How to Make Apple Strudel: A Step-by-Step Recipe You’ll Love Baking

How to make apple strudel, that’s what I typed into my search bar the first time I wanted to recreate the cozy comfort of my grandmother’s kitchen.

I remember the smell of buttery dough, warm apples, and cinnamon filling the air. It wasn’t just dessert; it was a memory baked into layers of flaky pastry.

The first time I tried it myself, I was nervous about the dough tearing, the filling spilling but to my surprise, it came out golden, sweet, and crisp, just like I remembered.

Now, making apple strudel has become one of my favorite weekend traditions. Whether you’re making it for a holiday table or a rainy-day treat, I’m here to show you how to make apple strudel from scratch, step by step. Trust me you can do this, and it’s worth every moment.

Craving a creamy and tangy dessert? Don’t miss the Classic Apple Tart Recipe with Buttery Crust and Fresh Apples, perfect for citrus lovers.

How to Make Apple Strudel: A Step-by-Step Guide

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• Author: Mouny
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Learn how to make apple strudel with this easy step-by-step guide. This classic Viennese dessert features a flaky, golden crust wrapped around a warm, spiced apple filling. Whether you’re a beginner or an experienced baker, this recipe will help you achieve the perfect homemade apple strudel.

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Ingredients

For the Dough

2 cups all-purpose flour

1/2 tsp salt

1/2 cup warm water

2 tbsp vegetable oil or melted butter

1 egg (optional, for richer dough)

For the Apple Filling

4 medium Granny Smith or Honeycrisp apples, peeled and sliced thin

1/2 cup sugar

1 tsp cinnamon

1/4 cup raisins (optional)

1 tbsp lemon juice

1/2 cup breadcrumbs

4 tbsp melted butter

For the Topping

Powdered sugar, for dusting

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Instructions

In a large mixing bowl, combine the flour and salt. Make a well in the center and add warm water, oil (or melted butter), and the egg (if using). Stir until the dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30-60 minutes.

On a floured surface, roll out the dough into a rectangle. Using the backs of your hands, stretch it gently from the center outward until it is paper-thin. Be careful not to tear it.

Peel, core, and slice the apples thinly. Toss them with sugar, cinnamon, lemon juice, and raisins (if using). Let sit for 10 minutes to release juices.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Sprinkle a thin layer of breadcrumbs over the stretched dough to absorb excess moisture. Evenly distribute the apple filling, leaving a 2-inch border around the edges. Fold in the sides and roll the strudel tightly.

Place the strudel seam side down on the baking sheet. Brush generously with melted butter. Bake for 35-40 minutes or until golden brown and crisp.

Allow the strudel to cool slightly before slicing. Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.

Notes

For a dairy-free version, substitute butter with coconut oil. To make it gluten-free, use gluten-free flour for the dough and almond flour instead of breadcrumbs. Allowing the dough to rest properly helps it stretch easily, creating the perfect flaky layers.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Austrian, German

Ingredients for Traditional Apple Strudel

Before we dive into making the strudel, let’s go over the ingredients you’ll need:

Choosing the Best Apples for Strudel

The key to a great strudel is using the right apples. You want a mix of tartness and sweetness to create a balanced flavor.

• Granny Smith: Tart and firm, perfect for baking.
• Honeycrisp: Slightly sweet with a good crunch.
• Pink Lady: A nice balance of tart and sweet.

Craving a creamy and tangy dessert? Don’t miss the Ultimate Guide to Lemon Cheesecake Cake.

Step-by-Step Guide: How to Make Apple Strudel

Step 1: Preparing the Dough

In a mixing bowl, combine flour and salt. Make a well in the center and pour in warm water, oil (or melted butter), and the egg if using. Stir until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30-60 minutes.

Step 2: Rolling and Stretching the Dough

Flour a large surface and roll out the dough into a rectangle. Now comes the tricky part stretching it thin. Carefully lift and stretch the dough using the backs of your hands, working from the center outward. It should be thin enough to see your hands through it. If it tears, patch it gently.

Step 3: Making the Apple Filling

Peel, core, and slice the apples thinly. Toss them with sugar, cinnamon, lemon juice, and raisins (if using). This mix will sit for a few minutes, allowing the flavors to blend.

Step 4: Assembling the Strudel

Spread a thin layer of breadcrumbs over the stretched dough (this absorbs excess juice). Evenly distribute the apple filling, leaving a 2-inch border around the edges. Carefully fold in the sides and roll up the strudel tightly.

Step 5: Baking to Perfection

Preheat the oven to 375°F (190°C). Place the strudel on a baking sheet lined with parchment paper, seam side down. Brush generously with melted butter. Bake for 35-40 minutes until golden brown.

Step 6: Cooling and Serving

Let the strudel cool slightly before slicing. Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.

