Ah yes—German Apple Strudel is basically thin, buttery pastry hugging warm, spiced apples, sometimes with raisins or nuts, and a dusting of powdered sugar. It never lasts long because it’s just that irresistible 😋
Here’s a quick breakdown of why it’s so addictive and a basic way to make it at home:
Why It Disappears Fast
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Buttery, flaky dough – each bite melts in your mouth.
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Warm spiced apples – cinnamon, nutmeg, a touch of sugar or lemon juice.
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Optional extras – raisins, walnuts, or almonds add texture and richness.
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Serving temperature – best warm, sometimes with vanilla ice cream or whipped cream, making it impossible to resist.
Homemade German Apple Strudel (Simplified)
Ingredients
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6–7 apples, peeled, cored, thinly sliced
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2 Tbsp lemon juice
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¼ cup sugar (adjust to taste)
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1 tsp cinnamon
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½ tsp nutmeg (optional)
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¼ cup raisins or chopped nuts (optional)
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1 package phyllo dough or store-bought puff pastry
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4 Tbsp butter, melted
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Powdered sugar for dusting
Instructions
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Prep apples
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Toss apple slices with lemon juice, sugar, cinnamon, nutmeg, and optional raisins/nuts.
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Prepare dough
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If using phyllo: layer 3–4 sheets on a baking sheet, brushing each lightly with melted butter.
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If using puff pastry: roll into a rectangle.
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Assemble strudel
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Spread apple mixture along one side of the dough.
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Fold edges over and roll up, sealing ends.
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Bake
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Preheat oven to 375°F (190°C).
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Brush top with butter and bake 35–40 minutes, until golden brown.
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Serve
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Dust with powdered sugar.
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Serve warm with whipped cream or vanilla ice cream for full indulgence.
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Pro Tips
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Don’t overfill – makes rolling easier.
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Warm slices – enhances aroma and flavor.
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Make ahead – strudel can be baked and stored 1 day at room temp or reheated before serving.
If you want, I can give a step-by-step “failproof” version with homemade strudel dough that’s light, flaky, and tastes like it came from a German bakery—it makes it nearly impossible to resist.