Apple Strudel
Classically German and undeniably delicious, this apple strudel recipe features layers of flaky pastry and a spiced apple filling. This homemade treat is perfect for fall with cinnamon apples in every bite!
My German heritage (and German husband’s influence) is heavily influencing my baking more and more. Today I’m sharing an authentic recipe for apple strudel. It has all the traditional ingredients—apples, cinnamon, rum raisins and breadcrumbs—all wrapped up in flaky dough. I tested the recipe to ensure the perfect texture and flavor! Up next, try my apple cinnamon rolls.
Why You’ll Love This Recipe
- Authentically German. I crosschecked my recipe with my German mother-in-law and the cookbook German Baking to make sure it was as good as the kind you get in Germany!
- Semi-homemade. Using store-bought phyllo dough cuts down on the prep time and makes the recipe much more attainable to bakers of all skill levels.
- Flaky pastry layers. The phyllo dough makes buttery flaky layers that don’t get soggy thanks to the toasted breadcrumbs inside soaking up the juices.
- Flavorful filling. The crisp baked apples are complemented by cinnamon and rum-soaked raisins.
- Perfect any time of day. You can eat strudel as a breakfast pastry or serve it as dessert with a scoop of vanilla ice cream or whipped cream.
Ingredient Notes
- Phyllo dough: This recipe requires two rolls (not sheets) of phyllo dough. Most store-bought packages contain two rolls. I prefer the Trader Joe’s puff pastry because it is all butter (not oil). However, it’s a seasonal product available only during the holidays.
- Apples: Use a tart, crisp apple good for baking, such as Granny Smith.
- Breadcrumbs: A layer of breadcrumbs helps absorb excess moisture and keeps the dough flaky. Make sure they are unseasoned.
- Raisins: Have the raisins available the day before so you can soak them in the rum overnight.
- Rum: Use your favorite dark rum to soak the raisins in. Spiced adds a nice flavor.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some nuts or berries. Add 1/4 cup roughly chopped walnuts, pecans or almonds when assembling the filling. You can also toss in 1/2 cup cranberries, blueberries or raspberries when coating the apples in cinnamon sugar.
Serve with toppings. This dish tastes delicious with a drizzle of honey or salted caramel sauce, a dollop of whipped cream or scoop of vanilla ice cream.
Substitute the rum. Not a fan of rum? Substitute brandy or bourbon. For a nonalcoholic variation, use apple juice or cider.
How to Make Apple Strudel
- Place raisins and rum in a small bowl to soak overnight. Then combine apple slices, lemon juice, sugar and cinnamon in a large bowl. Add the rum and raisins. Toss to combine. Set aside.
- Melt 2 Tablespoons butter in a saucepan over medium heat. Add the breadcrumbs, vanilla and a pinch of salt. Stir to coat the bread crumbs and cook until golden. Remove from the heat and transfer to a plate. Melt the remaining 2 Tablespoons of butter and set aside.
- Use a rolling pin to roll phyllo dough lightly into an approximate 10-inch by 12-inch rectangle. Carefully place on the parchment-lined baking sheet. Brush with melted butter.
- Sprinkle half the breadcrumbs down the middle of the pastry dough. Arrange half of the apple filling on top.
- Use a sharp knife to cut the exposed dough into 2-inch thick strips. Criss-cross the dough strips over the apple filling. Whisk the egg and water and brush over the pastry dough. Repeat with remaining dough, bread crumbs and apple mixture.
- Bake at 400℉ for 30 to 40 minutes, rotating the baking sheets halfway through. Cool for 15 minutes before serving.
Expert Tips
Use cool phyllo dough. This is essential for getting flaky layers. If the dough is too warm, they will stick together.
Remove breadcrumbs from heat. Once they are golden and fragrant, take the pan off the heat and transfer to the breadcrumbs to a plate. Keeping them in the hot pan (even off the heat) will continue to toast them.
