Name: German Apple Strudel with Flaky Pastry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Austrian
Ingredients: 1 1/2 cups all-purpose flour (188g); 1/4 teaspoon salt; 1/3 cup lukewarm water; 2 Tablespoons vegetable oil; 1/2 teaspoon apple cider vinegar or lemon juice; 3/4 cup salted butter melted; 2/3 cup Panko breadcrumbs; 2 lbs apples peeled, cored, and thinly sliced (about 6 cups); 2/3 cup golden raisins plumped in hot water for 10 minutes, then drained; 1/2 cup granulated sugar; 1/2 teaspoon ground cinnamon; Powdered sugar for dusting

There's something so comforting about biting into a warm slice of apple strudel, its layers of golden, flaky pastry giving way to a sweet, cinnamon-spiced filling. This German Apple Strudel with Flaky Pastry Recipe is a timeless classic that's just as delightful to make as it is to eat, bringing a bit of old-world charm right into your kitchen.

A close-up of a slice of apple pastry shows a flaky golden-brown crust dusted with powdered sugar on top. Inside, the filling is made of soft, cooked apple chunks mixed with a crumbly, light brown layer of cinnamon and sugar. The pastry is placed on white parchment paper with a blurred green apple in the background and another piece of the same pastry on a white plate. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make German Apple Strudel with Flaky Pastry Recipe
Top Tip
How to Serve German Apple Strudel with Flaky Pastry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Apple Strudel with Flaky Pastry Recipe

Why You'll Love This Recipe

Making this German apple strudel recipe is like giving yourself a warm hug on a chilly day. I absolutely adore how the flaky dough wraps around the flavorful apple-raisin filling — it’s delicate, satisfying, and full of comforting spices that instantly transport me to cozy afternoons in a European café.

Authentic Experience: This recipe respects tradition while being approachable enough for home bakers to succeed.
Flaky Pastry Delight: The dough stretches paper-thin and becomes beautifully flaky without the fuss of puff pastry.
Perfectly Balanced Filling: The apples, golden raisins, and cinnamon sugar deliver a harmonious blend of sweet and tart flavors.
Impressive Yet Doable: It looks stunning on a dessert plate but uses straightforward steps you can follow.

Seven square pieces of golden brown pastry with a lightly flaky texture, each dusted with a white powdered sugar layer on top, are arranged loosely on crumpled white parchment paper over a white marbled surface. Around the pastries, two bright green apples sit on the left and bottom edges, while a beige cloth is casually placed nearby. In the corner, there is a white plate with a brown rim with three forks inside it, and to the upper right, a metal cooling rack rests partially in view. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this German Apple Strudel with Flaky Pastry Recipe comes from the way simple ingredients come together — the dough’s elasticity complemented by the juicy apples and soft raisins make every bite a delight. Here’s why each piece plays its role.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few grains of coarse salt beside it, a small white bowl filled with lukewarm water, a small white bowl with golden vegetable oil, a small white bowl containing clear apple cider vinegar, a small white ceramic bowl holding melted salted butter, a simple white bowl filled with golden panko breadcrumbs, a heap of thinly sliced fresh green and red apples arranged neatly on a white plate, a small white bowl of plump golden raisins, a small white bowl with granulated white sugar, a small white bowl containing ground cinnamon, a small white bowl dusted lightly with powdered sugar, two whole uncracked brown eggs placed near the ingredients, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the dough; using good quality flour helps develop that perfect stretch and lightness.
Salt: Enhances flavor and strengthens the dough’s gluten structure.
Lukewarm water: Activates gluten gently and binds the dough.
Vegetable oil: Keeps the dough tender and adds richness without heaviness.
Apple cider vinegar or lemon juice: Helps relax the dough and adds subtle tanginess.
Salted butter: The key to that flaky, buttery crust — melted and generously brushed over the dough.
Panko breadcrumbs: An underrated secret; they soak up excess moisture from the apples so the crust stays crisp.
Apples: I recommend a mix of Granny Smith and Honey Crisp for a balance of tart and sweet notes.
Golden raisins: Plumping them softens their texture and enhances their sweetness without overpowering the apples.
Granulated sugar: Sweetens the filling gently and helps caramelize the apples during baking.
Ground cinnamon: Provides that warm, autumnal flavor that makes strudel unforgettable.
Powdered sugar: A classic finishing touch for a pretty dusting and a hint of sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the German Apple Strudel with Flaky Pastry Recipe is how easy it is to customize. I like to swap in walnuts or try different apple varieties depending on the season — you’ll enjoy tweaking the filling to make it your own!

Variation: Adding chopped walnuts brings a lovely crunch, while leaving out the raisins makes the strudel simpler and a bit more tart.
Dietary Swap: For a dairy-free twist, I’ve replaced butter with coconut oil with great results, just keep an eye on baking times.
Extra Flavors: Sometimes I add a splash of rum or vanilla extract to the apple mixture for a deeper aroma.

Step-by-Step: How I Make German Apple Strudel with Flaky Pastry Recipe

Step 1: Making the Dough

Start by combining the flour and salt in your mixer. Add in lukewarm water, vegetable oil, and vinegar slowly while mixing on low until a soft dough forms. Switch to the dough hook and knead until smooth and elastic—about 5 minutes. Transfer it to a lightly oiled bowl, cover tightly, and let the dough rest for 60 to 90 minutes. The resting lets the gluten relax so you get that wonderfully stretchable dough later.