Enjoy berry-rich baking with this gorgeous Strawberry Swirl Cheesecake.

Common Mistakes and How to Avoid Them

Even experienced bakers can run into challenges when making apple strudel. If your dough tears, the filling spills, or the pastry turns out soggy, don’t worry! Here are the most common problems and how to fix them.

1. Dough Too Thick or Too Thin? Fixing It

A perfect strudel has a delicate, paper-thin dough, but stretching it too much can cause it to tear.

How to fix it:

• If the dough is too thick, keep stretching gently with the backs of your hands. Work from the center outward.
• If the dough tears, don’t panic! Simply patch small holes with an extra piece of dough.

2. Preventing a Soggy Bottom

Nobody likes a soggy pastry! If your strudel ends up wet on the bottom, it’s likely due to excess moisture in the apple filling.

How to fix it:

• Use breadcrumbs or crushed nuts as a base layer to absorb extra liquid.
• Let the apple filling sit for 10 minutes, then drain any excess juice before assembling.
• Bake the strudel on a preheated baking sheet to ensure even cooking.

3. Achieving the Right Balance of Sweetness and Spices

Too much sugar can make the strudel overly sweet, while too little can leave it bland.

How to fix it:

• Adjust the sugar based on the apple type tart apples like Granny Smith need more sugar, while sweet apples like Honeycrisp need less.
• Use a mix of cinnamon, nutmeg, and lemon juice to enhance the apple flavor.

4. How to Keep Your Strudel from Breaking

A strudel that falls apart while rolling or baking can be frustrating.

How to fix it:

• Don’t overfill the dough. Too much filling makes rolling difficult and can cause leaks.
• Roll the strudel gently and evenly, without pressing too hard.
• Brush melted butter between layers to help them hold together.

Go tropical with this luscious Pineapple Juice Cake that’s sure to impress at your next gathering.

Variations of Apple Strudel

Want to put your own spin on apple strudel? Try these fun variations!

1. Classic Viennese Apple Strudel

The traditional version, made with thin dough, tart apples, raisins, and a dusting of powdered sugar.

2. German-Style Apple Strudel

This variation uses a slightly heavier dough and often includes chopped nuts like almonds or walnuts for extra crunch.

3. Vegan and Gluten-Free Apple Strudel

For a vegan version, replace the butter with coconut oil and use a plant-based milk wash instead of egg wash.
For a gluten-free version, use gluten-free flour and add a teaspoon of xanthan gum to help with elasticity.

4. Nutty or Chocolate-Infused Strudel

Add chopped hazelnuts, walnuts, or almonds for extra texture.
For a chocolate twist, sprinkle chocolate chips into the apple filling before rolling.

Serving and Pairing Suggestions

Wondering how to serve your strudel? Here are some ways to make it even more delicious!

1. Best Ways to Serve Apple Strudel

• Warm and Fresh: Serve immediately after baking for the best flavor and texture.
• Dust with Powdered Sugar: A light sprinkle adds sweetness and a beautiful finish.
• With a Side of Ice Cream: Vanilla ice cream melts perfectly into the warm pastry.

2. Perfect Drinks to Pair with Apple Strudel

• Coffee: A strong espresso or cappuccino complements the buttery pastry.
• Tea: Spiced teas like chai or cinnamon apple enhance the dessert’s warmth.
• Mulled Wine: A festive winter option, perfect for holiday gatherings.

3. Toppings That Enhance the Flavor

• Whipped Cream: Light and fluffy, it balances the richness of the pastry.
• Caramel Sauce: A drizzle of caramel adds a sweet, buttery finish.
• Chopped Nuts: Sprinkle crushed almonds or pecans for extra crunch.

Looking for a cozy companion? Try my Classic Apple Tart Recipe with Buttery Crust and Fresh Apples.

Storing and Reheating Apple Strudel

If you have leftovers (which is rare!), here’s how to store and reheat them properly.

1. Best Way to Store Leftover Strudel

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze unbaked or baked strudel for up to 3 months.

2. How to Reheat Without Losing Crispiness

• Oven: Preheat to 350°F (175°C) and bake for 10 minutes until crisp.
• Air Fryer: Heat at 325°F (160°C) for 5 minutes for a fresh-baked texture.
• Avoid the Microwave: It makes the pastry soft and soggy.

Conclusion: A Flaky Slice of Tradition

Now that you know how to make apple strudel from scratch, I hope you’ll find, like I did, that it’s more than just a dessert it’s an experience. From stretching the dough with care to the moment it turns golden in the oven, this recipe brings warmth and joy into your kitchen.

Whether you stick to the classic or try your own variation, the result is always comforting, flaky, and delicious. So go ahead roll up your sleeves, gather your apples, and start baking your own slice of homemade tradition.

You’ll love this light and fruity Mango Cream Dessert as a refreshing finish to your strudel.

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