve and enjoy!
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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.