German Apple Strudel is a classic fall dessert filled with sweet and tart apples, raisins, and a touch of cinnamon, all wrapped in a golden, flaky crust. This delicious strudel is perfect for using up fresh apples from the harvest, and its gooey, warm interior makes it an ideal dessert for any occasion. Serve it warm with a scoop of vanilla ice cream or a drizzle of apple-cinnamon syrup for an irresistible treat.

Full Recipe:

Ingredients

For the dough:

• 3 cups all-purpose flour
• ½ cup canola oil, divided
• ¾ cup warm water (120°F)
• 1 large egg, room temperature, lightly beaten

For the filling:

• 1 ½ cups fresh bread crumbs
• 6 cups chopped peeled apples (about 6 medium apples)
• ½ cup raisins
• 1 cup sugar
• 1 ½ teaspoons ground cinnamon
• ⅓ cup butter, melted
• 3 tablespoons sour cream

Directions

1. In a mixer bowl, combine flour and ¼ cup oil. The mixture will be slightly crumbly. In a small bowl, whisk together the beaten egg and warm water, then add it to the flour mixture. Mix well and beat in the remaining oil until smooth. Transfer the dough to a greased bowl, cover, and let it rest in a warm place for 30 minutes.
2. Preheat the oven to 350°F. Spread the bread crumbs in an ungreased 15x10x1-inch baking pan. Bake for 10-15 minutes, stirring occasionally, until golden brown. Remove from the oven and let cool completely.
3. Lay a 30×15-inch sheet of parchment paper on a work surface and lightly dust with flour. Divide the dough in half. Roll one portion into a very thin 24×15-inch rectangle, keeping the other portion covered.
4. Sprinkle ¾ cup of the bread crumbs over the dough, leaving 1 inch from the edges. Arrange 3 cups of apples and ¼ cup raisins along a 3-inch-wide section of the dough. Sprinkle half of the sugar-cinnamon mixture over the fruit and drizzle with half of the melted butter.
5. Roll the dough jelly-roll style, starting from the fruit-covered end, and lift using the parchment paper. Fold the sides of the dough in as you roll to contain the filling. Transfer the strudel to a greased 15x10x1-inch baking pan, trimming the parchment to fit the pan.
6. Bake the strudel on the lowest oven rack for 45-55 minutes, or until golden brown. Brush the top with sour cream twice during baking. Repeat the process with the remaining ingredients to make a second strudel.
7. Once baked, transfer the strudel to a wire rack using the parchment paper and cool. Serve warm or at room temperature.

Nutrients (Per Slice)

• Calories: 285 kcal
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 24mg
• Sodium: 61mg
• Carbohydrates: 42g
• Sugars: 20g
• Fiber: 2g
• Protein: 4g

A Taste of Tradition

Apple strudel is a dessert with deep roots in Austrian and German culinary history. Originating in the 18th century, this dessert has become a beloved staple across Europe, particularly in the fall, when apples are in season. The name “strudel” comes from the German word for “whirlpool,” referring to the spiral shape the dough forms as it wraps around the filling.

What makes German Apple Strudel so special is its combination of simple, wholesome ingredients, along with the technique used to create its iconic flaky pastry. The dough, rolled out thinly and wrapped around the spiced apple filling, creates layers of crispy crust that complement the tender, juicy apples inside. It’s a dessert that’s not only delicious but also rich in history and tradition.

The Perfect Fall Dessert

German Apple Strudel is particularly popular in the fall when apples are in abundance, making it the perfect way to showcase the fruit. The seasonality of apples lends itself to the warm, spiced flavors that define the strudel’s filling. As the weather turns cooler, the thought of a warm apple dessert fresh from the oven, with its rich cinnamon aroma filling the kitchen, becomes incredibly comforting.

Additionally, the strudel is highly adaptable to various apple varieties, making it a versatile dessert that can be customized based on what’s in season or your personal preference. Whether you prefer tart Granny Smith apples for a bit of acidity or sweet Fuji apples for a gentler flavor, German Apple Strudel can accommodate all kinds of apple varieties.

A Flaky, Buttery Crust

The crust of a German Apple Strudel is one of the key features that sets it apart from other fruit-based pastries. The dough is made using flour, egg, and oil, creating a soft yet sturdy base that holds up well under the weight of the apple filling. While many people associate strudel with a delicate, paper-thin dough, the dough in this recipe is rolled out thinly, creating layers that bake up into a flaky, crisp texture.

