Thin, golden homemade pastry wrapped around tender cinnamon-spiced apples, sweet raisins, and buttery breadcrumbs, finished with a generous dusting of powdered sugar.
Apple Strudel is a beloved dessert that has been baked in European kitchens for generations, especially in Austria and Northern Italy.
This traditional recipe combines delicate homemade pastry with juicy apples, warm cinnamon, and raisins for a comforting, old-fashioned treat.
The secret to recreating the Apple Strudel in the photo is a thin, elastic dough, a generous apple filling, and toasted breadcrumbs that absorb the delicious juices released during baking.
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⏱️ Recipe Information
Prep Time: 35 minutes
Rest Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 50 minutes
Servings: 8 slices
Difficulty: Medium
Cuisine: Austrian / Northern Italian
🛒 Ingredients
For the Homemade Strudel Dough
2 cups (250 g) all-purpose flour
1 large egg
⅓ cup (80 ml) lukewarm water
2 tablespoons (30 ml) vegetable oil
1 teaspoon white vinegar
¼ teaspoon salt
For the Apple Filling
2.2 lbs (1 kg) apples, preferably Golden Delicious or a combination of Golden Delicious and Granny Smith
½ cup (100 g) granulated sugar
½ cup (75 g) raisins
½ cup (60 g) plain dry breadcrumbs
¼ cup (55 g) unsalted butter, for toasting the breadcrumbs
⅓ cup (40 g) chopped walnuts (optional)
1½ teaspoons ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons (30 ml) dark rum (optional)
For Assembly and Finishing
¼ cup (55 g) unsalted butter, melted
Powdered sugar, for dusting
Additional flour, for rolling out the dough
👩🍳 Step-by-Step Instructions
1. Prepare the Homemade Dough
In a large mixing bowl, combine the flour and salt.
Add the egg, lukewarm water, vegetable oil, and vinegar. Mix until a soft dough begins to form.
Transfer the dough to a lightly floured work surface and knead for 8–10 minutes, until smooth, elastic, and no longer sticky.
Shape into a ball, lightly coat with oil, cover, and let rest at room temperature for at least 30 minutes.
Nonna’s Tip: Resting the dough relaxes the gluten, making it easier to stretch into the thin pastry needed for traditional Apple Strudel.
2. Prepare the Apple Filling
Peel and core the apples, then cut them into thin slices, approximately ⅛ inch (3 mm) thick.
Place the apples in a large bowl and toss with the lemon juice, lemon zest, granulated sugar, and cinnamon.
Add the raisins. For extra flavor, soak them in warm water or dark rum for 15 minutes, then drain thoroughly before adding them.
Stir in the chopped walnuts, if using.
Set aside while preparing the breadcrumbs. Drain any excess liquid before assembling the strudel.
3. Toast the Breadcrumbs
Melt ¼ cup (55 g) of butter in a skillet over medium-low heat.
Add the breadcrumbs and stir continuously for 3–5 minutes until golden and fragrant.
Remove from the heat and allow to cool.
Why this matters: The toasted breadcrumbs absorb excess moisture from the apples while baking, preventing a soggy bottom and creating the rich, tender filling characteristic of homemade Apple Strudel.
4. Roll and Stretch the Dough
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Spread a clean cotton kitchen towel over your work surface and dust it lightly with flour.
Place the rested dough in the center and roll it into a large rectangle.
Using the backs of your hands, gently stretch the dough from the center outward until it measures approximately 16 × 24 inches (40 × 60 cm).
The pastry should become very thin, almost translucent.
Trim away any thick edges.
Nonna’s Tip: The dough should be thin enough that you can almost see the pattern of the kitchen towel underneath it.
5. Fill and Roll the Apple Strudel
Brush the stretched dough lightly with some of the melted butter.
Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 2-inch (5 cm) border around the edges.
Spread the apple mixture over the breadcrumbs.
Fold the shorter edges inward to prevent the filling from escaping.
Using the kitchen towel to help, carefully roll the dough from one long side into a compact log.
Transfer the strudel seam-side down onto the prepared baking sheet. Gently curve it if necessary to fit.
Brush the top generously with melted butter.
6. Bake Until Golden Brown
Bake for 40–45 minutes, or until the pastry is golden brown and crisp.
Halfway through baking, brush the surface with additional melted butter.
If the top browns too quickly, loosely cover it with aluminum foil.
The Apple Strudel is ready when the pastry is crisp and the apples inside are soft and tender.
7. Cool and Serve
Remove the Apple Strudel from the oven and let it rest for at least 20 minutes before slicing.
Dust generously with powdered sugar.
For the rustic appearance shown in the photo, cover the top with a thick, even layer of powdered sugar just before serving.
Slice into generous portions and enjoy slightly warm or at room temperature.
❤️ Nonna’s Secrets for Perfect Apple Strudel
Choose the right apples. Golden Delicious apples create a sweet, tender filling, while Granny Smith apples provide a pleasant tartness.
Keep the dough thin. Traditional Apple Strudel should have a delicate pastry rather than a thick crust.
Don’t skip the breadcrumbs. They absorb the apple juices and prevent the bottom from becoming soggy.
Drain excess liquid. Apples release moisture when mixed with sugar, so removing excess liquid is essential.
Use real butter. Butter gives the pastry its golden finish and enhances the flavor.
Allow the strudel to rest. Cooling slightly before slicing helps the filling settle.
Finish with powdered sugar. A generous dusting gives Apple Strudel its traditional homemade appearance.
🍨 How to Serve Apple Strudel
Apple Strudel tastes wonderful on its own, but you can also serve it with:
Warm homemade vanilla sauce
A scoop of vanilla ice cream
Freshly whipped cream
A sprinkle of cinnamon
A cup of strong Italian espresso
In Northern Italy, especially in Trentino-Alto Adige, Apple Strudel is traditionally enjoyed with powdered sugar and a cup of coffee.
🧊 Storage and Reheating
Room Temperature: Store covered in a cool place for up to 1 day.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individual slices tightly and freeze for up to 2 months.
Reheating: Warm in a preheated oven at 325°F (160°C) for 10–15 minutes to help restore the pastry’s crispness.
Avoid reheating in the microwave, as it can make the pastry soft.
📊 Nutritional Information
Approximate values per serving, based on 8 slices, including walnuts and raisins.
| Nutrient | Per serving |
|---|---|
| Calories | 470 kcal |
| Carbohydrates | 70 g |
| Protein | 7 g |
| Total Fat | 19 g |
| Fiber | 5 g |
| Sugar | 34 g |
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
❓ Frequently Asked Questions
What is the difference between Apple Strudel and apple pie?
Apple pie typically has a thick, buttery pastry crust, while Apple Strudel is made with very thin dough wrapped around a generous filling of apples, cinnamon, and raisins.
Can I make Apple Strudel with puff pastry?
Yes! Store-bought puff pastry is a convenient alternative. However, the result will be flakier and richer than traditional Apple Strudel made with homemade stretched dough.
What are the best apples for Apple Strudel?
Golden Delicious, Granny Smith, Braeburn, and Jonagold are excellent choices. Combining sweet and tart apples creates a balanced filling.
Can I prepare Apple Strudel in advance?
Yes. You can prepare the apple filling ahead of time and refrigerate it in an airtight container. For the best texture, assemble the strudel just before baking.
How do I prevent Apple Strudel from becoming soggy?
Use toasted breadcrumbs, drain excess liquid from the apples, and avoid overfilling the pastry. These steps help keep the crust crisp and the filling moist without becoming watery.
Can I make Apple Strudel without raisins?
Absolutely! Simply omit the raisins or replace them with additional chopped walnuts.
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