I love making this classic Bavarian German Apple Strudel when I want something warm, comforting, and filled with cozy cinnamon flavor. The flaky puff pastry wraps around tender apples, sweet raisins, and buttery breadcrumbs, creating a beautiful golden pastry that feels both rustic and elegant. Every slice gives me that perfect balance of crisp layers and soft, spiced filling.
Why You’ll Love This Recipe
I love how simple ingredients come together to create such a traditional European dessert. The puff pastry makes the process easier while still giving me that delicate, flaky texture I expect from a strudel.
I also enjoy how the cinnamon, nutmeg, and brown sugar blend with the apples to create a warm, rich flavor. The raisins add a subtle sweetness, and the breadcrumbs help absorb the juices so the filling stays perfectly tender instead of soggy.
This recipe feels special enough for holidays, but I find it easy enough to prepare whenever I crave a cozy homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry (thawed if frozen)
3 cups apples, peeled and thinly sliced (Granny Smith or Honeycrisp)
1/3 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 cup raisins
1/3 cup breadcrumbs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1 egg (for egg wash)
1 tablespoon milk
Powdered sugar for dusting
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, I combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, raisins, breadcrumbs, melted butter, and vanilla extract. I toss everything until the apples are evenly coated.
I roll out the puff pastry on a lightly floured surface into a rectangle about 10×12 inches.
Then I spoon the apple mixture evenly along the center of the pastry, leaving about a 1-inch border around the edges.
I fold the long sides of the pastry over the filling, then fold in the short ends and gently seal the edges. I place it seam-side down on the prepared baking sheet.
Next I whisk together the egg and milk, then brush the top with the egg wash.
I cut a few small slits on top with a sharp knife to allow steam to escape.
Aftr that I bake for 35–40 minutes, until the pastry is golden brown and crisp.
I allow it to cool slightly before dusting generously with powdered sugar. I slice and serve it warm.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 6 servings
Calories: 320 kcal per serving
Variations
I sometimes swap raisins for chopped walnuts or sliced almonds when I want a bit of crunch.
For a slightly tangier flavor, I like using all Granny Smith apples, but when I want extra sweetness, I mix Granny Smith with Honeycrisp.
If I feel like adding more depth, I sprinkle a little cardamom into the filling. I also enjoy adding a thin layer of apricot jam under the apples for a subtle fruity note.
When I want a richer dessert, I serve it with vanilla ice cream or freshly whipped cream.
Storage/Reheating
I store leftover strudel in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days.
To reheat, I place slices in a 325°F (165°C) oven for about 10–15 minutes to help the pastry crisp back up. I avoid microwaving when possible because I find it softens the pastry too much, though it still works for a quick warm-up.
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FAQs
Can I make apple strudel ahead of time?
Yes, I sometimes assemble it a few hours ahead and keep it refrigerated before baking. I brush the egg wash on just before placing it in the oven.
What apples work best for this recipe?
I prefer Granny Smith for their tartness, but I also enjoy Honeycrisp for a sweeter, juicier filling. A combination of both gives me a balanced flavor.
Why do I add breadcrumbs to the filling?
I add breadcrumbs because they absorb excess moisture from the apples, which helps keep the pastry crisp instead of soggy.
Can I freeze apple strudel?
Yes, I freeze it either before baking or after baking. I wrap it tightly and store it for up to two months. I bake it straight from frozen, adding a few extra minutes to the baking time.
How do I keep the bottom from getting soggy?
I make sure not to overfill the pastry and always include breadcrumbs in the mixture. Baking it seam-side down on parchment paper also helps keep the crust crisp.
Conclusion
I always find this German Apple Strudel to be a timeless dessert that brings warmth and comfort to any table. The flaky pastry, tender cinnamon apples, and light dusting of powdered sugar create a simple yet impressive treat. Whenever I bake it, I feel like I am bringing a little taste of Bavarian tradition into my kitchen.
📖 Recipe:
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German Apple Strudel
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A classic Bavarian German Apple Strudel made with flaky puff pastry wrapped around tender cinnamon-spiced apples, sweet raisins, and buttery breadcrumbs, baked to golden perfection and dusted with powdered sugar.
Ingredients
1 sheet puff pastry (thawed if frozen)
3 cups apples, peeled and thinly sliced (Granny Smith or Honeycrisp)
1/3 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 cup raisins
1/3 cup breadcrumbs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 egg
1 tablespoon milk
Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, raisins, breadcrumbs, melted butter, and vanilla extract. Toss until evenly coated.
- Roll out the puff pastry on a lightly floured surface into a 10×12-inch rectangle.
- Spoon the apple mixture along the center of the pastry, leaving a 1-inch border around the edges.
- Fold the long sides over the filling, then fold in the short ends and seal the edges. Place seam-side down on the prepared baking sheet.
- Whisk together the egg and milk, then brush the top with the egg wash.
- Cut a few small slits on top to allow steam to escape.
- Bake for 35–40 minutes, until golden brown and crisp.
- Cool slightly, dust with powdered sugar, slice, and serve warm.
Notes
Use Granny Smith apples for a tart flavor or mix with Honeycrisp for added sweetness.
Breadcrumbs help absorb excess moisture and prevent a soggy crust.
Optional additions include chopped walnuts, sliced almonds, cardamom, or a thin layer of apricot jam under the filling.
Store at room temperature for up to 1 day or refrigerate for up to 3 days.
Reheat in a 325°F (165°C) oven for 10–15 minutes to maintain crispness.
Can be frozen before or after baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
