Flaky, golden pastry filled with tender apples and gentle sweetness, this German Apple Strudel is a comforting classic that feels both special and simple. Made with ready-to-use puff pastry, it delivers traditional flavor without the long, delicate dough-stretching process, making it perfect for both holidays and everyday treats.

Why You’ll Love This Recipe

This recipe gives you all the charm of a traditional apple strudel with a modern, stress-free approach. The puff pastry bakes up light and crisp, while the apple filling is warmly spiced and perfectly balanced between sweet and tart. It comes together quickly, uses easy-to-find ingredients, and works beautifully for entertaining or a cozy afternoon dessert with coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound (454 grams) tart apples, peeled, cored, and thinly sliced
2 tablespoons (26 grams) granulated sugar
1 tablespoon (8 grams) all-purpose flour
¼ cup (25 grams) sliced almonds
¼ cup (38 grams) raisins
½ pound (227 grams) frozen butter puff pastry, thawed
1 large egg
1 tablespoon (15 milliliters) water
2 tablespoons powdered sugar, for dusting

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Place the sliced apples in a large bowl. Add the granulated sugar and flour, then gently toss until the apples are evenly coated. Stir in the sliced almonds and raisins until well distributed.

On a lightly floured surface, roll the thawed puff pastry into a rectangle approximately 12 by 16 inches.

Spread the apple mixture evenly over the lower half of the long side of the pastry, leaving a 1-inch border around the edges.

Fold the short sides of the pastry inward to seal the filling, then roll the pastry up lengthwise, jelly-roll style, to form a log.

Carefully transfer the strudel to the prepared baking sheet, placing it seam side down.

In a small bowl, whisk together the egg and water. Brush the mixture evenly over the top of the strudel. Using a sharp knife, cut shallow diagonal slashes about ¼ inch deep across the top.

Bake for 35 to 40 minutes, or until the pastry is puffed and golden brown.

Remove from the oven and allow the strudel to cool slightly. Dust with powdered sugar before slicing and serving.

Servings and timing

This recipe makes 8 generous slices.
Preparation time is approximately 15 minutes.
Baking time is 35 to 40 minutes.
Total time from start to finish is about 50 to 55 minutes.

Variations

For extra warmth, add ½ teaspoon ground cinnamon to the apple mixture.
Replace almonds with finely chopped walnuts or hazelnuts for a different nutty flavor.
Soak the raisins in apple juice for 20 to 30 minutes before using to make them extra plump and fragrant.
For a fruit twist, replace half of the apples with thinly sliced pears.

Storage/Reheating

Apple strudel is best enjoyed the day it is made, when the pastry is at its crispiest. Leftovers can be stored at room temperature, loosely covered, for up to 1 day, or refrigerated for up to 2 days.

To reheat, place slices in a 325°F (165°C) oven for 8 to 10 minutes until warmed through. Avoid microwaving, as it can soften the pastry.

FAQs

What type of apples work best for apple strudel?

Tart apples such as Granny Smith, Braeburn, or Golden Delicious hold their shape well and balance the sweetness of the filling.

Can I make apple strudel ahead of time?

You can assemble the strudel a few hours ahead and refrigerate it, unbaked. Bake just before serving for best texture.

Can I freeze apple strudel?

It is best frozen before baking. Wrap tightly and freeze for up to 1 month, then bake from frozen, adding a few extra minutes.

Do I need to peel the apples?

Yes, peeling ensures a softer, smoother filling and prevents chewy apple skins.

Can I make this recipe without nuts?

Absolutely. Simply omit the almonds if you prefer a nut-free version.

How do I keep the pastry from getting soggy?

The small amount of flour in the filling helps absorb excess apple juice and keeps the pastry crisp.

Is puff pastry traditional for strudel?

Traditionally, strudel dough is stretched by hand, but puff pastry is a modern, widely used shortcut with excellent results.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar if your apples are naturally sweet, though it will affect browning and flavor.

What can I serve with apple strudel?

It pairs wonderfully with whipped cream, vanilla ice cream, or a warm vanilla sauce.

How do I know when the strudel is done?

The pastry should be deeply golden, puffed, and crisp to the touch on the outside.

Conclusion

This German Apple Strudel recipe captures the heart of a beloved classic while keeping the process simple and approachable. With flaky pastry, tender apples, and just the right touch of sweetness, it is a dessert that feels timeless and comforting. Whether served for a celebration or a quiet afternoon treat, it is a recipe you’ll return to again and again.

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