Perfect Foolproof Apple Strudel Recipe

Apple Strudel isn’t just a dessert; it’s a love letter to cozy afternoons, warm kitchens, and the sweet embrace of nostalgia.

It doesn't matter whether you’re serving it fresh or out of the oven with a dusting of powdered sugar or pairing it with a scoop of vanilla ice cream, apple strudel is guaranteed to win hearts. This dessert is suitable for any event and is likely to please any crowd..

What is Apple Strudel? 

Apple strudel is the crown jewel of Austrian desserts, a traditional pastry that dates back to the 17th century. The name "strudel" means "whirlpool" in German, reflecting the signature rolled layers of this iconic treat. While Austria claims it as a culinary treasure, its origins lie in the Ottoman Empire, inspired by baklava’s flaky layers. Over time, it evolved to feature a buttery crust encasing a filling of tart apples, spices, and other goodies, making it a beloved dessert throughout Europe.

Are you aware that traditional strudel dough is so thin it’s said you should be able to read a love letter through it? This recipe simplifies things without compromising on flavor.

Pro Tips for the Best Apple Strudel

• Opt for firm, tart apples like Granny Smith or Honeycrisp for the perfect balance of flavor and texture.
• It’s important you roll the dough with patience. Take your time rolling the dough as thin as possible as this ensures a flaky texture and allows the filling to shine.
• Don’t skip this step! Toasted breadcrumbs absorb excess moisture from the apple filling, keeping your strudel crisp.
• Resist the urge to pile on too much filling. It can tear the delicate dough and make the strudel soggy.

Apple Strudel Vs. Apple Streusel

Apple strudel features thin sheets of pastry wrapped around a filling of spiced apples, often with raisins and nuts, creating a flaky, layered texture. In contrast, apple streusel is a crumbly topping made from flour, sugar, and butter, sprinkled over sliced apples and baked, resulting in a crunchy, sweet crust.

What Pastry is Typically Used to Make Apple Strudel?

The pastry used for traditional apple strudel is known as strudel dough. This dough is made from high-gluten flour, water, oil, and salt, with no added sugar. The key to strudel dough is its thinness; it is mixed for an extended time, rested, and then stretched and rolled by hand until it is paper-thin.

Can I Use Pre-Made Pastry Dough?  

Yes, store-bought phyllo or puff pastry can save time. However, homemade dough provides that authentic texture and flavor.

Can I Freeze Apple Strudel?  

Absolutely! Wrap the unbaked strudel tightly in plastic wrap and freeze. When ready, bake it directly from frozen, adding a few extra minutes to the baking time.

What Can I Serve with Apple Strudel?  

Vanilla ice cream, whipped cream, or a drizzle of warm vanilla sauce pair wonderfully with apple strudel.

More Apple Desserts You're Going to Love!

Best English Crumble

Invisible Apple Cake

Puff Pastry Apple Roses

Easy Puff Pastry Apple Strudel

Mini Apple Tarte Tatins

How to Store Leftovers?  

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To keep it crispy, reheat it in the oven for 10 minutes. For longer storage, freeze individual slices wrapped in foil.

How to Make Apple Strudel 

Step 1

Step 1

Step 1. Mix the flour, salt, egg, water, and oil in a bowl until a compact dough forms. Knead it gently, cover with cling film, and let it rest for 30 minutes.

Step 1. Mix the flour, salt, egg, water, and oil in a bowl until a compact dough forms. Knead it gently, cover with cling film, and let it rest for 30 minutes.

Step 2

Step 2

Step 2. Place raisins in a small bowl with rum and set aside.

Step 2. Place raisins in a small bowl with rum and set aside.

Step 3

Step 3

Step 3. In a pan, melt the butter and toast the breadcrumbs until golden. Set aside.

Step 3. In a pan, melt the butter and toast the breadcrumbs until golden. Set aside.

Step 4

Step 4

Step 4. The next step is to prepare the filling. Peel and slice the apples thinly. Toss them in a bowl with sugar, toasted pine nuts, lemon zest, cinnamon, and the soaked raisins. Mix well.

Step 4. The next step is to prepare the filling. Peel and slice the apples thinly. Toss them in a bowl with sugar, toasted pine nuts, lemon zest, cinnamon, and the soaked raisins. Mix well.

Step 5

Step 5

Step 5. Roll the dough on a floured surface into a thin rectangle. Aim for transparency, you want it almost paper-thin.

Step 5. Roll the dough on a floured surface into a thin rectangle. Aim for transparency, you want it almost paper-thin.

Step 6

Step 6

Step 6. Brush the dough with melted butter, leaving the edges uncoated. Sprinkle evenly with toasted breadcrumbs. Spread the apple mixture over the breadcrumbs.

Step 6. Brush the dough with melted butter, leaving the edges uncoated. Sprinkle evenly with toasted breadcrumbs. Spread the apple mixture over the breadcrumbs.

Step 7

Step 7

Step 7. Next, roll and seal. Place the apple mixture on top of the rolled out dough and carefully roll the dough, starting from one edge, to form a strudel. Tuck the ends under to seal.

Step 7. Next, roll and seal. Place the apple mixture on top of the rolled out dough and carefully roll the dough, starting from one edge, to form a strudel. Tuck the ends under to seal.

Step 8

Step 8

Step 8. Transfer the strudel to a parchment-lined baking tray. Then brush the strudel with melted butter and bake at 180°C/360°F for 40 minutes until golden and crispy.

Step 8. Transfer the strudel to a parchment-lined baking tray. Then brush the strudel with melted butter and bake at 180°C/360°F for 40 minutes until golden and crispy.

Step 9

Step 9

Step 9. Finally, remove the strudel and dust with powdered sugar after baking. Slice, serve, and enjoy your masterpiece!

Step 9. Finally, remove the strudel and dust with powdered sugar after baking. Slice, serve, and enjoy your masterpiece!

Step 10

Step 10

With this recipe, you can go forth and conquer the art of apple strudel.

With this recipe, you can go forth and conquer the art of apple strudel.