Discard juices from the apple mixture. To prevent a soggy bottom (pardon my Mary Berry reference), discard any juices from the apple mixture. A slotted spoon works well to transfer to the fruit to the pastry.
Use a rimmed baking sheet. It’s possible the strudel will leak some juices while baking and a rimmed baking sheet will keep them from dripping onto the bottom of your oven.
Make Ahead and Storage Tips
Make ahead the filling and store it covered in the refrigerator for up to one day before assembling and baking. The bread crumbs can also be made a day ahead of time. I do not recommend assembling and waiting to bake since this can make the dough soggy.
Store apple strudel in an airtight container at room temperature for 2 days or in the refrigerator for 4 days. Reheat in the oven at 350 F for 5 minutes to restore the crisp texture of the pastry.
Freeze unbaked strudel for up to 3 months. Assemble and wrap in plastic wrap, then aluminum foil to prevent freezer burn. Store in the freezer, then unwrap and add the egg wash. Bake from frozen at 400 F for 40 to 45 minutes. Tent with aluminum foil if the outside is browning too quickly.
Freeze baked strudel for up to 3 months. After it’s cooled completely, wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature and serving. You can also reheat it in the oven at 350 F for 10 minutes to serve it warm.
Recipe FAQ
When it’s homemade, strudel dough is a very thin, elastic pastry that’s stretched by hand until almost see-through. Phyllo dough is most similar to the traditional strudel dough with its flaky layers whereas puff pastry is a modern variation that is more buttery.
Typically apple strudel is served warm. However, it may also be enjoyed at room temperature or chilled if you prefer!
Yes, but keep in mind it’s sweeter and has more liquid than homemade filling. Adjust the sugars and discard any juices when assembling.
Related Recipes
Looking for more delicious German treats? Try these recipes next!
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Get the Recipe: Apple Strudel
Ingredients
- ½ cup raisins
- 2 Tablespoons dark rum
- 2 rolls phyllo dough, defrosted, but still cool
- 3 medium Granny Smith apples, peeled and sliced sliced
- ½ Tablespoon fresh lemon juice
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, divided
- ¼ cup unseasoned, dried breadcrumbs
- 1 Tablespoon granulated sugar
- ¼ teaspoon vanilla bean paste, or vanilla extract
- Pinch of salt
Instructions
- The day before baking the strudel, place raisins and rum in a small bowl. Cover and let sit overnight.
- To make the filling, peel, slice and core the apples. Cut each slice in half and place in a large bowl. Add the lemon juice, sugar and cinnamon. Pour over the raisins and rum. Gently stir to combine. Set aside.
- In a small saucepan over medium heat, melt 2 Tablespoons of butter. Add the breadcrumbs, vanilla and a pinch of salt. Stir to coat the bread crumbs and cook until fragrant and golden brown, about 5 to 8 minutes. Stir frequently to make sure the breadcrumbs don’t burn. Remove from the heat and transfer to a plate.
- Melt the remaining 2 Tablespoons of butter and set aside.
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Place one roll of phyllo dough on a lightly floured work surface. Use a rolling pin to roll lightly into an approximate 10-inch by 12-inch rectangle. Carefully place on the parchment-lined baking sheet. Brush with some of the melted butter.
- Sprinkle half the breadcrumbs down the middle of the pastry dough. Discard any juices from the filling and arrange half of the apple filling down the center as well. There should be about 3 inches of exposed dough on both sides of the filling.
- Use a sharp knife to cut the exposed dough into 2-inch thick strips. Criss-cross the dough strips over the apple filling, tucking the ends under.
- Whisk together the egg and water and brush over the pastry dough. Repeat the process with the second dough and remaining breadcrumbs and apple mixture.
- Bake at 400℉ for 30 to 40 minutes. Halfway through the baking time, rotate the baking sheets. Cool for 15 minutes before dusting with confectioners’ sugar and serving. This can also be served with vanilla ice cream alongside.
