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Crispy Classic German Apple Strudel Recipe with Warm Spiced Filling Easy and Perfect

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A nostalgic and easy-to-make German apple strudel featuring flaky, crispy pastry and a warm spiced apple filling, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • ¾ cup (180ml) warm water
  • 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • 6 medium Granny Smith apples, peeled, cored, and thinly sliced
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh lemon juice
  • ½ cup raisins (optional, soaked in warm water for 10 minutes)
  • ½ cup chopped walnuts or pecans (optional)
  • 4 tablespoons unsalted butter, melted
  • ½ cup breadcrumbs, lightly toasted
  • Powdered sugar for dusting
  • Vanilla ice cream or whipped cream (optional, for serving)

Instructions

  1. In a large mixing bowl, combine 2 ½ cups all-purpose flour and ½ teaspoon salt. Stir gently.
  2. Add ¾ cup warm water, 2 tablespoons vegetable oil, and 1 tablespoon white vinegar. Mix until a sticky dough forms.
  3. Turn dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If too sticky, add a little flour cautiously.
  4. Shape dough into a ball, coat lightly with oil, cover with a clean towel, and let rest for 1 hour at room temperature.
  5. While dough rests, mix sliced apples, ½ cup granulated sugar, ¼ cup brown sugar, 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, 2 tablespoons lemon juice, raisins, and nuts if using in a bowl. Toss gently to coat evenly.
  6. Toast ½ cup breadcrumbs in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside to cool.
  7. On a large, clean towel dusted with flour, roll dough into a rough 12×16 inch rectangle. Carefully stretch dough with hands until paper-thin and translucent.
  8. Brush entire dough surface generously with 2 tablespoons melted butter.
  9. Sprinkle toasted breadcrumbs evenly over dough, leaving a 1-inch border around edges.
  10. Spread spiced apple mixture in a 3-inch wide line along one long edge of dough.
  11. Using the towel to help, gently lift the edge with filling and roll dough over it, tucking in sides to enclose filling. Roll until fully sealed into a log shape.
  12. Transfer strudel seam-side down onto a parchment-lined baking sheet.
  13. Brush top with remaining melted butter.
  14. Bake in preheated oven at 375°F (190°C) for 40-45 minutes until golden brown and crisp, rotating pan halfway through.
  15. Let strudel cool on a wire rack for at least 20 minutes before slicing.
  16. Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream if desired.

Notes

If dough tears during stretching, patch gently with extra dough bits or fold over the tear. Use toasted breadcrumbs to absorb excess moisture and keep pastry crisp. Brush dough generously with melted butter for golden, crispy layers. Let strudel cool completely on a wire rack to avoid sogginess. For gluten-free, use gluten-free flour blend with xanthan gum. For dairy-free, substitute butter with coconut oil. Dough can be made ahead and refrigerated for up to 24 hours. Freeze unbaked strudel for up to 2 months and bake from frozen with extra time.

Nutrition

Keywords: apple strudel, German dessert, crispy pastry, spiced apple filling, classic strudel, easy apple strudel, warm dessert

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