Grandma’s Apple Strudel recipe with step-by-step instructions and video – Learn how to make the perfect German Apfelstrudel with homemade crisp and flaky dough crust, deliciously spiced apple-cinnamon filling (with or without raisins) and vegan vanilla sauce!
The Best Apple Strudel according to Grandma’s Recipe
Making your own apple strudel according to grandma’s traditional recipe is easier to make from scratch than you think! It is made with a simple eggless and dairy-free dough that bakes up into a flaky, buttery crust and a juicy flavorful apple filling.
Of course, you can also buy a ready-made puff pastry or yeast dough and prepare only the apple-cinnamon filling from this recipe, if it should go very quickly. However, with the help of the illustrated foolproof step-by-step instructions and the recipe video, even beginners can easily make this recipe.
Grandma’s apple strudel is the perfect vegan holiday dessert for the whole family! Both, kids and adults alike will love this delicious apple strudel with vanilla sauce!
Where does the apple strudel come from?
Did you know that apple strudel is not actually a German pastry? According to Wikipedia, the origin of the strudel dough is in Arabia, from where it was brought to Turkey and further developed. From there, the recipe then made its way through the Balkans to Vienna, where apple strudel was first documented in written form. So it originated in Austria, but like Kaiserschmarrn it is popular in many European countries.
Ingredients for the Apple Strudel
Apple strudel consists of 2 components: the strudel dough and the apple filling. For the strudel dough you only need flour, salt, oil and water, but the apple filling is also quick and easy to make and only requires a few inexpensive ingredients.
- Flour: all-purpose, wheat or spelt flour or gluten-free flour is suitable.
- Vegetable oil: e.g. canola or sunflower oil or another neutral oil
- Water (lukewarm)
- Apples: you can grate, slice or chop.
- Raisins: are only optional, but taste really delicious in the apple strudel.
- Breadcrumbs: absorb the excess juice of the apples so that the dough does not become soft.
- Cinnamon & sugar
- Lemon juice
- Vegan butter
- Powdered sugar (for dusting)
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. You can then find the full recipe with exact quantities in the recipe card below!
Step 1: Make the strudel dough
First, mix flour and salt in a bowl. Then pour in water and oil and knead for 5-10 minutes to form a smooth dough. Then brush with a little oil and let it rest for about 1 hour, covered airtight.
Step 2: Prepare the filling
In the meantime, prepare the filling. Cut the cored apples into quarters and slice finely. Add the raisins, breadcrumbs, sugar, cinnamon, lemon juice and melted butter and mix everything gently.
Step 3: Fill the apple strudel
Roll out / pull the dough on a large floured kitchen towel into a very thin rectangle until you can see through it. Spread the filling evenly over the dough, leaving a border of about 2-3 cm. Brush the edges with a little butter (to make them crispy) and fold them inward. Then carefully roll up the strudel with the help of the kitchen towel and place / roll it on a parchment-lined baking sheet with the seam facing down.
Step 4: Bake the apple strudel
Brush the strudel with the remaining liquid butter and bake at 392 °F (200 °C) for approx. 30-35 minutes. Then let cool slightly, dust with powdered sugar and serve with vanilla sauce if desired. Enjoy your meal!
- For baking apple pie, apple strudel or apple cake, apples with a lot of acid such as Boskoop, Braeburn, Elstar, Jonagold or Cox-Orange, Idared apples or the early apple variety Delbarestivale are particularly suitable. In general, though, you can use any apple variety you like!
- You can also leave the skin on the apples, as long as you use organic apples. This not only avoids food waste, but it’s also healthier because most of the vitamins and minerals are under the skin.
- By adding lemon juice, the apple filling does not discolor.
- If you like, you can also soak the raisins in rum beforehand. If you don’t like raisins, you can simply leave them out.
- You can additionally refine the filling with slivered almonds, chopped walnuts, grated lemon zest or vegan sour cream.
- The amount of sugar can be reduced to taste, or if you prefer, you can omit the sugar altogether.
