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German Apple Strudel

This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 1 hour + standing Bake: 45 min./batch
  • Makes
    2 strudels (8 slices each)


  • 3 cups all-purpose flour
  • 1/2 cup canola oil, divided
  • 3/4 cup warm water (120°)
  • 1 large egg, room temperature, lightly beaten
  • 1-1/2 cups fresh bread crumbs
  • 6 cups chopped peeled apples (about 6 medium)
  • 1/2 cup raisins
  • 1 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/3 cup butter, melted
  • 3 tablespoons sour cream


  • Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes.
  • Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.
  • Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.
  • Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.
  • Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.
  • Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients.
  • Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.
Editor's Note: To make fresh bread crumbs, tear bread into pieces and place in a food processor; pulse until fine crumbs form. Two to three bread slices will yield 1-1/2 cups crumbs.
Nutrition Facts
1 slice: 285 calories, 12g fat (3g saturated fat), 24mg cholesterol, 61mg sodium, 42g carbohydrate (20g sugars, 2g fiber), 4g protein.

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Average Rating:
  • Kara
    Feb 26, 2021

    very bland dough.

  • Kornelija
    Dec 15, 2020

    Disappointing dough. Hard and no taste. This recipe needs salt and more liquid for the dough.

  • Laura
    Oct 11, 2020

    I reduced the butter a bit due to a dairy sensitivity in the family. My husband said it reminded him of his German Grandmother’s. However for the work involved I found it flavorless- particularly the crust. i added powdered sugar, but my husband figured it out: there is no salt! This recipe needs salt in the dough! With that it will be vast improved. I did reduce the butter so maybe that explains why mine was so much in need of salt.

  • Julia
    Apr 9, 2020

    I made this with my daughter last night and my whole family loved it. It was the best strudel I have ever eaten. We followed the recipe exactly except we used a lot less sugar because we don't like things too sweet. The dough had an interesting texture--somewhere between flaky and cakey. We liked it like that. Thank you so much!

  • Revalina
    Feb 20, 2018

    I love strudel and I don't care what kind of filling it has. I made yours and I must say, it was better than mine.

  • aug2295
    Oct 16, 2017

    Really great flavor and texture. I was lookinh for an authentic strudel to add to my yearly Oktoberfest and this delivered!

  • peanutsnona76
    Sep 16, 2015

    Authentic is right! Wonderful recipe- just like our elderly neighbor "Mutti", from Germany made! Unfortunately, a lot of people think strudel is the same sort of horribly-over-sweetened mess that mass produced Danish pastry has become. Strudel has tender, slightly cakey layers. If you are expecting pie crust flakiness then don't make this recipe. If it came out "tough", then you did something wrong or have never had a real strudel to compare it to.

  • LindaS_WI
    Jun 22, 2015

    This is as authentic as you can get. I think Americans are used to the easy shortcut method of phyllo dough, which produces lots of flaky layers. When I was in German and Austria, I rarely saw strudels like that. Most of the time, the dough had a little bite to it but still wasn't tough. This is just like the majority of ones I tried and I couldn't be happier. I also tried stretching it longer than the recipe says and I managed to roll it to 40 x 15 and had more layers. I'll definitely be making this again.

  • mcjaeger68
    Nov 9, 2014

    If you want you can skip a step and buy philo dough for the crust instead of rolling it yourself.

  • thesuz
    Nov 4, 2014

    I haven't tried this yet but it looks yummy. When we were on a trip to Germany my husband and I couldn't wait to try authentic strudel. We took one bit and almost chocked. It had NO sugar added and was (by out tastebuds) horrible. We tried it several places thinking we had to be trying it from the wrong places. Every time it was the same.....tasteless. I am glad to see the cup of sugar in this recipe. It should taste the way we want it to be. I might add a little glaze to the top as my German Grandmother used to do.