Looking for a reliable German apple strudel recipe? This version uses puff pastry for a quick, flaky result that captures the classic flavors of Apfelstrudel—tender apple slices, warm cinnamon, plump raisins and crunchy nuts—without the long effort of stretching traditional dough.
About This Recipe
If you’ve enjoyed Apfelstrudel in Germany or at a German restaurant, you know it’s a comforting dessert: thin, flaky pastry wrapped around spiced apple filling, often served with vanilla ice cream, custard or whipped cream. This recipe recreates that experience using store-bought puff pastry so you can enjoy authentic flavor in a fraction of the time.
It’s ideal for fall apple season, holidays, fika or a simple after-dinner treat. The method is straightforward: defrost a sheet of puff pastry, toss sliced apples with raisins, cinnamon and nuts, roll, and bake until golden. Serve warm the same day for maximum flakiness.
FAQ
Is apple strudel German?
Apfelstrudel is strongly associated with German cuisine, but its origins are Austrian. This recipe is inspired by the Viennese classic while using puff pastry as a convenient shortcut.
Is apple strudel like apple pie?
They are related but different. Apple pie uses a pie crust and is baked in a dish; strudel is rolled and sliced, traditionally in very thin dough or phyllo/puff pastry.
Can I use homemade strudel dough?
Yes. If you want to make authentic stretched strudel dough, that’s an option. For ease and consistent results, puff pastry works very well.
Do I need to cook the apples first?
It’s optional. Some recipes par-cook apples to prevent soggy pastry, but in this method the apples cook inside the pastry without issues.
Can I soak the raisins in rum?
Yes—soaking raisins in rum, orange juice or hot water adds flavor and plumps them. It’s optional and can be skipped if preferred.
What kind of apples should I use?
Choose apples that hold up to baking and balance sweet and tart—Honeycrisp, Granny Smith, Braeburn or Gala are all good choices.
What’s the German word for apple strudel?
Apfelstrudel.
What You Need to Make This Recipe
Ingredients:
- 1 sheet puff pastry (defrosted to room temperature)
- About 2 1/2 cups (≈250g) fresh apples, thinly sliced
- A squeeze of lemon juice
- 3 tablespoons butter, divided
- 1/4 cup (≈20g) breadcrumbs (panko or plain)
- 1/8 cup (≈30g) sugar (white or a mix of white and brown)
- 1/8 cup (≈20g) raisins (regular or golden)
- Rum, orange juice or hot water (optional, for soaking raisins)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla sugar (optional)
- 1 teaspoon chopped almonds (or walnuts/pecans)
- Flour for dusting the work surface
- Powdered sugar for dusting
- Vanilla ice cream, vanilla sauce or whipped cream (optional, for serving)
Kitchen Tools:
- Mixing bowl
- Measuring cups and spoons or a scale
- Knife and cutting board
- Large spoon and small bowl
- Pastry brush and rolling pin
- Baking sheet or jelly roll pan
- Parchment paper or Silpat mat
Recipe Variations, Notes & Tips
- Using puff pastry saves time but you can use phyllo or homemade strudel dough for a more traditional result.
- Panko breadcrumbs work well but any plain breadcrumbs are fine to absorb juices and protect the pastry.
- Swap almonds for pecans or walnuts, or omit the nuts if you prefer.
- Soak raisins in rum for deeper flavor, or use orange juice or hot water if you prefer nonalcoholic options.
- Brush the top with melted butter for a rich finish, or use an egg wash for a glossy crust.
- Serve the strudel warm the day it’s baked for the best flaky texture; it will still taste good the next day but will be less crisp.
How to Make German Apple Strudel with Puff Pastry
1. Defrost one sheet of puff pastry. If you plan to soak raisins, do so a couple of hours ahead in rum, orange juice or hot water.
2. Thinly slice the apples and place them in a medium bowl. Toss with a little lemon juice to prevent browning.
3. Melt 2 tablespoons of butter and let it cool slightly. Add the raisins, breadcrumbs, cinnamon, vanilla sugar, chopped almonds and melted butter to the apples. Mix until combined and set aside.
4. Place the defrosted puff pastry on a floured surface and gently roll it out a little on all sides.
5. Spoon the apple mixture along the short side of the pastry and roll it up tightly. Pinch the bottom seam and tuck the ends under to seal. Place seam-side down on a lined baking sheet.
6. Melt the remaining 1 tablespoon of butter and brush it over the strudel. Bake at 350°F (180°C) for 30–35 minutes, until the pastry is golden brown.
7. Remove the strudel from the oven, allow it to cool slightly, then dust with powdered sugar. Serve warm with vanilla ice cream, vanilla sauce or whipped cream.
Enjoy your German apple strudel warm for the best flaky texture. It remains tasty the next day, though the pastry will be less crisp.
Looking For More Apple Recipes?
- German Apple Custard Cake
- German Apple Cake with Streusel Topping
- Mini Mince Pie Recipe (with apple)
- Apple Spice Birthday Cake
German Apple Strudel with Puff Pastry (Apfelstrudel)
10 minutes
30 minutes
40 minutes
Ingredients
- 1 sheet puff pastry
- 2 1/2 cups [250g] apples
- squeeze of lemon juice (for the apples)
- 3 tablespoons butter, divided
- 1/4 cup [20g] breadcrumbs
- 1/8 cup [30g] sugar
- 1/8 cup [20g] raisins
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla sugar
- 1 teaspoon chopped almonds
- flour for work surface
- powdered sugar for dusting
- whipped cream, vanilla ice cream or vanilla sauce (optional)
- rum, orange juice or warm water (optional, to soak raisins)
Instructions
- Defrost one sheet of puff pastry.
- If desired, soak raisins in rum, orange juice or warm water a few hours ahead.
- Cut apples into thin slices and place in a medium bowl; squeeze with lemon juice.
- Melt 2 tablespoons butter and let cool slightly.
- Mix the apples with raisins, breadcrumbs, cinnamon, vanilla sugar, chopped almonds and melted butter.
- Place puff pastry on a floured surface and gently roll out on all sides.
- Spoon the apple mixture along the short side of the pastry and roll up.
- Pinch the seam and tuck the ends under. Place seam-side down on a lined baking sheet.
- Brush with 1 tablespoon melted butter and bake at 350°F (180°C) for 30–35 minutes or until golden brown.
- Remove from the oven, let cool slightly, dust with powdered sugar and serve warm with optional toppings.