How to Make the Perfect Classic German Apple Strudel
German · Hard · 75 min · 8 servings
Thin crispy phyllo pastry wrapped around a fragrant filling of cinnamon-spiced apples, raisins, and toasted breadcrumbs. This beloved German and Austrian pastry is served warm dusted with powdered sugar and paired beautifully with vanilla cream.
Why this recipe works
This Classic German Apple Strudel recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 sheets phyllo pastry thawed
- 4 large Granny Smith apples peeled cored and thinly sliced
- 0.5 cup raisins
- 2 teaspoons ground cinnamon
- 0.25 cup toasted breadcrumbs
- 4 tablespoons melted unsalted butter
Step by step instructions
Step 1: Prepare the Apple Filling
Toss the sliced apples with cinnamon, 3 tablespoons of sugar, and the raisins in a large bowl. Let the mixture sit for 10 minutes to draw out some juice. Gently drain any excess liquid to prevent a soggy strudel. Stir in the toasted breadcrumbs which will absorb remaining moisture.
Step 2: Layer the Phyllo Pastry
Lay one sheet of phyllo on a clean kitchen towel and brush generously with melted butter. Stack the remaining sheets on top, brushing each layer with butter. Work quickly as phyllo dries out fast and keep unused sheets covered with a damp towel at all times.
Step 3: Fill and Roll the Strudel
Spoon the apple filling along one short edge of the layered phyllo, leaving a 5cm border on the sides. Fold in the side edges over the filling and then use the kitchen towel to help roll the strudel away from you into a tight log. Transfer seam-side down onto a lined baking sheet and brush the outside with remaining butter.
Step 4: Bake Until Golden and Crispy
Bake in a preheated oven at 190 degrees Celsius for 30 to 35 minutes until the strudel is deeply golden and the pastry is audibly crispy. Allow to cool for 10 minutes before dusting liberally with powdered sugar. Slice and serve warm with whipped cream or vanilla sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- phyllo pastry sheets → homemade strudel dough stretched paper thin for the most authentic result
- raisins → dried cranberries or chopped dried apricots for a different fruit flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Failing to drain excess liquid from the apple filling which makes the pastry soggy and prevents it from crisping
- Allowing the phyllo sheets to dry out by not keeping them covered during assembly which causes cracking and tearing
Nutrition facts
Per serving: 310 calories, 4g protein, 50g carbs, 12g fat, 3g fiber.
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