Alma Bax 
Everyone loves a classic apple strudel, but not many people enjoy the process. There’s a lot of work that goes into making a homemade strudel. It takes about an hour to roll out the dough and another hour to bake it. Now that you know the time commitment, you’ll be able to make a delicious apple strudel that won’t disappoint.
Classic Apple Strudel is made with very few ingredients, and it takes less than an hour to prepare. This pastry is best served warm and fresh. You can find the recipe at rsvp-recipes.com.
I have been making apple strudel for many decades, and I have never been successful on my own. So many recipes claim to be the “Classic Apple Strudel [Homemade]” recipe, but they are all just not that. So, the reason why I finally decided to give it a try on my own—and in the process, I actually improved it to a point where it’s now better than all the others I have tried—is that I wanted to know how old the recipe actually is.
Here’s a recipe for a more traditional apple strudel to try!
Do you want to create a homemade apple strudel? Try this delicious apple strudel recipe that is well worth the effort!
This classic German delicacy, known as Apfelstrudel, is created with freshly baked strudel dough and filled with an apple-breadcrumb-rum-raisin mixture.
This famous Austrian delicacy is loved in many parts of Europe, and is best served cut into pieces with powdered sugar on top and a handmade vanilla sauce poured on top!
Made-from-scratch apple strudel.
Strudel with Apples
Apple strudel gets its name from the German word strudel, which means “whirlpool.” Given the spiraling internal layers, this makes logical.
Although apple strudel is officially a Viennese pastry, it is considered one of Austria’s national foods. It’s been around for centuries, but it really took off under the Habsburg Dynasty.
Strudel was quite popular in the Austro-Hungarian empire, which is why it is also very popular in Hungary as Almásrétes and the neighboring areas. Lisa grew up in Bavaria, which is in the south of Germany, where Apfelstrudel is also quite popular.
Apple strudel is also popular in northern Italy, Poland, the Czech Republic, and a number of other nations in the region, including Romania.
Strudel fillings come in a wide range of flavors, both sweet and savory. We’ve eaten apple strudel, but we’ve also had sour cherry strudel and poppy seed strudel (known in Hungary as Mákos rétes or Mákos beigli).
Interesting fact: Apple strudel and Turkish/Balkan Baklava are dessert cousins (so good). The fact that baklava is typically prepared using phyllo dough is a significant distinction.
Recipe Tips & Substitutions
Before you start making this apple strudel recipe, make sure you go through the recipe tips and alternatives since there’s a lot to know:
Dough
- When preparing this dish, we suggest removing any jewelry (bracelets or rings) to avoid inadvertently ripping the dough.
- Allowing the dough to rest between mixing and rolling/stretching is essential since it will make it easier to deal with and stretch out thin.
- Authentic apple strudel is prepared with very thin dough that takes some effort to perfect. However, if you stretch the dough far enough, you should be able to see the dishtowel through it – just be kind and patient.
- If you don’t want to make your own dough, you may purchase unleavened pastry dough (also known as phyllo dough) from the grocery store and then simply prepare the apple filling. Eric’s father does this to make his strudel (which he loves) and he enjoys it. Many people prepare “simple apple strudel” recipes in this manner.
- We don’t suggest making apple strudel using store-bought puff pastry. When you create apple strudel using puff pastry dough, you’re getting too close to creating an apple turnover and not an apple strudel. Puff pastry is high in fat (butter) and becomes brittle when layered, while genuine strudel dough should be thin yet elastic.
Filling
- When it comes to apple strudel, a crisp, somewhat tart apple is ideal. That’s why we like Granny Smith apples, but you can always substitute another apple if you don’t like the somewhat acidic flavor.
- Apple strudel is usually prepared with a smidgeon of rum. If your children will eat the strudel, you may replace the rum with apple juice.
- If you don’t like raisins (which we understand some people do), feel free to leave them out entirely. However, since the raisins will not be present to absorb the moisture, we would suggest using less rum in this instance.
- Some individuals garnish their apple strudel with chopped nuts (walnuts or almonds, for example). We don’t typically do it, but it is a possibility.
- You may mix the breadcrumbs in with the other filling ingredients or leave them separate. It’s easier to just toss everything together, but adding the breadcrumbs first and then the apples and other ingredients on top may make the strudel a little moister. This is due to the breadcrumbs’ inability to absorb as much moisture from the apples. It’s all up to you!
Look at that apple strudel with vanilla sauce prepared from scratch!
Step-by-Step Instructions for Making Apple Strudel
If you’re interested in learning how to make apple strudel, the complete recipe card may be found at the bottom of this page.
Take a look at the strudel recipe process pictures in this section for step-by-step directions with visuals.
This way, if you have any concerns about how to complete any of the stages, you can check them up here and follow along!
In a mixing dish, combine the ingredients.
In a medium-sized mixing bowl, combine the flour, a sprinkle of salt, the egg, and the oil.
To begin, make the dough.
Next, using the spiral dough hooks on your electric mixer, combine everything while gently adding the lukewarm water.
Continue to mix for another 5 minutes, or until the dough is elastic and holds together.
