German Apple Strudel Recipe

The easy German Apple Strudel recipe ("Apfelstrudel") is one of the quick easy dessert recipes that brings the traditional strudel taste to your table without all the work. 

apple strudel

The secret?

Frozen phyllo (filo) pastry!

Thawed, this pastry is ready to use.

It makes a great alternative to making strudel dough from scratch - a long and somewhat difficult process.

Just as with other recipes with apples, the type of apple to use depends on what you like. I like using a tart apple. Great ones to use are Boscop, Braeburn, Golden Delicious, and Granny Smith. The raisins are optional.

This German apple strudel recipe is wonderful with a fresh cup of coffee and lots of whipped cream. Yes, a quick German recipe you will enjoy!

German Apple Strudel Recipe

Ingredients:

  • 2 1/4 lb apples 
  • 2 cups fresh breadcrumbs
  • 4 tbsp unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 cup raisins (optional)
  • grated rind of 1 lemon
  • 1 1/4 lb package of frozen phyllo, thawed
  • 1/2 cup unsalted butter, melted

Instructions:

  • Preheat oven to 350° F.
  • Slice or chop the apples and put into a bowl. Add breadcrumbs, 4 tbsp melted butter, sugar, cinnamon, raisins (if using), and grated lemon rind and stir together.
  • On a damp towel, lay two sheets of phyllo dough, and brush with melted butter. Place another 1 to 2 sheets on top and brush with butter. Continue until you have about 4 or 5 layers.
  • Put the apple mixture down the center of the pastry, leaving a 1-inch border around the outside.
  • fold in the short sides and then roll up like a jelly roll.
  • Put strudel on a greased baking sheet with the seam side down. Brush with remaining melted butter. Cut 1/4 inch deep slashes across diagonally across top.
  • Bake for 30 - 40 minutes or until golden brown.
  • Let cool before sprinkling with powdered sugar and serving.

I don't recall Mutti ever making a traditional German apple strudel recipe. It wasn't part of her upbringing. Since then, I've found out it seems to be something that is handed down from generation to generation.

Traditional Strudel ...

Years ago, I met a really nice elderly German lady at church who took pity on me when she realized that I didn't know how to make strudel recipes. Her feeling was that every German girl needed to learn this skill. She came over to teach me. I was surprised when she asked for a large table and tablecloth. Then I realized what was involved.

The dough was stretched over my big dining room table. We cut apples over it all. Rolled it. Baked it. Devoured it. Oh, it was so good.

But, I never made it myself. I appreciate all the hard work that goes in to making an original strudel recipes. I'll stick with my frozen phyllo dough one for now. My family appreciates it as well! Makes me happy!



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