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German Apple Strudel Recipe

This German Apple Strudel recipe, aka Apfelstrudel, is one of those quick and easy dessert recipes that I really love. Made with simple ingredients, it brings the traditional strudel taste to my table without all the work.

The secret to this quick and easy strudel? Frozen puff pastry.

Servings:

Makes about 8 servings

Ingredients:

• 1 pound (454 grams) apples (or pears), peeled and thinly sliced
• 2 tablespoons (26 grams) granulated sugar
• 1 tablespoon (8 grams) all-purpose flour
• ¼ cup (25 grams) sliced almonds (optional)
• ¼ cup (38 grams) raisins (optional)
• ½ pound (227 grams) package of frozen butter puff pastry, thawed
• 1 large egg
• 1 tablespoon (15 milliliter) water

Instructions:

• Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper and set aside. 
• Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a large bowl.
• On a floured surface, roll out the thawed puff pastry dough with a rolling pin into a rectangular shape, about 12x16 inches.
• Put the apple mixture down the bottom half of the long side of the pastry, leaving a 1-inch border around the outside.
• Tuck in the short sides of the dough and then roll it up jelly-roll style.
• Transfer strudel to the prepared baking sheet making sure to place seam side down. 
• Mix egg and water together and brush over strudel. Cut ¼-inch deep slashes diagonally across the top.
• Bake for 35 to 40 minutes or until golden brown.
• Let it cool before dusting with powdered sugar, and serve.

Notes/Hints:

• This recipe is wonderful to make when apple season comes around.
• There are different types of apples you can use. I like using tart apples, but other great ones to use are Boskoop, Braeburn, Golden Delicious, and Granny Smith. 
• Almond slices and raisins are optional, but they really add wonderful flavor and texture to the strudel.
• This strudel tastes the best the day it is made, but is still wunderbar the next day. It will keep for 1 to 2 days at room temperature.
• If you have extra apples, try my Versunkener Apfelkuchen, a traditional German apple cake that's also quick and easy to make.
• If you are using raisins, you can soak them in some rum for extra flavor prior to baking. Soak the raisins for at least 30 minutes. Alternatively, you can soak them in some apple juice if you don't have rum on hand. Make sure to discard the rum or apple juice before using (or save it to drink later!).
• Grind poppy seeds (or leave them whole, if you prefer) and use them instead of the raisins for a delicious alternative.

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

12.07.2021 revision update