German Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Apfelstrudel (German Apple Strudel)
Flaky, paper-thin pastry wrapped around a warmly spiced apple, raisin, and walnut filling, dusted with powdered sugar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
7 steps- 1
In a large bowl, toss sliced apples with raisins, walnuts, sugar, cinnamon, lemon zest, and lemon juice.
- 2
Melt a portion of the butter and toast the breadcrumbs in a skillet until golden; set aside.
- 3
Lay phyllo sheets one at a time on a clean kitchen towel, brushing each layer with melted butter and stacking them.
- 4
Sprinkle the toasted breadcrumbs over the phyllo to help absorb moisture from the filling.
- 5
Spoon the apple filling along one edge of the phyllo stack, then use the towel to roll the pastry tightly around the filling into a log.
- 6
Transfer to a baking sheet, brush the top with more butter, and bake at 190°C (375°F) for 35-40 minutes until golden and crisp.
- 7
Cool slightly, dust generously with powdered sugar, and slice to serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving325
Calories
4 g
Protein
49 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Strudel is closely tied to Vienna and southern Germany, where bakers traditionally stretched a single sheet of dough by hand over a floured cloth until it was thin enough to read a newspaper through. Store-bought phyllo is the practical modern stand-in for that hand-pulled dough, letting home cooks get a similar crackly, paper-thin result without the years of practice.
Listahan note
This version toasts breadcrumbs in butter before layering them into the strudel, a classic trick that soaks up the apple juices so the pastry stays crisp instead of turning soggy.
Technique cues
- Toast the breadcrumbs in butter until golden before adding them; this layer absorbs the apple filling's moisture and is the key to a crisp, not soggy, strudel.
- Work quickly when layering the phyllo sheets, keeping unused sheets covered with a damp towel, since phyllo dries out and cracks within minutes of exposure to air.
- Use the towel to roll, not your hands directly, so the delicate layered phyllo rolls into an even, tight log without tearing.
Kitchen flow
- Parallel prep
- Toast the breadcrumbs while the apple filling macerates with the sugar and lemon, so both are ready when it's time to assemble.
- Make-ahead
- The apple filling can be mixed a few hours ahead and refrigerated; assemble and bake the strudel closer to serving for the crispest crust.
- Leftover move
- Reheat slices in the oven rather than the microwave to bring back the crisp phyllo layers.
- Cleanup rhythm
- Keep a clean, lightly floured kitchen towel dedicated to the rolling step; it makes both rolling and cleanup much easier.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Tart apples
Main filling
Purpose: Tart, firm apples hold their shape and balance the sugar in the filling better than sweeter varieties, which can turn mushy.
Handling: Peel and slice thinly and evenly so they cook through at the same rate.
Adaptation: Granny Smith is the most common choice; a mix with a firmer variety like Braeburn adds texture variety.
Walnuts
Crunch and richness
Purpose: Chopped walnuts add texture and a toasty flavor that contrasts with the soft, juicy apples.
Handling: Chop coarsely so pieces are distinct rather than turning into crumbs.
Adaptation: Pecans work well; for a nut-free version, toasted sunflower seeds add crunch without tree nuts.
Breadcrumbs
Moisture absorber
Purpose: Toasted breadcrumbs layered under the filling soak up excess juice released by the apples as the strudel bakes.
Handling: Toast in butter until golden brown before scattering over the phyllo.
Adaptation: Crushed digestive biscuits or graham crackers can stand in if breadcrumbs aren't on hand.
Phyllo pastry
Pastry shell
Purpose: Layers of thin phyllo, brushed with butter, give the crackly, flaky exterior that traditional hand-stretched strudel dough is known for.
Handling: Keep sheets covered until ready to use and brush each layer evenly with melted butter.
Adaptation: Store-bought puff pastry gives a thicker, more pastry-like result if phyllo isn't available, though it's a different texture from classic strudel.
Raisins
Sweetness and chew
Purpose: Raisins add pockets of concentrated sweetness and a chewy contrast to the soft cooked apples.
Handling: Toss them in with the apples so they plump slightly as the filling sits and bakes.
Adaptation: Dried cranberries or chopped dried apricots give a similar chew with a more tart edge.
Technique notes
- Brush every phyllo layer edge to edge with butter, including the very top sheet, since any dry patches will crack and turn tough in the oven.
- Don't overfill the strudel; a filling that's too generous makes it hard to roll tightly and can burst the pastry during baking.
- Let the strudel rest for a few minutes after baking before slicing so the filling sets slightly and doesn't spill out.
Ingredient swaps
- Tree-nut-free direction
- Omit the walnuts or replace them with toasted sunflower or pumpkin seeds for crunch without tree nuts.
- Dairy-free direction
- Use melted plant-based butter to brush the phyllo and toast the breadcrumbs; the texture stays close to the original.
- Gluten-free direction
- This recipe relies on wheat-based phyllo and breadcrumbs, so a true gluten-free version needs a tested gluten-free pastry rather than a simple ingredient swap.
Serve alongside
- Lightly whipped cream
- Vanilla sauce
- Vanilla ice cream
- Filterkaffee (German drip coffee)
- Spiced black tea
- Dessert wine
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers, loosely covered, for up to 2 days.
- Reheat in a 180C (350F) oven for about 10 minutes to re-crisp the phyllo before serving.
- Freeze unbaked, assembled strudel for up to 1 month; bake directly from frozen, adding extra time.
Equipment
- Clean kitchen towel for rolling
- Pastry brush
- Baking sheet
Make this household-aware
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Plan it in Listahan
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