Name: German Apple Strudel
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 6 large apples (Granny Smith or Braeburn), peeled, cored, and thinly sliced; 1/2 cup granulated sugar; 1/3 cup raisins; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 2 teaspoons lemon juice; 1/2 cup finely chopped walnuts or almonds (optional); 8 sheets phyllo dough, thawed; 1/2 cup unsalted butter, melted; 1/4 cup plain breadcrumbs; Powdered sugar, for dusting

Jump to Recipe·Print Recipe

Flaky, golden pastry wrapped around warm, spiced apples with bursts of raisins and a touch of vanilla—this traditional German Apple Strudel is a classic I turn to whenever I want a cozy and aromatic dessert. It brings together crisp phyllo dough and a rich apple filling for a comforting treat that’s perfect during fall or the holiday season.

German Apple Strudel

Ingredients

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

6 large apples (Granny Smith or Braeburn), peeled, cored, and thinly sliced

½ cup granulated sugar

⅓ cup raisins

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

2 teaspoons lemon juice

½ cup finely chopped walnuts or almonds (optional)

8 sheets phyllo dough, thawed

½ cup unsalted butter, melted

¼ cup plain breadcrumbs

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 mixing bowl, I combine the sliced apples, sugar, raisins, cinnamon, nutmeg, vanilla extract, lemon juice, and nuts if I’m using them. I let this sit while I prepare the dough so the flavors can meld.

On a clean kitchen towel, I lay out one sheet of phyllo dough, brush it lightly with melted butter, and sprinkle a bit of breadcrumbs on top. I repeat this process with the remaining sheets, layering them up.

I spoon the apple mixture in a line along one edge of the dough, leaving a 2-inch margin.

Then, using the towel for support, I roll the dough jelly-roll style, gently tucking in the ends as I go.

I place the rolled strudel seam-side down on the baking sheet and brush it with the remaining melted butter.

It bakes for 35 to 40 minutes, or until the pastry turns golden brown and crisp.

After letting it cool slightly, I dust it with powdered sugar and serve it warm or at room temperature.

Servings and timing

This recipe makes 8 servings.

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Calories per serving: Approximately 310 kcal

Variations

I sometimes skip the raisins and add chopped dried apricots or cranberries for a fruity twist.

For a nut-free version, I simply leave out the walnuts or almonds.

I’ve also added a splash of rum or apple brandy to the apple mixture for an adult-friendly flavor.

If I want a richer pastry, I substitute puff pastry for the phyllo, although it’s less traditional.

Storage/Reheating

To store, I wrap any leftover strudel tightly in plastic wrap or place it in an airtight container in the refrigerator. It stays fresh for up to 3 days. For reheating, I use a 350°F (175°C) oven for about 10 minutes to help it crisp up again. I avoid microwaving, as it softens the phyllo and takes away the crunch.

FAQs

What kind of apples work best for strudel?

I prefer tart apples like Granny Smith or Braeburn because they hold their shape and balance the sweetness of the filling. Sweeter varieties can work too, but I usually reduce the sugar a bit.

Can I make apple strudel ahead of time?

Yes, I often assemble the strudel and keep it in the fridge, covered, for a few hours before baking. I don’t recommend freezing it raw because phyllo dough doesn’t always thaw well.

Is it possible to make this recipe vegan?

Absolutely. I substitute the butter with plant-based margarine or melted coconut oil, and the rest of the ingredients are naturally plant-based if I skip the egg wash some recipes include.

Can I use puff pastry instead of phyllo dough?

Yes, I’ve tried it with puff pastry for a richer, flakier crust. It’s delicious, though less traditional and heavier than phyllo. It also bakes a bit faster, so I keep an eye on it.

What’s the best way to serve apple strudel?

I usually serve it warm with a dusting of powdered sugar. Sometimes I pair it with vanilla ice cream or a dollop of whipped cream for an indulgent finish.

Conclusion

This German Apple Strudel has become a staple dessert in my kitchen during the cooler months. I love how the flaky layers of phyllo wrap around a comforting mix of spiced apples and raisins. Whether I’m baking for guests or just want a slice with afternoon coffee, it’s a recipe I come back to again and again.

Recipe:

German Apple Strudel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Flaky, golden phyllo pastry filled with warm, spiced apples, raisins, and a touch of vanilla, this traditional German Apple Strudel is a comforting and aromatic dessert perfect for fall or the holiday season.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine sliced apples, sugar, raisins, cinnamon, nutmeg, vanilla extract, lemon juice, and nuts (if using). Let sit to allow flavors to meld.
Lay one sheet of phyllo dough on a clean kitchen towel, brush lightly with melted butter, and sprinkle with breadcrumbs. Repeat with remaining sheets, layering them up.
Spoon the apple mixture in a line along one edge of the dough, leaving a 2-inch margin.
Using the towel to help, roll the dough jelly-roll style, tucking in the ends.
Place the strudel seam-side down on the baking sheet and brush with remaining melted butter.
Bake for 35 to 40 minutes, until golden brown and crisp.
Let cool slightly, then dust with powdered sugar. Serve warm or at room temperature.