Step 2: Preparing the Filling

While the dough rests, preheat your oven to 375°F and soak your golden raisins in hot water to plump them up. Peel, core, and cut the apples into thin, even slices—this is key so they bake uniformly and don’t tear the dough. Mix the cinnamon and sugar together to sprinkle over later.

Step 3: Stretching the Dough

This part is the most meditative: gently stretch your rested dough over a clean, floured tablecloth or sheet. Starting from the center, use your knuckles to carefully pull the dough thinner and thinner until it becomes almost translucent — you should be able to see the tablecloth’s pattern through it! Don’t rush, and don’t worry if it doesn’t stretch perfectly the first time; if it snaps back, cover with a damp cloth and rest a bit more.

Step 4: Assembling the Strudel

Brush the entire surface with melted butter, leaving about an inch clear at the edges. Then sprinkle breadcrumbs to soak up juice, add the apples, raisins, and cinnamon sugar evenly across half of the dough. Fold the dough over the filling, neatly tuck in the edges, then carefully roll the strudel using the tablecloth to support it — this keeps the filling inside and creates those signature layers.

Step 5: Baking to Perfection

Place your rolled strudel on a parchment-lined baking sheet, seam side down. Brush generously with any remaining butter. Bake for 25 to 30 minutes until golden and crispy. Let it cool slightly so it sets—then slice gently and dust with powdered sugar. Trust me, the aroma alone will have you reaching for seconds!

Top Tip

From making this German Apple Strudel with Flaky Pastry Recipe multiple times, I’ve learned these small but mighty tips that make all the difference between a so-so strudel and a showstopper.

Patience with dough resting: Don't rush the dough rest — it relaxes the gluten, making that magical stretch possible without tearing.
Uniform apple slices: Thin, even slices ensure the filling cooks consistently and prevents any dough tearing when rolling.
Use Panko breadcrumbs: This trick keeps the dough flaky by soaking up excess moisture that might make the crust soggy.
Gentle rolling: Support the strudel with a tablecloth as you roll to keep it intact and beautiful.

How to Serve German Apple Strudel with Flaky Pastry Recipe

German Apple Strudel - Serving Suggestion

Garnishes

I love dusting mine generously with powdered sugar for that classic look and a touch of sweetness. Sometimes I serve with a dollop of whipped cream or a scoop of vanilla ice cream — the cold creaminess against the warm strudel is just heavenly.

Side Dishes

This strudel shines as a dessert on its own but pairs beautifully with a cup of strong coffee or a warm chai tea. If you’re serving at a brunch, a simple green salad with a light vinaigrette balances its richness perfectly.

Creative Ways to Present

For special occasions, I’ve sliced the strudel into small, bite-sized pinwheels and arranged them on a festive platter with cinnamon sticks and fresh apple slices. It’s a fun way to make it shareable and visually inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap leftover strudel tightly in plastic wrap and keep it in the fridge for up to 3 days. Reheating in the oven helps bring back that crispiness better than the microwave.

Freezing

This recipe freezes beautifully. I prepare and roll the strudel, then freeze the unbaked logs on a tray before transferring to a freezer bag. When ready to bake, thaw overnight in the fridge and bake as directed. It’s a real time-saver for holiday gatherings!

Reheating

To reheat, preheat your oven to 350°F and warm the strudel for about 10-15 minutes. This keeps the crust flaky and the filling warm without drying out the fruit.

Frequently Asked Questions:

Can I use pre-made puff pastry for this German Apple Strudel with Flaky Pastry Recipe?

You can, but traditional German apple strudel really shines when you make the dough from scratch as the thin, homemade dough has a lighter, more delicate texture compared to store-bought puff pastry. If you’re in a rush, puff pastry is a decent shortcut, but I’d encourage trying the homemade dough at least once—it’s surprisingly easier than it looks!

What type of apples work best for this strudel?

A combination of tart and sweet apples works best to balance flavors; I usually use Granny Smith for tartness and Honey Crisp or Golden Delicious for sweetness. Be sure to slice them thinly so they cook evenly and maintain structure inside the pastry.

How do I prevent the dough from tearing while stretching?

Resting the dough for at least an hour is crucial to relax the gluten, making it more stretchable. If it snaps back, cover it with a damp cloth and let it rest for 5-10 more minutes. Using your knuckles gently rather than fingertips helps prevent holes.

Can I prepare this strudel ahead of time?

Yes! You can assemble the strudel and store it in the fridge covered tightly with plastic wrap for up to 24 hours before baking. For longer storage, freeze the unbaked strudel and bake it straight from frozen after thawing overnight in the fridge.

Final Thoughts

This German Apple Strudel with Flaky Pastry Recipe holds a special place in my heart—it’s the kind of treat that makes weekend baking feel like an event, inviting everyone to gather ‘round the kitchen. I hope you’ll enjoy making it as much as I do and surprise your family or friends with a taste of comforting tradition. Keep your hands gentle and your heart full; your homemade strudel is about to become a new favorite.