The oil in the dough provides the necessary moisture to keep the crust tender and light, while the egg helps with the structure and color. The dough is then allowed to rest before being rolled out into a large rectangle. It’s this rest period that allows the dough to stretch without tearing, giving it its signature flaky texture once baked.

The Apple Filling: Sweet, Tart, and Spiced

The filling is what truly brings the German Apple Strudel to life. Made with fresh apples, raisins, sugar, and cinnamon, it’s the perfect blend of sweet and tart flavors. The apples release their natural juices as they cook, creating a syrupy mixture that seeps into the dough, making each bite juicy and flavorful.

Adding raisins to the filling enhances the texture and sweetness, while the cinnamon and sugar add warmth and depth. These spices, combined with the rich apple flavor, evoke the essence of fall and bring a cozy, nostalgic feel to the dessert. The filling is then topped with crispy breadcrumbs that help to absorb some of the moisture from the apples, preventing the strudel from becoming soggy and adding a subtle crunch to the overall texture.

The Art of Rolling the Strudel

The process of rolling the dough around the filling is where the magic of German Apple Strudel happens. The dough is carefully spread with a layer of breadcrumbs, which helps to keep the filling in place and adds a slight crunch to each bite. Once the breadcrumbs are in place, the apples and raisins are spread evenly along the dough, and the strudel is rolled up carefully, jelly-roll style.

The key to a successful strudel lies in the rolling technique. As the dough is rolled, the sides are folded in to keep the filling contained, and the strudel is carefully transferred to the baking pan. While it may take some practice to achieve the perfect roll, the results are worth it—when baked, the dough forms delicate, flaky layers that make each bite of strudel a delicious combination of textures.

Baking the Strudel to Perfection

Baking the strudel is where the dough comes into its own, becoming golden and crispy while the apple filling cooks down into a gooey, flavorful filling. The strudel is baked in a preheated oven at 350°F for about 45-55 minutes, or until the crust turns golden brown and the filling is bubbling inside. During the baking process, the strudel is brushed with sour cream to help it develop a golden, glossy finish.

As the strudel bakes, the house will be filled with the irresistible aroma of apples, cinnamon, and freshly baked pastry—an aroma that signals the arrival of fall and cozy gatherings with loved ones. Once baked, the strudel should be allowed to cool slightly before serving, allowing the filling to set and making it easier to slice into individual portions.

Serving and Enjoying German Apple Strudel

German Apple Strudel is best served warm, right out of the oven, when the filling is still gooey and the crust is at its crispiest. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of apple-cinnamon syrup for an extra indulgent treat. The combination of warm, spiced apples and cool, creamy ice cream is a comforting contrast that enhances the flavors of the strudel.

For an even more decadent experience, you can also serve the strudel with whipped cream or a dollop of sour cream for a tangy contrast. This dessert is versatile enough to be served as the star of the show at a special dinner or as a comforting snack with a cup of coffee or tea.

A Dessert for Every Occasion

German Apple Strudel is a dessert that can be enjoyed throughout the year but truly shines in the fall. Whether you’re preparing it for a family dinner, a holiday celebration, or simply to enjoy on a cool evening, it’s sure to be a hit with everyone who tries it. The strudel’s warm, spiced filling and flaky crust make it a comforting and satisfying treat that’s perfect for any occasion.

While making German Apple Strudel from scratch might seem like a lot of work, the end result is more than worth the effort. The combination of buttery crust, sweet apples, and cinnamon filling is irresistible, and the sense of accomplishment from creating such a classic dessert is unmatched.

Conclusion

German Apple Strudel is the perfect fall dessert, combining the rich flavors of apples, cinnamon, and raisins in a golden, flaky crust. Its history and tradition, combined with its incredible taste and versatility, make it a beloved treat for any occasion. Whether served warm with vanilla ice cream or drizzled with apple-cinnamon syrup, this strudel is sure to become a favorite in your home.

This classic dessert not only celebrates the flavors of fall but also brings a touch of European culinary tradition into your kitchen. So, the next time you find yourself with a bounty of fresh apples, consider making a German Apple Strudel. Its irresistible flavors and comforting texture will undoubtedly make it a dessert that everyone will love.