Easy Apple Strudel Recipe (Apfelstrudel)

Our homemade apple strudel recipe is easy to make and oh-so-delicious! When it comes to apple desserts, apple strudel is at the top of my list, and after one bite you’ll understand why.

Over the years, I had many variations of this classic Austrian dessert, but I never knew how good it could be until I sampled a few slices while visiting Vienna, Austria.

Perfect for any occasion, our apple strudel recipe would be a welcome addition to any dessert table. Serve it at a fancy dinner party, Sunday supper, brunch, tailgate party, or just for a taste of apple deliciousness.

Some recipes take a shortcut by using store-bought puff pastry dough, but if you have the time, our easy-to-make silky dough will produce a light and flaky crust that will make this apple strudel even more delicious!

If you love apple desserts, make sure to try our Old Fashioned Apple Crisp and our Easy Apple Turnover recipes.

Ingredients to make Apple Strudel

Let’s start by gathering the ingredients we need to make our traditional apple strudel recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Can I use frozen apples to make the strudel?

Absolutely. While fresh apples would be my first choice, frozen apples are an acceptable substitute. Let them thaw before using, and discard any excess liquid from the defrosting process.

Canned apple pie filling is not a good substitute as it will be too gooey and runny.

How to make Apple Strudel

• Preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven.
• Line a baking sheet with parchment paper or aluminum foil and set aside until needed.

• Add the melted unsalted butter, all-purpose flour, table salt, and lukewarm water to the bowl of a stand mixer fitted with the paddle attachment.
• Mix the dough at medium speed for about 1 minute until a smooth and elastic dough forms.
• Boil water in a small saucepan to warm it. Dump the boiling water out of the pan and dry the inside with paper towels. Then, line the pan with parchment paper.
• Place the strudel dough into the pan and put the lid on the pan. Let the dough sit in the preheated pan for 30 minutes in a warm spot in the kitchen, avoiding any drafts.
• Peel and core the apples, then cut them into thin slices (or small chunks). Place them in a large bowl and toss them with the lemon juice.

• Add the golden raisins and rum to a small bowl and let them sit for 30 minutes, allowing the raisins to absorb some of the rum. When completed, discard the rum.
• Add the granulated sugar (or brown sugar), cinnamon, rum-soaked raisins, slivered almonds, and vanilla extract to the apples.
• Toss to coat the slices with the mixture.
• Lay a thin kitchen towel on a clean work surface. Sprinkle the towel with flour, then place the dough on the lightly floured towel.
  *I like to use a towel with a pattern; it helps me keep the dough evenly sized when rolling it out.

*You can roll the dough on a lightly floured surface instead of using a kitchen towel, but the towel will help you roll it.

• Using a rolling pin, roll the dough out as thin as possible (without tearing). It should be about 18 x 12 inches in size.
  *If needed, use your hands to gently stretch the dough into the correct size.
• Brush the rolled-out dough with half of the melted butter.
• With the long side of the dough facing you, sprinkle the breadcrumbs in a 6-inch wide strip in the middle of the dough. Leave a 2-inch margin at both ends of the dough so it can be sealed.
• Then, spoon the apple filling on top of the breadcrumbs.
  *Use a slotted spoon, so you’re using just the apples and not any of the liquid that may have accumulated in the bowl.
• Fold the dough at the top and bottom over onto the apple mixture, then using the towel, roll the strudel into a fairly tight roll, tucking in the ends of the strudel dough as you go.

• Carefully transfer the strudel to the prepared baking sheet, seam side down.
• Brush the top of the dough with melted butter.
• Place the baking sheet on a rack in the lower third of the preheated oven and bake for 45-50 minutes in the lower third of the oven until the flaky crust is a deep golden brown.
  *Brush the apple strudel with the remaining melted butter every 20 min during the baking process.
• Let the strudel cool on a wire rack, then dust the top with powdered sugar.

Wrapped in flaky pastry dough and loaded with sweet, tart apples, our delicious homemade apple strudel is guaranteed to become a family favorite. Serve it warm from the oven, dusted with confectioners’ sugar, vanilla sauce, a scoop of vanilla ice cream, or a dollop of homemade whipped cream.

Store leftovers refrigerated in an airtight container or well-wrapped with plastic wrap for 4-5 days.

You can also freeze unbaked apple strudel. After fully assembled, wrap it tightly in plastic wrap and aluminum foil and freeze it for up to two months.

Bake from frozen, adding a little extra time in the oven to compensate for being frozen. Baked apple strudel can also be frozen and reheated, but the texture of the crust will not be as crispy.

Recipe FAQ’s

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