German Apple Strudel

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A classic flaky German pastry filled with tart cinnamon-spiced apples, plump raisins, and toasted breadcrumbs. The thin hand-stretched (or phyllo) dough bakes into a golden, crackling shell that's traditionally dusted with powdered sugar and served warm with vanilla sauce.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 60 gCarbs
• 4 gFiber
• 28 gSugar
• 5 gProtein
• 180 mgSodium
• 220 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the dough (or substitute 6 sheets phyllo)

• 1 1/2 cups (190 g) all-purpose flour
• 1/4 tsp fine salt
• 1/3 cup (80 ml) warm water
• 2 tbsp neutral oil, plus more for brushing
• 1 tsp fresh lemon juice

For the apple filling

• 2 lbs (900 g) tart apples such as Granny Smith or Boskoop, peeled, cored, thinly sliced
• 1/2 cup (100 g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup (40 g) golden raisins
• 2 tbsp dark rum or apple juice
• 1/2 cup (50 g) plain dry breadcrumbs
• 3 tbsp unsalted butter
• Zest and juice of 1 lemon
• 1/3 cup (35 g) finely chopped walnuts
• 1 tsp vanilla extract

For assembly and finishing

• 3 tbsp unsalted butter, melted
• Powdered sugar, for dusting

Directions

1. Make the dough: whisk flour and salt, then stir in warm water, 2 tbsp oil, and lemon juice until a rough dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic, then coat with oil, cover, and rest at room temperature for 30 minutes.
2. Prepare the filling: soak raisins in rum for 10 minutes. Melt 3 tbsp butter in a skillet over medium heat, add breadcrumbs, and toast until golden and fragrant, about 3 minutes; transfer to a large bowl. Toss in apples, sugar, cinnamon, nutmeg, lemon zest, lemon juice, walnuts, vanilla, and the drained raisins; mix gently and set aside.
3. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment. On a generously floured tablecloth, roll the rested dough into a thin oval, then gently stretch it outward with the backs of your hands until paper-thin (about 24 x 18 inches), letting excess dough hang over the edges.
4. Trim the thick outer border of dough, then brush the surface lightly with melted butter and scatter the toasted breadcrumbs evenly over the lower two-thirds, leaving a 2-inch border along the edges.
5. Pile the apple filling along the long edge nearest you in a thick log shape. Fold the short ends inward over the apples, then use the tablecloth to lift and roll the strudel away from you into a tight log. Transfer seam-side down to the prepared sheet, curving into a horseshoe if needed.
6. Brush the top generously with melted butter. Bake for 35-45 minutes, brushing with more butter every 15 minutes, until deep golden brown and crisp.
7. Cool on the sheet for at least 15 minutes so the juices set, then dust thickly with powdered sugar. Slice with a serrated knife and serve warm with vanilla sauce, whipped cream, or vanilla ice cream.

Cook’s Notes

• Choose firm, tart apples such as Granny Smith, Boskoop, or Bramley; they hold their shape and balance the sweetness.
• Do not overfill or pack the apples too tightly, or the strudel will burst open during baking.
• If using store-bought phyllo, layer 6 sheets brushed between with melted butter and trim to a 16 x 12 inch rectangle before adding filling.
• Stretch strudel dough while it's still relaxed from resting; cold dough will tear rather than stretch.
• Serve within an hour of baking for the crispiest crust, or re-crisp slices in a 350°F oven for 5 minutes.

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