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Oma's German Apple Strudel Recipe ❤️
➤ by Oma Gerhild Fulson
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This German Apple Strudel recipe, aka Apfelstrudel, is one of those quick easy dessert recipes that I really love. It brings the traditional strudel taste to my table without all the work.
In fact, I have two recipes here. Well, actually, I have three. The secret to quick and easy?
- The first is with frozen puff pastry.
- The second is with frozen phyllo pastry.
- The third is vegan!
Try one German apple strudel recipe and then the other.
Serve with a fresh cup of coffee and lots of whipped cream.
Or, serve it southern German style with a warm vanilla sauce.
Yes, a quick and very easy German recipe you will enjoy!
And, to do all the cutting, I use my adjustable mandoline slicer.
It provides a quick, easy, AND safe way to cut everything, just the way I need it.
I always use the guard, so I don't need to be concerned about adding any fingers to the dish
This one comes with 5 ultra-sharp surgical stainless steel blades that are German-engineered, of course!
> As an Amazon Associate, I earn from qualifying purchases.
The best part, other than it's easy to use, is that it's dishwasher safe. YAY!
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 what 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.
I made this Apple Strudel below 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.
> Strudel, similar to baklava, came to Austria through Turkish and Hungarian influences
> The German word, "Strudel" means "whirlpool" or "eddy" and describes the flaky layers of pastry surrounding the filling
> The traditional strudel dough is rolled and pulled until it is so thin that a newspaper can be read through it
> The most popular type is the apple strudel, but there are many other fillings, including sweet and savoury ones. Spinach, sauerkraut, and cabbage strudels are common as are meat ones
Making a 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. But, you see, I discovered one can use frozen phyllo dough. So much easier.
Frozen phyllo?
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!
My Favorite - Use Puff Pastry!
Not one to give up trying to come up with easy, I started using purchased frozen butter puff pastry. SO EASY!
What's so great is that one can even buy a vegan puff pastry dough. Here I'm making a strudel with an apple and a pear and using thawed puff pastry. I'm trying out a silicon baking sheet liner for this. It worked great. No sticking at all.
I also discovered that many brands of puff pastry dough are vegan. So, that works well if vegan is necessary.
1. German Apple Strudel Recipe (with butter puff pastry) ❤️
Ingredients:
- 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
Instructions:
- 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.
- Makes about 6 servings
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
2. German Apple Strudel Recipe (with phyllo or filo pastry) ❤️
Ingredients:
- 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
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 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.
- Makes about 8 - 10 servings.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
- Omit bacon
3. Vegan German Apple Strudel Recipe (with frozen puff pastry) ❤️
Ingredients:
- 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 vegan puff pastry, thawed
Instructions:
- 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.
- 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.
- Makes about 6 servings
NOTE: Look for a puff pastry that is made with vegetable shortening.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
Pin the following post so you can quickly find your easy German Apple Strudel recipe when you're pulling out your mandoline slicer, your cookie sheet, and the rest of your ingredients...
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❤️German Apple Strudel Recipe made Just like Oma
By Oma Gerhild Fulson
This easy German Apple Strudel recipe is one of those German desserts that brings the traditional strudel taste to your table without all the work. Wunderbar!!
Ingredients: apples, egg, puff pastry, sugar,
For the full recipe, scroll up ...
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What others are saying about Oma's cookbooks
Gerhild’s Just Like Oma website has always been a go-to when I’m searching for German recipes that taste like home, so I’m absolutely delighted that her fabulous recipes have been captured in book form.
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Best of all, there are tips to insure that your dishes taste just like Oma’s. German Meals at Oma's is destined to be a kitchen essential for all German-American kitchens
➤ Karen Lodder
Author of German Girl in America
These delicious soups are truly made in no time at all, quick, as the title says, with ingredients that you most likely have on hand...
Included in the book are many ideas of substituting the original ingredients and turning-up the taste a notch or totally changing the taste of the soup...
...Gerhild makes it so easy! She takes away the fear of messing up or trying something new.
Quick Fix Soups is a great addition to my recipe collection, one I don’t want to miss.
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