German Apple Strudel with Puff Pastry

About This Easy Apple Strudel Recipe

Traditional German apple strudel is made from a simple pastry dough known as Strudelteig. It is especially prepared for the dessert from wheat flour, warm water, butter (or oil), and a little salt.

The elastic dough is rolled out thin, brushed with butter and the apple filling is piled up on top of a layer of breadcrumbs and rolled up with the help of a clean kitchen towel. The technique does require practice to master, especially since the strudel dough tends to dry out fast and tear easily when stretched.

This puff pastry apple strudel version offers a significant short-cut and is perfect for beginners. We dare say that using store-bought puff pastry dough even brings about a touch of decadence in terms of texture over traditional strudel dough.

ORIGINS: Apple strudel is thought to have originated in Austria, but it is equally loved in Germany, especially in Bavaria which is the region of Germany closest to Austria. The original pastry version is known as Wiener Apfelstrudel or Viennese Apple Strudel.

What Does Strudel Mean?

The German word Strudel when used in relation to water means a whirpool - water that moves quickly in a circle, creating a depression in the middle into which floating objects can be drawn.

When used in relation to a pastry Strudel refers to rolls of thin dough encasing a filling, sweet or savory. In the past, when strudels first started to be made, they were placed in a spiral shape in round cake molds, reminiscent of whirlpools of water.

The noun describing the filling usually precedes the word strudel in a compound noun - a typical structure in the German language. For example in Apfelstrudel the word Apfel stands for apple and in Pilzstrudel the noun Pilz stands for mushroom.

What's the Difference Between Strudel and Streusel?

While strudel means a layered pastry encasing a filling, the similarly sounding streusel is a crumbly topping that is baked on top of cakes, muffins, sweet breads, pies and more.

Streusel consists of flour, butter, and sugar. Other ingredients that can be added include oats, spices and chopped nuts. Sometimes streusel is added and baked into the middle of cakes as a distinct layer or ribboned in the middle of batters to create wave looking strands once baked. A good example of making streusel from scratch is this Apple Bread with Streusel Topping.

Ingredients for Apfelstrudel

Puff pastry. Puff pastry is a wonderful substitute for Strudelteig (strudel dough made from scratch). It bakes creating lovely thin layers and contains enough butter to provide richness to your creation.

Apples. Choose a baking variety such as Honey Gold, Gala, Honey Crisp, Pink Lady or Fuji if you can. We like to use Granny Smith apples because their characteristic tartness lends a fresh nuance to the filling.

Sugar and cinnamon. You can use regular granulated sugar or, if you prefer, brown sugar, to sweeten the apple filling. The cinnamon lends it spice and warmth.

Lemon juice. To balance the sugar in the filling and enhance the natural tartness of the apples.

Breadcrumbs. Use plain breadcrumbs, they will absorb some of the moisture from the apples.

Walnuts. The easiest baking nut to source with a well-established affinity for apples. Hazelnuts are a great substitute and are used often in Bavarian strudels with apples.

Butter. Even though puff pastry is butter rich we use melted butter to brush onto it to create an even richer casing for the strudel.

Add a Classic Decadent Touch

Buttered breadcrumbs. Butterbrösel or butter breadcrumbs are an ingredient frequently used in German baking. To make them you blend room temperature butter, sugar and bread crumbs in a ratio of 3:2:4 respectively (ex. 3 tablespoons butter to 2 tablespoons sugar to 4 tablespoons bread crumbs). You would use this mixture instead of the regular bread crumbs called for in the recipe.

Almond slivers. Instead of walnuts the Viennese strudels often employ slivered almonds. Toasting them first adds more flavors to the filling.

Golden raisins soaked in rum. If you enjoy raisins consider soaking about a handful into 2-3 tablespoons of rum until they become plump (about 25 mins, start well before you intend to make the strudel). Then you can discard the rum and fold the soaked raisins into the apple mixture for the filling.

How to Make Puff Pastry Apple Strudel

Because you do not need to make a dough the process has only three stages. Step-by-step instructions with pictures are presented below in the recipe card. Below is an overview with a few tips.

Make the filling. Dice the cored and peeled apples or cut them into short sticks (called batonnets). In a mixing bowl combine the apples, half of the sugar, the cinnamon and the lemon juice. If using soaked raisins, add them in as well. Let the mixture sit so the apples can release some of their juices. In the meantime heat up your oven and in a smaller bowl combine the chopped walnuts, rest of the sugar and the bread crumbs. Fold them into the apple mixture right before you begin to prepare the strudel.

Assemble the strudel. Line a baking sheet with parchment paper, set aside. On a clean, lightly floured surface spread a sheet of dough. Work with one completely thawed puff pastry sheet at a time. Spread half the filling near one side but leaving about an inch of margin to the left and right so you can fold. Before you fold the strudel as pictured in the recipe card, brush melted butter onto the edges of the puff pastry to help it close better when you pinch.

Bake. Once both of your strudels are stuffed with apple filling and neatly folded, place them with the seam side down onto the lined baking sheet, side by side. Make short slits on top with a small, sharp knife to allow moisture to escape and the puff pastry to rise better. Bake, turning 180 degrees about half way into the baking time. When golden brown remove from the oven, carefully slide onto a wire rack and allow to cool for about 10 minutes.

How Long to Bake Apple Strudel from Puff Pastry?

It should take about 35-40 mins for the strudel to bake. It is really worth watching it after the half hour mark because altitude, brand of puff pastry and oven strength all play into the baking time.

Overall, you are looking for a well risen pastry dough and a beautiful, golden brown color.

How to Serve

Apple strudel is best served warm shortly after it was baked. The aromas, the consistency of the filling and the fresh out of the oven texture of the flaky dough all come together to create a cozy, uplifting sweet treat.

In terms of finishing touches the cardinal rule of preparing Apfelstrudel for serving is to dust it with confectioners sugar (aka powdered or icing sugar).

You can do so while it is resting before you slice it (see above) in which case the crust will absorb some of the powdered sugar's sweetness right away. You can also dust it once you have plated individual slices. Or you can do both.

Accompaniments to German Strudel

The following accompaniments are very well suited to a warm, fragrant portion of apple strudel.

Vanilla sauce (vanilla custard) - this is a traditional accompaniment in both Austria and Bavaria. At an outdoor cafe on a cooler autumn afternoon or an early evening in a beer garden or on a cold winter's day a generous dousing of warm vanilla sauce elevates the dessert strudel experience to a whole new level. See bonus recipe in the card below.

Vanilla ice cream - self-explanatory and our favorite choice. The contrast between the warm fragrant filling, the flaky crust an the melting ice cream is perfectly calibrated.

Whipped cream - another classic presentation, you can flavor the heavy cream with vanilla and a bit of sugar, to taste. Add a pinch or two of corn starch to make the cream maintain its shape once whipped.

Yogurt or a glass of plain kefir - the tartness of a good plain yogurt, cultured in the cup, or that of kefir serve as a wonderful backdrop to the rich, buttery and sweet apple strudel. In addition, the probiotics could conceivably offset some of the effects of the sugar as you indulge in a slice.

Store and Reheat

If you have a leftover quantity it is best to store the apple strudel as a whole piece rather than slicing it. Allow it to cool down completely, then refrigerate in an airtight container.

To reheat the strudel it is best to use your oven again. Avoid the microwave as it will create undesired sogginess. Preheat to 300 F and reheat as needed (5-7 mins), then slice and serve.

More Strudel Recipes

Mushroom Strudel with Goat Cheese | Sauerkraut Strudel with Bacon | Pumpkin Strudel with Phyllo Dough