Oma's German Apple Strudel Recipe

German Apple Strudel with Puff Pastry

The easy German Apple Strudel recipe, aka Apfelstrudel, is one of the quick easy dessert recipes. It brings the traditional strudel taste to your table without all the work. In fact, I have two recipes here. The secret?  Above, it's with frozen puff pastry. Below, with frozen phyllo pastry. You choose.

Try one German apple strudel recipe and then the other. Serve with a fresh cup of coffee and lots of whipped cream. Yes, a quick German recipe you will enjoy!

1. German Apple Strudel Recipe (with butter puff pastry)


  • 2 - 3 apples (or pears), peeled and thinly sliced
  • 2 tbsp sugar
  • 1 tbsp flour
  • ¼ cup sliced almonds (optional)
  • ¼ cup raisins (optional)
  • ½ lb package of frozen butter puff pastry, thawed
  • 1 egg
  • 1 tbsp water


  • Preheat oven to 375° F. Line a cookie sheet with parchment paper and grease and flour. 
  • Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a bowl.
  • Roll out dough on a floured surface until about 12" x 16".
  • Put the apple mixture down the bottom half of the long side 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 baking sheet with the seam side down. 
  • Mix egg and water. Brush on strudel. Cut ¼-inch deep slashes across diagonally across top.
  • Bake for 35 - 40 minutes or until golden brown.
  • Let cool before sprinkling with powdered sugar and serving.

2. German Apple Strudel Recipe (with phyllo or filo pastry)


  • 2¼ lb apples 
  • 2 cups fresh breadcrumbs
  • 4 tbsp unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ½ cup raisins (optional)
  • grated rind of 1 lemon
  • 1¼ lb package of frozen phyllo, thawed
  • ½ cup unsalted butter, melted


  • 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 ¼ 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.

Strudel Tips ...

Frozen phyllo makes a great alternative to making strudel dough from scratch - a long and somewhat difficult process of stretching dough thin enough to read through and big enough to cover a table. Do read the Oma Says below!

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.

German Apple StrudelI made this Apple Strudel with thawed phyllo dough. The filling for this one is a bit more work, but it tastes wunderbar!

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!

Apple Strudel with puff pastryHere I'm making a strudel with an apple and a pear and using the butter puff pastry. I'm trying out a silicon baking sheet liner for this. It worked great. No sticking at all.

I mentioned this strudel on my Facebook page and was so thrilled at Dorie Bochantin-Neuhaus's comment. I asked her permission to copy it here ... I think you'll like this:

"I learned to make it the old way - with the big table and tablecloth, pulling all the dough. My father-in-law, a master baker from Germany, came for Christmas one time years ago, and caught me doing the old way. He said I was nuts and that current bakers use the phyllo dough. He showed me how and I've never made it the old way again.

I don't make the phyllo dough. I buy it in the freezer case at the store and work quickly.The store bought stuff can dry out quickly so you have to keep it moist and work quickly. I have all of my filling stuff ready to go and the butter melted before I even open up the dough."

Who would have guessed that some (or many or all?) the bakeries are using the phyllo dough! So, the apple strudel above, is more actually really similar to the bakery apple strudels you can buy in Germany!

Apple Strudel with puff pastryI made this Apple Strudel using frozen butter puff pastry. From frozen pastry in the freezer to finished strudel on the table, this took 4 hours. Actual work time was only 10 minute! EASY!

More German Cakes with Fruit

More German Recipes ...

German Cake Recipes
German Dessert Recipes

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