Using your hands, roll the dough into a ball. Place the ball of dough back into the bowl after brushing it with one teaspoon of oil on both sides.
Using a cloth, cover the dish.
Allow the dough to rest on the counter for 30 minutes after covering it with a dishtowel.
In a pan, melt the butter.
Prepare the filling in the meanwhile. In a medium-sized frying pan, melt three tablespoons of butter.
Breadcrumbs should be browned.
On medium heat, add the breadcrumbs and cook until golden brown. Stir often. Remove them from the fire after they’ve become golden brown and put them aside.
Apples should be peeled and sliced.
Peel the apples after that. After that, quarter them and remove the core. Each quarter should be cut into small pieces.
Then, using a sharp knife, cut these slices into tiny pieces (see process photo above for reference).
Toss the apple chunks into a basin.
In a medium-large mixing bowl, place the tiny apple chunks.
In a mixing basin, combine the filling ingredients.
In the same bowl, combine the sugar, cinnamon, lemon juice, rum, raisins, and browned breadcrumbs. You may alternatively leave the breadcrumbs out for now and keep them separate.
Mix it up, mix it up, mix it up, mix it up, mix it up
While mixing everything together is simpler, adding the breadcrumbs separately from the apples may result in a somewhat moister filling (since the breadcrumbs do not absorb as much liquid from the apples during baking).
Preheat the oven to 390 degrees Fahrenheit at this time.
The dough should be rolled out.
Take a finely-threaded big dish towel (that will not give off tiny fibers/”fuzzies”), put some flour on it, and spread out the dough with a rolling pin after you’ve finished making the filling and the 30 minute dough rest period is over. As required, add additional flour.
The dough should be stretched out.
Then, using your hand, gently stretch out the dough until it measures about 24 by 17 inches. Be careful not to tear the dough.
Butter the dough and brush it with it.
Brush melted butter (about 1 tablespoon) over the whole surface of the dough after it has been rolled out thin and you can see the dishtowel through it.
Fill with the filling.
Fill in the left half of the rectangle with the filling, leaving about a 2-inch space around the borders.
If you didn’t mix the breadcrumbs and apples together previously, sprinkle the breadcrumbs on top of the dough before adding the apple mixture.
Fold the edges over.
Fold the long top and bottom sides inwards.
The strudel should be rolled up.
Then, using the dishtowel, carefully roll up the dough from the left side – the side with the filling. When you’re through rolling, make sure the seam is at the bottom.
Using a pastry brush, coat the strudel in butter.
Carefully transfer the strudel to a parchment-lined baking sheet. Using additional melted butter, brush the top and sides of the dough.
More butter should be brushed on the strudel.
Bake the apple strudel for 30-40 minutes on the middle rack of the oven.
After around 15 minutes, remove the strudel from the oven and brush it with melted butter.
Using icing sugar, dust the strudel.
Remove the strudel from the oven when it is done baking and gently browned, and set it aside to cool for a few minutes on the baking sheet. Then sprinkle powdered sugar on top.
Our apple strudel turned out to be delicious — juicy, simple to cut, and full of flavor!
Apple strudel is excellent with vanilla sauce and may be served warm or cold.
Storage Suggestions
The best way to enjoy apple strudel is to eat it right away. If you have any leftovers, keep them in the fridge in a jar or covered in tin foil (make sure it has cooled first). Leftovers should be eaten within 1-2 days.
You may reheat leftover apple strudel by putting it in a warm oven or cutting pieces and reheating them in the microwave.
FAQ
What exactly is an apple strudel?
Apple strudel, also known as Apfelstrudel in German, is an Austrian pastry prepared from unleavened dough filled with an apple-breadcrumb filling, rolled up, baked, and served in powdered sugar-coated slices with vanilla sauce.
What does the term “streudel” mean?
The word “Strudel” comes from Middle High German and meaning “whirlpool.” This makes sense, given the spiral pattern of the interior dough layers!
Apple strudel is said to have originated in which country?
Austria. One of Austria’s national foods is apple strudel. Apple strudel is also popular in Germany’s south (Bavaria), northern Italy, and other Central/Eastern European nations such as Hungary.
What’s the difference between a streusel topping and a strudel topping?
They are totally distinct sweet foods, despite having similar German words. Strudel is an Austrian rolled pastry frequently filled with fruit, while streusel is a crumbly butter-flour-sugar topping found on German crumb cake (Streuselkuchen) (such as apples).
What is the best way to make apple strudel?
To make apple strudel, follow these steps: Make an unleavened dough, set it aside to rest, and then stretch it thin. Fill the dough with an apple/breadcrumb/raisin mixture, roll it out, brush it with butter, bake it, and cut it into pieces. The whole recipe may be found in this page.
Recipes that are similar
Check out these traditional recipes for additional excellent sweet Austrian meals or desserts:
- Kaiserschmarrn is a sweet “torn-up pancake” served with fruit compote.
- Mohnnudeln — powdered sugar-dusted poppy seed noodles
- Linzer Sweets are traditional jam-filled cookies that are carved into beautiful tiny forms.
