Apfelstrudel

This Apfelstrudel has a crisp, buttery shell wrapped around a fragrant filling of tart apples, raisins, sugar, and cinnamon. The breadcrumbs soak up the fruit juices, keeping the pastry flaky while the center stays tender and aromatic.

Nutrition · per serving

566kcal

5.8gProtein

83.9gCarbs

25.2gFat

6.7gFiber

2 servings

Ingredients

10 items

Strudelteig und Finish

strudel pastry sheets2 large sheets, about 120 g total

unsalted butter, melted45 g

fine breadcrumbs25 g

icing sugar10 g

Apfelfüllung

firm tart apples, peeled, cored and thinly sliced300 g

golden raisins35 g

granulated sugar40 g

ground cinnamon1 tsp

lemon zest1 tsp

lemon juice1 tbsp

Tips

•Use firm tart apples such as Braeburn, Elstar, or Granny Smith so the filling keeps some texture.
•If the apples seem especially juicy, let the filling sit for only 2-3 minutes and avoid adding extra sugar.
•A spoonful of vanilla sauce or lightly whipped cream is a classic accompaniment, though the strudel is also excellent on its own.
•Working quickly and keeping the pastry covered prevents cracking and tearing.

Steps

1
Preheat the oven to 200°C conventional heat and line a baking tray with baking paper. Melt the butter if not already melted. Keep the strudel pastry covered with a barely damp towel so it does not dry out while you work.
45 g unsalted butter, melted2 large sheets, about 120 g total strudel pastry sheets
2
Make the filling: combine the sliced apples, raisins, granulated sugar, cinnamon, lemon zest, and lemon juice in a bowl. Toss well and let stand for 5 minutes so the apples start releasing a little juice; this helps the flavours mingle evenly.
300 g firm tart apples, peeled, cored and thinly sliced35 g golden raisins40 g granulated sugar1 tsp ground cinnamon1 tsp lemon zest1 tbsp lemon juice
3
Lay one pastry sheet on a clean tea towel or sheet of baking paper. Brush lightly with some melted butter, then place the second sheet on top and brush again. Sprinkle the breadcrumbs in a strip along the lower third, leaving a 3 cm border on the sides. The crumbs absorb apple juices and help keep the pastry crisp.
2 large sheets, about 120 g total strudel pastry sheets45 g unsalted butter, melted25 g fine breadcrumbs
4
Pile the apple filling evenly over the breadcrumb strip and lightly compact it into a log shape. Fold in the short sides over the filling, then use the towel or paper to roll the strudel up tightly but gently. Place it seam-side down on the prepared tray. Brush the outside generously with the remaining butter for even browning.
25 g fine breadcrumbs300 g firm tart apples, peeled, cored and thinly sliced35 g golden raisins40 g granulated sugar1 tsp ground cinnamon1 tsp lemon zest1 tbsp lemon juice45 g unsalted butter, melted
5
Bake for 22-25 minutes, until the pastry is deep golden brown and crisp. If the top colours too fast, loosely cover with foil for the last few minutes. The filling should be hot and the apples softened but not collapsed into purée.
6
Rest the strudel for 5 minutes so the filling settles and slices more neatly. Dust with icing sugar just before serving. Serve warm, ideally cut with a serrated knife to avoid crushing the flaky pastry.
10 g icing sugar

Origin & History

Apfelstrudel is one of the best-known pastries of the German-speaking world, especially popular in southern Germany and throughout Central Europe. Its roots are linked to layered and rolled pastries that spread through the Habsburg lands, where strudel became a celebrated coffeehouse and home-baked classic.

german apple strudel vegetarian baking dessert classic

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Steps

Preheat the oven to 200°C conventional heat and line a baking tray with baking paper. Melt the butter if not already melted. Keep the strudel pastry covered with a barely damp towel so it does not dry out while you work.

45 g unsalted butter, melted2 large sheets, about 120 g total strudel pastry sheets

Make the filling: combine the sliced apples, raisins, granulated sugar, cinnamon, lemon zest, and lemon juice in a bowl. Toss well and let stand for 5 minutes so the apples start releasing a little juice; this helps the flavours mingle evenly.

300 g firm tart apples, peeled, cored and thinly sliced35 g golden raisins40 g granulated sugar1 tsp ground cinnamon1 tsp lemon zest1 tbsp lemon juice

Lay one pastry sheet on a clean tea towel or sheet of baking paper. Brush lightly with some melted butter, then place the second sheet on top and brush again. Sprinkle the breadcrumbs in a strip along the lower third, leaving a 3 cm border on the sides. The crumbs absorb apple juices and help keep the pastry crisp.

2 large sheets, about 120 g total strudel pastry sheets45 g unsalted butter, melted25 g fine breadcrumbs

Pile the apple filling evenly over the breadcrumb strip and lightly compact it into a log shape. Fold in the short sides over the filling, then use the towel or paper to roll the strudel up tightly but gently. Place it seam-side down on the prepared tray. Brush the outside generously with the remaining butter for even browning.

25 g fine breadcrumbs300 g firm tart apples, peeled, cored and thinly sliced35 g golden raisins40 g granulated sugar1 tsp ground cinnamon1 tsp lemon zest1 tbsp lemon juice45 g unsalted butter, melted

Bake for 22-25 minutes, until the pastry is deep golden brown and crisp. If the top colours too fast, loosely cover with foil for the last few minutes. The filling should be hot and the apples softened but not collapsed into purée.

Rest the strudel for 5 minutes so the filling settles and slices more neatly. Dust with icing sugar just before serving. Serve warm, ideally cut with a serrated knife to avoid crushing the flaky pastry.

10 g icing sugar

Origin & History