German Dessert Recipe 
Apple Strudel

In Bavaria a typical German dessert is German apple strudel or Apfelstrudel as it is known in Germany.

To make German apple strudel is a little time consuming, but the end result is well worth it. Perhaps you have a friend or neighbour who would like to share the preparation with you as my German dessert recipe makes two apple strudels.

Basic Recipe for the Strudel Dough

300g flour
4 dessert spoons oil
1 egg yolk
flour for work surface

This makes approx 350g dough.

Sieve the flour into a bowl and add a pinch of salt. Make a well in the centre and add 3 dessert spoons of oil with 150ml of lukewarm water and the egg yolk. Using the dough hooks attachment on your hand mixer, mix to a soft smooth dough.

Halve the strudel dough and form into two rounds. Brush over with the remaining oil.

Wrap the rounds in aluminium foil and leave at room temperature for an hour.

NB After the dough has rested, do not knead it again. If you are not using the dough at once, you can freeze it wrapped in the aluminium foil and when required, defrost slowly in the fridge.

German Apple Strudel

For 8-10 persons

For the filling
8 apples (Braeburn, Boscop, Elstar)
70g sliced almonds
60g sugar
1/2 teaspoon cinnamon
60g seedless raisins soaked in rum
juice from 1 lemon
100g biscuit crumbs

For the dough
350g strudel dough
alternatively you can use shop bought

40g melted butter for brushing
butter for the baking tray

Peel the apples, quarter, remove the core and pips. Chop into small cubes. Fry the almond slices in a non-stick pan for a couple of minutes. Mix the sugar and cinnamon together with the drained raisins, lemon juice, biscuit crumbs and the fried almond slices. Add the mixture to the apples and mix thoroughly.

Preheat the oven to 200 degrees C. Sprinkle some flour over one of the dough balls. Cover your working surface with a clean cloth and liberally sprinkle with flour. Place the dough ball in the centre of the cloth and roll out carefully to approx 40cm x 40cm.

Place the rolled out dough over the back of your hand and carefully pull and stretch into shape, you should end up with a paper thin rectangle.

If torn spots appear, do not try to patch. Place the stretched dough back on the clean cloth and brush immediately with melted butter.

Use half of the filling and spread evenly over the rectangle. Leave 5cm free at both short ends and fold over. With the help of the cloth, roll the strudel carefully and with the join at the bottom, place on a greased baking tray.

Repeat the process with the second ball of dough.

Brush both strudels with melted butter and bake in the middle of the oven for 25 minutes until golden brown.

Take the strudels out of the oven, leave to cool slightly and just before serving, sprinkle with powdered (icing) sugar.

Enjoy this tasty German dessert.

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