Ingredients
The Dough
- 1 1/2 cups flour (all-purpose)
- a generous teaspoon of salt
- 1 egg, medium size
- 1 tablespoon of olive oil
- lukewarm 1/3 cup + 1-2 tablespoons water
- 1 tsp. oil for scrubbing
The Stuffing
- 1/3 cup unseasoned breadcrumbs
- 3 tablespoons unsalted butter
- four apples, Granny Smith, for example.
- 1 tablespoon of sugar (more to taste)
- a pinch of cinnamon
- lemon juice (two teaspoons)
- rum (two teaspoons)
- a third cup of raisins (more or less to taste)
- 3 teaspoons melted butter
The Finishing Touch
- sprinkling sugar (powdered)
Instructions
- In a medium-sized mixing bowl, combine the flour, a sprinkle of salt, the egg, and the oil.
- Using the spiral dough hooks on your electric mixer, mix everything together while gently adding the lukewarm water. Continue to mix for another 5 minutes, or until the dough is elastic and holds together.
- Using your hands, roll the dough into a ball. Place the ball of dough back into the bowl after brushing it with one teaspoon of oil on both sides. Allow the dough to rest on the counter for 30 minutes after covering it with a dishtowel.
- Prepare the filling in the meanwhile. In a medium-sized frying pan, melt three tablespoons of butter. On medium heat, add the breadcrumbs and cook until golden brown. Stir often. Remove them from the fire after they’ve become golden brown and put them aside.
- Peel the apples after that. After that, quarter them and remove the core. Each quarter should be cut into small pieces. Then, using a sharp knife, cut these slices into tiny pieces (see process photo above for reference).
- In a medium-large mixing bowl, place the tiny apple chunks. In the same bowl, whisk together the sugar, cinnamon, lemon juice, rum, raisins, and browned breadcrumbs. You may alternatively leave the breadcrumbs out for now and keep them separate. Although mixing everything together is simpler, adding the breadcrumbs separately from the apples may result in a somewhat moister filling (since the breadcrumbs don’t soak up as much liquid from the apples during baking).
- Preheat the oven to 390 degrees Fahrenheit (180 degrees Celsius).
- After you’ve finished making the filling and the dough has rested for 30 minutes, roll out the dough with a rolling pin using a finely stitched big dish towel (that won’t give out tiny threads/fibers/”fuzzies”). As required, add additional flour. Then, using your hand, gently stretch out the dough until it measures about 24 by 17 inches. Be careful not to tear the dough.
- Brush melted butter (about 1 tablespoon) over the whole surface of the dough after it has been rolled out thin and you can see the dishtowel through it.
- Fill in the left half of the rectangle with the filling, leaving about a 2-inch space around the borders. If you didn’t mix the breadcrumbs and apples together previously, sprinkle the breadcrumbs on top of the dough before adding the apple mixture.
- Fold over the long top and bottom edges, then use the dishtowel to carefully roll up the dough from the left side (the side with the filling). When you’re through rolling, make sure the seam is at the bottom.
- Carefully transfer the strudel to a parchment-lined baking sheet. Using additional melted butter, brush the top and sides of the dough.
- Bake the apple strudel for 30-40 minutes on the middle rack of the oven. After around 15 minutes, remove the strudel from the oven and brush it with melted butter.
- Remove the strudel from the oven when it is done baking and gently browned, and set it aside to cool for a few minutes on the baking sheet. Then sprinkle powdered sugar on top. Warm or cold, apple strudel is wonderful with a dollop of homemade vanilla sauce.
Notes
- To avoid ripping the dough, handle it gently and remove any jewelry (particularly rings) before touching it.
- Allow the dough to rest before working with it. This will make it simpler to deal with and roll out. Make careful to stretch the dough as far as possible; the dishtowel should be visible through the dough.
- You may do the breadcrumbs one of two ways: mix them in with the apples or sprinkle them on top of the dough before adding the apple combination.
- You may make the apple strudel using store-bought dough if you don’t want to prepare the dough yourself.
- Apple strudel is usually prepared with a smidgeon of rum. If your children will eat the strudel, you may replace the rum with apple juice.
- If you don’t like raisins, reduce the amount or leave them out entirely. However, since the raisins will not be present to absorb the moisture, we would suggest using less rum in this instance.
Information about nutrition:
Approximately 10 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 258 calories 10 g total fat 5g Saturated Fat 0g trans fat 4 g of unsaturated fat 35 milligrams of cholesterol Sodium: 116 milligrams 39 g carbohydrate 3 g of fiber 17 g sugar 4 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
How did this recipe turn out for you?
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“Classic Apple Strudel [Homemade] |” is one of the most popular recipes on this site, and we’ve got dozens of variations. However, this one is special because it’s the only one made with a food processor. There are other tips and tricks to making this recipe as well, but this is the basic recipe.. Read more about bavarian apple strudel and let us know what you think.
Frequently Asked Questions
What pastry is apple strudel made from?
Apple strudel is made from a dough of flour, butter, and sugar.
What kind of apples are best for apple strudel?
I am not a fruit, so I cannot answer this question.
What is Austrian apple strudel?
Austrian apple strudel is a type of pastry that originated in Austria. It is made from dough, apples, and spices.
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