🇩🇪 Germany · Dessert
Apfelstrudel (Apple Strudel)
By eatmundo · July 6, 2026
While often associated with Austria, Apfelstrudel is a beloved classic in German cafés and homes, offering a delightful combination of delicate, paper-thin pastry wrapped around a luscious filling of spiced apples, sweet raisins, and toasted breadcrumbs. It's a comforting dessert that truly embodies warmth and tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Strudel Dough: In a bowl, mix 250g wheat flour with 0.25 teaspoon salt. Gradually add 125ml lukewarm water and 2 tablespoons vegetable oil. Knead the dough vigorously on a lightly floured surface for 10-15 minutes until it's very smooth, elastic, and no longer sticky. Form into a ball, brush with a little oil, cover, and let rest in a warm place for at least 30-60 minutes. This resting time is crucial for stretching.
- 2
Prepare Apple Filling: Peel, core, and thinly slice 4 medium firm and tart apples. In a bowl, combine the sliced apples with 50g raisins, 75g granulated sugar, 1 teaspoon ground cinnamon, the zest and juice of 1 lemon, and 2 tablespoons of dark rum (if using). Mix well and set aside.
- 3
Brown Breadcrumbs: In a small frying pan, melt 50g of unsalted butter over medium heat. Add 75g breadcrumbs and toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Be careful not to burn them; they add a wonderful texture and butteriness. Set aside to cool.
- 4
Stretch the Dough: Drape a large, clean kitchen towel over a work surface and lightly flour it. Place the rested dough in the center and gently roll it out into a large rectangle. Then, carefully stretch the dough with the backs of your hands from the center outwards, working until it is paper-thin and large enough to cover the towel, about 70x50 cm (28x20 inches). If it tears slightly, don't worry too much.
- 5
Assemble the Strudel: Melt the remaining 50g unsalted butter. Brush the stretched dough lightly with some of the melted butter. Sprinkle the cooled, toasted breadcrumbs evenly over two-thirds of the dough, leaving a border along the edges. Spoon the apple filling over the breadcrumbs.
- 6
Roll the Strudel: Using the kitchen towel to assist, carefully roll the strudel tightly, starting from the filling-covered edge. Fold in the ends to seal them. Gently transfer the strudel, seam-side down, onto a parchment-lined baking sheet. Brush the entire strudel with more melted butter.
- 7
Bake the Strudel: Preheat your oven to 180°C (350°F). Brush the strudel with an egg yolk glaze (1 egg yolk whisked with 1 tbsp water) for a beautiful golden finish. Bake for 40-50 minutes, brushing with melted butter every 15 minutes, until it's deeply golden brown and crisp.
- 8
Serve: Let the strudel cool on the baking sheet for 10-15 minutes before slicing. Dust generously with powdered sugar just before serving. Enjoy it warm, perhaps with vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions
What type of apples are best for Apfelstrudel, and how should they be prepared to ensure the perfect texture?+
Use firm, tart apples like Granny Smith or Honeycrisp, which hold their shape well during baking. Peel, core, and slice them thinly (about 1/8 inch or 3mm) to ensure they cook through evenly and soften perfectly without becoming mushy.
What's the key to achieving the incredibly thin, almost translucent strudel dough without tearing it?+
The secret lies in using a warm, elastic dough (made with warm water and oil) and stretching it gently by hand from the center outwards on a floured cloth. Work slowly and evenly, allowing gravity to assist in thinning the dough until it's paper-thin.
How can I prevent the Apfelstrudel from becoming soggy, especially at the bottom or with the filling?+
Toasting breadcrumbs in butter and spreading them over the dough before the apple filling creates a barrier that absorbs excess moisture. Additionally, ensure your apple filling isn't overly wet; drain any accumulated liquid before mixing with the other ingredients.
What are the ideal baking temperature and time for Apfelstrudel, and how do I know when it's perfectly done?+
Bake the strudel at 375°F (190°C) for 40-50 minutes, brushing occasionally with melted butter. It's done when the crust is deep golden brown, flaky, and crispy, and the filling is tender.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