- For a quick Viennese apple strudel, you can also make the recipe with vegan puff pastry.
Can I make the strudel with other fillings?
Yes, of course you can! Feel free to try the strudel recipe with other fruits, such as pears or cherries. However, make sure that the fruit is not too watery, otherwise the strudel will be too mushy. If you want to make a savory strudel, feel free to check out my Mushroom Wellington or Beet Wellington recipes.
I wouldn’t recommend making German apfelstrudel in advance and then baking it the next day, because the apples would make the dough soggy. However, you can make the dough in advance and keep it covered in the refrigerator overnight before rolling it out.
Apple strudel tastes best when it’s freshly baked out of the oven and still warm, but it also tastes great at room temperature or if you warm it up in the oven for a few minutes. However, if you don’t want to eat the apple strudel right away or have leftovers, you can store it in the refrigerator for a day or two and reheat it in the oven before eating. Alternatively, the finished strudel, both raw and baked, can be easily frozen and baked up as needed.
How to serve apfelstrudel?
Apple strudel is always sprinkled with powdered sugar and usually served with vanilla sauce. However, it is also delicious with a dollop of whipped cream or a scoop of vanilla ice cream and vegan caramel sauce.
This Vegan German Apple Strudel recipe is:
- Easy to make
- Moist and juicy inside
- Crispy outside
- Loaded with apples and cinnamon
- The perfect dessert as an alternative to apple pie!
More Apple Recipes to try
- Apple Fritter Rings
- Easy One Bowl Apple Cake
- Apple Cake with Cinnamon Streusel
- Apple Bread
- French Apple Cake
- Easy Apple Carrot Muffins
- Apple Crumble
- Apple Custard Cake
- Mini Apple Pies
- Apple Turnovers
- Apple Stuffed Buns
- Moist Apple Blondies
- Apple Pie Roll-Ups
- Apple Hand Pies
- Chocolate Apple Crumble Cake
- Vegan Apple Pie
- Frangipane Apple Tart
If you try this vegan Viennese apple strudel recipe, feel free to leave me a comment and a star rating! And if you take a photo of your fruity pastry and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
The Best Apple Strudel (German Apfelstrudel)Author:
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- 1 ¼ cup (150) all-purpose flour
- 1 pinch of salt
- ⅓ cup (80 ml) water lukewarm
- 2 tbsp vegetable oil e.g. canola or sunflower oil
- 14 oz (700) apples cored & unpeeled or peeled, as you like
- ⅓ cup (50 g) raisins
- ½ cup (50) breadcrumbs
- ¼ cup (50 g) sugar
- 1 tsp cinnamon
- squeeze of lemon juice optional
- ¼ cup (50 g) liquid butter about 2 tbsp of it for brushing
- Combine flour and salt in a bowl. Make a well in the center. Pour in the water and oil and gradually work it in the flour from the edges. Knead with your hands for about 5-10 minutes until a smooth dough is formed.
- Form the dough into a ball and put it back into the bowl. Brush with a little oil, cover the bowl airtight and let rest at room temperature for 1 hour.
- In the meantime, prepare the filling. For this, quarter the cored apples and finely slice using a Mandoline. Add the raisins, breadcrumbs, sugar, cinnamon, optional lemon juice and melted butter and mix everything gently.
Assemble the strudel:
- Preheat the oven to 392 °F (200 °C) and line a baking sheet with parchment paper.
- Roll out / pull the dough on a large floured kitchen towel into a very thin rectangle until you can see through it.
- Spread the filling evenly over the dough, leaving a border of about 2-3 cm. Brush the edges with a little butter (to make them crisp) and fold them inward. Then carefully roll up the strudel with the help of the kitchen towel and place/roll it with the seam-side down on the prepared baking sheet.
- Brush the strudel with the remaining liquid butter and bake for approx. 30-35 minutes.
- Let cool briefly, dust with powdered sugar and serve with vanilla sauce if desired.
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